Recipe: Butternut Squash Lasagna

A delicious, mouth-watering twist on traditional lasagna made with butternut squash, spinach, and Swiss cheese!

I love lasagna so much I’m always experimenting with new twists on this family favorite. So when I thought of how much I love butternut squash ravioli, I decided a Butternut Squash Lasagna had to be a winner. Boy was I right!

This Butternut Squash Lasagna is a delicious, mouth-watering twist on traditional lasagna that's made with butternut squash, spinach, and Swiss cheese!

After trying a couple different variations, I fashioned my Butternut Squash Lasagna off of a recipe I found in Cooking Light. The final result is a wonderfully delicious lasagna made with yummy layers of maple-sage butternut squash filling, a creamy garlic sauce, and lots of spinach. Honestly, it doesn’t get better than this. 🙂

Now here’s a little extra advice. This recipe only makes a small tray of lasagna so seriously consider doubling or tripling it if you want to have some leftovers. Like most lasagna, I think it tastes even better the second day, AND it also freezes really well.

So definitely give this Butternut Squash Lasagna recipe a try. It’s a great-tasting way to get eating your vegetables!



Butternut Squash Lasagna
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
Butternut Squash Filling:
  • ¼ cup water
  • 3 cups cubed butternut squash (about 12 ounces)
  • 1 tablespoon butter or olive oil
  • ¼ teaspoon ground sage
  • 2-3 tablespoons maple syrup (optional)
  • 1 tablespoon olive oil
  • 1½ tablespoons minced garlic
  • ¼ cup whole-wheat pastry flour
  • 2¾ cups milk
  • ⅓ cup Swiss or Gruyere cheese, shredded (about 1 ounces)
  • ⅓ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon white or black pepper
Other Ingredients:
  • Olive oil to grease baking dish
  • 6-8 whole-wheat, no-boil lasagna noodles
  • 3 cups spinach, washed and dried
  • ⅓ cup Swiss or Gruyere cheese, shredded (about 1 ounce)
  • 3-4 tablespoons chopped pecans or walnuts (optional)
  • chopped chives (optional garnish)
Butternut Squash Filling:
  1. In a covered glass container microwave squash with ¼ cup water on high for about 5 minutes or until tender. Drain squash and mash with potato masher or fork. Combine with butter/olive oil, ground sage, and maple syrup (optional) and set aside.
  1. Combine whole-wheat pastry flour and ½ cup of milk in a small bowl and set aside. In a medium saucepan add olive oil and warm over medium heat. Add garlic and stir occasionally until garlic starts to brown. Add flour/milk mixture and whisk until smooth. Stir frequently and when the mixture starts to thicken, add remaining 2¼ cups milk. When sauce has thickened, remove from heat and add Swiss/Gruyere and Parmesan cheeses, salt, and pepper. Stir until the sauce is smooth.
Assembly and Cooking:
  1. Preheat oven to 450 degrees F.
  2. Grease an 8x8 baking dish with olive oil. Spread ⅓ cup of sauce in bottom of dish. Arrange 2-3 no-boil, whole-wheat lasagna noodles on top. Cover noodles with half of the butternut squash filling. Then add 1½ cups spinach and drizzle with ⅔ cup white sauce. Repeat the following layers in this order: remaining lasagna noodles, butternut squash filling, spinach, and sauce.
  3. Cover baking dish with oven-proof lid or foil. Bake for 15 minutes. Remove lid/foil and sprinkle with remaining ½ cup of shredded Swiss/Gruyere cheese and nuts (optional). Bake uncovered for an additional 10 minutes or until lightly brown and starting to bubble.
  4. Remove from oven and let stand for 5-8 minutes. Garnish with chopped chives (optional).
We recommend organic ingredients when possible.

Recipe can be made the night before. Also it can easily be doubled or tripled for a larger crowd.

Adapted from Cooking Light.

Kitchen Tips and Resources:

  • This glass, Pyrex baking dish is perfect for a 4-serving version of this recipe.
  • A potato masher is a quick and easy way to prep the butternut squash for the filling.
  • Organic, whole-wheat, no-boil/oven-ready noodles are available at Target. DeLallo brand also has a great organic option available at many stores and online.
This Butternut Squash Lasagna recipe is a delicious, mouth-watering twist on traditional lasagna that's made with butternut squash, spinach, and Swiss cheese!

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