Martha Stewart Butternut Squash Lasagna Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart butternut squash lasagna takes everything I love about the classic and swaps the tomato for something sweeter and nuttier. Roasted squash gets mashed into a silky puree, then layered with a simple bechamel, tender noodles and a trio of Italian cheeses. The flavor is sweet and savory at once, with a hit of sage in every bite, and the texture stays soft and creamy under that golden top. It is inspired by Martha Stewart, and it bakes up as a centerpiece for a holiday table or a cozy Sunday supper.

From start to finish, this dish takes about 115 minutes, with 40 minutes of that being prep. The method is straightforward: roast, boil, whisk, layer and bake. It fits best when you have a little time to spare, like a weekend dinner, a holiday gathering or a potluck where you want to bring something impressive.

Why This Martha Stewart Butternut Squash Lasagna Works

Roasting the squash instead of boiling it is the key move here. Dry heat caramelizes the edges and concentrates the natural sweetness, so the puree tastes deep and nutty rather than watery. A few small lumps left in the mash give the layers some body instead of turning to mush.

The bechamel does the heavy lifting for creaminess. Cooking the flour in butter for a minute or two removes the raw taste, and whisking in warm milk keeps the sauce smooth. Nutmeg and salt round it out so it holds its own against the sweet squash and rich cheese.

What You’ll Love About It

• Make-ahead friendly — Assemble it a day ahead and bake when you are ready.
• Crowd-sized — One 9×13-inch (23x33cm) dish feeds eight hungry people.
• Golden cheese top — Mozzarella and Parmesan turn crisp and bubbling in the oven.
• Sage finish — Fresh sliced sage adds an earthy note that balances the sweetness.

Ingredients

Here is everything you need for the squash, the sauce, the cheese filling and the topping.

For the Squash

• 1 large butternut squash (about 3 pounds/1.36kg) — peeled, seeded, and cut into 1-inch (2.5cm) cubes
• 2 tablespoons (30ml) olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 12 lasagna noodles (about 9 ounces/255g)

For the Bechamel

• 6 tablespoons (85g) unsalted butter
• 1/2 cup (63g) all-purpose flour
• 4 cups (960ml) whole milk — warmed before whisking in
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt

For the Cheese Mixture

• 15 ounces (425g) whole-milk ricotta
• 1 large egg
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups (226g) shredded low-moisture mozzarella
• 1/2 cup (50g) grated Parmesan
• 2 tablespoons (6g) thinly sliced fresh sage leaves

Equipment

• Rimmed baking sheet — large enough to spread the squash in one layer.
• Large pot — for boiling the noodles.
• Medium saucepan — for the bechamel.
• Whisk — essential for a lump-free sauce.
• 9×13-inch (23x33cm) baking dish — the standard size for this lasagna.
• Aluminum foil — lightly coated with cooking spray for the covered bake.

How to Make Martha Stewart Butternut Squash Lasagna

Step 1: Roast the Squash

Heat the oven to 400°F (205°C). Toss the squash cubes with 2 tablespoons (30ml) olive oil, 1 teaspoon salt and 1/2 teaspoon pepper on a large rimmed baking sheet, then roast for 25 to 30 minutes, stirring once, until completely tender and the edges are lightly caramelized. Let it cool slightly, then mash or puree until mostly smooth; a few small lumps are fine for texture. Spread the cubes in a single layer so they brown instead of steam.

Step 2: Cook the Noodles

While the squash roasts, bring a large pot of well-salted water to a boil. Cook the 12 lasagna noodles according to the package directions until just shy of al dente, about 7 minutes. Drain and rinse under cool water, then lay them flat on a lightly oiled baking sheet so they do not stick together. Slightly undercooked noodles hold up better through the long bake.

