Simple and delicious, serving up to 8, this Giada De Laurentiis Butternut Squash Lasagna is perfect for our vegetarian pals. It’s crafted from butternut squash, mozzarella cheese, whole milk, fresh basil, and lasagna noodles.

To make Giada’s Butternut Squash Lasagna, start by roasting the squash until tender, blend it with amaretti cookies, layer it with noodles, cheese, and basil-infused béchamel sauce, and bake for 55 minutes.

You gotta try this lasagna—it’s cheesy, it’s squashy, and it’s so easy to make! Drop a comment below if you try it, and let’s get cooking together!

Can I Use Frozen Butternut Squash for This Lasagna?

Absolutely, you can use frozen butternut squash for this Giada Butternut Squash Lasagna. Just make sure to thaw it completely and drain any excess moisture. This keeps your lasagna from becoming soggy.

Giada Butternut Squash Lasagna Ingredients

• 1 tbsp olive oil
• 1 butternut squash (1 1/2 to 2 pounds), peeled, seeded, and cubed into 1-inch pieces
• Salt and freshly ground black pepper, to taste
• 1/2 cup water
• 3 amaretti cookies, crumbled
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• Pinch of nutmeg
• 3/4 cup fresh basil leaves, lightly packed
• 12 no-boil lasagna noodles
• 2 1/2 cups shredded whole-milk mozzarella cheese
• 1/3 cup grated Parmesan cheese

How To Make Giada Butternut Squash Lasagna

1. Prepare the Squash: Heat the olive oil in a large skillet over medium-high heat. Toss in the cubed squash and season with salt and pepper. Add the water, cover, and simmer over medium heat until the squash is tender, about 20 minutes. Occasionally stir. Let it cool slightly.
2. Process the Squash: Transfer the cooled squash to a food processor. Add the crumbled Amaretti cookies. Blend until smooth. Taste and adjust the seasoning with more salt and pepper if needed.
3. Make the Sauce: Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, whisking continuously. Gradually add the milk while continuing to whisk. Bring to a boil over medium-high heat, then reduce to medium and simmer until the sauce thickens slightly about 5 minutes. Stir in the nutmeg.
4. Enhance the Sauce: Remove half of the sauce from the pan and let it cool slightly. Add it to a blender along with the fresh basil. Blend until smooth. Return the blended sauce to the saucepan and mix well. Season with salt and pepper to taste.
5. Assemble the Lasagna: Preheat your oven to 375 degrees F (190 degrees C). Lightly butter a 13x9x2-inch baking dish. Spread 3/4 cup of the sauce in the bottom of the dish. Place 3 lasagna noodles over the sauce. Spread 1/3 of the squash puree over the noodles, followed by 1/2 cup of mozzarella cheese, and drizzle 1/2 cup of sauce on top. Repeat this layering three times.
6. Bake the Lasagna: Cover the dish tightly with foil and bake for 40 minutes. Then, remove the foil, sprinkle the remaining mozzarella and Parmesan cheeses on top, and continue baking until the sauce bubbles and the top turns golden, about 15 minutes. Let the lasagna stand for 15 minutes before serving.
7. Safety Note: When blending hot liquids, allow the mixture to cool for 5 minutes before blending. Fill the blender no more than halfway, release one corner of the lid to avoid pressure buildup, and cover with a towel when blending.

Recipe Tips

• Optimize squash flavor: To enhance the butternut squash’s natural sweetness, consider roasting it with a sprinkle of brown sugar and cinnamon before pureeing. This adds a rich depth to the lasagna’s flavor profile.
• Sauce consistency check: For a smoother sauce, strain it through a fine mesh after blending. This ensures that your lasagna doesn’t have lumpy bits and the sauce distributes more evenly throughout the layers.
• Noodle placement precision: Overlap your no-boil lasagna noodles slightly to prevent gaps in the layers. This small adjustment ensures every bite includes pasta, and helps maintain structural integrity when slicing.
• Mozzarella distribution: Instead of only adding mozzarella between layers, reserve some to mix with the Parmesan for the topping. The mixed cheeses brown beautifully, giving a tempting, golden crust.

Recipe Variations

• Sweet and savory twist: Incorporate a layer of thinly sliced apples or pears under the squash puree. The fruit adds a subtle sweetness that complements the savory notes of the cheese and basil beautifully.
• Herby freshness: Mix chopped fresh rosemary or thyme into your béchamel sauce. These herbs bring a fresh, aromatic lift to the dish, perfect for enhancing the earthy flavors of the squash.
• Vegan transformation: Substitute the dairy ingredients with cashew cream and nutritional yeast to create a vegan version. Soak cashews overnight, then blend with water, lemon juice, and nutritional yeast for a creamy, cheesy alternative.
• Smoky depth: Add a layer of smoked provolone cheese beneath the squash puree for a smoky flavor. This variation introduces a new flavor dimension that pairs wonderfully with the natural sweetness of the squash.

What To Serve With Butternut Squash Lasagna

Serve your Butternut Squash Lasagna with Chicken Piccata, caramelized onion focaccia, roasted Brussels sprouts, balsamic-glazed mushrooms, and creamy polenta.

You can also pair it with a citrus-infused quinoa salad or zesty marinated olives for a burst of flavor.

How To Store Leftover Butternut Squash Lasagna

In The Fridge:

Cool your Butternut Squash Lasagna to room temperature before storing. Wrap the dish tightly with plastic wrap or transfer it to an airtight container. This lasagna can be refrigerated for up to 5 days. Ensure it’s covered to prevent it from drying out.

In The Freezer:

First, allow it to cool completely. Wrap individual portions in foil and then place them in freezer bags. It will maintain its best quality for about 2 months. Thaw in the refrigerator before reheating.

How To Reheat Leftover Butternut Squash Lasagna

Reheat your leftover Butternut Squash Lasagna in the oven at 375 degrees F for about 20 minutes or until heated through.

If you prefer, you can also microwave it on high for 2-3 minutes per serving, making sure it’s heated evenly throughout.

Check out More Giada Recipes:

• Giada De Laurentiis Baccala Salad
• Giada Chicken Piccata Meatballs
• Giada De Laurentiis Chicken Sorrentino