{"id":73457,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/golden-butternut-squash-lasagna\/"},"modified":"2023-10-23T09:35:21","modified_gmt":"2023-10-23T14:35:21","slug":"golden-butternut-squash-lasagna","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/golden-butternut-squash-lasagna\/","title":{"rendered":"Butternut Squash Lasagna"},"content":{"rendered":"<p>Perfect for colder months, holidays gatherings like Thanksgiving and Christmas, and special-occasion nights like New Year\u2019s Eve, this butternut squash lasagna ticks all the boxes. Featuring the wonderfully sweet-savory winter squash and a creamy filling layered between lasagna noodles, this baked pasta dish is the ultimate comfort food. It\u2019s also one of our favorite l<a href=\"https:\/\/www.tasteofhome.com\/collection\/great-ways-to-make-lasagna\/\" data-name=\"www.tasteofhome.com\/collection\/great-ways-to-make-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">asagna recipes<\/a>.<\/p>\n<p>For this butternut squash lasagna recipe, it\u2019s worth taking the extra steps of roasting the squash and adding it to a rosemary-infused cream sauce. The squash is so soft, it practically melts into the cheesy layers. Instead of tomato sauce, this comes together with a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-bechamel\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-bechamel\/\" data-module=\"content engagement\" data-position=\"embedded links\">bechamel<\/a>, a white sauce made with butter, flour and milk. By infusing the milk with rosemary, you get a nice hint of the fresh herb without it being overpowering (or having to chop it!). Here\u2019s how to make this delicious butternut squash lasagna.<\/p>\n<h2>Ingredients for Butternut Squash Lasagna<\/h2>\n<ul>\n<li><strong>Butternut squash<\/strong>: The sweet, autumnal flavor is perfect in this cheesy lasagna. Don\u2019t be daunted by how to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-prepare-winter-squash\/\" data-name=\"www.tasteofhome.com\/article\/how-to-prepare-winter-squash\/\" data-module=\"content engagement\" data-position=\"embedded links\">cut a butternut squash<\/a>\u2014it\u2019s really easy. You can also use precut butternut, or substitute it with sweet potato or another <a href=\"https:\/\/www.tasteofhome.com\/article\/winter-squash-101-acorn-beyond\/\" data-name=\"www.tasteofhome.com\/article\/winter-squash-101-acorn-beyond\/\" data-module=\"content engagement\" data-position=\"embedded links\">winter squash<\/a> like sugar pumpkin or carnival squash.<\/li>\n<li><strong>Lasagna noodles<\/strong>: This recipe uses lasagna noodles that you cook first, but you could also use no-boil noodles, which cook with the sauce in the oven.<\/li>\n<li><strong>Flour<\/strong>: All-purpose flour helps make a roux alongside butter for the base of the sauce. Once you add another liquid, in this case milk, it becomes a rich, luscious white sauce. Without flour, the sauce won\u2019t become thick and velvety.<\/li>\n<li><strong>Milk<\/strong>: You can use 2% or whole milk for this recipe.<\/li>\n<li><strong>Cheese<\/strong>: Buttery and smooth, fontina is one of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-melting-cheeses\/\" data-name=\"www.tasteofhome.com\/collection\/best-melting-cheeses\/\" data-module=\"content engagement\" data-position=\"embedded links\">best melting cheeses<\/a>, perfect for this kind of creamy dish. Parmesan adds umami and nuttiness both inside and on top of the lasagna.<\/li>\n<li><strong>Whipping cream<\/strong>: For even more savory richness, a layer of unsweetened whipped cream tops the lasagna before it goes into the oven. It bakes right into the pasta.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Roast the butternut squash<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1923973\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Lasagna_FT23_147093_EC_100323_1.jpg?fit=700%2C467\" alt=\"Roasting the butternut squash\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat your oven to 425\u00b0. Divide butternut squash evenly between two greased 15x10x1-inch baking pans. Drizzle the squash with olive oil, and toss to coat. Bake the squash, uncovered, stirring occasionally, until it\u2019s tender, 20 to 25 minutes.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Roasting the squash first makes it nice and soft, and it adds a slightly caramelized, rich flavor.