I still remember the exact moment when my love affair with Butternut Squash Lasagna began. It wasn’t just another lasagna recipe—this was a game-changer for my winter dinner table. The warm, sweet earthiness of winter squash pasta layers mingling with a creamy lasagna sauce felt like a cozy hug on a chilly night. The beauty of this Butternut Squash Lasagna is how it brings bold, comforting flavors together without any fuss or hard-to-find ingredients.
What makes this version special? It’s the balance between rich, velvety squash and a light vegetarian lasagna sauce that wakes up your taste buds without feeling heavy. I took my time testing different butternut squash recipes before landing on this one—the kind that falls apart tender but still holds up in layers. The creamy lasagna sauce adds that luscious texture everybody craves, and the whole dish is such a healthy lasagna alternative, perfect for cooler nights when you want something hearty but nourishing.
I also love how versatile this Butternut Squash Lasagna can be. Whether you’re serving a crowd or just want a meat-free weeknight winner, it hits the spot. Over time, I’ve sprinkled in new flavor twists, convinced more and more friends and family to swap traditional lasagna for this vibrant dish. If you’re up for a flavor adventure that turns winter squash pasta into a star, I’m so excited to have you join me on this one!
This Butternut Squash Lasagna is a recipe that brings warmth, satisfaction, and a little magic to any kitchen. Ready to get your hands a little cozy? Let’s dig in and make something unforgettable.
Gather These Ingredients:
This Butternut Squash Lasagna comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll want to grab before diving in:
- 1 medium butternut squash (about 3-4 cups diced) – This is the heart of your Butternut Squash Lasagna. I always reach for a firm, bright orange squash because it’s the sweetest and easiest to roast.
- 9-12 no-boil lasagna noodles – Makes the layering easy and mess-free.
- 2 cups ricotta cheese – The creamy lasagna sauce starts here, giving your layers richness without being too heavy.
- 1½ cups shredded mozzarella – For that melty, gooey texture.
- ½ cup grated Parmesan – Adds a sharp, nutty note that complements the squash beautifully.
- 2 tablespoons olive oil – Keeps things moist and flavorful in the Butternut Squash Lasagna.
- 3 cloves garlic, minced – Brings a savory kick to balance the sweet squash.
- 1 small onion, finely chopped – A great base flavor for the creamy lasagna sauce.
- 1 cup vegetable broth – Helps simmer the lasagna sauce lightly, turning it silky and smooth.
- A handful of fresh sage leaves – Look for these in the herb section or international aisle—they give this Butternut Squash Lasagna its signature autumn vibe.
- Salt and pepper to taste – Always essential.
- Optional: 1 cup fresh spinach or kale – If you want to add a little green veggie boost to your winter squash pasta.
Want to switch things up in your Butternut Squash Lasagna? Try using goat cheese instead of ricotta for a tangy twist, or swap mozzarella with fontina if you prefer a nuttier melt. For an extra punch, tossing in some roasted mushrooms or caramelized onions layers in deep umami.
If you’re short on time, peel and cube the butternut squash the day before and store it in the fridge. Roasting it ahead also speeds up the whole process. Trust me, these tiny shortcuts make preparing this Butternut Squash Lasagna a breeze.
Picking quality ingredients pays off here. A sweet, firm butternut squash and fresh cheese will make your flavors pop more than anything fancy. Plus, no-boil noodles keep the dish light and easy to lift from your baking dish once it’s done.
Let’s Make This Happen!
This Butternut Squash Lasagna takes about 1 hour and 15 minutes from start to finish, with plenty of moments to taste and tweak as you go. Ready to jump in? Let’s roll!
- Roast the butternut squash. Preheat your oven to 400°F. Toss the diced butternut squash with one tablespoon of olive oil, salt, pepper, and half the minced garlic. Spread it on a baking sheet and roast for 25-30 minutes until tender and caramelized. This roasting step is where the magic happens in your Butternut Squash Lasagna—don’t skip it!
- Start your creamy lasagna sauce. In a skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent. Toss in the rest of the garlic and fresh sage leaves—it smells incredible! Pour in the vegetable broth and simmer for about 5 minutes. Then, dollop in the ricotta and stir until you have a smooth, creamy sauce.
- Mix the roasted squash and sauce. Once the squash is cool enough, fold it gently into your creamy sauce. Taste and adjust salt and pepper—you want a perfect balance of sweet and savory.
- Preheat your oven to 375°F. It’s time to build that Butternut Squash Lasagna! Start with a thin layer of your sauce mix on the bottom of a baking dish. Layer 3-4 noodles on top, then spread a third of your sauce, sprinkle a bit of mozzarella and Parmesan. Repeat until you’ve used all your sauce and noodles, finish with cheese on top.
- Bake and enjoy the aroma. Cover with foil and bake for 30 minutes, then remove the foil and bake for another 10-15 minutes to get a bubbly, golden top. You’ll know your Butternut Squash Lasagna is ready when the cheese is melted beautifully and edges start to crisp up.
- Rest before serving. Let your Butternut Squash Lasagna sit for 10 minutes before cutting—this step helps it firm up and makes serving easier.
If your Butternut Squash Lasagna seems a bit watery, it’s probably the noodles releasing moisture. Give it that resting time, or bake a few extra minutes uncovered. Little tweaks like this come from recipe testing—I’ve learned what works and what to expect, so you’re in good hands.
