Butternut Squash Lasagne: A Simple and Delicious Fall Recipe
Butternut squash lasagne is a perfect recipe for cosy fall dinners. It combines tender layers of butternut squash, prosciutto, mozzarella, and a hint of pesto to create a comforting yet easy meal. Whether you’re a fan of traditional lasagna or looking to try something new, this recipe will surely become a family favourite.
Butternut Squash Lasagne: A Simple and Delicious Fall Recipe
If you love Italian cuisine like this butternut squash lasagne, you’re going to enjoy these tasty dishes! For brunch, whip up a fluffy egg bake with potatoes, or keep it simple with shrimp and pasta in a creamy sauce for dinner. If you want a quick appetizer, try sweet and cheesy baked pears—they’re so easy! For a filling main, go for a hearty risotto dish with prawns and peas, or savor spaghetti with tuna, olives, and a kick of chili.
These recipes, along with the butternut squash lasagna, are perfect for cozy meals.
Each of these recipes is simple to make and brings a bit of Italy to your kitchen. No need for complicated steps—just straightforward, tasty meals that are perfect for everyday cooking. Try them out, mix and match, and enjoy the variety of flavors each dish has to offer!
Butternut squash isn’t just for lasagna—there are plenty of other ways to enjoy it! Try making pumpkin-shaped bread rolls for a fun, festive touch at your next gathering. These cute, fluffy rolls are perfect as a side dish or even for breakfast. If you’re craving something sweet, the best pumpkin muffins are a must-try. They’re moist, lightly spiced, and make a great snack or dessert.
For a more elegant meal, pair oven-roasted duck with a smooth butternut squash puree. The rich, savory duck is perfectly balanced by the creamy squash, making it a delicious dinner option for special occasions.
Whether you’re baking, roasting, or pureeing, butternut squash is versatile enough to work in a variety of dishes. So, why not give these recipes a try?
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Why You’ll Love This Butternut Squash Lasagne
This butternut squash lasagne recipe is simple, yet it feels special. The sweetness of the butternut squash pairs perfectly with the salty prosciutto, gooey mozzarella, and the fresh bite of pesto. Plus, it’s a unique twist on classic lasagna, making it a great option for anyone looking to try something new. With wholesome ingredients and no need for noodles, this dish is a great gluten-free, hearty, filling alternative.
What You’ll Need to Make Butternut Squash Lasagne
- Olive oil: This is a healthy fat that keeps the dish moist, use extra virgin oil if possible.
- Butternut squash: This vegetable stands in for noodles, to layer it all up.
- Prosciutto or mortadella: Adds a savoury taste to balance the sweetness of the squash.
- Mozzarella: The go-to cheese for its meltability, creating a cheesy layer in every bite. I use grated mozzarella in this recipe. You can also buy it in blocks, which is much cheaper than buying already grated. You can then slice it into thin slices or just grate it yourself.
- Pesto: Adds a burst of freshness and herbs to the dish.
- Parmesan: A salty, umami-packed topping. Lasagna isn’t complete without melty cheese! I like using shredded mozzarella and grated parmesan.
- Dried oregano: A classic Italian herb that deepens the taste.
- Chilli pepper flakes: For a slight kick that brightens the dish.
How to make this Butternut Squash Lasagne
You’ll love our easy butternut squash lasagna! It’s quick to whip up and filled with wholesome ingredients that make it both delicious and satisfying. We’ll walk you through each step, from roasting the sweet butternut squash to layering everything together. Your kitchen will be filled with amazing smells!
Take a look at our handy guide with step-by-step photos to help you along the way!
Preheat the oven to 400°F (200°C). Peel and slice the butternut squash into thin rounds.
In a baking dish, layer the butternut squash slices, followed by prosciutto or mortadella, and shredded mozzarella. Repeat the layers until all ingredients are used. Top with pesto and grated parmesan cheese.
Top the lasagna with dried oregano, a drizzle of olive oil, and chilli pepper flakes if you like a bit of heat. Cover the dish with aluminium foil or crumpled damp parchment paper, then bake for 45 minutes. Uncover it in the last 10 minutes to let the top get golden and bubbly.
After baking, let the lasagna rest for 10 minutes before slicing. This helps the layers hold together nicely.
A full list of ingredients and instructions can be found in the recipe card below.
Substitutions
If you need to adjust the ingredients in this butternut squash lasagna recipe, here are some simple swaps:
- Butternut squash: You can replace this with sweet potato slices or thin zucchini slices.