<\/p>\n<h3>Step 2: Cook the noodles, and infuse the milk<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1923983 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Lasagna_FT23_147093_EC_100323_2.jpg?fit=700%2C467\" alt=\"Cook the noodles and infuse the milk\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Meanwhile, cook the lasagna noodles according to package directions. Then, in a small saucepan, combine the milk and rosemary, and bring to a boil. Reduce the heat, and simmer the milk, uncovered, for 10 minutes. Strain the mixture. Reserve the infused milk, and discard the rosemary. Set the infused milk aside.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: You can add to or replace the rosemary with other fragrant herbs like thyme and sage. Both are natural pairings with butternut squash.<\/p>\n<h3>Step 3: Make the white sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1924013 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Lasagna_FT23_147093_EC_100323_4_a.jpg?fit=700%2C467\" alt=\"Making White Sauce\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a Dutch oven, heat the butter over medium heat. Add the garlic, and cook until fragrant, about one minute. Stir in the flour, salt and pepper until blended well into the butter, making a sort of paste. Gradually add milk, whisking to incorporate the roux, and bring it to a boil. Cook and stir until slightly thickened, about two minutes. Set aside 1 cup of the sauce, then stir the squash into the remaining sauce.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Once you add the flour to the butter mixture, you can cook it for a minute or two before you add the milk. This will help cook out any raw-flour taste.<\/p>\n<h3>Step 4: Build the lasagna<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1924014\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Lasagna_FT23_147093_EC_100323_7_YVedit.jpg?fit=700%2C467\" alt=\"Building Lasagne\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Reduce the oven setting to 375\u00b0. Drain the noodles if you haven\u2019t already.<\/p>\n<p>Spread the reserved 1 cup sauce into the bottom of a greased 13&#215;9-inch baking dish. Layer with three noodles, half of the squash mixture, half of the fontina cheese and 1\/2 cup Parmesan cheese. Repeat layers once. Top with remaining noodles.<\/p>\n<p>Beat the cream until soft peaks form. Spread the whipped cream over the top of the assembled lasagna. Sprinkle the top with the remaining Parmesan cheese.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: It\u2019s important to layer the ingredients this way so you get the proper sauce-to-noodle ratio. The cheeses melt into the squash-filled sauce, and the noodles absorb all the flavors.<\/p>\n<h3>Step 5: Bake the lasagna<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1924015\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Lasagna_FT23_147093_EC_100323_8.jpg?fit=700%2C467\" alt=\"Baked Lasagne\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake the lasagna, covered with aluminum foil, for 30 minutes. Remove the foil, and bake 10 to 15 minutes longer, until the lasagna is bubbly and golden brown. Let it stand for 15 minutes before cutting into it.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: You first bake the lasagna covered to retain moisture so it doesn\u2019t dry out as it cooks. You then bake it a little longer uncovered to get that nice, golden-brown, cheesy top. It\u2019s important to let the lasagna rest before cutting so that everything firms up. Otherwise, you\u2019ll get messy, oozing slices.<\/p>\n<h2>Butternut Squash Lasagna Variations<\/h2>\n<ul>\n<li><strong>Lose the gluten: <\/strong>For a gluten-free version of our butternut squash lasagna recipe, replace the all-purpose flour with a gluten-free flour blend, and use gluten-free lasagna noodles.<\/li>\n<li><strong>Make it plant-forward<\/strong>: Add spinach, kale, mushrooms, bell peppers or broccoli (or all!) to the lasagna. It\u2019s best to cook any of these first to remove excess moisture so you don&#8217;t make the lasagna a sloppy mess. If you want to incorporate something like frozen spinach to this lasagna, thaw it first, and wring out in a towel before adding to the layers.<\/li>\n<li><strong>Add more protein<\/strong>: Make this butternut squash lasagna ever heartier by adding shredded rotisserie chicken or cooked bacon or pancetta.<\/li>\n<\/ul>\n<h2>How to Store and Freeze Butternut Squash Lasagna<\/h2>\n<p>To store butternut squash lasagna, first let it cool completely. Then, cover it tightly, and refrigerate; it\u2019s good for up to four days.<\/p>\n<p>To freeze the lasagna, let it cool. Then, cover the entire pan of lasagna in storage wrap and aluminum foil, or wrap individual slices and store them in a freezer-safe resealable bag or container. The lasagna will last up to three months in the freezer.