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Butternut Squash Lasagna


"Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week."
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2 h servings 400 cals
Original recipe yields 12 servings


  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
  3. Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
  4. Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
  5. Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
  6. Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
  7. Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
  8. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  9. Reduce oven temperature to 375 degrees F (190 degrees C).
  10. Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
  11. Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
  12. Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 8
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Good as vegetarian or with sausage. I made the cream sauce with butter, flour, milk, nutmeg, salt & pepper (not cornstarch). Omitted honey & ginger.

This was so good! Such since alternative to traditional lasagna. I even messed up a bit with the quantities and it was still great.

In the middle of making this, I swore I never would again. Too many pans, too much prep, my timing was all off. After I took the first bite, I took it all back. So delicious and fresh-tasting an...

This is so worth the effort. It smells so good and then delivers. I made this vegan for my daughter and doubted it's success because I really don't like many of the vegan substitutes, but I was ...

Found a similar recipe in a cooking magazine, but couldn't remember which magazine. Awesome and different kind of recipe as far as lasagnas go. Only changes I made were that I sliced and roasted...

Very good. Will make it again. I omitted honey. I will go with a little more ginger, and even a smidge more nutmeg next time. -I was light on the nutmeg, b/c I've found it can take over if too m...

So good! But make sure you have a deep dish. I didn't have enough room for the final layer in mine.

Amazing! I left out the spinach to make it a bit more kid friendly.