• Cooking Time: 25 - 30
  • Servings: 12
  • Preparation Time:


I love, love butternut squash ravioli and always order it when I see it at a restaurant. But making it at home? Way too much work! So I created a butternut squash lasagna and it was seriously delicious.


  • 2 cups pureed cooked butternut squash
  • ¾ t. nutmeg
  • kosher salt (I used nu salt to cut sodium) and black pepper to taste
  • 1 T butter
  • 2 T flour
  • 1 12 oz. can evaporated skim milk
  • ½ cup skim milk
  • 2 - 4 T chopped fresh sage
  • 6 T parmesan, romano or pecorino plus additional for topping
  • Shredded mozzarella
  • 12 sheets whole wheat lasagna noodles, cooked


  • Preheat oven to 375, coat 13x9 pan with cooking spray.
  • Cook butternut squash (microwaving is quicker than oven) and puree in food processor adding nutmeg, salt and pepper.
  • Meanwhile, melt butter in a heavy bottomed saucepan over medium heat. Add flour, mixing well. Add milks slowly and bring to a simmer, whisking constantly. Cook until thickened, about 10 minutes. Add sage, 6 T of parmesean and salt and pepper to taste.
  • For each layer: 3 lasagna noodles, 1/3 of butternut squash and mozzarella (sprinkle on as little or as much as you like here). Top with remaining 3 lasagna noodles, mozzarella and parmesean. Pour sauce over top and bake for 25 – 30 minutes.

Author Credit: Me

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