Butternut Squash Lasagna with Ragù Bianco

This roasted butternut squash lasagna with ragu’ Bianco ( white bolognese sauce) is a cozy Italian fall favorite — layers of fresh homemade pasta, filling of roasted butternut squash mixed with a delicate béchamel, and white wine ragù baked to bubbling perfection in about 90 minutes.

A tomato-free twist on the classic lasagna, perfect for weekend gatherings or make-ahead comfort food.

Lasagna always had a special place in my family tradition. Starting in fall my grandmother was making her traditional pasticcio, it is the name of Lasagna in Veneto. This lasagna hails from that tradition, a homemade cooked meal to share with you loved ones that not only will warm your stomach but will also feed your soul.

WHAT MAKES THIS RECIPE STANDS OUT

Homemade flavor: Layers of fresh pasta and pork ragù bianco create a true Italian lasagna experience.


Golden, creamy béchamel: The butternut squash purée brings subtle sweetness and depth — no tomato needed.
It is mixed with bechamel sauce for extra velvety creaminess.

Cozy yet refined: Inspired by Emilia-Romagna traditions where the meat, herbs, and wine shine.


Easy to adapt: Try pumpkin instead of squash for a delicious pumpkin lasagna variation.


Crowd-pleaser: Freezes beautifully and reheats like a dream for make-ahead meals.


INGREDIENT NOTES AND TIPS FOR PERFECT HOMEMADE LASAGNA

This lasagna is so special because of 3 ingredients: the butternut squash, the ragu’ bianco, or white Bolognese sauce and the homemade silky lasagna.

BUTTERNUT SQUASH 

Naturally creamy and sweet, it is roasted and then blended along with a lighter bechamel sauce, giving it a golden hue. What makes the dish special is the perfect roasting and the use of a fresh butternut squash, rather than a canned purée. The nutmeg, garlic and sage will add the flavor to a vegetable rich in fiber and minerals. Naturally creamy and sweet, it is roasted and then blended along with a lighter bechamel sauce, giving it a golden hue. Substitute pumpkin or kabocha squash for a twist.

RAGU’ BIANCO (WHITE BOLOGNESE SAUCE):

While most might be familiar with classic Ragu’ Bolognese, made with tomato sauce, this white ragu’ is more delicate, better suitable to pair with the delicate squash sauce but at the same time deep in its flavor thanks to the slow cooking.

The main difference between this butternut squash lasagna recipe and the classic lasagna are:

• the absence of tomato sauce
• the use of white wine, which brings the right level of acidity that perfectly balance the sweeteness of the butternut squash.
• the bechamel sauce is directly blended with the squash to create a silky texture.

For this ragu’ bianco recipe you will need:

• Soffritto: the holy trio of finely chopped onions, carrots and basil. At the base of many Italian recipes.
• Pork Shoulder — Flavor-packed and tender when slow-cooked. Italian sausage or can deepen the flavor.
• Pancetta: you will need some to deepen and enrich the flavor.
• White Wine — Adds brightness and balance; a dry Italian white such as Soave or Trebbiano works beautifully.
• Milk: to add more velvety creaminess.
• Rosemary & Sage — The aromatic backbone of northern Italian cooking; use fresh if possible.

FRESH EGG PASTA 

This pumpkin lasagna recipe calls for homemade pasta for best results! Soft, golden sheets rolled out thinly melt into the sauce, creating a very pleasant sensation in the palate. Follow the full instruction on how to make your own fresh egg pasta dough.

 Once you rolled out the sheets, you will have to cut them accordingly to the baking dish size of your choice. You will know your pasta sheet is ready when you can see through it as shown in the picture above (window test!). Homemade lasagna sheets require boiling in salted water, I then drain them on a clean kitchen towel and when cold enough I start assembling the lasagna. 

TIP: DO NOT RINSE THEM, the starch on the surface is what makes them cling with the sauce!

Parmigiano Reggiano — Adds salty, nutty depth. Grana Padano is a suitable substitute.

WHAT ARE THE ORIGIN OF RAGU’ BIANCO?

TasteAtlas gives a good explanation of the origin of this ragu’.

Ragù bianco, often described as a tomato-less version of the ragù alla Bolognese. It originated in northern Italy (most probably Emilia-Romagna) under the influence of French sauces based on béchamel. Italian cooks began incorporating their regional ingredients and techniques into the béchamel sauce, and over time, this adaptation evolved into what is now known as ragù bianco.

Unlike its more famous Bolognese cousin, ragù bianco is a more subtle sauce with an understated taste that doesn’t overpower the palate with intense flavors. The classic version is made with onions, celery, carrots, olive oil, a mixture of minced pork and beef, salsiccia, vegetable or beef stock, and white wine.

