One Pan Butternut Squash and Swiss Chard Lasagna

My Cozy Kitchen Secret

I love a good kitchen shortcut. Doesn’t that make life sweeter? This lasagna is my favorite kind of meal. It all happens in one pan.

You don’t even boil the noodles. I still laugh at that. It feels like a little magic trick. The sauce softens them right up in the oven.

The Heart of the Dish

Let’s talk about our two stars. Butternut squash is sweet and soft. Swiss chard is earthy and strong.

Together, they just sing. The nutmeg and lemon zest are my secret whispers. They make all the flavors pop. Why does this matter? Mixing sweet and savory makes a meal feel special.

A Little Story for You

My grandson used to pick the greens out of everything. One day, he helped me make this. He stirred the chard and squash.

He saw it all come together. He ate two big helpings. I learned something big. Being part of the making is part of the enjoying.

Making It Yours

The fun part is the layering. It’s like building a tasty tower. Spread, layer, repeat. Doesn’t that smell amazing already?

*Fun fact*: The no-boil noodles were invented in the 1950s. A real time-saver! What’s your favorite kitchen shortcut? I’d love to know.

Why Letting It Rest Matters

I know it’s hard to wait. That cheesy top is so tempting. But let it sit for 15 minutes.

This matters so much. It lets the layers settle. Then your slices come out neat and perfect. Do you find it hard to wait for food to cool?

Your Turn in the Kitchen

This is a cozy fall meal. It feels like a hug on a plate. The colors are just beautiful too.

Why does this matter? Cooking for people is an act of love. It fills the house with good smells and warmth. Will you try this with someone you love this week?

Ingredients:

Ingredient	Amount	Notes
Whole-milk cottage cheese	10 ounces (1¼ cups)
Parmesan cheese, grated	2 ounces (1 cup)
Heavy cream	1 cup
Fresh sage, minced (or dried)	1 tablespoon (or 1 teaspoon dried)
Cornstarch	1 teaspoon
Salt and pepper		To taste; recipe uses ¼ tsp salt & ¼ tsp pepper in sauce, plus ¼ tsp salt & ⅛ tsp pepper in veg mix
Butternut squash, peeled, seeded, and cut into ½-inch pieces	1 pound (3 cups)
Swiss chard, stemmed and cut into 1-inch pieces	1 pound
Extra-virgin olive oil	1 tablespoon
Garlic cloves, minced	2
Lemon zest, grated	1 teaspoon
Ground nutmeg	⅛ teaspoon
No-boil lasagna noodles	6
Whole-milk mozzarella cheese, shredded	4 ounces (1 cup)

One-Pan Cozy: My Butternut Squash & Swiss Chard Lasagna

Hello, my dear. Come sit at the table. I want to tell you about a wonderful dish. It’s a cozy lasagna, but not the usual kind. This one is full of sweet squash and green chard. It all bakes in one pan. Doesn’t that sound nice? I love recipes that keep the cleanup simple. It lets us spend more time together. The kitchen smells like a warm hug when this is in the oven. I still smile thinking of my grandson trying it. He said, “Grandma, this is orange and green magic!”

Let’s gather our things. You’ll need a square baking dish. An 8-inch one is perfect. Now, we’ll make the creamy sauce first. It’s the secret that holds everything together. The cottage cheese makes it rich and lovely. (A hard-learned tip: Grate your own Parmesan if you can. The bagged kind doesn’t melt as dreamily.) Then we’ll get our vegetables ready. The microwave step is a clever shortcut. It softens the squash and wilts the chard beautifully. It saves so much time and one extra pot!

