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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.
My husband isn’t a fan of butternut squash, but he likes pumpkin (I don’t know why the distinction since I think they taste very similar haha). If I wanted to use canned pumpkin, how big of a can would you recommend? Thanks!
Hi Kaley,
I would use about 2 cups. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hello Tieghan…..my niece made this dish for our Thanksgiving meal and it was so, so awesome! I would like to make it as well, but was thinking of assembling, then freezing. Would that work you think? I know I read in your blog that you can make ahead and refrigerate, but I wasn’t so sure if it would freeze well, then I could bake it later. Thoughts?
Hey Cheryl,
Yes, that will work well for you! Thanks for giving the recipe a try! xTieghan
Tbisnone was delicious! Whole family loved it!
Hey Brit,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
Can you substitute the cheese for different ones?
Made this tonight, DELICIOUS!!! Will definitely make again. Perfect for fall with salad, homemade sourdough bread. And Hitching Post Pinot Noir.
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
Do you need to peel the squash?
Hey Shauna,
Yes, you will want to cut around the peel of this squash. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
SO. GOOD. I made a few changes- not because I thought the recipe wasn’t perfect the way it is but just because of availability of ingredients. I couldn’t find fontina cheese anywhere so I substituted with goat cheese. I somehow forgot the sundried tomatoes (I sent my partner to the store to get them and mixed the ricotta and butternut squash while he was out and just kept going with the assembly.) also, I used ricotta with basil pesto mixed into it since I had it leftover from another HBH lasagna recipe I made last week. However I think I’ll always mix pesto into the ricotta for future lasagna recipes. Next time I will remember the sundried tomatoes but overall LOVED THIS. OH- the only thing I found it that you need a BIG butternut squash to have enough “mash”… would have liked thicker layers of the squash
Hey Sarah,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
SO. GOOD. I made a few changes- not because I thought the recipe wasn’t perfect the way it is but just because of availability of ingredients. I couldn’t find fontina cheese anywhere so I substituted with goat cheese. I somehow forgot the sundried tomatoes (I sent my partner to the store to get them and mixed the ricotta and butternut squash while he was out and just kept going with the assembly.) also, I used ricotta with basil pesto mixed into it since I had it leftover from another HBH lasagna recipe I made last week. However I think I’ll always mix pesto into the ricotta for future lasagna recipes. Next time I will remember the sundried tomatoes but overall LOVED THIS
Hey Sarah,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
Can you tell me if I used cooked gluten free noodles how much would I reduce the liquids.
Hi Catharina! You don’t need to reduce the liquids. Follow the recipe as directed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Holidays!! xTieghan
Question! You don’t mention adding water at the end for the no boil noodles.. Is that on purpose? Or was it forgotten? Or does the sauce cook the noodles?
Hi Lindsay,
The sauce cooks the noodles, no need to add any water. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Very good. Anyone adventurous who tried it, liked it. I saved some roasted squash cubes for the top as the recipe had to mash it all. Will definitely make this again.
That is so great! Thank you Carolyn! xTieghan
I was wondering i forgot you could use mozzarella and Parmesan as the cheeses?
HI! Yes, those cheese will be delicious I am sure! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Could I substitute kale for the sun-dried tomatoes?
Hi Sonia! Kale will be so delicious. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Is there anyway to do a almond milk instead of whole milk? and vegan ricotta instead of whole milk ricotta?
Hi Bri! I am sure both swaps will be great. Sounds delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
My brother is running the NYC Marathon so I need to prepare this fall lasagna a day in advance for a neighbor pot-luck gathering.
Do I follow directions and bake uncovered for 45 min, let cool, cover & refrigerate. Remove from refrigerator an hour before serving and reheat in oven till bubbling?
Or, do I prepare all ingredients and refrigerate a day in advance. An hour before serving, bake uncovered for 45 minutes till bubbling?
Hi Chris! I would prepare all ingredients and refrigerate, cover 1-2 days in advance. Remove the lasagna from the fridge an hour before serving, bake uncovered for 45 minutes till bubbling. That works best! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??