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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.


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Reviews (12 reviews)

  • litlfilly | 12/21/2021

    I made this last year for Thanksgiving and the flavors are amazing especially if you are used to a traditional lasagna, which I also enjoy. This year, I would like to add some garlicky mushrooms-any precautions? I think garlicky mushrooms with the butternut squash would be a great addition.

  • choffman | 11/28/2020

    I have made this several times and it is always outstanding. Depending on what I have on hand, I have substituted kale or spinach for the chard, pumpkin or other squashes for the butternut, and various cheeses. It does create dishes and take several steps, but it is outta the park good every time.

  • xenashoes | 11/22/2020

    Delish! My husband wanted to make this fir dinner, and planned to start at 5. I took a look at the recipe, and suggested it might be fun to make together (I had no interest in eating at midnight!). It was fun and less overwhelming together, and we ate by 8:)

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