Butternut Squash Lasagna with Walnuts and Sage

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Butternut Squash Lasagna with Walnuts and Sage

This elegant Butternut Squash Lasagna offers a refined twist on a beloved classic. With layers of tender squash, caramelized shallots, toasted walnuts, and fragrant sage nestled between soft lasagna noodles, this dish is both comforting and impressive. Instead of a heavy tomato or ricotta filling, a silky garlic-infused béchamel ties everything together, creating a lighter and beautifully balanced flavor.

Whether you are preparing Sunday dinner, hosting a holiday gathering, or searching for a striking vegetarian main course, this lasagna brings warmth and sophistication to the table.

Why You Will Love This Recipe

  • Balanced and flavorful without being overly rich
  • Made with no-boil noodles for convenience
  • A lighter béchamel made with olive oil and low-fat milk
  • Texture contrast from crunchy walnuts and tender squash
  • Beautiful presentation for entertaining or holidays

Ingredients

Filling

  • 2 to 2 ½ pounds butternut squash, peeled and thinly sliced (¼-inch)
  • 1 tablespoon extra virgin olive oil
  • 2 cups shallots, thinly sliced (or red onion)
  • ⅔ cup walnuts, finely chopped
  • ½ cup fresh sage leaves, thinly sliced
  • Salt and freshly cracked black pepper, to taste
  • 12 no-boil lasagna noodles
  • 2 cups grated mozzarella cheese
  • 1 cup finely grated Parmesan cheese

Garlic Béchamel Sauce

  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 4 tablespoons all-purpose flour (or gluten-free alternative)
  • 4 cups low-fat (2%) milk, warmed
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • ½ teaspoon ground or freshly grated nutmeg

Instructions

Prepare the Squash

  1. Trim both ends of the squash, peel, and slice in half lengthwise. Remove the seeds.
  2. Lay the squash halves flat and slice crosswise into thin, even slices (about ¼ inch thick). You should have approximately 8 cups.

Sauté the Aromatics

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the sliced shallots and cook until softened and deeply golden.
  3. Stir in the walnuts and sage, cooking briefly until fragrant.
  4. Season with salt and pepper, then remove from heat and set aside.

Make the Garlic Béchamel

  1. In a saucepan, heat ¼ cup olive oil over medium-low heat.
  2. Add minced garlic and cook briefly until fragrant.
  3. Whisk in the flour and cook for about 3 minutes.
  4. Gradually add warm milk, whisking continuously to prevent lumps.
  5. Simmer and cook until thickened enough to coat the back of a spoon.
  6. Season with salt, pepper, and nutmeg. Adjust seasoning if needed.

Prepare the Cheese

Combine the mozzarella and Parmesan in a bowl and set aside.

Assemble the Lasagna

  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 9 x 13-inch baking dish.
  3. Spread a thin layer of béchamel (about ¾ cup) across the bottom.
  4. Add three noodles, then another thin layer of béchamel.
  5. Arrange a single layer of squash slices and season lightly with salt and pepper.
  6. Spoon a portion of the shallot-walnut mixture over the squash and top with cheese mixture.
  7. Repeat the layering process three more times, finishing with cheese on top.

Bake

  1. Cover with foil and bake for 1 hour.
  2. Remove foil and check doneness with a sharp knife. If squash is still firm, bake 10–15 minutes longer.
  3. For a golden top, broil for 3–5 minutes, watching carefully to prevent burning.
  4. Rest for 10–15 minutes before slicing.

Make-Ahead Tips

  • The béchamel can be prepared 1 day ahead and refrigerated. Rewarm gently before assembling.
  • The assembled lasagna can be refrigerated for 24 hours before baking.
  • Leftovers reheat beautifully and can be frozen for up to three months.

Substitution and Variation Ideas

  • Replace walnuts with hazelnuts, pecans, or roasted pepitas for a nut-free alternative.
  • Swap sage for thyme for a different herbal profile.
  • Add a handful of fresh baby spinach between layers for added color and nutrition.

Serving Suggestions

This lasagna pairs well with:

  • A crisp green salad with lemon dressing
  • Roasted seasonal vegetables
  • Warm crusty bread or a light focaccia

Storage

  • Refrigerate leftovers for up to 4 days.
  • Freeze individual portions tightly wrapped for easy reheating.

 

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