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Fresh from the Garden Butternut Squash Lasagna

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Fresh from the Garden Butternut Squash Lasagna

Kim
The Cook
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

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

24 Comments

Join the discussion
  1. Mmmm, 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!

  2. 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.

  3. 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!

    1. 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.

  4. 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.

    1. 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.

  5. 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!

  6. 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

    1. 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!

  7. 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!

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