Butternut Squash Lasagna
Last updated on January 19th, 2025 at 05:39 pm
This butternut squash lasagna will be your new favorite fall comfort meal and will be sure to impress friends and family alike!
Butternut Squash Lasagna
This butternut squash lasagna is a dream come true! I am one basic gal, so I love myself some butternut squash during the fall and winter months.
This butternut squash lasagna is a fun, festive and creative twist on a cult classic comfort dish. Plus, it’s absolutely delicious!
This butternut squash lasagna has layers of flavorful butternut squash puree, sautéed spinach, spicy Italian chicken sausage, a simple but delicious béchamel sauce (white sauce) and noodles.
It’s all topped with a layer of mozzarella cheese that gets melty and golden brown under the broiler. And when it comes to those crispy edges, everyone will be fighting for them!
This butternut squash lasagna is the perfect meal to make for a holiday, special occasion or to gift to a new mom or neighbor!
The Layers
- Butternut squash puree:Roasted butternut squash, garlic, yellow onion and herbs blended with vegetable stock.
- Lasagna noodles:I recommend the oven ready kind to save a step.
- Béchamel:A simple white sauce made with a roux, milk and seasonings.
- Spicy Italian chicken sausage:I like to use chicken sausage for the lower fat content, but feel free to use regular sausage.
- Spinach:Sautéed until bright green and soft, for color and added veggies.
- Cheese (on top):Optional, but encouraged!
How to Make Butternut Squash Lasagna
Step by step instructions and pictures detailing how to make and assemble this butternut squash lasagna. A printable recipe card can be found below.
Butternut squash
Preheat the oven to 400 degrees.
Line a large baking sheet with parchment paper. Scatter diced butternut squash, smashed garlic cloves, chopped onion, thyme sprigs and sage leaves onto the baking sheet.
Drizzle veggies with olive oil, generously season with salt and pepper and toss to coat the veggies.
Roast everything for 30-35 minutes, or until the squash is very tender. Allow the squash to cool for 10 minutes.
Add the roasted squash and aromatics to a food processor with the vegetable stock and blend until smooth. Taste and adjust salt and pepper, as needed.
Chicken sausage and spinach
Heat a large pan over medium heat. Add chicken sausage, crumble with a wooden spoon, and cook until browned through. Drain on paper towels, if needed, then transfer to a bowl.
In the same pan, add the entire bag of spinach. Cook down until wilted, but still bright green. Transfer to the bowl with the sausage.
Bechamel sauce
Melt butter in a medium pot over medium heat. Add flour and, while whisking constantly, cook roux for 2-3 minutes.
Slowly pour in the milk while whisking constantly to ensure there are no clumps. Add onion segment (alternatively, you can place onion segment in a cheese cloth and place in sauce) and season with salt, pepper and nutmeg.
Bring the sauce to a boil, reduce heat to low and cook for 2-3 minutes longer. Remove the pot from heat and allow to cool slightly.
Note: If not using right away, cover sauce with plastic wrap or parchment paper so it’s touching the surface of the sauce. This will prevent a ‘skin’ from forming as the sauce cools.
Lasagna noodles
The next step is to cook the lasagna noodles according to package instructions. If you have the oven ready noodles, you can skip this step.
Assembly
Spray the bottom and sides of a 9×13 inch pan with cooking spray. Add a small amount of butternut squash puree to the bottom of the pan, spread into an even layer and then add a single layer of noodles.
Add 1/3 of the béchamel sauce, spread into an even layer. Next, sprinkle on 1/2 of the spicy Italian chicken sausage and 1/2 of the sautéed spinach.
Then add 1/3 of the remaining butternut squash puree, spread into an even layer. Now repeat once more – single layer of noodles, 1/3 of the béchamel sauce, remaining chicken sausage and spinach, 1/3 of the butternut squash puree.
Add one more layer of noodles and top those with the remaining béchamel sauce, the butternut squash puree and finally, top with cheese.