Step 1: Heat your oven to 425 degrees. Whisk the cottage cheese, Parmesan, cream, sage, and cornstarch in a bowl. Add a good pinch of salt and pepper. This sauce is like a cozy blanket for the noodles. Give it a little taste. Isn’t that creamy and wonderful? Step 2: Put the squash pieces and chard in a big bowl. Add the oil, garlic, lemon zest, and nutmeg. Season it well. Cover the bowl and microwave it for about 7 minutes. The chard will wilt down so much! Let it all drain in a colander for 5 minutes. This keeps our lasagna from getting soggy. Step 3: Grease your baking dish. Spread one cup of the cheese sauce on the bottom. Lay two noodles on top. They can overlap a little. Now, add half of the squash mixture. Pour half of the remaining sauce over it. This is the fun part, building the layers! What’s your favorite part of layering a lasagna? Share below! Step 4: Repeat the layers: two more noodles, the rest of the squash, and ½ cup of sauce. Finish with the last two noodles and the rest of the sauce. Sprinkle the mozzarella all over the top. It will get so golden and bubbly. Cover the dish tightly with greased foil. Step 5: Bake it covered for 30 minutes. You’ll hear it bubbling. Then, take the foil off. Bake it for 10-15 more minutes until the cheese is spotty brown. Let it sit for 15 minutes before you cut it. This wait is the hardest part! But it lets everything settle. Then, slice into that cheesy, vegetable-packed goodness. Cook Time: 40–45 minutes
Total Time: About 1 hour 15 minutes
Yield: 4-6 servings
Category: Dinner, Vegetarian

Three Tasty Twists on Your Lasagna

This recipe is like a favorite sweater. It’s cozy as is, but you can dress it up! Here are three simple ideas. Try one next time you make it. Cooking should always be a little adventure.

Apple & Sage: Add a chopped apple with the squash. Its sweetness is lovely with the sage.
Spicy Italian: Mix some red pepper flakes into the vegetable bowl. It gives a nice warm kick.
Mushroom Lover’s: Swap the chard for sliced cremini mushrooms. They add such a deep, earthy flavor.

Which one would you try first? Comment below! I’m rather fond of the apple version myself. It reminds me of autumn walks.

Serving Your Masterpiece

This lasagna is a full meal in a dish. But I love to add a little something on the side. A simple green salad with a lemony dressing is perfect. It cuts through the richness. Some crusty bread is also wonderful for soaking up the sauce. For a drink, a glass of chilled apple cider pairs so well. The flavors just sing together. For the grown-ups, a glass of dry white wine is a lovely match. It sips nicely between bites.

Which would you choose tonight? A crisp salad or the warm bread? I can never decide. I often have both.

Keeping Your Cozy Lasagna Just Right

Let’s talk about keeping your lasagna tasty for later. It stores beautifully in the fridge for three days. Just cover the dish tightly. You can freeze it for one month. Wrap it well in foil first.

To reheat, let a frozen dish thaw in the fridge overnight. Then bake it covered at 375 degrees until warm. I once reheated a slice straight from the fridge. The middle was still cold! Patience makes it perfect.

This matters because good food shouldn’t be wasted. Batch cooking this on a Sunday makes weeknights easy. You get a warm, homemade meal in minutes. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Sometimes our cooking needs a little help. Here are three common issues and easy fixes. First, watery lasagna. Always drain the squash and chard mix well. I remember when I skipped this step. My lasagna was a soup!

Second, hard noodles. Use no-boil noodles and enough sauce. The sauce helps them soften as they bake. Third, bland flavor. Do not skimp on the salt in each step. Seasoning each layer builds deep flavor.

Getting these right builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Lasagna Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use gluten-free no-boil lasagna noodles. Check the package instructions.

Q: Can I assemble it ahead?
A: Absolutely. Put it together, cover, and refrigerate for a day. Bake it when you’re ready.

Q: What if I don’t have Swiss chard?
A: Spinach is a fine swap. Use about 10 ounces of fresh leaves. Fun fact: Swiss chard stems are edible! Try chopping and cooking them too.

Q: Can I double the recipe?
A: For sure. Use a 9×13 inch dish. You may need a few more minutes to bake.

Q: Any optional tips?
A: A sprinkle of red pepper flakes adds a nice little kick. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings warmth to your table. It is one of my favorite autumn comforts. Cooking is about sharing and trying new things.

I would love to hear from you in my little kitchen community. Your stories make this so special. Have you tried this recipe? Give experience on Comment.

Happy cooking!

—Grace Ellington.