This vegetarian butternut squash lasagna with béchamel (white sauce) is easy and full of fall flavors! It's made with canned butternut squash and no-boil lasagna noodles so prep is much quicker. You can make it the day before then bake it, or cook it up and pop it in the freezer it for a snow day!
We're going to use time-saving ingredients like canned butternut squash purée and some no-boil noodles because we have no time for muss and fuss, we just want cheesy lasagna and we want it now!
And that cheese! Three kinds, to be exact. It will blend with a sage-infused béchamel (white sauce) that's always so good in pasta recipes, for a creamy, dreamy interior that's satisfying without being heavy.
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Ingredients you'll need
- Canned butternut squash: Yes, I said it! Yes, they make it! Such a time-saver! I adapted this lasagna recipe from Giada De Laurentiis, her recipe calls for roasting the butternut squash first and then putting it in the food processor. I tested it that way a few times until, lo and behold, I was walking down the aisle in the grocery store and saw canned butternut squash purée. This makes it so easy.
- Oven-ready/no-boil lasagna noodles: Another easy peasy, time-saving trick! No boiling and wrangling with hot noodles.
- Sage: Butternut squash and sage go hand in hand. We're using it to flavor the béchamel sauce and frying some leaves to put on top for prettiness and a little aromatic crunch.
- Fontina cheese: I LOVE to use fontina cheese in baked pasta dishes and if you haven't used it before, you're going to love it, too. It melts well and has a slightly nutty quality to it. Use it in combo with mozzarella whenever you can, try it in my eggplant lasagna recipe!
- Whole-milk mozzarella cheese: Don't use the skim mozzarella, please! We need the fat to add to the gooey meltiness. This is lasagna, after all...
- Parmesan cheese: You know I want you to use that real parmigiano reggiano from Italy. It's worth the price and makes all the difference! This will go on top and get nice and brown and crispy!
- Whole milk, flour, butter, kosher salt: For the béchamel sauce.
*Ingredients with measurements are listed in the recipe card below.
Variations
- Add some frozen cooked spinach or cooked swiss chard to get some more veggies in there. (Wring out the moisture first.)
- Swap the butternut squash purée for sweet potato or pumpkin purée.
- Make it gluten free by using gluten free no-boil lasagna noodles.
- Substitute basil for the sage in the béchamel sauce if you like!
- If you can't find fontina, just substitute the same amount of mozzarella.
How to make butternut squash lasagna with béchamel sauce
Step 1: Season the butternut squash
Preheat the oven to 375°F. Butter a 9"x13" baking dish. Empty the two cans of butternut squash into a mixing bowl and season with salt and pepper.
Step 2: Grate the cheeses and chop the sage
Grate all the cheeses. Combine the mozzarella and fontina, keeping the parmesan separate. Use a good chef's knife to finely chop the sage.
Step 2: Make the sage béchamel sauce
In a large skillet, melt the butter over medium heat. Add the flour and mix together for about one minute.
Gradually whisk in the milk so no lumps remain. Bring to a boil, then simmer for about 5 minutes until the mixture thickens and will coat the back of a spoon. Remove from heat, whisk in the nutmeg and sage, season with salt and pepper.
Step 3: Assemble the butternut squash lasagna
Add ¾ cup of the béchamel sauce to the bottom of the baking dish. Place three of the no-boil noodles on top of the sauce.
Spread ⅓ of the butternut squash on top of the noodles. This is easy to do with an offset spatula like this one from OXO.
Top the butternut squash layer with ½ cup of the mozzarella/fontina cheese mixture.
Then drizzle ½ cup of béchamel sauce on top of the cheese.
Repeat those layers 3 more times:
- 3 noodles
- next ⅓ butternut squash puree
- ½ cup bechamel
- ½ cup mozz/fontina cheese
- 3 noodles
- last ⅓ of butternut squash
- ½ cup bechamel
- ½ cup mozz/fontina cheese
- 3 noodles
- remaining bechamel sauce
- Remaining mozz/fontina cheese
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Step 4: Bake!
Cover with foil and bake 45 minutes until cheese is melted and liquids are bubbling. Remove the foil and top with the parmesan cheese. Bake for another 15-20 minutes until the cheese is golden brown on top.
Allow to stand about 15 minutes, garnish with fried sage leaves and serve.
Step 5: Fry the sage leaves
While the lasagna bakes, fry the sage leaves. Heat a tablespoon of olive oil in a small skillet over medium heat. Add sage leaves one at a time until they curl and are fragrant, about 30 seconds. Set on a dry paper towel to drain.
Expert tips
- Grate your own cheese: I always recommend grating your own cheese. Pre-grated cheese is coated with anti-caking agents, which can affect how well it melts. It will be creamier if you grate it yourself!
- Make the béchamel ahead: Since this is really the only thing you're cooking before you start layering, you could make the white sauce up to one week ahead. Reheat on low in a small sauce pan, add more milk if you need to loosen it up.
What to serve on the side
Serve butternut squash lasagna as a main course or make it part of a vegetarian Thanksgiving feast! Possibilities are endless!
