Roasted Butternut Squash and Garlic Lasagna Recipe -
Roasted Butternut Squash and Garlic Lasagna Recipe

Roasted Butternut Squash and Garlic Lasagna

Recipe by  

"This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch lasagna Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 40 mins

    2 hrs 25 mins


  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
  3. Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
  4. Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  5. Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
  6. Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
  7. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2010

I can't tell you all how good this was!!!! Let's just say that for Thanksgiving I had about 20 different things to eat and this was the only thing that was completely gone. Half the people there said this was their favorite. Here's what I did different: I used 12 noodles instead of 9 and dipped them in boiling water as some of the reviews said the noodles were too hard after baking. I also added more flour since my sauce was not thickening (about 2 tablespoons more). I also added one large sauteed onion to the garlic mix. This dish was beyond good and I'll be making it again and again. I was a little nervous about the heavy cream on top but it was great. I baked the lasagna for about 45 min total and then let it sit for a cpouple of hours (to be timed with dinner) and then warmed it up in the over before serving. BRAVO BRAVO BRAVO!!!!! UPDATE: Made this again. I used a Vidallia onion. It worked wonderfully. For the topping I used half and half and just stired some salt into it (didn't have a mixer where I was baking). You don't lose any bit of flavor with that sub.

Most Helpful Critical Review
Nov 08, 2010

Way too rich for our tastes.

Sep 21, 2009

This is soooo delicious! I can't stop eating it! I did add a layer of fresh spinach for color but either way it is a great recipie.

Jan 27, 2010

HUGE hit - I was stunned at the reactions of my husband and guests. I omited the whipping cream entirely and didn't miss it. I added fresh basil leaves to each layer.

May 17, 2010

WOW! And I thought this lasagna was pretty good the day I made it, but the next day it was amazing! I took some of the suggestions made by others: I added a layer in the center of fresh spinach (which I topped with mozzerella), I added sweet onion to the sauce, and I dipped the lasagna noodles in boiling water for 20 seconds before cooking. It came out perfect . . . this recipe is a keeper and a must repeat for my family! Thank you!

Jan 07, 2010

Having everything on hand, company in the house, including a vegetarian, and looking for something yummy to make for dinner between Christmas and New Years, this is what I decided on. I've had this recipe sitting in my box for a couple of months and finally gave it it's just due. This was extremely easy to assemble. I roasted the squash in the morning and had that ready when it came time to make dinner. Followed the recipe exactly, however, I did add a bit of nutmeg to the sauce and when layering also added some mozzarella cheese in addition to the Parmesan. Just a simple delicious meal with many happy groans from everyone around the table. I served it with a spinach salad, and hot garlic bread. Thanks for submitting a great recipe. Now I can't wait to make it again.

Sep 15, 2009

This is a pretty good recipe as is. I added nutmeg, but otherwise stuck to the original and it turned out great.

Jan 26, 2011

I really liked this recipe. I think it is a great dish to serve on the side of maybe a roasted or smoked meat. This has a nice mellow flavor and creamy texture. I did add some fresh spinach as a layer in mine to add some color to the dish.


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  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 280 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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