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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.
This post was originally published on November 8, 2017
Hi Tieghan,
This recipe looks amazing! I have been making so many of your recipes for my BF and I and I want to try this one next, but the BF is very allergic to pine nuts. I know I can omit it, but you do you have suggestions for another topping that may be good in its place?
I would recommend pumpkin seeds. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I love butternut squash with sage – this lasagna is my dream meal!
I hope you love this! Thank you Laura!
Looks amazing! Recipe says to mash the squash, but picture shows shows roasted cubes on top?!?
Probably didn’t smash just a few just for garnish I believe
So sorry for the confusion. I reserved a few cubes for the top of my lasagna, but did mash the rest for the layers. I reserved about 1/4 cup of the cubes for toping. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’ve been waiting for this recipe since you posted your thanksgiving menu! It looks incredible. 🙂
Thank you Caroline! I hope you love this!
NOMMMM!!!!! Looks amazing!
Rebecca
xx
http://www.peppermintdolly.com
Thank you Rebecca!
My vegetarian brother is coming home to New Zealand from England this Christmas and I am going to make this for him! Yum!!!
Perfect! I hope he loved this Frances. Thank you!
This looks delicious! Gimme alllllll the butternut squash everything! We made your Pappardelle with the butternut squash and tomato ragu a few days ago and it’s one of my husband new favorites! We’ll have to try this ASAP! Side note, I never know what brand of wine/ beer to use in your recipes so if you have any favorites, I’d love to know. The red wine we used was awful haha and it still tasted amazing!
That is so amazing Amy! I am so glad you and your husband loved this recipe!! Thank you!
why, oh why does my husband not eat cheese????!!!!! This would be so stunning. I may have to make a half recipe and eat it all myself! Come to think of it… that’s actually a better idea than trying to get him to eat cheese!
Haha yes sounds like a great plan! I hope you love this Debs!
This looks gorgeous and sounds yummy, but I would be inclined to add mushrooms and possibly even omit the sundried tomatoes (or not). Butternut squash is so sweet, I think the mushrooms would add a nice earthy touch and balance it out nicely…and if you are not making this for veggies tossing in some prosciutto (especially if you lose the tomatoes) couldn’t hurt 😉
Sounds great! I hope you love this + let me know how it turns out! Thank you!
Hi! Is there anything that you would recommend to substitute the sun dried tomatoes? This recipe looks AMAZING to me and I’d like to try it, however, super not a fan of sun dried tomatoes. Thanks in advance!!!
Hi! You can either omit them or sub in a favorite veggie of yours. I think artichokes would be delicious! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Wow! What amazing recipe, I definitely love lasagna and dried tomatoes.
Great! I hope you love this lasagna Daniella! Thank you!
Which brand of no cook lasagna noodles do you use?
This looks really amazing.
I use Barilla. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I have been waiting for this recipe since you posted about your Thanksgiving table a few days ago. Looks great!
Thank you!
Please send leftovers of this tantalizing lasagna to Ohio! 😉
Haha I totally would if I could! You should totally make this though, Liz, I think you will love it!
This lasagna sounds very interesting, I’m really wanting to give it a go.
https://bloglairdutemps.blogspot.pt/
I hope you love this Ruth! Thank you!