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0 from 45 votes

Butternut Squash Lasagna

This delicious Butternut Squash Lasagna is layered with sweet and nutty squash puree, crumbled Italian Amaretti cookies and a basil-scented béchamel sauce! A show-stopping cozy vegetarian meal.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6
Calories: 491 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the squash:
  • 1 large butternut squash washed, peeled and cut into 1 inch cubes
  • 1 pinch salt and pepper
  • 1 tablespoon olive oil
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon amaretti cookies crumbled--store bought or thisespresso amaretti cookies without espresso.
For the Basil Sauce:
  • ¼ cup butter unsalted
  • ¼ cup all purpose flour
  • 3 cups milk (whole or low fat)
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup lose fresh basil leaves washed
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup crumbled amaretti cookies divided into 2 tablespoons and 2 tablespoons
  • ¼ teaspoon salt
  • 1 pinch black pepper
To assemble:
  • 1 cup grated Mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese
  • fresh basil leaves finely chopped
  • 1 box lasagna pasta (12 sheets) of fresh or no boil lasagna pasta

Instructions

For the squash:
For the basil sauce:
To assemble:

Notes

  • The butternut squash is roasted here for maximum flavor! However if you have ready cooked squash, you can always use it.
  • The texture of squash I prefer for the recipe is to be pureed. Likewise you can use a chunky mashed texture if you prefer, or chunks of squash, squash rings, however you prefer.
  • I haven't tried other types of squash here--but I think they would do well to replace butternut squash!
  • Amaretti cookies are Italian almond cookies. They have a delicate crunch and slight sweetness. If you can't find them use any almond cookies you have.
  • On a side note, I love making amaretti cookies (hello espresso amaretti cookies!! ), but for the lasagna, I would make them without  the espresso ;)
  • Bechamel sauce is not tricky if you follow the recipe. Stick to equal parts of butter and flour and add the milk in three different additions. Always whisk during the sauce preparation.
  • Adding the basil flavors the sauce tremendously but remember to blend it with just a third of the bechamel first. This will ensure that your sauce doesn't become runny.
  • The basil bechamel sauce is so delicious for pastas, chicken, salmon and veggies! Make extra and keep it in the fridge, and simply warm it before use.
  • The lasagna sheets I used here were pre-cooked al dente, however you can use the oven ready lasagna and skip the extra step.
  • Add in as little or as much cheese as you want!
  • Enjoy the lasagna on the day you bake it or store it in the fridge for up to a week.
  • To freeze the lasagna: freeze the uncooked but fully assembled butternut lasagna covered in foil for up to 6 months. To bake, simply increase baking time by 15-20 minutes.
  • Freezing the cooked lasagna: cover the fully cooked lasagna with foil and freeze it for 6 months. To serve it simply warm it in the oven  (frozen) for 25 minutes, or defrost first and warm it for 10 minutes.
  • Make ahead of time:  prepare the squash as well as the bechamel sauce a day or two in advance. So the day of, all you really need to do is just assemble and layer your lovely lasagna and bake it.
  • ENJOY every bite of this heavenly lasagna!!