Fresh from the Garden Butternut Squash Lasagna
8
Servings
13
Ingredients
24
Comments
Butternut squash lasagna is a wonderful seasonal alternative to the traditional tomato based lasagna and a welcome break from pumpkin, the much more popular cousin.
8
Servings
13
Ingredients
24
Comments
Ingredients
- 6 ½ cups peel and dice Squash, Butternut
- ½ cups Chicken Broth/Stock
- ⅛ teaspoons Salt #1
- ⅛ teaspoons Pepper #1
- 4 tablespoons Butter
- ⅓ cups Flour, All-Purpose
- 4 cups Milk
- ⅛ teaspoons Salt #2
- ⅛ teaspoons Pepper #2
- ⅛ teaspoons Nutmeg
- 18 individual cook Lasagna Noodles, Whole Wheat
- 2 ½ cups Mozzarella Cheese, Shredded
- ⅓ cups Parmesan Cheese, Shredded
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large covered pot, cook squash and chicken broth over medium heat until squash is fork tender (15-20 minutes).
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large covered pot, cook squash and chicken broth over medium heat until squash is fork tender (15-20 minutes).
- Mash with a fork or puree squash in a food processor.
- Season with salt #1 and pepper #1 and set aside.
- In another saucepan, melt butter over medium heat.
- Whisk in flour and cook about one minute until bubbling.
- Slowly whisk in milk and continue cooking 5-7 minutes whisking frequently until thickened.
- Season with salt #2, pepper #2, and nutmeg.
- Coat the bottom of baking pans with a few Tablespoons of sauce.
- Then layer 1/3 of lasagna noodles, half of squash puree, and 1/3 of mozzarella and Parmesan cheese (divide evenly among pans).
- Top with some of the cream sauce, then repeat layer.
- Finish topping lasagna with remaining 1/3 of noodles, 1/3 of cheese, and remaining cream sauce.
- Bake covered at 375 degrees for 40 minutes.
- Remove foil and bake 15 more minutes.
- Let lasagna sit 5 minutes. Then cut and serve.
24 Comments
Join the discussionMmmm, this sounds delicious! I was wondering what to make tomorrow with the giant butternut squash I bought at the farmer’s market. Now I know! Thanks!
Never worry about what to make with butternut squash again. This recipe is just like the title- amazing! I make it all the time and we can’t get enough of it.
http://allrecipes.com/recipe/a…
What if I don’t do dairy? Can I use unsweetened almond milk in place of regular milk??
Yes, you can use non-dairy milk substitutes. You will just miss out on the cheese.
I made this tonight and I’m so glad I did because it was fantastic!!
Sounds wonderful! How many pounds of squash yields 6.5 cups?
About 1.5-2 pounds should yield 6.5 cups.
I made this recipe last weekend! I’m excited to have one in the freezer. Instead of nutmeg, I steeped the milk with a sprig of rosemary and sauteed some garlic with the butter before adding the flour, based on another recipe from Cooking light that I really like.
Could I bake it, then freeze individual pieces?
Yes.
I doubled the recipe and made two of these lasagna’s last night- one to bake and one to freeze. My husband was so impressed! He said we had to add this recipe to our “top foods to make” list. I did add some dried basil and rosemary to the cream sauce…very impressed! Thanks for the great recipe! I plan to thaw and bake the second one soon after our baby come!
Great idea to add the fresh herbs. Glad you enjoyed it.
Help! The amount of chicken broth doesn’t make sense. Is it really only 1/2 cup? I’m trying to make this now.
Yes, you just need a little bit of liquid to steam the squash. You can even do it in the microwave if you wish. That way you don’t have to worry about the squash sticking to the pot at all.
Wonderful! Probably the best butternut squash recipe we’ve tried. This would make a great vegetarian special occasion recipe if you used water or vegetable broth in place of the chicken.
How much squash puree does this make? I have already cooked & pureed squash in my freezer….
1 small squash equals about 2 cups of puree. You can also check out these links for more info. http://onceamonthmom.com/how-t… OR http://onceamonthmom.com/baby-…. Hope that helps.
We use 1% milk….will that work??
Yes, you can use any type of milk you want. We chose whole milk since this recipe is originally designed for the whole foods menu, but it is adaptable.
This has been hands down the best thing I have ever made from this site! Everyone loved it, even the kid who doesn’t like anything!
I’ve made this a few times now, and it is fabulous! Just wondering about the directions though. It says to use 1/2 of the cream sauce on the first layer, then repeat. Then it says to top with the remaining 1/2 of cream sauce. Should it say 1/3 like everything else? Otherwise the sauce would be gone once I do the 2nd layer
No it is correct. Your layers should be noodles, filling and cheese, sauce. Then noodles, filling and cheese, topped with noodles and cheese, then sauce. I hope that clears it up, but it seems you have noticed that it tastes good no matter how you layer it. Enjoy!
Do the noodles go in dry or do they have to be boiled first? Looks tasty. I want to make this for the freezer of a friend having a baby soon!
Michelle, the noodles should be cooked first!