Meanwhile, prep your favorite greens or salad to serve alongside and celebrate your kitchen win!
For more inspiration, check out this delicious Roasted Butternut Squash Lasagna from Alexandra’s Kitchen. It’s got a similar cozy vibe and fun twists.
Serving Ideas & Pairings!
This Butternut Squash Lasagna pairs beautifully with crisp, fresh sides that contrast its creamy layers. My go-to is a simple arugula salad sprinkled with lemon vinaigrette—its peppery tang cuts through the richness perfectly.
On chilly nights, I love serving this alongside garlic-roasted green beans or a pile of sautéed winter greens for an earthy punch. Adding a crusty loaf of bread or even some toasted walnuts sprinkled on top of the salad adds wonderful texture contrasts.
My favorite way to dig into this Butternut Squash Lasagna is on lazy weekends or when I’m feeding hungry friends who appreciate a vegetarian lasagna that doesn’t skimp on flavor. The comforting warmth mixed with that creamy lasagna sauce just makes everyone smile.
Got leftovers? Great news—they taste even better the next day! Reheat gently in the oven to keep that cheesy top intact. Trust me, layering this Butternut Squash Lasagna makes for unbeatable lunch meals.
For seasonal flavor twists, try adding browned sausage and kale for a winter-leaning twist (similar to this one from Inspiralized) or swap kale for spinach and add nutmeg to the sauce for a bright note like in the Butternut Squash and Spinach Lasagna I adore.
Serving this dish feels like sharing a little fall comfort with everyone around your table. It’s a crowd favorite for good reason!
Common Questions About This Recipe
Can I prep this Butternut Squash Lasagna in advance?
Absolutely! You can roast the squash and even make the sauce a day ahead. Assemble the lasagna fully and refrigerate, then bake right before serving. It actually helps the flavors meld more deeply!
What can I use instead of ricotta in this Butternut Squash Lasagna?
Goat cheese or cottage cheese work beautifully too. Goat cheese adds tang, cottage cheese keeps it light but creamy. Just be sure to adjust the seasoning since they’re stronger in flavor.
Can I swap butternut squash for other winter squash?
Yes! Acorn or kabocha squash make perfect substitutes. Keep in mind different squashes vary in sweetness, so tweak seasoning accordingly.
How do I scale this Butternut Squash Lasagna recipe up or down?
This recipe scales nicely—just keep your layering proportions and baking time fairly consistent. For smaller portions, use a smaller baking dish and shorten baking by 5-10 minutes.
Can I freeze butternut squash lasagna?
Definitely a yes! Freeze before baking or after, wrapped tightly in foil and plastic wrap. Thaw overnight in the fridge before reheating gently.
Is this Butternut Squash Lasagna suitable for gluten-free diets?
It can be! Use gluten-free lasagna noodles or swap for thinly sliced roasted eggplant or zucchini for layers instead of noodles.
What’s the best way to get that creamy lasagna sauce texture?
Low heat and gentle stirring are essentials. When adding ricotta to your broth/saute base, stir slowly to avoid lumps. Adding fresh herbs like sage brings in that signature flavor punch too.
For more ideas on butternut squash recipes and twists, you might like my stuffed butternut squash idea from MilaBites.
My Final Take
If you ask me, this Butternut Squash Lasagna has earned its spot on MilaBites because it blends comfort, bold flavor, and simplicity all in one bite. It’s a healthy lasagna alternative that doesn’t feel like a compromise and invites anyone to get playful in the kitchen with familiar ingredients.
My Top Butternut Squash Lasagna Tips:
– Always roast the squash for that deep caramel flavor.
– Don’t skip the resting time after baking—it makes a huge difference.
– Play with fresh herbs like sage or thyme to tailor the flavor to your liking.
I’ve tested versions starring sautéed mushrooms, adding spicy sausage, and swirled in kale or spinach. The roasted butternut squash with creamy sauce and fresh sage hands-down wins as the crowd favorite every time.
This recipe means a lot to me because it’s proof that vegetarian lasagna can be bold, cozy, and nutrient-packed without complicated steps. It’s a recipe keeper that I know will keep showing up on my table year-round.
So, food lovers, go for it! Make this Butternut Squash Lasagna your own. Mix in the flavors you love, invite friends, and enjoy the fun that cooking this comforting dish brings. You’re just a few steps away from a big flavor smile.
If you liked this, peek over at some other tasty ideas like the Butternut Squash and Spinach Lasagna or the Winter Kale, Sausage and Butternut Squash Lasagna for more ways to make winter squash pasta shine. Happy cooking!
Butternut Squash Lasagna
This creamy Butternut Squash Lasagna combines roasted squash, ricotta, and melted cheese layers for a comforting and wholesome Italian-inspired dish perfect for fall.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 9 lasagna noodles
- 1½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, garlic, sage, and thyme. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer 3 noodles over the sauce, then spread half the roasted squash over the noodles, dollop with half the ricotta, and sprinkle with mozzarella. Add another layer of sauce.
- Repeat the layering process: noodles, remaining squash, remaining ricotta, mozzarella, and sauce.
- Top with the final 3 noodles, remaining mozzarella, and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired and serve.
Notes
For extra flavor, add a pinch of nutmeg to the ricotta mixture or include sautéed spinach layers for added greens.