This Creamy, Cheesy Butternut Squash Lasagna Is Even Better the Day After

If you’re looking for a spectacular vegetable lasagna, this is the one. We layered sweet butternut squash, savory mushrooms, and earthy spinach with no-boil noodles and an Asiago-garlic cream sauce that coats the noodles and vegetables as it cooks. A little lemon zest mixed into the ricotta brightens up this cozy, rich dish. Asiago adds extra nuttiness to the cream sauce but feel free to use Parmesan instead if that’s what you have on hand. Just like any casserole or baked pasta, this dish tastes even better on day two. That is, if there is any left. 

Notes from the Food & Wine Test Kitchen

Coat the side of the foil that touches the lasagna with cooking spray to prevent the cheese from sticking to the foil when the lasagna bakes. Be careful when peeling the butternut squash; keep it steady on your cutting board so your knife doesn’t slip. 

Make ahead

Prepare the entire lasagna in a freezer-safe baking dish or foil pan covered with plastic wrap and foil, and then freeze it up to three months. Thaw the lasagna in the refrigerator for 24 hours, then remove the plastic wrap, and cover with lightly greased foil before baking. The vegetables can be cooked and refrigerated in airtight containers for up to one week before layering into the lasagna. The sauce can be prepared and refrigerated in an airtight container for up to three days before using in the lasagna.