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Butternut Squash Lasagna
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This butternut squash lasagna is a cozy, vegetarian twist on the classic Italian comfort food — perfect for fall dinners, meatless Mondays, or a festive holiday entrée. Layers of roasted butternut squash purée, creamy sage béchamel sauce, sautéed Swiss chard, and melty Gruyère cheese come together for a hearty dish that’s rich in flavor but lighter than traditional meat lasagna. Even better, it can be made ahead, refrigerated, or frozen, making it an easy make-ahead lasagna recipe for busy weeknights or entertaining.
For more seasonal inspiration, try my fall gnocchi with butternut squash, brown butter, pancetta & sage or this kale harvest grain bowl with apples, pepitas, sunflower seeds, quinoa, and pomegranate seeds.
Why You’ll Love This Recipe
- Layers of cozy fall flavor. Roasted butternut squash, earthy sage, and nutty Gruyère melt together into a rich, satisfying lasagna that feels both comforting and elegant.
- Make-ahead friendly. This recipe can be prepped in advance, refrigerated, or frozen — making it perfect for holiday entertaining or easy weeknight dinner s.
Key Ingredients in This Recipe
- Butternut squash – The butternut squash is peeled and chopped before it’s roasted until it’s tender. I purée the squash so it can easily be layered in the lasagna.
- Sage – The sage leaves are first fried in butter to infuse the béchamel sauce with herb flavor then set aside to garnish the top of the lasagna before serving.
- Béchamel – Béchamel sauce is made from a roux base. Flour is cooked in butter to reduce the flavor of the flour in the sauce. It’s then simmered with whole milk to make a thick, creamy sauce. The addition of eggs makes the sauce richer.
- Gruyère cheese – Gruyère is a hard cheese from Switzerland with a nutty, sweet flavor. The fact that it melts well (due to a high water to oil ratio) mixed with its distinct flavor makes it the perfect addition to the lasagna. If you can’t find Gruyère, I recommend substituting with another Swiss cheese like Emmental.
- Chard – Remove the thick stems in each leaf of the chard before chopping it. They can be very tough and take away from the texture in the dish.
- Lasagna noodles – Since there are so many parts to this recipe, using store-bought “no-cook” noodles saves on both time and cleanup. I’ve provided instructions for using regular lasagna noodles below as well.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Since this lasagna takes a little time to assemble, make the most of your effort by doubling the recipe. Bake one for dinner and freeze the second (unbaked) for a ready-to-go cozy meal on a busy weeknight or holiday.
Swaps and Substitutions
- The Swiss chard can be swapped for other hearty greens like kale, spinach, or collard greens.
- The roasted butternut squash can be swapped with 4 (15-ounce/ 439g) cans of pumpkin purée or roasted sweet potatoes.
- Gruyère is my favorite for its nutty, melty flavor, but you can use Emmental, Fontina, or even mozzarella for a milder option.
- No-boil lasagna noodles save time, though traditional lasagna noodles work just as well if par-cooked.
Special Equipment
Food processor – I use a food processor to quickly dice the vegetables as a shortcut. It can also be done by hand if needed!
Dutch oven – This sauce fits perfectly in a 7-quart Dutch oven for a less expensive option I love this 7.5 quart Dutch oven from Lodge
How to Make Butternut Squash Lasagna (Step-By-Step)
Preheat the oven to 400ºF (200ºC). Toss the butternut squash in the olive oil and spread on a baking sheet. Season with salt and pepper and roast until the squash is very tender, about 20 minutes.
Add the squash to a food processor fitted with a blade attachment or add to the bowl of a kitchen mixer and mix until puréed and smooth. Set aside.
Heat a medium sauté pan over medium heat, add the butter and allow to melt. Add the sage leaves and fry until the leaves are fragrant, about 3 minutes. Add the garlic and cook until just fragrant, about 30 seconds. When the sage is crispy, remove it to a plate and set aside.
Stir in the flour and cook until the roux turns a pale golden brown, about 1 minute. Add the milk, whisking to incorporate.
Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens, about 2 to 3 minutes. Season with nutmeg, salt and pepper. Crumble in half of the crispy sage (set the rest aside for garnishing). Set aside.
Bring a large pot of salted water to a boil over medium-high heat. Add the chard and cook until wilted, about 2 minutes. Remove to a bowl and let cool, then squeeze as much water from the chard as possible and set aside.
Spoon a layer of the sage béchamel sauce into the bottom of a 9” x 12” (23cm x 30cm) lasagna pan. Cover with a layer of noodles. Spread ⅓ of the butternut squash mixture over the noodles, then add ⅓ of the chard, a generous ladle of the béchamel and 1 cup of the Gruyère cheese.
Repeat for 2 more layers. Top with a layer of noodles, and cover with the remaining béchamel sauce. Sprinkle the remaining cheese evenly over the top.
Heat oven to 400ºF (200ºC). Cover with aluminum foil and bake the lasagna for 45 minutes. Remove the foil and continue to bake until the top is golden brown, about an additional 15 minutes. Let the lasagna sit for 15 minutes to cool before serving. Cut into 9 equal slices and serve.
How to Serve This Recipe
This butternut squash lasagna is hearty enough to stand on its own, but it pairs beautifully with a crisp green salad or roasted vegetables for a complete fall-inspired meal. Serve warm, topped with the crispy fried sage leaves, and add a slice of crusty bread on the side to soak up any extra béchamel.
