This lasagna is rich, creamy, and packed with the natural sweetness of butternut squash, making it a unique and delicious alternative to the classic meat or tomato-based versions. It’s a perfect vegetarian main course that feels indulgent but is made with wholesome ingredients. Great for holidays, gatherings, or cozy dinners at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
butternut squash, peeled and cubed (or canned puree) olive oil salt black pepper ricotta cheese Parmesan cheese, grated mozzarella cheese, shredded garlic, minced onion, finely chopped butter all-purpose flour milk (whole or 2%) nutmeg lasagna noodles (no-boil or boiled, depending on type) fresh sage or thyme (optional, for garnish)
Directions
Preheat oven to 400°F (200°C).
Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender. Mash or puree if desired.
In a saucepan, melt butter and sauté garlic and onion until soft. Stir in flour to make a roux, then gradually whisk in milk to create a smooth béchamel sauce. Cook until thickened, then season with salt, pepper, and a pinch of nutmeg.
In a bowl, mix ricotta with Parmesan and a little salt and pepper.
Spread a thin layer of béchamel sauce in the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles, followed by some mashed squash, ricotta mixture, béchamel, and mozzarella. Repeat layers until ingredients are used up, finishing with béchamel and mozzarella on top.
Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden on top.
Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.
Servings and timing
This recipe serves 6 to 8 people. Preparation time: 30 minutes Cooking time: 45 minutes Total time: 1 hour 15 minutes
Variations
Use a spinach and ricotta layer for added greens and flavor.
Add sautéed mushrooms or caramelized onions for extra depth.
Make it vegan by using plant-based milk, vegan cheese, and dairy-free ricotta.
Substitute béchamel with a cashew cream sauce for a dairy-free option.
Try whole wheat or gluten-free lasagna noodles to suit dietary needs.
Storage/Reheating
Store leftover lasagna tightly covered in the refrigerator for up to 4 days. To reheat, bake in a 350°F oven until warmed through or microwave individual slices. This lasagna freezes well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven.
FAQs
Can I use canned butternut squash puree?
Yes, canned puree works well and saves time. Just make sure it’s plain, not sweetened.
Do I have to roast the squash?
Roasting adds depth of flavor, but you can also steam or boil the squash if you’re short on time.
Can I make this ahead of time?
Yes, assemble the lasagna up to a day in advance and refrigerate. Bake when ready to serve.
Is this lasagna vegetarian?
Yes, it’s completely vegetarian as long as you use cheeses made without animal rennet.
Can I freeze butternut squash lasagna?
Absolutely. Freeze before or after baking in a tightly wrapped dish. Thaw overnight before reheating.
What kind of cheese works best?
Ricotta, mozzarella, and Parmesan create a creamy, savory combination, but you can also use fontina or provolone.
Do I need to boil the noodles first?
If using no-boil noodles, no pre-cooking is needed. For regular noodles, cook them according to the package instructions before layering.
What herbs go well with butternut squash?
Sage, thyme, rosemary, and nutmeg complement the sweet and savory flavor of squash beautifully.
Can I add protein?
Yes, cooked ground turkey, chicken, or sausage can be added between layers if desired.
How do I prevent watery lasagna?
Make sure the squash puree isn’t too wet and let the lasagna rest before slicing to allow it to set properly.
Conclusion
Butternut Squash Lasagna is a cozy, flavorful dish that brings a unique twist to traditional lasagna. With creamy layers, a touch of sweetness, and plenty of cheesy goodness, it’s sure to impress whether you’re serving it for a holiday meal, family dinner, or meatless Monday. Once you try it, it may just become your new favorite comfort food
Butternut Squash Lasagna is a cozy, comforting twist on the classic dish, featuring layers of sweet roasted squash, creamy béchamel sauce, ricotta, mozzarella, and Parmesan cheeses, all baked between tender lasagna noodles.
Fresh sage or thyme, chopped (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Mash or puree if desired. Reduce oven to 375°F (190°C).
In a saucepan, melt butter and sauté garlic and onion until soft. Stir in flour to form a roux, then gradually whisk in milk. Cook over medium heat, stirring, until thickened. Season with salt, pepper, and nutmeg to make béchamel sauce.
In a bowl, combine ricotta with Parmesan, salt, and pepper.
Spread a thin layer of béchamel sauce in the bottom of a 9×13-inch baking dish. Layer noodles, mashed squash, ricotta mixture, béchamel, and mozzarella. Repeat until ingredients are used up, finishing with béchamel and mozzarella on top.
Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Let rest for 10 minutes before serving. Garnish with chopped sage or thyme if desired.
Notes
Use canned butternut squash puree to save time.Add sautéed mushrooms or caramelized onions for extra depth.Make it vegan with plant-based milk, cheeses, and butter.Substitute béchamel with cashew cream for a dairy-free alternative.Try gluten-free or whole wheat lasagna noodles to suit dietary needs.
