Okay, it’s not a soup recipe but this is too good not to share. It’s a perfect fall dish and if you’re vegetarian and you feel all left out when everyone’s stuffing their guts with turkey, you can make this and everyone will give up their meat and potatoes to eat it. It’s a little labor intensive but worth every minute of work. Makes fabulous left-overs too.

Almost done with the second Harry Potter audiobook and enjoying it immensely. Seriously, if you haven’t listened to the recording, skip the movies this month and listen to Harry Potter. It’s so fun!

Butternut Squash Lasagna

For Squash Filling:
1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped (Opt. I make it without them and it’s still delicious. They do however, add great flavor and texture of you want to go the extra mile.)

For Sauce:

1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper

For assembling lasagne
1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano (3 oz)
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb

Make filling: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until
squash is just tender, about 15 minutes.

Remove from heat and stir in parsley, sage, and nuts. Cool filling.
Make sauce while squash cooks: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

Assemble lasagne: Preheat oven to 425°F.
Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.

Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to
20 minutes before serving.

Cooks’ note: • Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.


  1. The reader, Jim Dale, is incredible. I am with you, forget the movies and listen to Dale’s renditions of these great stories. He performs so many character voices, it’s hard to believe they all come from one person.

  2. That sounds AWESOME.

  3. This sounds delicious, Liesl. And all right, you’ve just convinced me to order the first Harry Potter audiobook. I’ve heard so many people say these are so good, and it’s time for my annual re-reading, anyway. (Plus, I’m hoping the kiddies will enjoy them, too!)

    • ali

    • October 13, 2010

    • 4:53 am

    So are you like this fantastic chef or something Liesl? I don’t think we can be friends, if you are. *sniff*

    • Liesl

    • October 14, 2010

    • 10:03 pm

    Ali, you will rescind that comment when I make you dinner.

  4. There is a butternut squash sitting on my counter, just waiting for the perfect recipe. I think this may be it!

    • Lisa

    • October 19, 2010

    • 8:11 pm

    I bought the stuff and I’m making it right now. Couldn’t find the hazelnuts at two different stores though.

    I have a old man crush on Jim Dale.

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