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Wednesday just got a lot more exciting, and it’s all thanks to this Butternut Squash and Sun-Dried Tomato White Lasagna.
It’s about that time of year when lasagna becomes a staple dinner around here. Every November (and December too) it seems I make a lasagna practically every week, or at least every other week. I have two that are in my rotation, and I know each recipe by heart, this classic lasagna (old recipe, but one I love so much) and this crispy prosciutto white lasagna.
The first is an extra meaty and very classic Italian style lasagna. It’s hands down my brother’s favorite, but they love anything extra meaty (typical). I make this classic style lasagna whenever the boys are in town and their friends are over, or for one of the nights when everyone is home for Christmas. It’s always a hit.
The second recipe is a white lasagna that’s a knock off of my Aunt Katie’s recipe she used to make for family parties. I swapped out the chicken and added prosciutto for a salty factor and it is delicious. Depending on how many I need to serve, I often make this in addition to the classic lasagna…for those that maybe don’t love meat quite as much as the boys.
Here’s the thing, I realized when I was planning out this year’s Thanksgiving menu that I really needed a good vegetarian option on the table too. I know turkey is supposed to be the star, but these days there are so many people who appreciate a good veggie friendly recipe.
Enter in this butternut squash lasagna.
It’s no secret that I love butternut squash. I’ve shared a handful of new recipes this season alone, but I think this lasagna is probably my favorite.
There are layers and layers of cheesy, butternut squash goodness, and I’m not sure it gets better when it comes to a white lasagna. Trust me, if you have some vegetarians at this year’s Thanksgiving (or any other party), make this lasagna. It’s sure to win over just about everyone.
The base of the lasagna is made of up of roasted butternut squash and ricotta cheese. I added in sun-dried tomatoes, one, because I love them, and two, because I think they add such a delicious sweet flavor, plus a nice pop of pretty red color too.
What’s great about this recipe is that it’s a dish that can be assembled completely in advance and then baked just before serving. I love making this the day before, keeping it in the fridge, and then just throwing it in the oven before dinner. It makes for easy, stress free entertaining.
Plus, it’s just so good. I mean, when you have four cheeses, roasted squash, sun-dried, tomatoes, and pasta involved…of course it’s going to be good! And even if you don’t need a vegetarian recipe on your Thanksgiving table this year, this dish works equally well dressed up as a fun dinner party main course, or served casually at the family dinner table.
 
I’m sure I will be making this recipe many times over the next couple months. Some of my brothers will be arriving in a week or so (Red and Kai are currently in Italy for some snowboarding, filming, and a Big Air contest in Milan) and with them comes all the friends…meaning big eaters. Now, if only we’d get the snow all those snowboarders need. I’m pretty sure it’s coming though.
Also, this would of course make for a pretty cozy Wednesday night dinner too.
I know it’s a bit more work for your typical weeknight dinner recipe, but some weeks just call for an extra cozy dinner mid-week.
Butternut Squash and Sun-Dried Tomato White Lasagna
Servings: 8 servings
Calories Per Serving: 611 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 cups butternut squash, cubed (about 1 medium squash)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- kosher salt and pepper
- 6 tablespoons butter
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh sage, chopped
- 1 tsp dried basil
- 1/4 cup flour
- 3 1/2 cups whole milk
- 1/4 teaspoon fresh grated nutmeg
- 1 cup shredded fontina cheese
- 1 cup parmesan cheese, grated
- 2 cups whole milk ricotta
- 2 cups shredded provolone
- 1 jar (8 ounce) oil packed sun-dried tomatoes, oil drained and chopped
- 1 box no-boil lasagna noodles
- 2 tablespoons toasted pine nuts
Instructions
- 1. Preheat oven to 375 degrees F. Grease a 9x13 inch pan. 2. On a baking sheet, toss together the butternut squash, olive oil, honey, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender. 3. Melt the butter in a medium sauce pan. Add the garlic, sage, and basil and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 1 minute. Remove from heat and stir in the fontina cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.4. In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta, provolone, and sun-dried tomatoes.5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top, and then top with the remaining butternut squash mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining 1/4 of the cheese sauce over top. Top with the remaining 1/2 cup of parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with pine nuts and fried sage.
Plus, lasagna is always a good idea…always.
Hi! So just to confirm, there’s 3 layers of lasagna noodles, and the top layer is extra noodle-y? I just assembled it and am excited to serve it at my holiday party tomorrow!
HI! Yes, this is correct. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Your blog is my go-to when i need ideas for potlucks because I know that anything i make off here will be delicious even though i haven’t tried it before. This lasagna was no different and was a hit! Thank you again 🙂
That is so amazing! I am so glad you enjoy my recipes and posts! Thank you Genevieve!
I made this tonight for dinner and it was delicious as beautiful! Butternut squash is one of my favorite things, and this did not disappoint. I stayed true to the recipe except for subbing mozzarella for the provolone. I will definitely be making this again. Thank you for another great recipe!
Just made this tonight for dinner and it was absolutely delicious! I followed the recipe… the only change was I subbed shredded mozzarella for the provolone. This will definitely be added to my rotation. Thanks for another great recipe!
I am so glad you loved this! Thank you so much!
hi there, I am planning my shopping list for this recipe. But I noticed in another recipe you have listed 8 cups cubed butternut = 1 medium butternut. In this recipe 4 cups cubed butternut is (1 medium butternut)… in your experience which is more realistic? would you mind clarifying. Thanks!
https://www.halfbakedharvest.com/simple-caramelized-butternut-squash-kale-florentine-lasagna/
HI! I would use 4 cups of cubed butternut squash. That works best! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
This looks amazing! I’m not the biggest fan of sundried tomatoes. Is there anything else you would suggest for a substitute? I definitely want to add prosciutto !
Thank you!
Hey Stacy, I recommend just omitting the sun-dried tomatoes all together. The recipe will be great with out them. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This looks delicious!! Do you have any suggestions to make this healthyish? Do you think a nut milk and less cheese would work? Thank you in advance!
Hey Caitlin, You can certainly use less cheese. I recommend using what you feel comfortable with. And yes, I do think a nut milk will work fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Would canned butternut squash work if you’re pressed for time?
HI! Yes, canned butternut squash will be great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hiii!! Are the calories per serving or total???
Hi Brandi! It is per serving! I hope you love this!
Can’t stand ricotta! I usually do my normal lasagna with sour cream instead of ricotta. Do you think that would work okay in this recipe?
HI! If you enjoy sour cream in other lasagnas, then yes! I think that will be just fine with this recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
If you were to make this ahead of time, how long before do you think you could make it and how would you store /reheat it? Fridge or freezer and bake ahead or no?
HI! You can make this up to 4 days ahead of time and keep in the fridge, then just bake it before serving. You can also freeze for up to 3 months, then thaw and bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This looks amazing! If you did add a meat protein, what would you choose?
I would used cooked, shredded chicken. Please let me know if you have other questions. I hope you love this recipe! thanks so much! xTieghan
Can you make this ahead of time?
YEs! This is great to make ahead! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Lasagna is the perfect main when having friends over for dinner so I decided to make this to use up a butternut squash that had been sitting around. I made it a day ahead, which is one of the best parts of this recipe. I would never have thought to pair butternut squash and sundried tomatoes, but it totally works. I also added and egg to the squash-cheese mix to make sure it set. Overall, it was a nice change from the usual tomato-sausage lasagna but not difficult to make.
I am really glad this turned out so well for you Rachel! Thank you!
Made this about a month ago. This was sinfully delicious! Enjoying your recipes on the blog, so purchasing your cookbooks is a must!
That is so amazing! Thank you!