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Butternut Squash and Swiss Chard Lasagne

photo: Scott Phillips

Servings: 6 to 8

Indulgently cheesy like a traditional lasagne but bursting with the autumnal flavors of squash and chard, this dish makes a satisfying Thanksgiving entrée.


  • 2 Tbs. extra-virgin olive oil; more as needed
  • 1 medium butternut squash (about 2-3/4 lb.), halved lengthwise and seeded
  • 3-1/2 cups whole milk
  • 4 Tbs. unsalted butter
  • 6 Tbs. all-purpose flour
  • 1-1/2 oz. finely grated Parmigiano-Reggiano or Grana Padano (about 1-1/2 cups)
  • 1/2 tsp. finely chopped fresh sage
  • 1/8 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 1 small yellow onion, coarsely chopped (about 2/3 cup)
  • 4 medium cloves garlic, minced
  • 2 lb. Swiss chard (about 2 large bunches), stems thinly sliced and leaves cut crosswise into 1-inch-wide pieces
  • 1 lb. ricotta
  • 1 large egg, lightly beaten
  • 8 oz. instant (no-boil) lasagna noodles
  • 9 oz. fontina, grated (about 2-3/4 cups)

Nutritional Information

  • Nutritional Sample Size based on 8 servings
  • Calories (kcal) : 620
  • Fat Calories (kcal): 310
  • Fat (g): 34
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 120
  • Sodium (mg): 960
  • Carbohydrates (g): 53
  • Fiber (g): 8
  • Sugar (g): 10
  • Protein (g): 28


  • Position a rack in the center of the oven and heat to 400°F.
  • Line a rimmed baking sheet with aluminum foil and lightly brush with oil. Put the squash cut side down on the sheet, and roast until fork tender, about 60 minutes. Set aside to cool.
  • Reduce the oven temperature to 350°F.
  • Heat the milk in a medium saucepan over medium heat until bubbles form around the side of the pan, about 7 minutes. Remove the pan from the heat and cover.
  • Melt the butter in a medium saucepan over medium heat. Add the flour, and whisk until smooth. continue to cook, whisking constantly without browning, for about 2 minutes. Whisking constantly, gradually add the milk and cook, continuing to whisk, until the sauce thickens, about 2 minutes. Remove 1 cup of the sauce, cover, and reserve. Remove the pan with the remaining sauce from the heat.
  • Scoop the flesh from the squash into a medium bowl, and mash with a fork until free of lumps. Add the squash, 1/2 cup of the Parmigiano, the sage, nutmeg, 1 tsp. salt, and 1/4 tsp. pepper to the sauce in the pan, and season to taste with more salt and pepper.
  • Heat the 2 Tbs. of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chard stems and cook, stirring occasionally, until they start to soften, about 3 minutes. Add the chard leaves in batches, stirring and allowing to wilt before adding another batch. Cook, stirring occasionally, until tender, about 6 minutes. Remove the pan from the heat, add the reserved 1 cup of sauce, 1/2 cup of the Parmigiano, 1/2 tsp. salt, and 1/4 tsp. pepper, and stir to coat the chard.
  • In a medium bowl, combine the ricotta, egg, the remaining 1/2 cup of Parmigiano, 1/2 tsp. salt, and 1/4 tsp. pepper.
  • Lightly oil a 9×13-inch baking dish. Evenly spread 1-1/4 cups of the squash sauce in the bottom of the dish. Cover with a layer of noodles, then layer in one-fourth of the remaining squash sauce, one-fourth of the chard mixture, and one-fourth of the fontina. Dollop one-fourth of the ricotta mixture on top. Beginning again with a layer of noodles, repeat the layering as directed above three more times.
  • Bake until the edges of the lasagne are browned and bubbly, rotating the pan halfway through baking, 45 to 55 minutes. Heat the broiler on high. Broil for 1 to 2 minutes to brown the top. cool for about 15 minutes before serving.


Rate or Review


  • user-5380839 | 12/27/2017

    Really good. It is a lot of work, as has been said. I didn't realize that the no boil lasagna noodles expand as had never used them before so make sure to look at the directions on the box to get an overview of how to use them.

  • bellaginger | 11/26/2017

    Very good! I made it for Thanksgiving for the one guest who does not eat turkey. Made it the night before and like all lasagnas it tasted even better the next day. I cut the recipe in half but followed exactly. Next time I'll roast the squash the day before to save a stop. Not sure which I like better - this recipe or the FC butternut squash and goat cheese lasagna from a few years ago. Both are delicious!

  • bdeek | 11/22/2017

    Yes, this does take quite a bit of work, and it will render a lot of dirty pans/bowls in the process, but it is delicious. I followed the recipe as stated and to ease the load, I roasted the butternut squash the day before. I thought that my two very large bunches of swiss chard were going to be too much, but in fact, it would have been nice to have more in the dish. Next time, I will add 3 large bunches. This filled my 9x13 pyrex to the brim.
    We had 8 adults, and even with a couple of people having seconds, we still have 1/2 the pan leftover! I would say this recipe could EASILY feed 12+ people and you'd still have leftovers. I plan to freeze some of the leftovers and we will enjoy it again in a few weeks time. I think it should freeze/reheat well. Enjoy!

  • Patty F | 10/22/2017

    Lasagna will never be the same again! This is a very rich, comfort food-filling recipe. Like others have noted it does take a lot of time and work but didn't require a food processor or other equipment. You need to have the large pan (I didn't). It's a good fall/winter dish because the oven heats up the apartment and kitchen. I felt so healthy eating it because of the squash rich in beta carotene and the Swiss chard rich in antioxidants. I would like a version with dairy-free cheese if possible. I used hemp milk. Bon appetit!

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