You can also use other kind of meat, such as boar or rabbit. Or just use pork or beef instead of mixing the 2. In this version on my blog, I used only pork meat.

TIPS FOR THE BEST BUTTERNUT SQUASH LASAGNA

To make the best butternut squash lasagna, focus on intensifying the squash flavor, using the right cheeses, and perfecting the layers and texture. Building on simple, quality ingredients is key to achieving a rich, creamy, and flavorful result.

• Roast the squash at a high temperature, around 425°F, with olive oil and spices like sage, thyme, or a pinch of nutmeg. Roasting brings out the squash’s natural sweetness and caramelizes the edges, creating a richer flavor than boiling.  I like to add a bit of garlic too, to add more flavor.
• Use full-fat dairy when making the bechamel sauce, use full fat milk and real butter. Along with the flour will give you the smoothest, richest consistency. You can also use browned butter for a nutty flavor. 
• Use Parmigiano Reggiano: the real, one and only. Buy a piece and grate it your own, better that store bought one, because if fresher.
• Make your own pasta: the fresh egg noodle require boiling, before assembling the lasagna. Add them to a pot with salted boiling water and drain them, letting them rest on a clean kitchen towel. Do not add any oil or butter, the natural pasta starch will cling with sauce, making your dish flavorful.
• Assemble it: 
• Starting with a layer of butternut squash, then add the noodle.

• Add more butternut squash bechamel sauce, then white pork ragu’, add some Parmesan cheese.

• Continue with a layer of lasagna, butternut squash and bechamel, white ragu’, Parmesan until you finish all ingredients.
• The last layer should be only a lasagna noodle, squash bechamel. Parmesan and some sage. You should have 4 to 5 layers.

• Cover with foil for the first half of the baking process. This traps steam and ensures the noodles cook evenly. Uncover it toward the end of the baking time to allow the cheese on top to brown and bubble. 
• Let it set. The most crucial step for a beautiful and clean-cut lasagna is to let it rest for at least 15–20 minutes after taking it out of the oven. This allows the layers to settle and solidify. 
• Assemble ahead of time. You can assemble the entire lasagna up to 24 hours in advance and store it in the refrigerator. Let it come to room temperature before baking, adding a little extra time if needed. 
  

EASY BUTTERNUT SQUASH LASAGNA VARIATIONS

This white bolognese lasagna can be adapted accordingly to your flavor and creativity:

• Vegetarian Version: Swap pork for sautéed mushrooms and a bit of ricotta for hearty texture. Alternatively use stewed lentils to include more plant based protein.
• Pumpkin Swap: Use roasted pumpkin purée instead of butternut squash for a seasonal pumpkin lasagna twist. You could also swap it with kabocha squash.
• Add more greens: Mix fresh wilted spinach, or chopped kale, to add an earthy contrast to the sweet squash. 
• For a more savory flavor: If pork and bacon are not enough, consider adding some sausage or some bits of prosciutto (ham).

FAQ

Butternut squash lasagna with white ragu’

A golden Italian lasagna featuring rich pork ragù bianco ( white Bolognese sauce) and sweet butternut squash béchamel: your ultimate fall comfort dish.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 1 hour hr 30 minutes mins

Cook Time: 3 hours hrs 15 minutes mins

Resting time: 30 minutes mins

Total Time: 5 hours hrs 15 minutes mins

Course: Main Course, Pasta

Cuisine: Italian

Keyword: Bechamel, Butternut squash lasagna, Fall recipe, Homemade Pasta, Lasagna, Parmesan, Ragu’, tomato-free lasagna, White Bolognese Sauce, White ragu’

Difficulty: Moderate

Servings: 8 people

Calories: 1060kcal

Ingredients

• 8 servings Lasagna sheets

FOR THE BUTTERNUT SQUASH BECHAMEL SAUCE

• 3 lb butternut squash halved and seeds removed
• 1 tbsp olive oil extra virgin
• 1 tsp nutmeg
• 3 cloves garlic sliced
• 6 leaves sage
• 20 fl oz milk whole
• 4 tbsp butter
• ⅓ cup flour
• 1 tsp nutmeg

FOR THE RAGU BIANCO

• 2 lb pork shoulder
• 5 oz bacon
• 2 sprig rosemary
• 2 sprig sage
• ⅔ cup onion chopped
• ⅔ cup carrot chopped
• ⅔ cup celery chopped
• 3 tbsp olive oil extra virgin
• 1 tsp nutmeg
• 5 fl oz white wine Soave
• 2 cups broth chicken, beef or vegetable

TO ASSEMBLE

• 2 cups Parmesan grated

US Customary – Metric

Instructions

Make the Ragù Bianco

• Sauté onion, celery, and carrot in butter and olive oil until softened. Add some bacon to give a deeper flavor. Add some sprig of Rosemary and sage. Add minced or ground pork shoulder and cook until lightly browned. Deglaze with white wine, then add broth and herbs. Simmer gently for 45–60 minutes until thick and fragrant.

