Save on Pinterest

Rosemary Butternut Squash Lasagna

I came up with this recipe when our garden was brimming with butternut squash. This is now our favorite way to use it. —Christine Wood, Tipton, Iowa
  • Total Time
    Prep: 30 min. Bake: 50 min. + standing
  • Makes
    8 servings


  • 9 uncooked whole grain lasagna noodles
  • 1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 6 tablespoons all-purpose flour
  • 4 cups fat-free milk
  • 6 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary
  • 1-1/3 cups shredded Parmesan cheese


  • Preheat oven to 425°. Cook noodles according to package directions; drain.
  • In a large bowl, combine squash, oil and 1/2 teaspoon salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 10-15 minutes or until tender; remove from oven. Reduce heat to 375°.
  • Place flour and remaining salt in a large saucepan; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Stir in garlic and rosemary.
  • Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1/3 cup cheese, a third of the squash and 1 cup sauce. Repeat layers twice. Sprinkle with remaining cheese.
  • Cover and bake 40 minutes. Uncover; bake 10 minutes or until bubbly and top is lightly browned. Let stand 10 minutes before serving.
Nutrition Facts
1 piece: 275 calories, 8g fat (3g saturated fat), 12mg cholesterol, 577mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 14g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat-free milk, 1/2 fat.

Recommended Video


Click stars to rate
Average Rating:
  • Judy
    Feb 25, 2018

    This recipe has become a go-to for me, especially since we harvested more than 50 butternut squash from our garden last year! To make this dish with oven-ready noodles, just increase the milk by 2 cups.

  • rwippel
    Feb 5, 2017

    The lasagna was fantastic, but if I have one suggestion use a smaller baking dish so you can get another layer or two on this lasagna

  • Jojombailey
    Jan 3, 2016

    Excellent! I was concerned about the amount of garlic but considering it serves 8 not bad. I am extremely sensitive to garlic, too much can make me sick, I could hardly taste the garlic. I added more rosemary, close to 2 tablespoons chopped very fine. I also used soy, vanilla Silk instead of milk because I don't do milk. This will be a favorite on our menus!

  • DawgMama79
    Jan 5, 2014

    I followed recipe & both me & my husband agree: WAY too much garlic and weird floury sauce but nice method and we really liked it other than garlic overkill. Squash is delicious in this dish. I will make again as this recipe has potential.

  • girlofclay
    Jan 13, 2013

    Very good recipe! Incredibly easy to make - the whole thing took about 10 minutes to assemble after the squash was peeled and sliced. I used jarred alfredo sauce since I already had some on hand, and added a sprinkle of rosemary. Even my hubby, not a big fan of squash, loved it! Will make again.

  • rlcrock
    Jan 6, 2013

    No comment left

  • roblaurich
    Dec 16, 2012

    No comment left

  • sruiter
    Dec 16, 2012

    No comment left

  • klhead223
    Dec 15, 2012

    No comment left

  • sroufejs
    Nov 18, 2012

    No comment left