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Butternut Squash Lasagna.

Having one vegetarian in the house and one who’s allergic to tomatoes, I’m always seeking recipes – and by that I mean pastas – that can satisfy us both.  I found success in this Butternut Squash Lasagna, made with a white sauce and meatless.  It’s so simple and delicious to boot.  Score……..


  • No boil lasagne noodles – you will use 9
  • Onion –  1 minced
  • Garlic – 4 cloves minced
  • Olive oil – 2 tbsp
  • Salt & pepper
  • Thyme –  fresh chopped is best, but you can use dried; about 1 tsp
  • All-purpose flour – 1/4 cup
  • Skim or low fat milk – 4 cups
  • Parmesean cheese – 1/2 cup
  • Mozzarella cheese – 1 8 oz. package
  • Butternut squash – cut into 1/4″ slices; I buy the already cut and packaged, but you can buy whole and peel and remove seeds
  • Basil


  • Preheat oven to 375
  • Place noodles in a dish and cover with cold water; leave until softened

For Sauce:

  • Heat oil and sauté onions and garlic until softened, about 5 minutes
  • Add thyme and flour; stir and cook about 3 minutes
  • Add milk in a stream; stir and bring to a boil over medium heat
  • Reduce heat and simmer; stir until thickened
  • Remove from heat and stir in half the parmesan
  • Salt and pepper to taste

For Lasagna:

  • Drain noodles
  • Spray bottom of 9X13″ baking dish with cooking oil
  • Spread 1 cup of sauce on bottom of dish; add 3 noodles; top with 1/3 of the squash; add 1/3 of sauce; sprinkle with 1/2 cup mozzarella
  • Repeat the process 2 more times, ending with mozzarella
  • Cover the dish with aluminum foil
  • Bake 35 minutes
  • Uncover and add remaining parmesan and mozzarella
  • Bake another 15 minutes
  • Let cool before cutting into
  • Garnish with basil and serve

This easily serves 4-8 people depending on serving size.  You could also throw in some cooked spinach if you want to add more nutrition to the dish.  Add a salad to the butternut squash lasagna and you’re good to go.  Enjoy.  You won’t be disappointed.