Go Back
+ servings
A piece of butternut squash lasagna on a white plate with fresh sage in the background.

Butternut Squash Lasagna

Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Keyword: butternut squash lasagna
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 494kcal
This vegetarian Butternut Squash Lasagna recipe is easy, hearty, and full of fall flavors! No-boil lasagna noodles and canned butternut squash means easy prep! 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!
Print Recipe


  • 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


  • Preheat the oven to 375 degrees 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 bechamel 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 milk mixture 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 bechamel sauce.
  • Repeat the layers in this way using the same measurements: noodles, squash, cheese, bechamel, noodles, squash, cheese, bechamel.
  • 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.
  • While the lasagna is baking, 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.
  • 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.
  • Top with the sage leaves and serve.


  • Of course, you can roast the butternut squash yourself if you prefer not to use canned. 
  • I use my OXO offset spatula to spread out the butternut squash puree. Don't forget that many kitchen tools have multiple uses! This one isn't just for baking! 
  • For this recipe I baked the lasagna in my Juliska Berry and Thread baking dish. I got it as a wedding present. It's classic but not conservative, and makes a really nice presentation if you're serving guests or taking to a party.
This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.


Calories: 494kcal | Carbohydrates: 41g | Protein: 24g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 568mg | Potassium: 280mg | Fiber: 2g | Sugar: 7g | Vitamin A: 846IU | Calcium: 483mg | Iron: 1mg