This lasagna is a cozy, seasonal favorite that highlights the natural sweetness of butternut squash balanced with rich, creamy cheeses and herbs. It’s a great meatless main dish that doesn’t compromise on flavor or texture. Ideal for make-ahead meals, special occasions, or holiday dinners, this lasagna offers warmth, depth, and a unique spin on tradition.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Butternut squash
Olive oil
Salt
Black pepper
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Egg
Garlic
Fresh sage or thyme
Butter
All-purpose flour
Milk
Nutmeg
No-boil lasagna noodles or regular lasagna noodles (pre-cooked if needed)
Directions
Preheat the oven to 400°F (200°C).
Peel and cube the butternut squash. Toss with olive oil, salt, and pepper, then roast on a baking sheet for 25–30 minutes until tender.
While the squash roasts, prepare the béchamel: melt butter in a saucepan, add garlic and fresh sage, then whisk in flour to create a roux. Slowly add milk, whisking continuously, and cook until thickened. Season with salt, pepper, and a pinch of nutmeg.
In a mixing bowl, combine ricotta, one egg, grated Parmesan, salt, pepper, and a bit of chopped sage or thyme.
Once the squash is roasted, mash or blend it into a smooth purée. Adjust seasoning if needed.
Assemble the lasagna:
Spread a thin layer of béchamel on the bottom of a baking dish.
Add a layer of noodles, followed by a layer of squash purée, ricotta mixture, béchamel, and mozzarella.
Repeat layers until ingredients are used, finishing with béchamel and mozzarella on top.
Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 15–20 minutes until golden and bubbly.
Let rest for 10–15 minutes before slicing and serving.
Servings and timing
This recipe serves 6 to 8 people. Preparation takes about 30 minutes, and the total cooking time is approximately 1 hour (including roasting and baking). Allow an additional 10–15 minutes for resting before serving.
Variations
Vegan Version: Use plant-based ricotta and mozzarella, almond or oat milk for the béchamel, and skip the egg.
Gluten-Free: Substitute with gluten-free lasagna noodles and use gluten-free flour for the béchamel.
Add Greens: Layer in sautéed spinach or kale for extra nutrition and flavor.
Spicy Kick: Add a dash of chili flakes or cayenne to the squash purée or béchamel.
Mushroom Addition: Add a layer of sautéed mushrooms between the noodles for an earthy touch.
Storage/Reheating
Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2–3 minutes or reheat in a 350°F (175°C) oven, covered with foil, for 20–25 minutes until warmed through.
To freeze, let the lasagna cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
FAQs
Can I use pre-cut or frozen butternut squash?
Yes, both pre-cut and frozen squash work well. If using frozen, thaw and drain excess moisture before roasting or blending.
Do I need to boil the noodles first?
If you’re using no-boil noodles, you can layer them directly. Regular noodles should be cooked beforehand unless the package says otherwise.
Can I make this lasagna ahead of time?
Yes, you can assemble it up to a day in advance and store it in the fridge until you’re ready to bake.
Is butternut squash lasagna sweet?
The squash adds a natural sweetness, but it’s balanced with cheese, herbs, and savory béchamel.
Can I use a different type of squash?
Yes, acorn squash or pumpkin can be used in place of butternut squash with similar results.
What cheese can I use instead of ricotta?
You can substitute with cottage cheese or a creamy goat cheese for a different flavor profile.
Can I make it nut-free?
Yes, this recipe is naturally nut-free unless you choose to add nuts as a topping.
How do I keep the lasagna from being watery?
Be sure to roast (not steam) the squash, and fully drain any greens if added. Also let the lasagna rest before cutting.
Can I use store-bought béchamel sauce?
Yes, a good-quality store-bought white sauce can be used for convenience.
What’s the best way to serve this lasagna?
Serve with a simple green salad or garlic bread for a complete and satisfying meal.
Conclusion
Butternut squash lasagna is a rich, nourishing dish that combines seasonal produce with layers of creamy, cheesy goodness. It’s a standout vegetarian main that’s perfect for chilly evenings, potlucks, or holiday meals. Once you try it, this cozy, flavorful lasagna is sure to become a favorite in your cold-weather recipe collection.
Butternut squash lasagna is a comforting, vegetarian twist on the classic Italian favorite. With creamy layers of roasted squash purée, ricotta, mozzarella, and béchamel sauce, it’s a rich and hearty dish perfect for fall and winter.
Ingredients
1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 ½ cups ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2–3 garlic cloves, minced
1–2 tablespoons fresh sage or thyme, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
Pinch of ground nutmeg
9–12 no-boil lasagna noodles or pre-cooked regular lasagna noodles
Instructions
Preheat the oven to 400°F (200°C).
Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender.
Meanwhile, prepare the béchamel sauce: melt butter in a saucepan, add minced garlic and chopped sage, then stir in flour to make a roux. Gradually whisk in milk, cooking until thickened. Season with salt, pepper, and a pinch of nutmeg.
In a bowl, combine ricotta cheese, egg, Parmesan, salt, pepper, and chopped herbs.
Once the squash is tender, mash or blend it into a smooth purée. Adjust seasoning if needed.
Reduce oven temperature to 375°F (190°C).
Spread a thin layer of béchamel sauce on the bottom of a baking dish.
Add a layer of noodles, followed by squash purée, ricotta mixture, béchamel, and mozzarella.
Repeat the layers until ingredients are used, finishing with béchamel and mozzarella on top.
Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15–20 minutes, or until golden and bubbly.
Let the lasagna rest for 10–15 minutes before slicing and serving.
Notes
You can use pre-cut or frozen squash—just thaw and drain before use.Let the lasagna rest before cutting to avoid a watery texture.Add sautéed spinach or mushrooms for extra layers of flavor.Use store-bought béchamel for convenience.
