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Photo Credit: Elizabeth Newman

Giada's Butternut Squash Lasagna

30 MINPrep Time
85 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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If you're looking for a main course that really feels like fall, this is it. The flavors of the basil bechamel and the sweet butternut squash puree come together to make something seriously delicious in this recipe! Also note that if you have an immersion blender, you can definitely use that in place of a regular blender.

Giada's Butternut Squash Lasagna


Giada's Butternut Squash Lasagna


Main Course

Prep Time

30 minutes

Cook Time

85 minutes




Giada De Laurentiis

Image of Giada's Butternut Squash Lasagna



  1. Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
  2. Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
  3. Position the rack in the center of the oven and preheat to 375 degrees F.
  4. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
  5. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
  6. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.



per serving
Amount/Serving % Daily Value
32 grams
19 grams
27 grams
Saturated Fat
15 grams
76 milligrams
520 milligrams
3 grams
13 grams
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5 reviews & comments

  • Author's avatar image
    Marna - Mar 27

    Have made this twice so far & making again this week. Have made in advance & frozen unbaked. Defrosted in fridge overnight & baked covered 30 mins & 15 mins uncovered. Incredibly delicious yum yum yum

  • Author's avatar image
    The Giadzy Kitchen - Apr 12

    @Christine You can definitely make this a day in advance! Cook it for 40 minutes with the foil on, take it out, let it come to room temp, then refrigerate it until you’re ready to heat again. Then, take it out of the fridge an hour before it needs to be reheated (this will help not shock any glass dishes, and also cook it more evenly) and finish the recipe from there: sprinkle with the extra cheese, then just cook at 375 until it looks golden brown and bubbly!

  • Author's avatar image
    Christine - Apr 11

    I have made this recipe several times, family loves it. Can I make a day in advance. How long would I initially cook. And reheat suggestions please.
    Thank you for this great meal!

  • Author's avatar image
    Dorothy - Jan 17

    Looks amazing. Can it be prepared in advance? And if so, a day or two ahead?

  • Author's avatar image
    Jo Hoeppner - Jun 09

    I am not a huge fan of any squash, but I have made this numerous times and it is indescribably rich and delicious. I took two pans for a teacher luncheon and got 32 requests for the recipe!

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