Squash Lasagna with Fresh Basil

Made with frozen squash and fresh zucchini, this rich an creamy lasagna is easy to prepare.


  • 9   uncooked lasagna noodles
  • 2 cups (500 mL) shredded fontina cheese
  • 1/4 cup (50 mL) grated fresh Parmesan cheese
  • 2 medium zucchini
  • 2 cups (500 mL) loosely packed fresh basil leaves
  • 1 whole nutmeg
  • 3 tbsp (45 mL) olive oil
  • 1/2 cup (125 mL) all-purpose flour
  • 3 cups (750 mL) milk, divided
  • 1 1/4 tsp (6 mL) salt
  • 1/2 tsp (2 mL) coarsely ground black pepper
  • 2 pkg (12 oz/350 g each) frozen cooked winter squash, thawed
  •  Additional chopped fresh basil leaves and diced fresh tomatoes (optional)


  1. Preheat oven to 400ºF (200ºC). Cook noodles according to package directions, omitting salt and oil; drain and set aside. Meanwhile, combine cheeses in Small Batter Bowl; set aside. Slice zucchini using Simple Slicer on #3 setting; set aside. Chop basil using Chef’s Knife. Grate nutmeg using Microplane® Zester to measure 1/2 tsp (2 mL).

  2. For sauce, heat oil in (4-qt./3.8-L) Casserole over medium heat 1 minute. Add flour; whisk until completely incorporated. Gradually add 1 cup (250 mL) of the milk, whisking constantly until smooth. Add remaining milk, nutmeg, salt and black pepper, whisking constantly. Bring mixture to a simmer. Reduce heat to medium-low; cook 3-4 minutes or until thickened, whisking frequently. Add squash and basil; bring to a simmer. Remove Casserole from heat.

  3. To assemble lasagna, spread 1 cup (250 mL) of the sauce over bottom of Rectangle Baking Pan. Top with three of the lasagna noodles. Spread 1 1/4 cups (300 mL) of the sauce over noodles; top with half of the zucchini and about 1/2 cup (125 mL) of the cheese mixture. Repeat layers one time, starting with noodles. Top with remaining noodles, sauce and cheese mixture. Cover pan with aluminum foil; bake 25 minutes. Carefully remove foil. Continue to bake lasagna, uncovered, 15-17 minutes or until cheese begins to brown and center is hot. Remove pan from oven to Stackable Cooling Rack; let stand, uncovered, 20 minutes. Top with additional basil and diced tomato, if desired.


  • 8  servings of 1/8 lasagna

Nutrients per serving:

Calories 390, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 720 mg, Carbohydrate 40 g, Fiber 3 g, Protein 17 g

U.S. Diabetic exchanges per serving:

2 starch, 2 vegetable, 1 high-fat meat, 1 1/2 fat (2 carb)

Cook's Tips:

Fresh butternut squash can be substituted for the frozen cooked winter squash, if desired.

Combine 4 cups (1 L) peeled, diced squash and 2 cups (500 mL) water in Large Micro-Cooker®. Microwave, covered, on HIGH 15-17 minutes or until squash is tender; mash using Mix ‘N Masher.

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