Butternut Squash Lasagna Recipe

By Roger Doiron
Published on August 19, 2010
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PHOTO: ROGER DOIRON
Whip up our butternut squash lasagna recipe and serve it to your family for dinner or at a fall potluck.

Who says lasagna has to be made with a red sauce? This butternut squash lasagna recipe challenges the popular notion by substituting puréed squash for tomatoes and using a creamy white béchamel sauce in place of a red sauce.

Ingredients: 

1 tbsp olive oil
1 (1 1/2- to 2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water

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