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I'm making a butternut squash lasagna.  I made a bechamel sauce with basil and it's not very thick.  I'm using no boil (oven-ready) lasagna.  Will the sauce be okay and thicken as it cooks.  I've only made béchamel sauce a couple of times and I'm really not sure how thick it needs to be.  
Thank you,

Hi Pat, Honestly I think the sauce that you are making will work perfect with the oven ready pasta. This type of "oven ready" lasagna needs moisture and will absorb some of the sauce, thereby thickening as it bakes. I think you just helped me decide what's for dinner!

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Jana Turner


First of all, I LOVE to cook. I raised four kids and worked so quick and easy was very important. I can answer most any food/recipe question. Home style cooking is my favorite forum, but I also am knowledgable in sauces and some saute. Questions about food storage, food safety, quick and easy meals, cook ahead meals for freezing and hostess ideas are welcome here.


I have over 30 years in the food and hospitality industry. I am a certified serve-safe manager. I have entered a few recipe contests and won grand prize in one. I write recipes for fun and am working on a collection of favorites.

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