Photo of Butternut squash lasagna by WW

Butternut squash lasagna

SmartPoints® value per serving
Total Time
25 min
10 min
15 min
A hankering for lasagna used to mean a long time in the kitchen and a huge baking pan fit for a crowd. Our recipe has made small-batch lasagna possible in under 30 minutes. This butternut squash lasagna is hearty, flavorful and easy to prepare. Full of all the warming notes of wintertime dinner, the rich, cheesy topping and tender noodles make this Italian-inspired dish true comfort food. Cook this for two or one, with leftovers for another night. Serve with a crunchy, fresh green salad and a light lemon vinaigrette. If you have some frozen spinach, heat it and remove excess moisture and you can add it as a layer in your lasagna fore more vegetable presence.


Cooking spray

5 spray(s)

Uncooked shallot(s)

1 item(s), minced

Garlic clove(s)

1 medium clove(s), minced

Fresh sage

1 Tbsp, minced

Freshly grated nutmeg


Cayenne pepper

1 pinch

All-purpose flour

1 Tbsp

Skim milk


Grated Parmesan cheese

3 Tbsp

Cooked winter squash

12 oz, defrosted

Skinny Pasta Konjac noodles, lasagna shape (WW endorsed)

1 bag(s)

Shredded part-skim mozzarella cheese


Panko breadcrumbs

2 Tbsp, seasoned


  1. Preheat oven to 350 degrees and coat a small gratin with cooking spray.
  2. Spray saucepan with cooking spray and add shallot and garlic.
  3. Cook for 2-3 minutes or until softened.
  4. 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.
  5. Spread 1/3 of squash mixture in the bottom of prepared pan.
  6. Layer 3 Skinny Pasta Lasagna Noodles on top. Repeat with 2 more layers. Top with shredded mozzarella.
  7. Combine panko and remaining 1 TB parmesan and sprinkle on top of mozzarella.
  8. Spray lightly with cooking spray. Bake for 15 minutes or until cheese is melted and topping begins to brown. Let cool slightly before serving.


Yields: 2 pieces lasagna Serving size 1 piece