- Prosciutto: If you don’t have prosciutto, use ham or leave it out for a vegetarian option.
- Mozzarella: Use a dairy-free cheese alternative for a vegan-friendly dish or fresh mozzarella.
- Pesto: Swap with a homemade version or even a sun-dried tomato spread.
- Parmesan: Nutritional yeast can work as a vegan substitute.
- Chilli flakes: If you’re not a fan of spicy food, skip this or add black pepper instead.
Variations
Here are some ideas to put your spin on this butternut squash lasagna recipe:
- Vegan Option: Use dairy-free cheese and omit the prosciutto for a plant-based meal.
- Add Greens: Toss in some spinach or kale between layers for extra nutrients.
- Extra Crunch: Add a sprinkle of breadcrumbs mixed with parmesan on top before baking for a crunchy crust.
- Different Cheese: Try gouda, fontina, or ricotta for a new take.
How to store my Butternut Squash Lasagne
Store any leftovers of your butternut squash lasagne in an airtight container in the fridge. It will keep for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10-15 minutes until heated through. This dish also freezes well. Just wrap tightly in plastic wrap and foil before freezing for up to 2 months.
Butternut Squash Lasagne FAQs
Can I make this lasagna ahead of time?
Yes! Assemble the lasagna and store it in the fridge for up to a day before baking.
What other vegetables can I use?
You can use sweet potatoes, zucchini, or even eggplant slices in place of butternut squash.
Is this butternut squash lasagna gluten-free?
Yes, this recipe is naturally gluten-free since there are no traditional pasta noodles involved.
Can I freeze this dish?
Yes, you can freeze it. Wrap the lasagna tightly and store it in the freezer for up to 2 months. When ready to eat, thaw it in the fridge overnight and reheat.
Serving Suggestions
Serve this butternut squash lasagna with a light salad, garlic bread, or roasted vegetables for a complete meal. It pairs wonderfully with a crisp glass of white wine or sparkling water. For an extra Italian touch, sprinkle more parmesan on top before serving.
Pro Tip
For perfectly even slices of butternut squash, use a mandoline slicer. It will ensure the slices cook evenly and make layering easier.
Butternut Squash Lasagne – Watch How To Make It
Sometimes it helps to have a visual – so watch me make this Butternut Squash Lasagne recipe!
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Butternut Squash Lasagne: A Simple and Delicious Fall Recipe
Equipment
- Baking Dish
- Mandoline slicer (optional)
- Aluminuim Foil or crumple a damp piece of parchment paper to seal the dish
Ingredients
- 1½ lbs butternut squash 680 g
- 8 thin slices prosciutto or mortadella
- 9 oz shredded or slices of fresh mozzarella 250 g
- 3 tbsp pesto 45 ml
- 3 tbsp grated parmesan cheese 45 ml
- 1 tsp dried oregano 5 ml
- Chili pepper flakes
- 3 tbsp olive oil
Instructions
- Prepare the Butternut Squash – Preheat your oven to 400°F (200°C). Peel and thinly slice the butternut squash into rounds. Set them aside.
- Assemble the Lasagna: In a baking dish, layer the roasted butternut squash slices to form the base. Add a layer of prosciutto or mortadella, followed by shredded mozzarella. Repeat these layers until all ingredients are used. Spoon some pesto on top and sprinkle with grated parmesan cheese.
- Bake the Lasagna – Sprinkle dried oregano, a drizzle of olive oil if desired, and chilli pepper flakes over the top layer. Cover the dish with aluminum foil, or crumple a damp piece of parchment paper and use it to seal the dish. Bake for 45 minutes, uncovering during the last 10 minutes to allow the top to become golden and bubbly
- Let It Rest – Once baked, let the lasagna sit for 10 minutes before slicing and serving. This helps the layers set.
Video
Notes
- Make Ahead: You can assemble the lasagna a day in advance and refrigerate until ready to bake.
- Gluten-Free Option: This recipe is naturally gluten-free since it uses butternut squash instead of pasta noodles.
- Vegan Option: Swap out the mozzarella and parmesan for plant-based cheese, and omit the prosciutto or mortadella.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Freezing: This lasagna freezes well. Wrap it tightly before freezing, and thaw in the fridge overnight before reheating.
- Mandoline Tip: Use a mandoline slicer for thin, even slices of butternut squash, which helps the dish cook more evenly.
Nutrition
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