When I first tasted the Butternut Squash Lasagna that inspired this recipe, I was sitting in a cozy kitchen filled with the scent of roasted squash and fresh herbs. What truly surprised me was how the sweet, earthy flavors of the butternut squash blended so perfectly with creamy, cheesy layers. It wasn’t the typical meaty lasagna I expected but something lighter and so comforting in its own way. That moment of discovery captured everything I love about cooking — comfort, creativity, and those little surprises that bring joy to the table.
This Butternut Squash Lasagna is a lovely reflection of my philosophy: cooking approachable meals that turn everyday kitchens into places of connection and warmth. It’s a recipe that invites you to slow down, savor each layer, and enjoy the natural goodness of fall vegetables. When I first started testing this dish, I tweaked the creamy butternut squash sauce more times than I can count, looking for the right balance of richness and brightness. The breakthrough came when I added just a touch of sage and nutmeg — suddenly, it felt just right.
I’m genuinely excited to share this recipe with you because it fits perfectly into a weeknight dinner or a special occasion. It’s a healthy squash lasagna recipe that won’t leave you feeling weighed down but still delivers on that soothing, melt-in-your-mouth satisfaction. Whether you’re a longtime fan of vegetarian lasagna with butternut squash or trying it for the first time, this dish promises a beautiful new way to enjoy fall’s bounty. Let’s dive into the ingredients that make this butternut squash pasta bake so memorable!
Ingredients
Here’s the ingredient list that makes this Butternut Squash Lasagna both simple and delicious. You’ll see it’s a friendly recipe with accessible choices that allow for some customization!
- 1 medium butternut squash (about 3-4 cups cubed) – You want a firm, sweet squash. If fresh isn’t available, frozen cubes work too.
- 2 tablespoons olive oil – The secret to amazing Butternut Squash Lasagna is using a good-quality extra virgin olive oil for roasting.
- 1 medium onion, finely chopped – Adds a lovely sweetness and depth to the sauce.
- 3 cloves garlic, minced – Because everything tastes better with garlic.
- 1/2 teaspoon ground nutmeg – A subtle warming spice that brightens the creamy butternut squash sauce.
- 1 teaspoon dried sage or 1 tablespoon fresh, chopped – Sage pairs beautifully with the squash and gives a cozy autumn vibe.
- 2 cups ricotta cheese – For creamy texture without overwhelming the dish.
- 2 cups shredded mozzarella cheese – Use fresh mozzarella if you want a melty, stringy bite.
- 1/2 cup grated Parmesan cheese – If you want to splurge on one Butternut Squash Lasagna ingredient, make it this cheese—it adds that savory, nutty finish.
- 9-12 lasagna noodles (preferably no-boil) – No-boil noodles save time and keep the layers tender.
- Salt + freshly ground black pepper, to taste
- 2 cups baby spinach (optional) – If you want a bit of green and extra nutrients, spinach is an easy add-in.
- 1 1/2 cups shredded Gruyère cheese (optional) – A little extra cheesy goodness to make it extra special.
You’ll find the best ingredients for this Butternut Squash Lasagna at your local farmers’ market or grocery store’s fresh produce and cheese sections. Buy the squash when it’s firm and brightly colored for maximum flavor. I like to roast my butternut squash ahead of time and freeze it in portions so I can whip up a comforting butternut squash pasta bake any time I crave it.
If you’re watching dairy or want to keep it vegan, swapping ricotta and mozzarella with plant-based alternatives works wonderfully too, just make sure the cheese melts well.
Remember, this Butternut Squash Lasagna ingredient list is surprisingly simple but delivers incredible comfort! Now, let’s get ready to make this beauty happen in your kitchen.
Let’s Make This!
Ready to build your Butternut Squash Lasagna masterpiece? Follow these steps for a delicious and satisfying meal. Don’t worry — your Butternut Squash Lasagna will turn out beautifully!
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 25-30 minutes, stirring halfway through. The edges should be golden and tender.
- Prepare the Creamy Sauce: While the squash is roasting, heat the other tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic, sage, and nutmeg — cook for another minute until fragrant.
- Blend the Squash and Sauce: Once the squash is roasted, add it to a blender or food processor along with the onion-garlic mixture. Blend until smooth and creamy. This creamy butternut squash sauce forms the soul of your Butternut Squash Lasagna. Season with salt and pepper to taste.
- Cook the Noodles if Needed: If you’re using regular lasagna noodles, cook them according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to keep from sticking.
- Assemble the Lasagna: Spread a thin layer of the creamy butternut squash sauce on the bottom of a 9×13-inch baking dish. Layer 3-4 noodles on top, then spread some squash sauce, dollops of ricotta, and a sprinkle of mozzarella and Parmesan. Add a handful of spinach if you’re using it. Repeat until you’ve used all your layers, finishing with a generous sprinkle of mozzarella and Parmesan on top. This is where your Butternut Squash Lasagna transforms into something truly special.
- Bake: Cover the dish with foil and bake at 375°F (190°C) for about 30 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden. Your kitchen will smell heavenly — that’s your Butternut Squash Lasagna telling you it’s ready.
- Rest Before Serving: Let your lasagna rest for about 10 minutes before slicing. This helps the layers set and makes serving easier.
Here’s a helpful tip for Butternut Squash Lasagna success: Use no-boil noodles to save time and ensure moist layers. Also, spreading the sauce evenly prevents any dry spots and guarantees every bite is luscious.
If you’re curious about other comforting twists, this Cozy Roasted Vegetable Butternut Squash Lasagna recipe from Ambitious Kitchen takes a similar approach with delightful roasted veggies layered in. It’s always inspiring to see how versatile this dish can be!