Step 3: Make the Bechamel

In a medium saucepan, melt 6 tablespoons (85g) butter over medium heat. Whisk in 1/2 cup (63g) flour and cook, whisking constantly, for 1 to 2 minutes, until the mixture smells toasty and is pale golden; do not let it brown. Gradually whisk in 4 cups (960ml) warm milk in a steady stream, then add 1/4 teaspoon nutmeg and 1 teaspoon salt. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, 6 to 8 minutes, then remove from the heat.

Step 4: Mix the Cheese Filling

In a medium bowl, stir together 15 ounces (425g) ricotta, 1 egg, 1/4 teaspoon salt and 1/4 teaspoon pepper until smooth. Set it aside. Stop as soon as it comes together, or the mixture turns grainy.

Step 5: Layer the Lasagna

Spread 1 cup (240ml) of the bechamel in the bottom of a 9×13-inch (23x33cm) baking dish. Arrange 4 noodles in a single layer over the sauce, overlapping slightly if needed, then spread half of the squash puree over the noodles. Dollop and spread half of the ricotta mixture, then sprinkle with one-third of the 2 cups (226g) mozzarella and one-third of the 1/2 cup (50g) Parmesan. Repeat with 4 more noodles, the remaining squash, the remaining ricotta and half of the remaining mozzarella and Parmesan. Top with the last 4 noodles, pour the remaining bechamel evenly over the top, and scatter with the remaining mozzarella and Parmesan and the 2 tablespoons (6g) sliced sage.

Step 6: Bake Until Golden

Cover the dish with foil that has been lightly coated with cooking spray, tenting it so it does not touch the cheese. Bake for 30 minutes, then remove the foil and continue baking for 15 to 20 minutes more, until the top is golden and bubbling at the edges and a knife inserted in the center feels hot to the touch.

Step 7: Rest Before Slicing

Let the lasagna rest for 15 minutes before slicing; this allows the layers to set so the portions hold together. Cut into 8 squares and serve warm. Cutting too soon gives you a loose, runny slice.

What to Serve With It

A crisp green salad with a bright vinaigrette cuts through the creamy layers nicely. Warm garlic bread or a simple focaccia is good for sopping up the sauce, and a platter of roasted green beans or broccoli adds color. Keep dessert light, like a fruit crumble or lemon bars.

Tips for the Best Results

Warm the milk before you add it to the roux; cold milk is the usual cause of a lumpy bechamel. Squeeze as much moisture out of the roasted squash as you can before mashing, since a watery puree makes the layers loose. Tent the foil well so the cheese does not stick and pull off with the cover.

Easy Variations

• Extra sage — Stir 1 tablespoon (3g) chopped sage into the bechamel for more flavor.
• Cheese swap — Use 2 cups (226g) fontina in place of the mozzarella for a nuttier melt.
• Spiced squash — Add 1/2 teaspoon ground cinnamon to the squash before roasting.
• No-boil noodles — Swap in 12 no-boil sheets and add 1/2 cup (120ml) extra milk to the sauce.

Storing and Reheating

• In the fridge — Store leftovers covered for up to 4 days.
• In the freezer — Wrap the cooled lasagna tightly in plastic wrap and foil for up to 2 months.
• Make ahead — Assemble up to 24 hours ahead, refrigerate, and add 10 minutes to the covered bake.
• To reheat — Warm covered at 350°F (175°C) for 25 to 30 minutes, until 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with portion size and brands.

FAQs

Can I make this Martha Stewart butternut squash lasagna recipe ahead of time?

Yes, you can assemble it up to 24 hours in advance, cover it and refrigerate. Add 10 minutes to the covered baking time so it heats through from cold.

Can I use frozen squash instead of fresh?

Yes, thaw and drain about 3 pounds (1.36kg) of frozen cubes, then roast them so they caramelize. Skip the peeling and cubing step but keep the oil, salt and pepper.

How do I know when the lasagna is fully baked?

The top should be golden and bubbling at the edges, and a knife inserted in the center should feel hot to the touch. Let it rest 15 minutes before slicing so the layers hold together.