Bake
Cover dish with aluminum foil and bake at 375°F for 40 minutes. Then, remove the foil, and broil lasagna on high for 5 minutes, or until the cheese is melted and golden brown (watch carefully).
Step by step instructions and pictures detailing how to make and assemble this butternut squash lasagna.
FAQ
How long does it take to make butternut squash lasagna?
Just like traditional lasagna, there are many steps and it can be a labor of love, but so worth it. From start to finish, it takes about 2 1/2 hours, so I would recommend breaking up the steps or saving this recipe for a weekend.
Can you make butternut squash lasagna ahead of time?
Yes! You can easily make this a day or two in advance and have ready to throw in the oven on any night of the week. It also freezes beautifully, so it makes a great option to store in your freezer, to have ready for a holiday or special occasion or to gift to someone! I provide make ahead instructions below.
How many people does butternut squash lasagna feed?
This butternut squash lasagna can feed 6-8 people, so it’s great for family gatherings and holiday parties. Kids love it too!
Don’t have a crowd to feed? Don’t let that stop you. I made this for my boyfriend and I and we enjoyed the leftovers as much as we did the day we made it.
Can this recipe be modified to accommodate my dietary needs?
One of my favorite things about this butternut squash lasagna, is that it can be easily adjusted to accommodate many diets, including dairy free, lactose free, vegetarian, vegan and gluten free. I’ve listed substitution information below for each of these diets.
Tips
- Roast the butternut squash ahead of time to save on cooking time day of.
- Grease pan and add a thin layer of butternut squash to the bottom of the pan to prevent the noodles from sticking.
- Use oven ready lasagna noodles to save the step of boiling the noodles.
- You may have to break and arrange the lasagna noodles to fit in the pan in a single layer.
- Whenever you are not using the béchamel sauce, ensure it is covered with parchment paper or plastic wrap touching the surface of the sauce to prevent a skin from forming.
- When broiling the lasagna, watch carefully to prevent burning. Each oven’s broiler settings are different and may take more or less time than mine/the time I’ve listed.
- Allow the lasagna to cool 10 minutes before cutting. This will make it easier to cut.
To Make ahead
To refrigerate: Complete all steps except final baking. Cover with aluminum foil and refrigerate for up to two days. When ready to bake, take lasagna out of fridge and allow to sit at room temperature for 20 minutes. Bake at 375°F for 45 minutes. Remove lasagna from oven, remove foil, add cheese and broil for 5 minutes, or until the cheese is melted and golden brown (watch carefully!)
Alternative method: Prepare butternut squash puree, béchamel sauce, sausage and spinach and do not assemble. Place all components in separate air tight containers.
For the béchamel, place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming. When you are ready, follow assembly and baking instructions above.
To freeze: Complete all steps except final baking. Cover lasagna with plastic wrap, then aluminum foil. Freeze lasagna for up to 6 months.
When ready, it’s best to allow your lasagna to thaw in the refrigerator overnight. Remove plastic wrap and replace aluminum foil and bake at 350°F for 1 hour, or until the center of the lasagna reaches 165°F.
Resist the urge to turn up the oven temp to save time. The lower temp will ensure even cooking and help prevent the lasagna from drying out.
Substitutions
- Vegetarian: Omit chicken sausage or sub with ground tofu, tempeh, seitan, extra veggies or beyond meat/impossible meat.
- Vegan: Follow vegetarian and dairy free subs below.
- Lactose Free: In the béchamel sauce, use ghee instead of butter and a dairy free milk in place of regular milk. Top lasagna with lactose free cheese.
- Dairy Free: In the béchamel sauce, use oil instead of butter and a diary free milk in place of regular milk. Omit the cheese on top or use a vegan cheese alternative.
- Gluten Free: Use gluten free lasagna noodles and a 1:1 gluten free flour in place of the all purpose flour for the béchamel sauce.
