Butternut Squash Lasagna


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5 from 1 vote

Butternut Squash Lasagna

This sneakily healthy take on traditional lasagna is a beautiful way to use delicious seasonal squashes. And, clocking in at less than 30 minutes to make, it's a quick, hearty dinner any night of the week. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Italian
Servings: 2 servings


  • Cooking spray
  • 1 tsp butter
  • 1 shallot minced
  • 1 garlic clove minced
  • 1 TB minced fresh sage
  • 1/8 tsp nutmeg
  • pinch cayenne pepper
  • 1 TB flour
  • 1/3 cup low fat milk
  • ¼ cup grated parmesan plus 1 additional TB separated
  • 1 box cooked winter squash defrosted
  • 1 package no-boil lasagna noodles
  • 1/3 cup part skim shredded mozzarella cheese
  • ¼ cup seasoned panko


  • Preheat oven to 350 degrees and coat a small gratin with cooking spray.  
  • Melt butter in a small saucepan and add shallot and garlic. Cook for 2-3 minutes or until softened. Add sage, nutmeg, and cayenne pepper.
  • Stir in flour to coat. Whisk in milk until it begins to thicken. Stir in parmesan to melt. Stir in winter squash. 
  • Spread 1/3 of squash mixture in the bottom of prepared pan. Layer 3 no-boil lasagna noodles on top. Repeat with 2 more layers. Top with shredded mozzarella. 
  • Combine panko and remaining 1 TB parmesan and sprinkle on top of mozzarella. Spray lightly with cooking spray. 
  • Bake for 15 minutes or until cheese is melted and topping begins to brown. Let cool slightly before serving.

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