Winter squash lasagna

Winter squash lasagna

Total Time
1 hr 15 min
30 min
35 min
This hearty, fall-inspired meal is a wonderful change of pace from lasagna with red sauce. The meaty sweetness of the winter squash pairs well with chopped fresh sage, a back note of nutmeg for warmth, plump golden raisins, and pine nuts for crunch. Béchamel keeps this lasagna moist as it cools. If you’re planning a main course for vegetarians, this is an excellent choice. The flavors are particularly suited to Thanksgiving.


All-purpose flour

¼ cup(s)

Fat free evaporated milk

2½ cup(s)


2 clove(s), finely chopped

Grated Parmesan cheese


Table salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste

Ground nutmeg


Uncooked lasagna noodles

12 item(s), cooked al dente

Cooked butternut squash

20 oz

Part skim mozzarella cheese

1 cup(s), shredded

Golden seedless raisins

½ cup(s)

Pine nuts

2 Tbsp, chopped


  1. Preheat oven to 350°F.
  2. Place flour in small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan, salt, pepper, and nutmeg.
  3. Spread 1/4 cup sauce over bottom of 9 x 13-inch baking dish and cover with 3 lasagna noodles; top with one-third of squash and 1/2 cup sauce. Sprinkle with 1/2 cup mozzarella and one-third of raisins. Cover with 3 more lasagna noodles and spread with half of remaining squash and 1/2 cup sauce; sprinkle with one-third of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets gently down. Top with remaining sauce; sprinkle with pine nuts and remaining mozzarella.
  4. Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Let cool 10 minutes, then cut into 9 pieces.
  5. Serving size: 1 piece


Wine pairing: Light red, like Barbera d’Asti, or medium-bodied white, like Pinot Bianco.