Butternut Squash Lasagna

On the French side of this blog, I review the new French Québec cookbook Sous le charme des courges et des citrouilles, devoted exclusively to everything squash and pumpkin. Spoiler alert: I give it a thumbs-up.

In three related posts, I will be presenting the winning recipes my family tested (or, ahem, that I tested on my family) from the book: a Butternut Squash Lasagna; a Chicken Tagine with Blue Hubbard Squash, Preserved Lemon & Olives; and a Squash Mac’n Cheese. Here’s the first serving, a truly spectacular vegan lasagna that can turn any squash-hater into a believer.

Excerpted from:


  • 1. Heat oil in a skillet over medium heat, cook onion 3-4 minutes until translucent. Add garlic and cook 30 seconds. Add in tomatoes and seasonings, bring to a boil and simmer over medium-low heat, uncovered, 20-25 minutes. In food pro or blender, blend until smooth and set aside.
  • 2. While the sauce is simmering, in an oven preheated at 175°C (350°F), bake whole Butternut around 20 minutes, on a baking sheet. Let cool, then peel, remove seeds, and thinly slice using a knife or mandolin.
  • 3. In a rectangular baking dish, build lasagna as follows: tomato sauce, squash, salt, sauce, parmesan. Then repeat until you run out of ingredients. Sprinkle with the mozzarella.
  • 4. Cover with foil and bake 40 minutes. Uncover and bake 10-15 minutes more or until tender. Broil if needed. Above all, let rest 10 minutes before serving.