<\/p>\n<p>You can reheat an entire pan of lasagna in a 350\u00b0 oven, covered, for 15 to 20 minutes, then uncovered for about 15 minutes more, until it\u2019s heated through. A great way to tell if it\u2019s done is by sticking a knife into it and feeling the knife to see if it\u2019s cold to the touch. You can also use a thermometer to make sure the inside reaches 165\u00b0.<\/p>\n<p>If it\u2019s been stored in the refrigerator, let it come to room temperature before putting in the oven. If it&#8217;s been stored in the freezer, let it thaw in the refrigerator overnight, then let it come to room temperature.<\/p>\n<p>Of course, popping a slice in the microwave also works!<\/p>\n<h2>Butternut Squash Lasagna Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1924020\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Lasagna_FT23_147093_EC_100323_10.jpg?fit=700%2C467\" alt=\"Baked Lasagne\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use no-boil lasagna noodles for butternut squash lasagna?<\/h3>\n<p>No-boil noodles are perfectly fine to use in our butternut squash lasagna recipe. Most no-boil noodles don\u2019t have those pretty frilly edges, however, so if it\u2019s the aesthetics you\u2019re after, stick with the noodles that need to boil.<\/p>\n<h3>Can you make this lasagna ahead of time?<\/h3>\n<p>Lasagna is a great dish to make ahead of time. Assemble the lasagna, cover the whole pan tightly, and stash it in the refrigerator the day before you want to bake it. Let it come to room temperature before popping in the oven to bake.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our butternut squash lasagna recipe features roasted winter squash, a from-scratch white sauce, and plenty of creamy, cheesy goodness.<\/p>\n","protected":false},"author":7884,"featured_media":1952565,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304162,307775,306910,304423,304358,304328,304292,305487,304390,303966,304988,304408,304368,303887,306848,306312,307529,304297,304268,304458,306961,307514,306297,324623,304388,307769,304150,303883,304468,307614,305031,304403],"categories-v2":[308503,308500,309439,310739,309906,308821,308988,308984,308481,308305,310796,308761,308495,308935,308813,308745,308478,309603,312178,310505,308308,259483,308865,309961,310497,312156,309177,308752,310734,309434,308476,308875,310591,308975,308812],"coauthors":[341501],"recommended_recipes":[{"post_title":"Zucchini Lasagna","post_link":"\/recipes\/zucchini-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/Zucchini-Lasagna_EXPS_TOHAS22_3930_DR_04_07_5b.jpg"},{"post_title":"Butternut Squash Mac and 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Lasagna","datePublished":"2018-01-01","dateModified":"2023-10-23","prepTime":"PT55M","cookTime":"PT40M","totalTime":"PT01H35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Golden-Butternut-Squash-Lasagna_EXPS_FT23_147093_EC_100323_11.jpg","height":1200,"width":1200},"recipeCategory":["Dinner","Lunch"],"description":"Our butternut squash lasagna recipe features roasted winter squash, a from-scratch white sauce, and plenty of creamy, cheesy goodness.","recipeIngredient":["1 medium butternut squash (3 pounds), peeled, seeded and cut into 1\/2-inch cubes","3 tablespoons canola oil","9 lasagna noodles","3-1\/2 cups 2% milk","1\/4 cup chopped fresh rosemary","2 tablespoons butter","3 garlic cloves, minced","2 tablespoons all-purpose flour","1 teaspoon salt","1\/4 teaspoon pepper","8 ounces fontina cheese, thinly sliced","1-1\/2 cups grated Parmesan cheese, divided","1\/2 cup heavy whipping cream"],"recipeInstructions":[{"@type":"HowToStep","name":"Roast the butternut squash","text":"Preheat your oven to 425\u00b0. Divide butternut squash evenly between two greased 15x10x1-inch baking pans. Drizzle the squash with olive oil, and toss to coat. Bake the squash, uncovered, stirring occasionally, until it\u2019s tender, 20 to 25 minutes. Editor's Tip: Roasting the squash first makes it nice and soft, and it adds a slightly caramelized, rich flavor.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Lasagna_FT23_147093_EC_100323_1.jpg?fit=700,467"},{"@type":"HowToStep","name":"Cook the noodles, and infuse the milk","text":"Meanwhile, cook the lasagna noodles according to package directions. Then, in a small saucepan, combine the milk and rosemary, and bring to a boil. Reduce the heat, and simmer the milk, uncovered, for 10 minutes. Strain the mixture. Reserve the infused milk, and discard the rosemary. Set the infused milk aside. Editor's Tip: You can add to or replace the rosemary with other fragrant herbs like thyme and sage. Both are natural pairings with butternut squash.