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Butternut Squash Lasagna

If you want to serve a meatless main dish for your holiday meal, this vegetarian lasagna recipe is it. Enjoy it for Thanksgiving or a Sunday dinner. For those who prefer meat, try adding some cooked ground turkey in between the layers. This lasagna would make a perfect gluten-free meal as well. Just swap the regular Bisquick for the gluten-free mix and use gluten-free lasagna noodles.
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Prep Time 30 mins
Cook Time 45 mins
Servings 4 people


  • 1 tbsp olive oil
  • 2 pounds butternut squash (peeled, seeded, and cut into cubes)
  • salt and freshly ground black pepper
  • ½ cup water
  • ¼ cup ground almonds or almond flour
  • ¼ cup Bisquick
  • ¼ cup butter
  • cups milk
  • pinch nutmeg
  • ½ cup fresh basil leaves
  • 12 oven-ready lasagna noodles
  • 3 cups mozzarella cheesse (shredded)
  • ½ cup grated parmesan cheese


  • Heat one tablespoon of olive oil in a large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper.
  • Pour in one-half cup of water and cover until the squash is tender.
  • Cool the squash slightly and then transfer it to a food processor. Add one-quarter cup of ground almonds and blend until smooth. Season the squash puree with more salt and pepper if desired.
  • Melt one-quarter cup of butter in a sauce pan over medium heat. Add one-quarter cup of Bisquick and whisk for one minute. Whisk in three and one-half cups of milk. Bring to a boil and reduce the heat to a simmer until the sauce thickens. Stirin a pinch of nutmeg. Cool slightly. Transfer half of the sauce to a blender.Add one-half of a cup of fresh basil leaves and blend until smooth. Mix this in with the sauce in the pan and stir until well combined.
  • Preheat the oven to 375 ºF.
  • Spread three-quarters of a cup of sauce into the bottom of a baking dish. Place three lasagna noodles on the bottom of the dish. Spread one-third of the squash puree over the noodles. Sprinkle with one-half of a cup of mozzarella cheese, followed by one-half of a cup of sauce. Repeat three more times.
  • Cover the baking dish with tinfoil and bake for thirty minutes. Remove from the oven and sprinkle the remaining mozzarella and parmesan cheese over the top of the lasagna. Continue baking uncovered until the top is golden. Serve and enjoy.
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