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  • Writer's pictureTips From Pips

Butternut Squash Layered Lasagna


  • 2 whole (approx. 1 1/2 lbs.) Butternut squash peeled and sliced in half.

  • Extra Virgin Olive Oil

  • salt, pepper

  • 8 slices Prosciutto

  • 8 oz. shredded mozzarella

  • 3 T Pesto

  • 3 T grated Asiago or parmesan cheese

  • 1 tsp. dried Italian herbs


  1. Preheat oven to 425 degrees. Peel and cut butternut squash in half. Scoop out the seeds and discard. Sprinkle with olive oil, salt and pepper. Roast for 40-45 minutes or until tender. Let cool and then scoop out the squash from the 4 halves and place in a bowl, mixing all together. (I usually roast the squash the day before - or roast in the AM and make later in the day).

  2. Preheat oven or lower temperature to 350 degrees.

  3. In a 9 x 13 baking dish place 1/2 of the squash - flattening out on the bottom.

  4. Next add 4 slices of the prosciutto, then a blanket of mozzarella cheese.

  5. Next layer add the remaining 1/2 of the butternut squash, brush on the pesto, add 4 slices of the prosciutto and top with the remaining mozzarella cheese.

  6. Sprinkle the Asiago or Parmesan cheese and dried Italian herbs on the top.

  7. Cover with foil and bake for 35-40 minutes. Remove foil during the last 20 minutes of baking time. Let sit for a few minutes.

  8. Slice into squares and serve! Bon Apetit!

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