Roast the butternut squash

• Cut the butternut squash in half, remove the seeds. Add some garlic, sage and nutmeg on top of the flesh. Add 1 tbsp extra virgin olive oil.
• Bake at 425°F for 45 minutes, until a toothpick can pinch the flesh with no resistance and the edges are a bit caramelized.

Prepare the lasagna pasta sheets

• Follow the instructions in my post how to make your own fresh egg pasta dough

Make the bechamel sauce

• Heat the butter in a saucepan over low heat. Add the flour, grated nutmeg and cook, stirring for about a minute. Remove from the heat and gradually add the milk.
• Return the pan to the stovetop and simmer, stirring until the sauce thickens. Transfer it to a container and cover it with a plastic wrap until you will use it.
• Make butternut squash béchamel sauce
• Remove the flesh from the baked butternut squash, add it to a blender. Once blended add the béchamel sauce. Mix with a spoon and set aside.

Layer the lasagna and bake it

• Star with a layer of butternut squash sauce, then add the noodle. Add the white pork ragu’, add some Parmesan cheese. Continue with a layer of lasagna, butternut squash and bechamel, white ragu’, Parmesan until you exhaust all ingredients.
• The final layer will be just some more béchamel butternut squash sauce with an abundant sprinkle of Parmesan. Ideally do 4 to 5 layers.
• Bake the lasagna in the oven at 350°F (180°C) for 50 minutes until the cheese has melted and formed a nice crust.
• Allow the lasagna to cool for 15 minutes so that it settles a bit, and then cut into squares and serve.

Nutrition

Serving: 1g | Calories: 1060kcal | Carbohydrates: 101g | Protein: 48g | Fat: 51g | Sodium: 965mg | Potassium: 1250mg | Fiber: 9g | Sugar: 10g | Vitamin A: 20452IU | Vitamin C: 39mg | Calcium: 528mg | Iron: 3mg

Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!

BUTTERNUT SQUASH LASAGNA SERVING SUGGESTIONS

This dish is a great rich meal, so I would recommend to pair it with something lighter.

For starters I suggest: Little Green Italian salad or Pear Gorgonzola Salad. 

As a side dish some air fried brussels sprouts, or sauteed artichokes will be a good accompaniment.

HOW TO STORE, FREEZE, AND REHEAT BUTTERNUT SQUASH LASAGNA

• Refrigerate: Keeps up to 3 days, tightly covered.

• Freeze: Store baked or unbaked portions for up to 2 months.
 Tip: Slice before freezing for easy single servings.
• Reheat: Bake at 350°F (175°C) until warm; add a splash of milk or broth for creaminess.


WHAT WINE PAIRS BEST WITH THIS PUMPKIN SQUASH LASAGNA?

This recipe will pair greatly with a crisp and whote wine:

• Soave from the Veneto region is a great option. The notes of the white wine will smooth out the creaminess of the dish, cleaning your palate to savor every bite. Its delicate flavor matches perfectly the buttery note of the butternut squash.
• A light red like Lambrusco, pairs perfectly. Its acidity and fruitiness pairs well with rich, savory, and fatty dishes, particularly classic Italian foods like aged cheeses ( Parmigiano Reggiano) and hearty pasta dishes like this squash lasagna with pork ragu’.

MORE ITALIAN RECIPES YOU WILL LIKE 

If you loved this recipe, try these ones next.

Classic Lasagna  lasagna is a wide flat sheet noodle pasta, layered with a filling that varies from region to region and baked in a casserole pan. My recipe is the classic one and is layered with ragu’, Parmesan cheese and bechamel (white) sauce, and topped with an extra layer of cheese.

Italian Ragu’: a classic Italian meat sauce that is rich, hearty, and mouthwatering. When paired with pasta you will have a flavorsome meal that screams love and caring.

Homemade Pappardelle Pasta Recipe: Pappardelle is a long, wide pasta ribbon that is made with egg pastadough. Originated in Tuscany, Pappardelle (“pah-ppahr-dell-eh”) derived from the Italian verb “pappare” which means to eat hungrily. 

Cavatelli with Spicy Italian Sausage: Homemade cavatelli collect a sauce made with Spicy Italian sausage, Calabrian chili pepper, tomato sauce and a bit of red wine. The ingredients of the sauce are blending together simmering for a few hours and you can top this dish with a sprinkle of Caciocavallo cheese.

✨ This Butternut Squash Lasagna is a great fall seasonal recipe! I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram  @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.✨

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