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Butternut Squash and Sun-Dried Tomato White Lasagna | halfbakedharvest.com @hbharvest
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4.25 from 219 votes

Butternut Squash and Sun-Dried Tomato White Lasagna

A vegetarian white lasagna with roasted butternut squash and ricotta cheese, sun-dried tomatoes, and a creamy Béchamel sauce.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: American, Italian
Keyword: pasta main course, vegetarian lasagna
Servings: 8 servings
Calories: 767kcal
Author: halfbakedharvest


  • 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


  • 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.


Calories: 767kcal | Carbohydrates: 61g | Protein: 36g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 113mg | Sodium: 852mg | Potassium: 1583mg | Fiber: 6g | Sugar: 21g | Vitamin A: 8955IU | Vitamin C: 26.1mg | Calcium: 819mg | Iron: 4.6mg