Thanksgiving doesn’t always have to be traditional turkey, dressing, ham, and sides. This perfect fall dish is easily one of the best lasagnas of all time. Every layer is cheesy, creamy deliciousness with a slight sweetness from the maple syrup caramelized onions. Crispy prosciutto gives it a little extra crunch.

Prep Time: 1 hour | Makes 8 Servings


  • 5 cups butternut squash, cubed
  • 4 Tbsp olive oil
  • Kosher salt and freshly cracked pepper 
  • 1 Tbsp unsalted butter, plus more for greasing
  • 2 large sweet onions, thinly sliced 
  • 2 Tbsp maple syrup 
  • 2 Tbsp minced sage
  • 1 (16 oz) container whole milk ricotta 
  • 1 cup Parmesan 
  • 1 (8 oz) container creme fraiche 
  • 1 tsp anchovy paste (or salt, but I highly recommend the anchovy paste)
  • 1/4 tsp nutmeg 
  • 1/2 lb no-boil lasagna noodles 
  • 4 oz grated fontina cheese 
  • 8 oz fresh mozzarella pearls or whole mozzarella torn into pieces 
  • 3 to 4 oz prosciutto, torn into pieces 

Preheat your oven to 350F. On a large baking sheet, toss together the butternut squash, 3 Tbsp of olive oil, 1 1/2 tsp of kosher salt, and 1/2 tsp of freshly cracked pepper. Bake for 25–30 minutes or until soft.

While the squash cooks, heat the other Tbsp of olive oil and butter in a large sauté pan over medium heat. Add the onions, a heavy dash of kosher salt and pepper, and the maple syrup. Cook until brown and caramelized. Add the sage and cook for one more minute. 

In a large mixing bowl, add all but 1/2 cup of the cooked butternut squash and roughly mash with a fork or potato masher. Add the caramelized onion, ricotta, and Parmesan. Stir together until combined. 

In a medium mixing bowl, whisk together the creme fraiche, anchovy paste, and nutmeg with 1/4 cup of cold water. Keep adding water until smooth and the consistency of white pasta sauce; it should be thin but not watery. 

Turn your oven temperature up to 400F, then build the lasagna. Start by greasing an 8 x 12 inch baking dish. Spread a thin layer of white sauce evenly on the bottom. Top with the lasagna noddles, a layer of butternut squash mixture, and a thin layer of white sauce. Repeat 3 more times, ending with white sauce on the top. Evenly sprinkle the fontina, mozzarella, and reserved squash cubes over the top. Top with pieces of the prosciutto. Bake for 30–35 minutes or until golden and bubbly. 

Andrea LeTard is the author of Andrea’s Cooktales: A Keepsake Cookbook. She runs a full-time Memphis-based cooking business where she’s a recipe blogger, personal chef, cooking instructor, and freelance recipe and culinary writer. Andrea has been featured on Food Network, Cooking Channel, and Today Show. She was chosen as a Top 100 Contestant on MasterChef Season 6. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at