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Kid-Approved Butternut Squash Lasagna Bake

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A creamy, cheesy lasagna with sweet roasted butternut squash and a light béchamel sauce that even picky eaters will love. Perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds / 900g-1.4kg), peeled, seeded, and cubed
  • 12–15 no-boil lasagna noodles (about 340g)
  • 3 cups whole milk (720ml)
  • 4 tablespoons unsalted butter (56g)
  • 1/4 cup all-purpose flour (30g)
  • 3 cloves garlic, minced
  • 8–10 fresh sage leaves (or 1 teaspoon dried sage)
  • 2 cups ricotta cheese (480g)
  • 3 cups shredded low-moisture mozzarella cheese (340g), divided
  • 1 cup grated Parmesan cheese (100g), divided
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (30ml)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  2. While squash roasts, make béchamel sauce: In a large skillet, melt butter over medium heat. Add garlic and sage leaves; cook 1 minute until fragrant. Whisk in flour and cook 1-2 minutes. Slowly whisk in milk and cook, whisking constantly, until thickened (5-7 minutes). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat.
  3. In a medium bowl, combine ricotta, 1 cup mozzarella, and 1/2 cup Parmesan. Season with salt and pepper. Stir until well combined.
  4. Assemble lasagna: Spread a thin layer of béchamel in a 9×13-inch baking dish. Layer noodles, half the roasted squash, half the ricotta mixture, and a third of the béchamel. Repeat layers. Top with final layer of noodles, remaining béchamel, and remaining mozzarella and Parmesan.
  5. Cover with foil (sprayed with cooking spray) and bake at 375°F (190°C) for 30 minutes. Remove foil and bake 15-20 minutes more until golden and bubbly. Let rest 10-15 minutes before slicing.
  6. Cut into squares and serve warm.

Notes

Don’t skip roasting the squash—it concentrates the sweetness. Let the lasagna rest for 10-15 minutes before slicing to prevent a soupy mess. No-boil noodles save time and absorb sauce well. For meal prep, assemble and freeze before baking; bake from frozen at 375°F for about 60 minutes, removing foil for last 15 minutes.

Nutrition

Keywords: butternut squash lasagna, kid-friendly dinner, family dinner, vegetarian lasagna, easy weeknight meal, comfort food, fall recipe

Find it online: https://lucastable.com/kid-approved-butternut-squash-lasagna-bake-easy-family-dinner/