Butternut Squash Lasagna

Butternut Squash Lasagna
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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.


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.


Portion of butternut lasagna on a white plate with dried green herbs on top and surrounding on the white plate.

Butternut Squash Lasagna

5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: butternut squash, lasagna
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 463kcal


  • 9×13 inch baking pan


  • 15 Lasagna noodles, no-boil
  • 15 oz ricotta cheese
  • 3 cloves garlic minced
  • 1 tsp salt divided
  • 1/2 tsp pepper divided
  • 1 large butternut squash, peeled, seeded cut into 1/4-1/2 in slices
  • 1 tbsp olive oil
  • 1 bunch swiss chard, chopped
  • 5 tbsp butter
  • 5 tbsp flour
  • 2 ½ cups milk
  • cups Italian cheese blend, shredded divided
  • 2 tsp Italian Seasoning Homemade recipe link here


Ricotta Mixture

  • In a medium mixing bowl, combine garlic, 1/2 tsp salt & 1/4 tsp pepper, with ricotta cheese. Set aside.

Swiss chard

  • Heat a large skillet over medium heat with 1 tablespoon olive oil. Add Swiss chard and sauté about 5 minutes or until wilted. Remove from heat and set aside.

White Sauce

  • Melt butter in a medium saucepan over medium heat. Add flour and whisk continuously for about 1 minutes as roux thickens and slightly browns.
  • Slowly add the milk, whisking as milk is added. Simmer about 3-5 minutes to thicken sauce.
  • Remove from heat, stir in 1½ cups of the shredded cheese, Italian seasoning, remaining salt & pepper. Set aside.


  • Preheat oven to 375° Fahrenheit.
  • Layer bottom of prepared pan with ½ cup of white sauce.
  • Layer 5 lasagna noodles on top of sauce.
  • Spread ⅔ cup of ricotta mixture (half of mixture) on noodles.
  • Layer with half of sliced butternut squash over ricotta mixture.
  • Then spread half of cooked Swiss chard over squash.
  • Then add 1 cup white sauce over top of Swiss chard.
  • Repeat layers (noodles, ricotta mixture, squash, Swiss chard, sauce).
  • Top with 5 lasagna noodles. Then remaining white sauce. Top with 1 cup shredded cheese.
  • Cover pan with aluminum foil that has been oiled.
  • Bake covered 1 hour. Remove from oven and remove foil. Brown in oven additioanl 5-10 minutes, if needed.
  • Allow to cool for about 15 minutes.
  • Serve and enjoy!


**If you do not have no-boil lasagna noodles, use regular lasagna noodles and cook according to package directions before preparing lasagna.
***Try this Homemade Italian Seasoning Mix – recipe link here


Serving: 8g | Calories: 463kcal | Carbohydrates: 49g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 529mg | Potassium: 740mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12644IU | Vitamin C: 31mg | Calcium: 353mg | Iron: 2mg

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