Butternut Squash Lasagna

There's a restaurant in town that makes Butternut Squash Lasagna and it used to be Mark's favorite thing to eat. That is, until we discovered the Butternut Squash Ravioli at our favorite Italian restaurant. Delish. Every time I've eaten either one, I spend a good deal of time savoring each bite and trying to determine *exactly* what is in it and how I can replicate it at home. (Does anyone else do that?)

For years I have determined to come up with a butternut squash recipe that is at least similar to one of those two entrees.  I stumbled upon a recipe last week for Roasted Butternut and Sweet Potato Whole Wheat Lasagna and decided to try it.

It was amazing.

And if you try to tell me that you do not like squash, I.will.not.listen.  This was SO yummy and you must try it.

I made some changes to the recipe.  We didn't have whole wheat noodles, I used more mozzarella cheese, etc.  So the recipe below is how I made it, but it is adapted from this recipe from How Sweet It Is.

Butternut Squash Lasagna

12 cooked lasagna noodles

1/2 large roasted butternut squash (Slice it lengthwise, bake @ 400 degrees for about 40 minutes or until it's soft when you poke a fork into it.)  I bake my squash face up on a cookie sheet, and brush squash with a little melted butter.)

2 medium sweet potatoes (Cut in half, lengthwise and stick these on the pan with the squash- they will likely be done before the squash, though- so watch them.)

16 ounces mascarpone cheese, at room temperature (Trader Joes has this)

3 T butter

1-2 shallots, thinly sliced

3 cloves of garlic

1 cup parmesan cheese

1 1/2 cups grated mozzarella cheese

1/4 tsp nutmeg

salt and pepper to taste

a bunch of fresh sage leaves, chopped

When the squash and sweet potatoes are cooked, scoop out the insides and puree or blend or mash somehow- whichever method you'd prefer.  (You can do this step earlier in the day or the night before, too.)

Saute shallots and garlic in the butter for a few minutes.  When cooled, add mascarpone cheese, sage and half of the parmesan.

Layer lasagna in a 9x13 pan.  First mashed squash/sweet potato mix, then noodles, then cheese.  Repeat until you run out of ingredients.  (When I got to the cheese layers, I spread the mascarpone blend and then sprinkled a bit of mozzarella and parm.  Make sure to save some to top it all off.)

Bake @ 350 for 30 minutes.


  1. YUM. And I just bought some GF lasagna noodles, too! Thanks for sharing.

  2. Well, dad doesn't like squash or sweet potatoes, but this looks so delicious that I may give it a try and see if he notices! (:

  3. I found your blog via A Heart Like Water (comments you'd left on a post regarding MFW and CM). I've been perusing here now for over an hour and I can't find where you've posted what you are using THIS year for school .. I am trying to plan for next year (to buy the right materials when our tax return comes in Feb) and I will have a 2nd and 4th grader. I see you have a 4th grader, so I'm curious. Would you consider posting what exactly you are using for each subject?

    Also, I noticed a post on Our Island Story (I'm assuming you got that from Ambleside). I've always ignored that part b/c I thought it was British History and I didn't understand why we would focus on that here ... seemed to me we'd do US History and World History, but not specifically British History, kwim? But, your children appeared to love it. How's it working? If you ARE using Ambleside, which year are you doing?

    Thanks in advance for any insight. :)

    Many blessings to you and your beautiful family.


  4. You know what? This just looks so, *so* good! I love butternut squash, and what a perfect fall dish this makes. Yum.

  5. This is so good!

    or, as you'd say


    Thanks for making it, and for being persistent in finding such a good recipe.

  6. Kendra~
    Let me know if you try it! I predict you'll love it. :)

    I absolutely think you should try it. Just don't tell him and he'll love it. ;)

    Melissa from IrieMomma~
    Thanks for your comment and interest in our school schedule. I will try to answer your questions in a post within the next couple of weeks!

    You are so sweet. Thanks for commenting here. :)

    Thank you, honey. :) Love you. Thanks for appreciating the meals I make.


  7. Delicious! I made a really big batch so I could eat is for days...

  8. owww i hate squash!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  9. Ooooooohhhh, Stacy, I made this today for Thanksgiving, and it was a hit! Thanks so much for the recipe! Your blog will be getting slammed from all my family and friends' hits to get the recipe when I send the link tomorrow. Happy Thanksgiving!

  10. Annie and Valerie~ It makes me SO happy that you made it and liked it as much as we did! :) Thanks for letting me know!

  11. I'm in the process of making it right now, and I've added half a sugar pumpkin in place of one of the sweet potatoes. We'll see how it turns out! Thank you for the recipe!!!


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