Tips for Layering Lasagna
- Begin layering with the béchamel sauce so that it ensures the noodles will not stick to the bottom of the pan when the lasagna is baked.
If using regular lasagna noodles
Working in batches, cook the pasta noodles in a large pot of boiling water until softened but still al dente, about 5 minutes. Remove the noodles carefully and transfer to a large bowl of ice water. Drain the noodles and set aside in a single-layer on an oiled baking sheet.
When cooking the noodles, be sure to undercook them since they will essentially be cooked twice when the assembled lasagna is baked. After par-boiling the noodles, don’t dump them into a colander as you would with other pasta – they will clump together. They will need to be set aside on baking sheets or platters.
How to Prep Lasagna in Advance
To save on time, the lasagna can be assembled a day ahead of time. Cover and refrigerate the lasagna for up to 2 days in advance. Bring the prepared lasagna to room temperature for 1 hour before baking, then proceed with the cooking instructions below. It can also be assembled and frozen for up to 3 months. Thaw the lasagna at room temperature before cooking it, or add additional cooking time until it’s warmed throughout if baking from frozen.
How to Store This Recipe
Cover leftovers tightly and refrigerate for up to 4 days. To reheat, bake covered at 350ºF (180ºC) until warmed through, or microwave individual slices for a quick option. This lasagna also freezes well — wrap tightly in foil or an airtight container and freeze for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
FAQ – Frequently Asked Questions
Yes! Roasted sweet potatoes or canned pumpkin purée are great alternatives.
Emmental, Fontina, or mozzarella all work well if you can’t find Gruyère.
Yes — just swap in gluten-free lasagna noodles and follow the same instructions.
Bake at 400ºF for 45 minutes covered, then 15 minutes uncovered, just as directed. Par-cook the noodles before layering.
Bake at 400ºF (200ºC) until golden and bubbling.
Yes — use dairy-free cheese, vegan butter, and plant-based milk for the béchamel.
It’s lighter and vegetarian, with fiber-rich squash and greens, but still indulgent with cheese and béchamel.
Stored in an airtight container, it will last up to 4 days.
Yes — freeze either before baking (tightly wrapped) or after baking for up to 3 months.
Cover with foil and reheat in the oven at 350ºF until warmed through, or microwave individual slices with a splash of water.
Other Recipes to Try
If you enjoy this winter squash lasagna, give these a try and follow me on Instagram:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Butternut Squash Lasagna
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Ingredients:
For the butternut squash:
- 4 pounds cubed butternut squash, cut into ½” cubes
- ¼ cup extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the sage béchamel:
- 8 tablespoons unsalted butter
- 20 sage leaves
- 2 cloves garlic, chopped
- ½ cup all-purpose flour
- 4 cups whole milk
- ¼ teaspoon ground nutmeg
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For assembly and serving:
- 2 bunches Swiss chard, stems removed and chopped
- 16 sheets no-cook lasagna noodles
- 4 cups shredded Gruyère cheese
Instructions:
For the butternut squash:
- Preheat the oven to 400ºF (200ºC). Toss the butternut squash in the olive oil and spread on a baking sheet. Season with salt and pepper and roast until the squash is very tender, about 20 minutes.
- Add the squash to a food processor fitted with a blade attachment or add to the bowl of a kitchen mixer and mix until puréed and smooth. Set aside.
For the sage béchamel:
- Heat a medium sauté pan over medium heat, add the butter and allow to melt. Add the sage leaves and fry until the leaves are fragrant, about 3 minutes. Add the garlic and cook until just fragrant, about 30 seconds. When the sage is crispy, remove it to a plate and set aside.
- Stir in the flour and cook until the roux turns a pale golden brown, about 1 minute. Add the milk, whisking to incorporate.
- Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens, about 2 to 3 minutes. Season with nutmeg, salt and pepper. Crumble in half of the crispy sage (set the rest aside for garnishing). Set aside.
For assembly and serving:
- Bring a large pot of salted water to a boil over medium-high heat. Add the chard and cook until wilted, about 2 minutes. Remove to a bowl and let cool, then squeeze as much water from the chard as possible and set aside.
- Spoon a layer of the sage béchamel sauce into the bottom of a 9” x 12” (23cm x 30cm) lasagna pan. Cover with a layer of noodles. Spread ⅓ of the butternut squash mixture over the noodles, then add ⅓ of the chard, a generous ladle of the béchamel and 1 cup of the Gruyère cheese.
- Repeat for 2 more layers. Top with a layer of noodles, and cover with the remaining béchamel sauce. Sprinkle the remaining cheese evenly over the top.
- Heat oven to 400ºF (200ºC). Cover with aluminum foil and bake the lasagna for 45 minutes. Remove the foil and continue to bake until the top is golden brown, about an additional 15 minutes. Let the lasagna sit for 15 minutes to cool before serving. Cut into 9 equal slices and serve.
Nutrition:
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So fun to make! My grocery didn’t have chard so I subbed spinach. Great recipe, thank you!!
So happy to hear it was a hit! Thank you so much for sharing Eva!!!
nice dish, love Gruyère in this and the butternut with Bechamel sauce, a very refined lasagna, thank you!
So happy to hear you enjoyed the recipe! Thanks you for sharing Sabrina!
Do you think sweet potatoes or yams could be substituted for the butternut squash?
Yes, absolutely! Hope you enjoy!