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Lasagna_FT23_147093_EC_100323_2.jpg?fit=700,467"},{"@type":"HowToStep","name":"Make the white sauce","text":"In a Dutch oven, heat the butter over medium heat. Add the garlic, and cook until fragrant, about one minute. Stir in the flour, salt and pepper until blended well into the butter, making a sort of paste. Gradually add milk, whisking to incorporate the roux, and bring it to a boil. Cook and stir until slightly thickened, about two minutes. Set aside 1 cup of the sauce, then stir the squash into the remaining sauce. Editor's Tip: Once you add the flour to the butter mixture, you can cook it for a minute or two before you add the milk. This will help cook out any raw-flour taste.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Lasagna_FT23_147093_EC_100323_4_a.jpg?fit=700,467"},{"@type":"HowToStep","name":"Build the lasagna","text":"Reduce the oven setting to 375\u00b0. Drain the noodles if you haven\u2019t already. Spread the reserved 1 cup sauce into the bottom of a greased 13x9-inch baking dish. Layer with three noodles, half of the squash mixture, half of the fontina cheese and 1\/2 cup Parmesan cheese. Repeat layers once. Top with remaining noodles. Beat the cream until soft peaks form. Spread the whipped cream over the top of the assembled lasagna. Sprinkle the top with the remaining Parmesan cheese. Editor's Tip: It\u2019s important to layer the ingredients this way so you get the proper sauce-to-noodle ratio. The cheeses melt into the squash-filled sauce, and the noodles absorb all the flavors.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Lasagna_FT23_147093_EC_100323_7_YVedit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Bake the lasagna","text":"Bake the lasagna, covered with aluminum foil, for 30 minutes. Remove the foil, and bake 10 to 15 minutes longer, until the lasagna is bubbly and golden brown. Let it stand for 15 minutes before cutting into it. Editor's Tip: You first bake the lasagna covered to retain moisture so it doesn\u2019t dry out as it cooks. You then bake it a little longer uncovered to get that nice, golden-brown, cheesy top. It\u2019s important to let the lasagna rest before cutting so that everything firms up. Otherwise, you\u2019ll get messy, oozing slices.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Butternut-Squash-Lasagna_FT23_147093_EC_100323_8.jpg?fit=700,467"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Lesley Balla"}],"nutrition":{"@type":"NutritionInformation","calories":" 358 calories","fatContent":"20g fat (10g saturated fat)","cholesterolContent":"53mg cholesterol","sodiumContent":"585mg sodium","carbohydrateContent":"34g carbohydrate (8g sugars","fiberContent":"5g fiber)","proteinContent":"14g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PrplMonky5"},"reviewBody":"While we thought this tasted VERY good, I had some issues with this recipe.  Instead of fontina (which I couldn't find) I used thin slices of smoked provolone.  I also used no-boil lasagna noodles, which was a mistake.  The top noodles for some reason curled (I've never seen them do that), which caused the heavy whipping cream and parmesan to fall to the sides of the dish, and they never cooked (I had to take them off at the end).  I bought what looked to be an average sized butternut squash but I think now it must have been a bit on the small side, only because 3 tbsp of oil was WAYYYYY too much.  I think the mess caused by the curved noodles and the excess oil from the squash made this dish extremely oily.  Also, this took me about 2.5 hours to make (prep   cooking), which I wasn't expecting, and I think I may have used almost everything in my kitchen to make this meal.  Because of the many dirty dishes and the time it takes for me to prepare it, this meal is definitely only going to be for weekends for us.  I'd make this again with some tweaks (less oil, using REAL lasagna noodles).  I'd also like to prepare the squash well in advance to cut down on the time a bit.  I have to say the rosemary-infused sauce was AMAZING, and perfectly complemented the squash.  Again, the taste was GREAT, but the execution was difficult.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AmandaRomanello"},"reviewBody":"This recipe is outstanding. The roasted butternut squash, rosemary-infused milk sauce, and cheeses made for a really decadent, flavorful bite. I didn\u2019t have Parmesan so used pecorino Romano. I honestly think the fontina is what makes it. Was a hit with my husband too, and a great vegetarian dish. 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