- What's better than salad and lasagna? Try a Tricolore Salad to keep the Italian influences going, a Massaged Kale Salad is hearty enough to stand up to the richness of the dish.
- As part of a festive holiday meal, try it alongside a Kale Salad with Cranberries, some Roasted Brussels Sprouts with Pistachios, and some Goat Cheese Mashed Potatoes.
How to freeze and reheat butternut squash lasagna
- Freezing: You can freeze butternut lasagna just like any other lasagna, but you MUST cook it first! Allow the cooked lasagna to cool, then cover and place in the fridge overnight. Make sure it is covered tightly, then transfer to the freezer. NOTE: Because we are using the no-boil lasagna noodles for this recipe, do not freeze it BEFORE you bake it.
- Reheating: To reheat the frozen butternut squash lasagna, you can place the pre-cooked, frozen lasagna directly into a preheated oven. No need to thaw if you don't want to. It could take up to 90 minutes to cook. Check the temperature as you go to be on the safe side.
FAQ
You can definitely prepare it one day ahead. Just layer all of the ingredients as instructed, then cover with foil and place in the fridge. Remove from fridge and bake.
A cooked lasagna will last in the freezer for 2 to 3 months. But who can wait that long?
Yes, you can! Prepare as the package instructs, then layer as directed.
More butternut squash recipes
Debra's Details: Béchamel makes this easy butternut squash lasagna better!
- A sage-infused béchamel sauce brings all the flavors of fall and makes the melting cheeses so much creamier!
- The white sauce can be made up to a week ahead.
- We are using canned butternut squash purée! Yay! No peeling, no waiting for roasting.
- No-boil lasagna noodles means no pre-cooking pasta and trying to wrangle it into layers.
- Make ahead and freeze for later!
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Recipe
Butternut Squash Lasagna with Béchamel Sauce
Equipment
Ingredients
- 12 no-boil lasagna noodles
- 2 cans butternut squash 15 oz each
- ¼ cup butter
- ¼ cup flour
- 3 ½ cups whole milk
- 1 tablespoon finely chopped fresh sage
- pinch nutmeg
- 2 cups grated whole milk mozzarella cheese
- 1 ½ cups grated fontina cheese
- ½ cup grated parmesan cheese
- salt and cracked black pepper to tasted
- 8 fresh sage leaves to fry for garnish
Instructions
- Preheat the oven to 375°F. Butter a 9" x 13" baking dish and set aside.
- Empty the two cans of butternut squash into a mixing bowl and season with salt and pepper.
- Grate all the cheeses. Mix together the mozzarella and fontina. Keep the parmesan separate.
- Finely chop the sage.
- Make the béchamel sauce. In a large skillet, melt the butter over medium heat. Add the flour and mix together for about one minute.
- Gradually whisk in the milk so no lumps remain. Bring to a boil, then simmer for about 5 minutes until the mixture thickens and will coat the back of a spoon. Whisk in the nutmeg and sage, season with salt and pepper.
- Add ¾ cup of the béchamel sauce to the bottom of the baking dish. Place three of the no-boil noodles on top of the sauce. Spread ⅓ of the butternut squash on top of the noodles. Top with ⅔ cup of the mozz/fontina cheese mixture. Drizzle with ½ cup of the béchamel sauce.
- Repeat the layers in this way using the same measurements: noodles, squash, cheese, béchamel, noodles, squash, cheese, béchamel.
- Add the final three noodles, then top with all remaining bechamel sauce and all remaining mozzarella/fontina mixture.
- Cover with foil and bake for about 45 minutes, until lasagna is bubbling and cheese is melted.
- Remove foil, top with the shredded parmesan cheese and bake for about 15 minutes until the cheese is golden brown. Remove from the oven and allow to stand 15 minutes before serving.
- While the lasagna is baking or resting, fry the sage leaves. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Fry sage leaves until they curl slightly and are fragrant, about 30 seconds. Allow to drain on a dry paper towel.
- Top the lasagna with the sage leaves and serve.
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Notes
- Roast your own squash; Of course, you can roast the butternut squash yourself if you prefer not to use canned. Purée it in the food processor before layering.
- Make the béchamel ahead: Since this is really the only thing you're cooking before you start layering, you could make the white sauce up to one week ahead, which makes this great for holiday meals. Store in an airtight container in the refrigerator covered with a layer of plastic wrap to keep a skin from forming. Reheat on low in a small sauce pan, add more milk if you need to loosen it up.
- Freezing: You can freeze butternut lasagna just like any other lasagna, but you MUST cook it first! Allow the cooked lasagna to cool, then cover and place in the fridge overnight. Make sure it is covered tightly, then transfer to the freezer. NOTE: Because we are using the no-boil lasagna noodles for this recipe, do not freeze it BEFORE you bake it.
- Reheating: To reheat the frozen butternut squash lasagna, you can place the pre-cooked, frozen lasagna directly into a preheated oven. No need to thaw if you don't want to. It could take up to 90 minutes to cook, depending upon how hefty it is. Check the temperature as you go to be on the safe side.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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