Serving & Presentation
Serving Butternut Squash Lasagna is a joy in itself. The vibrant orange and golden cheese layers look inviting on the plate, bringing warmth and comfort right to your table.
I like to serve this fall vegetable lasagna with a fresh mixed green salad dressed in a light vinaigrette to balance the richness. A side of crusty garlic bread rounds out the meal and makes it feel complete.
People always smile when I serve this Butternut Squash Lasagna at cozy family gatherings. There’s something about those creamy butternut squash sauce layers and melty cheese that invites lingering conversations and second helpings.
For a simple but elegant plating technique, cut square portions and garnish with a few fresh sage leaves or chopped parsley for a pop of color. Leftover Butternut Squash Lasagna? It reheats beautifully in the oven or even the microwave for a quick lunch or weeknight dinner.
If you’re interested in seasonal variations, adding sautéed mushrooms or kale gives the dish a lovely twist. Another favorite I’ve tested often is Julia’s Album’s Butternut Squash and Spinach Lasagna, which layers beautiful greens with the creamy squash base for added texture and nutrition.
Serving Butternut Squash Lasagna on chilly fall evenings creates the sweetest moments—warming both the belly and the heart.
FAQs
Can I make this Butternut Squash Lasagna ahead of time?
Absolutely! I prepare the entire dish a day ahead, cover it tightly, and bake it the next day. This actually helps the flavors meld beautifully. Just add a bit more baking time if it’s straight from the fridge.
What if I don’t have fresh sage for the Butternut Squash Lasagna?
Dried sage works perfectly too. If you need another herb, try thyme or rosemary for a slightly different but still delicious flavor.
How do I know when my Butternut Squash Lasagna is perfectly done?
Look for bubbly, golden cheese on top and fork-tender noodles when you check. The sauce should be creamy without any dry spots.
Can I freeze leftover Butternut Squash Lasagna?
Yes! Portion out leftovers in airtight containers and freeze for up to 3 months. Reheat gently in the oven for best texture.
Is there a vegan version for this Butternut Squash pasta bake?
Yes, swap ricotta and mozzarella for plant-based alternatives and use nutritional yeast in place of Parmesan for cheesy flavor. The creamy butternut squash sauce shines on its own too.
What type of butternut squash is best for this healthy squash lasagna recipe?
A medium-sized, firm butternut squash with smooth skin is best. It roasts evenly and has a naturally sweet flavor.
Any tips if I use regular lasagna noodles instead of no-boil?
Make sure to cook noodles al dente and separate them carefully to avoid sticking. Adding a bit more sauce helps keep layers moist.
Feedback from fellow food lovers shows this Butternut Squash Lasagna recipe is a crowd-pleaser—even picky eaters come back for seconds. For a vibrant veggie-packed spin, try this Roasted Butternut Squash Lasagna from Alexandra’s Kitchen.
Remember, every kitchen has its own rhythm—adapt the steps and ingredients to what feels right for your family! You’re perfectly capable of making this dish a consistent favorite.
Why This Butternut Squash Lasagna Will Become Your New Favorite
This Butternut Squash Lasagna embodies everything I stand for in home cooking: approachable meals full of comfort and connection. It’s a dish that’s as satisfying as it is nourishing, bringing the warmth of fall vegetables and creamy butternut squash sauce into your home.
My Butternut Squash Lasagna Success Tips:
- Roast your squash until it’s caramelized for deep flavor.
- Use no-boil noodles for an easier assembly and perfect texture.
- Add fresh herbs like sage to brighten the creamy sauce.
I’ve created and loved several variations: a fall vegetable lasagna with mushrooms and kale, a cheesy butternut squash pasta bake with extra Gruyère, and a spinach-studded vegetarian lasagna with butternut squash. The version that gets the most smiles combines the creamy butternut squash sauce with fresh sage and lots of melty mozzarella.
I encourage you to make this Butternut Squash Lasagna a regular on your table. It’s the kind of recipe that invites you to slow down and savor simple pleasures. I’m confident you’ll find joy in making and sharing this beautiful dish.
If this recipe brings you joy, you’ll love trying my Simanim Stuffed Butternut Squash recipe, which celebrates squash in a whole new way. Please share your delicious results with me — I’m always thrilled to hear how these comforting meals come to life in your homes!
For more delicious inspiration, check out these comforting recipes: Cozy Roasted Vegetable Butternut Squash Lasagna from Ambitious Kitchen, Butternut Squash and Spinach Lasagna on Julia’s Album, and Roasted Butternut Squash Lasagna by Alexandra’s Kitchen.
Happy cooking, fellow food lovers!
Butternut Squash Lasagna
A creamy and flavorful butternut squash lasagna that blends sweet roasted squash with savory cheeses, perfect for a comforting vegetarian Italian meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- Fresh sage leaves (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, pepper, and nutmeg. Roast for 25-30 minutes until tender.
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, heat remaining olive oil over medium heat. Sauté onion and garlic until translucent.
- In a food processor, combine roasted squash and sautéed onion and garlic. Blend until smooth, adjusting seasoning as needed.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles, half the squash mixture, half the ricotta, and sprinkle with mozzarella and Parmesan. Repeat layers once more.
- Top with remaining noodles, marinara sauce, and remaining cheeses.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is golden and bubbly.
- Let rest 10 minutes before serving. Garnish with fresh sage if desired.
Notes
For extra depth of flavor, add a handful of sautéed spinach between layers or sprinkle toasted pine nuts on top before serving.