Butternut Squash Lasagne with Pine Nuts and Sage (Vegetarian)

Butternut Squash Lasagna

Butternut squash is a lovely fall vegetable. This lasagne is vegetarian and most definitely not vegan. It is filled with lots of decadent dairy. Milk, butter, cheese. Mmmmm. Straightforward cheeses, pine nuts and a simple, delicate cream sauce are all that make up the dish but it comes out oh so comforting and warm. It would be a great vegetarian potluck addition or family meal. Our family got three meals out of it. If peeling a squash isn’t your idea of a good time, you can always purchase already sliced and diced squash at the market frozen or sometimes fresh.

Yield: 6-8 Servings


1 large onion, chopped
3 tbsp unsalted butter
3 lb butternut squash- peeled and seeded and diced into 1/2 in pieces (or purchased already peeled and diced)
3 cloves minced garlic
1 tsp salt
1/4 tsp white pepper
2 tbsp chopped fresh sage
Sprinkling nutmeg
2/3 c pine nuts, toasted

3 cloves minced garlic
3 tbsp unsalted butter
5 tbsp all-purpose flour
5 c whole milk
1 bay leaf
1 tsp sea salt
1/8 tsp white pepper
1/8 tsp nutmeg

Pasta and Cheese:
2 cups packed coarsely grated mozzarella
1 cup packed finely grated Parmigiano-Reggiano
1/2 lb no-boil lasagne

Kitchen Equipment:
9×13 glass baking dish


Melt butter in a deep 12-inch heavy skillet over medium heat, add onion and cook until golden, 5-7 minutes. Add squash, garlic, salt, and white pepper and cook until squash is just tender, about 15 minutes. Remove from heat.  Stir in sage and pine nuts.

While squash cooks, melt butter in a 3-quart heavy saucepan over moderately low heat, add garlic, stirring, 1 minute. Whisk in flour one tablespoon at a time, whisking constantly for 3 minutes. Whisk in milk in a stream. Add bay leaf, bring to a boil, then reduce heat and simmer, whisking occasionally, about 10 minutes. Whisk in salt and white pepper and remove from heat. Remove the bay leaf.

Preheat oven to 425°F. Place rack in middle of oven.

Mix cheeses together and set aside.  Pour 1/2 cup sauce in a buttered baking dish.  Add one layer of pasta sheets, leaving spaces between sheets. Pour  2/3 cup sauce over noodles, add one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layers 2 more times. Finish with pasta sheets and remaining sauce and cheese. (No filling.)

Cover baking dish with well buttered or oiled foil and bake 30 minutes. Remove foil and bake 10 to 15 minutes more, until the top is golden and filling bubbling. Let lasagne stand a full 15 to 20 minutes before serving. (This step is pretty crucial, even if you’re hungry. The consistency really gets better with that extra time.)

Serve with a light salad for a complete meal. Enjoy!

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