More Fall Recipes:
- Butternut Squash Sausage Orzo
- Pumpkin Pappardelle with Brown Butter
- Whipped Goat Cheese and Squash Dip
- Vegan Butternut Squash Mac and Cheese
- Honey Roasted Carrots with Goat Cheese
- Autumn Chicken Salad
If you make this Butternut Squash Lasagna, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Butternut Squash Lasagna
Ingredients
Butternut Squash Puree
- 6 cups butternut squash peeled, deseeded, cubed
- 7 cloves garlic smashed
- 1 1/2 cups yellow onion roughly chopped
- 7-8 thyme sprigs
- 10 fresh sage leaves
- 3 tbsp olive oil
- 1 cup vegetable stock
Bechamel Sauce
- 4 tbsp all purpose flour
- 3 tbsp butter, ghee or olive oil
- 1/4 yellow onion not chopped
- 3 cups milk regular or dairy free
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
For Assembly
- 1 pkg lasagna noodles
- 1 pkg fresh spinach
- 14 oz spicy Italian chicken sausage
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Scatter cubed butternut squash, smashed garlic cloves, chopped onion, thyme sprigs and sage leaves onto the baking sheet. Drizzle with olive oil and generously season with salt and pepper. Roast for 30-35 minutes, or until squash is very tender. Allow squash to cool 10 minutes, then add to a food processor with vegetable stock. Blend until smooth. Adjust salt and pepper, as needed.
- Heat a large sauté pan over medium heat. Add chicken sausage, crumble with a wooden spoon and cook until browned through. Drain on a paper towel, if needed, then transfer to a bowl.
- In the same pan, add the entire bag of spinach. Cook down until wilted, but still bright green. Transfer to the same bowl as the sausage.
- Heat a medium sized sauce pan over medium-low heat. Add butter or ghee, and allow it to melt. Add flour and, while whisking constantly, cook roux for 2 minutes. Slowly pour in milk while whisking vigorously and constantly to ensure there are no clumps. Add onion segment (alternatively, you can place onion segment in a cheese cloth and place in sauce) and season with salt, pepper and nutmeg. Bring sauce to a boil, reduce heat to low and cook for 2-3 more minutes.
- Cook the lasagna noodles according to package instructions. If you have the oven ready noodles, you can skip this step.
- Assemble the butternut squash lasagna. Spray the bottom and sides of a 9x13 inch pan with cooking spray. Add a small amount of butternut squash puree to the bottom of the pan and spread into an even layer. Add a single layer of noodles, followed by 1/3 of the béchamel sauce. Spread béchamel into an even layer. Sprinkle on 1/2 of the spicy Italian chicken sausage and 1/2 of the sautéed spinach. Add 1/3 of the remaining butternut squash puree and spread into an even layer. Repeat steps once more - single layer of noodles, 1/3 of the béchamel sauce, remaining chicken sausage and spinach and 1/3 of the butternut squash puree. Add one more layer of noodles, the remaining béchamel sauce, then butternut squash puree and cheese.
- Cover lasagna with aluminum foil and bake at 375°F for 40 minutes. Remove lasagna from oven, remove foil, add cheese and broil uncovered for 5 minutes, or until cheese is melted and golden brown (watch carefully!)
Notes
- Grease pan and add a thin layer of butternut squash to the bottom of the pan to prevent the noodles from sticking.
- Use oven ready lasagna noodles to save the step of boiling the noodles.
- You may have to break and arrange the lasagna noodles to fit in the pan in a single layer.
- Whenever you are not using the béchamel sauce, ensure it is covered with parchment paper or plastic wrap that is touching the surface of the sauce to prevent a skin from forming.
- When broiling after the cheese is added, watch carefully to prevent burning. Each oven's broiler settings are different and may take more or less time than mine/the time I've listed.
- Allow the lasagna to cool 10 minutes before cutting. This will make it easier to cut.
I made this last night and HOLY MOLY. It’s so incredibly good. Will be making this many many times more before fall is over! Thank you for this delicious recipe!
Thank you so much for trying this recipe out, Melissa. I’m so glad you liked it! And thank you for taking the time to leave a comment, it means a lot!
-Kasey