Why is my lasagna watery?

Extra moisture usually comes from under-roasted squash or a thin bechamel. Roast until the edges caramelize and cook the sauce until it coats the back of a spoon.

Martha Stewart-Inspired Butternut Squash Lasagna

Print Recipe

This Martha Stewart-inspired butternut squash lasagna layers silky roasted squash puree with creamy bechamel, tender lasagna noodles and a trio of Italian cheeses. The result is a golden, bubbling casserole with sweet, nutty squash and a hint of sage in every bite. It is elegant enough for a holiday table yet comforting enough for a weeknight dinner.

• Author: Anabelle Mclean
• Prep Time: 40
• Cook Time: 75
• Total Time: 115
• Yield: 8 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 large butternut squash (about 3 pounds/1.36kg), peeled, seeded, and cut into 1-inch (2.5cm) cubes
• 2 tablespoons (30ml) olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 12 lasagna noodles (about 9 ounces/255g)

For the Bechamel

• 6 tablespoons (85g) unsalted butter
• 1/2 cup (63g) all-purpose flour
• 4 cups (960ml) whole milk, warmed
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt

For the Cheese mixture

• 15 ounces (425g) whole-milk ricotta
• 1 large egg
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups (226g) shredded low-moisture mozzarella
• 1/2 cup (50g) grated Parmesan
• 2 tablespoons (6g) thinly sliced fresh sage leaves

Instructions

1. Heat the oven to 400°F (205°C). Toss the squash cubes with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper on a large rimmed baking sheet. Roast for 25 to 30 minutes, stirring once, until the squash is completely tender and the edges are lightly caramelized. Let cool slightly, then mash or puree until mostly smooth; a few small lumps are fine for texture.
2. While the squash roasts, bring a large pot of well-salted water to a boil. Cook the lasagna noodles according to the package directions until just shy of al dente, about 7 minutes. Drain and rinse under cool water, then lay them flat on a lightly oiled baking sheet so they do not stick together.
3. Make the bechamel: in a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes, until the mixture smells toasty and is pale golden; do not let it brown. Gradually whisk in the warm milk in a steady stream, then add the nutmeg and 1 teaspoon salt. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. Remove from the heat.
4. In a medium bowl, stir together the ricotta, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth. Set aside.
5. Assemble the lasagna: spread 1 cup (240ml) of the bechamel in the bottom of a 9×13-inch (23x33cm) baking dish. Arrange 4 noodles in a single layer over the sauce, overlapping slightly if needed. Spread half of the squash puree over the noodles, then dollop and spread half of the ricotta mixture, and sprinkle with one-third of the mozzarella and one-third of the Parmesan. Repeat with 4 more noodles, the remaining squash, the remaining ricotta, and half of the remaining mozzarella and Parmesan. Top with the last 4 noodles, then pour the remaining bechamel evenly over the top and scatter with the remaining mozzarella and Parmesan and the sliced sage.
6. Cover the dish with foil that has been lightly coated with cooking spray, tenting it so it does not touch the cheese. Bake for 30 minutes, then remove the foil and continue baking for 15 to 20 minutes more, until the top is golden and bubbling at the edges and a knife inserted in the center feels hot to the touch.
7. Let the lasagna rest for 15 minutes before slicing; this allows the layers to set so the portions hold together. Cut into 8 squares and serve warm.

Notes

Store leftovers covered in the refrigerator for up to 4 days. To freeze, let the baked lasagna cool completely, then wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat covered with foil in a 350°F (175°C) oven for 25 to 30 minutes, or until heated through to 165°F (74°C); individual portions can be microwaved on high for 2 to 3 minutes. To make ahead, assemble the lasagna up to 24 hours in advance, cover, and refrigerate; add 10 minutes to the covered baking time.

Nutrition

• Calories: 585
• Sugar: 11g
• Sodium: 780mg
• Saturated Fat: 18g
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 24g
• Cholesterol: 105mg

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