Lasagna is such a staple in most homes, but this Butternut Squash Lasagna is a bit of a twist on traditional lasagna. A cheesy sauce replaces the typical spaghetti sauce, while the butternut squash and swiss chard add a nice rich balance, not to mention – no meat filling. It has become a family favorite and easy to “throw” together a day before to help save on time.

Ingredients for Butternut Squash Lasagna

Butternut squash, peeled, seeded and sliced
Ricotta cheese
Garlic, fresh
Lasagna noodles – no boil
Olive oil
Swiss chard
Butter
Flour
Milk
Italian Seasoning
Italian cheese blend, shredded
Salt and pepper

Portion of butternut lasagna on a blue plate with green to left side of plate. Plate is on white linen.

How to:

Begin by preparing a 9x13in baking pan. Spray oil – or add a teaspoon of oil to baking pan and spread oil using a paper towel to coat pan.

In a medium mixing bowl, combine garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper with the ricotta cheese, and set aside.

Slices of butternut squash with knife to the left of slices and part of a whole squash to the right of the slices, on a white cutting board.

Then prep the butternut squash. Peel, seed and slice squash.

Chopped Swiss chard cooking in a large dark pan.

Then cook Swiss chard by heating a large skillet over medium heat. Add 1 tablespoon oil. Once pan is warm add Swiss chard and sauté for about 5 min or until wilted.

Wire whisk stirring white sauce in a silver pot

Next, make the sauce by melting butter in a medium saucepan over medium heat. Add flour and whisk, cooking and whisking for about 1 minute as it thickens and browns slightly to make a roux. Slowly add in milk, whisking continuously. Simmer about 3-5 minutes to allow sauce to thicken slightly. Remove from heat. Add 1 1/2 cups of Italian cheese mixture, Italian seasoning, and remaining salt and pepper. Set aside.

Put it all together:

Ingredients for lasagna. oiled baking pan in center. Lasagna noodles, ricotta mixture in a glass bowl, sliced butternut squash, cooked Swiss chard in a glass bowl, and prepared white sauce in a pan surround prepared pan. — Get ingredients ready

Preheat oven to 375 degrees Fahrenheit.

Baking pan with layer of white sauce on bottom.

Layer bottom of baking pan with about 1/2 cup of sauce

Pan of layers of lasagna noodle with sliced squash and layer of cooked Swiss chard.

Next, layer 5 lasagna noodles. Layer about 2/3 cup ricotta mixture. Then a layer half of sliced butternut squash. Then layer with half of cooked Swiss chard.

Pan with layers of lasagna noodles, sliced butternut squash, cooked Swiss chard and white cheese sauce on top.

Layer with 1 cup of white sauce.

Repeat the layers (noodles, ricotta mixture, squash, Swiss chard, sauce).

uncooked lasagna. Layers of lasagna noodles, sliced butternut squash, cooked Swiss chard, white sauce, noodles and cheese on top.

Finish with a final layer of noodles, remaining sauce and 1 cup of remaining shredded cheese.

To bake, cover with a piece of aluminum foil that has been spray oiled, or drizzle with oil and coat using a paper towel.

Pan of cooked lasagna. browned cheese on top.

Bake for 1 hour. Remove from oven, and remove foil. Brown in oven an additional 5-10 minutes, if desired.

Remove from oven and allow to cool about 15 minutes before serving.

Substitutions

You can substitute fresh spinach for the Swiss chard if you like. Prepare the same way, but be sure to squeeze out any excess liquid from the spinach after it has cooked and cooled.

Enjoy!