Butternut Squash Lasagna, Revisited

I love this time of year it puts me in the mood for butternut squash lasagna. Have you tried it yet? If you haven’t, you must. I’ve made this before and even posted about it, but this time I changed things up a bit by infusing fresh sage along with roasted garlic in the warm bechamal sauce, and I also added ricotta cheese between my layers. This is crazy good!

I used one large butternut squash, cut in half, scooped out the seeds, peeled it and cut into chunks. Placed them on a baking sheet seasoned with salt and pepper and olive oil drizzle, 400F 15-20 minutes until fork tender, not mushy. In the same oven I roasted 1 head of garlic wrapped in tin foil.

In the meantime, make your basic bechamal sauce, when finished add in the roasted and smashed garlic, along with some fresh sage leaves and a good handful of grated parmesan. Let it infuse for a good 20-30 minutes before layering your lasagna.

Whisk an egg into the ricotta along with a generous helping of grated parmesan, salt and pepper. Layering with sauce, pasta, more sauce, the squash, ricotta mixture, and more grated cheese. Bake covered with tin foil 375F, for about 30 minutes, take the foil off and stick it under the broiler till golden brown. Feel free to use boil, no boil, whole wheat or white lasagna noodles, just make plenty of sauce so you have a little extra for serving.

I repeat… This is crazy good!

Buon Appetito!
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  1. I love the rustic photos. I prefer vegetable lasagnas to meat lasagnas so this is right there on the top of my list of recipes to try!!!

  2. I’m going to try this. My family’d be ‘crazy’ not to like it!

  3. Drooling! Yes I am. I bought a variety of squash at the farmer’s market this weekend and last night combined them with pasta and fresh tomatoes. I know what I’m doing next time!

  4. Oh Marie – You wizard you! I’ve got some butternut squash ready to pick and a lasagna is exactly what I wanted to try with it. It looks absolutely fantastic. The infused sage is brilliant.

  5. I just bought a butternut squash at the local farm stand so I’m all set. Your version of lasagna looks fantastic, Marie. Can’t wait to try it.

    I’m coming to Chicago next week for my daughter’s wedding. Yay! Can’t wait to do a little sightseeing.

  6. I did try this the last time you posted it. It was decadent good, but mine didn’t turn out as pretty as yours so I didn’t post it. You have reminded me to try again. Yum!

  7. This looks and sounds so flavorful and fragrant with the sage and roasted garlic. I can’t wait to try it!

  8. Oh, yeah, Marie. This is crazy good! I love butternut squash lasagna. I might have to make some soon, now that I got a whiff of yours. Yum. 😉

  9. Looks delicious. I have a butternut squash in the garden…was saving it for butternut squash soup, but now I’ll have to revise my plans. Mimi

  10. These photos look crazy good! What beautiful color! I have tried and tried and I cannot bond with butternut squash. I’m probably the only person on the planet– but, I adore pumpkin. I am wanting more veggie meals, so I’ll have to try this. LOVE the idea of sage, too. My sage plant is bursting with lots of leaves. This is on my bookmark page. Thanks!

  11. my sweet Italian friend: this is FABULOUS!
    :::printing this one::::

  12. Oh! Butternut squash lasagna, sounds and looks fantastic, and the pictures as just so awesome! Yummie! Have to give a try!

  13. I love the sage in this one.

  14. This sounds perfect! Thank you so much. I have loved all of your recipes that I have tried!

  15. Sounds so good!! A very rich dish it is.

  16. Wow, you read my mind. For some weird reason, I crave Italian food in the fall, and I love vegetarian lasagna, so I’m looking forward to trying this soon. Thanks!

  17. Wow Marie this really sounds GREAT! I will give it a try very soon…. Have fun and thanks so much for all the wonderful recipes.


  18. I made this the last time you posted this. I’ll try it again with your new additions.

  19. Brilliant – just in time for Fall – I’ll be giving this a try! Looks wonderful, Marie!

  20. Never did squash in a lasagne. looks like its worth a try.

  21. Oh boy, Marie, I can almost taste that by just looking at your photos! I bet the sage adds a nice savory touch to the sweetness of the squash and cheese. This will be on my dinner table soon!

  22. What a lovely recipe! I’m eager to try this out!

  23. I want to write a lot because I am amazed by your Italian cooking. I am running off to the supermarket to buy the ingredients for this, it sounds amazing.

  24. marie you are such a wonderful creative cook! It’s gorgeous!

  25. I’ve seen this recipe a few times before and I know that even Cooking Light had a version I was interested in. Thanks for the tempting photos to remind me about it!

  26. Oh my, this looks fabulous! I love meat-free meals and TheHusband luuuurves lasagna, so this is perfect for the both of us.

  27. I’ve been thinking butternut squash lasagne myself this week…. I’ve used sage, but not ricotta…. sounds creamy and comforting…. and perfect.

  28. I cannot wait to try this! I made a squash lasagna once and it was a miserable failure. Well, it tasted good, it just didn’t look good. This one looks fabulous!


  29. Oh wow. I must try, since I just started eating butternut squash.

  30. Your lasagna sounds so great! Thanks for sharing!


  31. This is the second butternut squash lasagna I have seen today..I think that is a sign that I must try it!!!!

  32. Wow! That looks crazy good, indeed!

    That first photo is lovely.

  33. Crazy good indeed!
    I need to make this, love all the ingredients.
    Happy Fall Marie!

  34. I can’t wait to try this. I have tried infusing sage into cream sauces before, but have had difficulty overcooking the sauces. Any suggestions? Yum Yum Yum…

  35. Oh this does sound delicious Marie. I use a lot of ricotta in my lasagna, but never dreamt of adding roasted garlic to my bechamel. What a rocking good idea!

  36. Sweet butternut squash goes so well in baked cheesy pasta! That lasagna looks great!

  37. That last photo just about did me in! I’ve never made this type of lasagna before, and I just so happen to have a zillion sage leaves just waiting to be used! YUM!

  38. I’ve been catching up on your posts that I’ve missed out on. I love your cooking!

  39. I’m slowly becoming a squash convert (but only if they’re easy to peel!) I adore vegetarian lasagnas and this looks so delectable I have to try it.

  40. Butternut ravioli is one of my favorite things. This could displace it. . .!

  41. I made this for my bf this weekend with some turkey sweet sausage in it and he loved it. I also toasted some fennel seeds and microplaned some nutmeg on the squash. I like your non specific measurement recipes- Thanks!

  42. Don’t think this happens to you, but I’ve been a bit blogged out lately. As winter has now set in here and my mind is set on organising things for the big chill: getting the wood in, cleaning the fireplace, tidying the garden for its hibernation, I’ve also been lacking inspiration (and energy) for creative cooking – that certainly doesn’t happen to you! One click here – and you’ve cleared the cobwebs. As it happens, I was given the most enormous squash 5 days ago and have been staring at it guiltily – now I’m going to set to it! Thanks.

  43. I can imagine its crazy good and nice healthier variation from meat heavy lasagnas.

  44. I LOVE your butternut squash lasagna. It’s the reason for butternut squash’s existence!

  45. Absolutely delicious. I just tried it out today and let me just say I may be making this for thanksgiving! Thank you very much for posting and God bless you.

  46. I made the first recipe you posted and loved it! (I infused fresh thyme into my sauce) I cannot wait to try the second version. I am salivating just thinking about how wonderful it makes my kitchen smell…

  47. Just tried this with a friend who needed a vegetarian option to go with her traditional lasagna. It was delicious! We are thinking of adding some asiago next time to give it a nice bite.