Oh, where do I even start with Butternut Squash Lasagna? I first stumbled onto this creamy, comforting dish on a crisp fall weekend when I was craving something cozy yet nourishing. I had just been to the local farmers’ market, you know that time of year when the stands overflow with pumpkins, squash, and apples? Well, the butternut squash caught my eye — its rich orange hue just screamed warmth. I wanted to make something that felt like a warm hug but without all the heaviness that often comes with traditional lasagna.
So I decided to experiment in my kitchen with a vegetarian lasagna recipe starring this gorgeous squash. I roasted it until sweet and tender, then layered it with pasta sheets, a simple ricotta mix, and a touch of sage. The result? A creamy squash lasagna that surprised me with how light yet satisfying it was. This wasn’t just a meal; it felt like a seasonal celebration on a plate.
What I love most about Butternut Squash Lasagna is how it fits right into my balanced, real-life approach to eating. No stress about strict rules or deprivation — just making space for nourishing food that feels cozy and indulgent at the same time. Plus, it’s versatile enough to become a weekday dinner or something special for weekend guests.
If you’re like me, juggling busy days but wanting to eat well without fuss, this Butternut Squash Lasagna is a total win. It’s a reminder that healthy doesn’t mean boring, and comfort doesn’t have to come with guilt. So if you’re curious and craving something fresh to try, stick with me — I’m sharing all my kitchen-tested tips and tricks for you to feel confident making this at home. Let’s get cozy with some butternut squash pasta magic!
What You’ll Need:
- 1 medium butternut squash (about 3-4 cups diced or pureed)
No stress if you don’t have fresh—frozen squash works well here too. - 9-12 lasagna noodles (regular or no-boil)
I often use no-boil noodles—they save time and work beautifully in this Butternut Squash Lasagna. - 2 cups ricotta cheese (or cottage cheese for a lighter option)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- Fresh sage leaves or 1 tsp dried sage
If you’re out of sage, thyme makes a nice swap that complements the squash. - Salt and black pepper, to taste
- 1 cup vegetable broth (optional, for thinning sauce)
This Butternut Squash Lasagna ingredient list is intentionally simple—because good food doesn’t need to be complicated. I love adding a little extra Parmesan on top for a golden finish.
The butternut squash is super easy to find in the regular produce section during fall, and it keeps costs low by using pantry staples like noodles and cheese you might already have. For busy days, roasting a whole squash ahead of time and storing it in the fridge works wonders—just puree or dice when you’re ready to assemble.
If you have leftovers (which happen fast in my house), store them in an airtight container for up to 4 days or freeze portions for quick future meals. This dish truly shines reheated gently in the oven or microwave.
Let’s Make It Together!
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out seeds, and place cut side down on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast for about 30-40 minutes until tender.
This roasting step gives the Butternut Squash Lasagna a naturally sweet and rich flavor. - While your squash is roasting, cook the lasagna noodles according to package instructions if you’re using regular ones. No-boil noodles can skip this step. I like to multitask here—this is a great time to chop garlic and onions or set the table.
- In a sauté pan, warm the remaining olive oil over medium heat. Add the minced garlic and onion, cooking until translucent and fragrant, about 5 minutes. Sprinkle in the sage and stir. This mix adds a lovely herbal note to our creamy squash lasagna.
- Once the squash is cool enough to handle, scoop out the flesh and mash it with a fork or blend for a smoother texture if you prefer a creamier squash pasta sauce. Add the sautéed garlic and sage mixture into the mashed squash. For a thinner sauce, stir in the vegetable broth a little at a time until you reach the desired consistency.
- Now, time to layer! Spread a thin layer of squash sauce on the bottom of your baking dish to prevent sticking. Then lay down your noodles (3-4 per layer depending on dish size). Spoon a generous amount of Butternut Squash Lasagna sauce over noodles, dollop ricotta cheese evenly, and sprinkle mozzarella and Parmesan on top. Repeat these layers twice, finishing with cheese on top.
- Cover the dish tightly with foil and bake for about 30 minutes. Then remove foil and bake another 10-15 minutes to get a bubbly, golden top. Your kitchen should smell wonderful by now—like a warm fall evening.
- Let your Butternut Squash Lasagna rest for at least 10 minutes before slicing. This helps everything set so it’s easier to serve.
Here’s where I used to overcomplicate my Butternut Squash Lasagna—trying fancy cheese blends or extra steps—but turns out the beauty is in simple, fresh ingredients. While it’s baking, use that time to clean up or prepare a light salad or garlic bread. Your home will smell like a welcoming kitchen, and you’ll feel proud of the nourishing meal you’ve pulled together with love.
How I Love to Serve This!
This Butternut Squash Lasagna becomes a complete meal when I add a handful of crisp baby arugula with a light lemon vinaigrette. The peppery greens balance the creamy layers perfectly.
For sides, roasted Brussels sprouts or a simple green salad with a tangy dressing are my go-tos. The fresh seasonal sides highlight the fall vegetable lasagna without adding too much heaviness.
I also enjoy this Butternut Squash Lasagna on cozy weekend nights when friends drop by. It feels special but isn’t intimidating to make or serve.
For leftovers, I like reheating slices with a sprinkle of fresh Parmesan, sometimes turning them into handheld bites by slicing smaller portions and warming them in a toaster oven. Quick, easy, and still delicious!
Over the years, I’ve tried seasonal variations by adding sautéed kale or swapping the ricotta for tofu ricotta to keep it vegan. Each gives a nice twist while keeping the heart of the Butternut Squash Lasagna intact.
If you want some more inspiration, click over to check out this Butternut Squash and Spinach Lasagna from Julia’s Album for a lovely veggie boost that’s perfect for fall.
Common Questions Answered
Can I make this Butternut Squash Lasagna ahead for meal prep?
Absolutely! I often assemble mine a day ahead, cover it tightly, and pop it in the fridge. When ready, just add 10 extra minutes to the baking time. It’s great for busy weeks because it feels like you’re pulling off something fancy with minimal stress.
What if I don’t have all the ingredients for this Butternut Squash Lasagna?
No worries—substitutions are easy. Don’t have sage? Thyme or rosemary can work. No ricotta? Try cottage cheese or even a blended tofu mix. No lasagna noodles? Thinly sliced zucchini or eggplant make excellent fall vegetable lasagna layers.
How can I adjust the flavor of this Butternut Squash Lasagna to my taste?
This recipe is flexible. If you like things spicy, add a pinch of crushed red pepper flakes to the squash sauce. Want it richer? Stir in a spoonful of cream cheese or your favorite cheese blend. Fresh herbs like basil or parsley brighten it up nicely too.
Can I make a vegan Butternut Squash Lasagna?
Yes! Use dairy-free cheese alternatives and swap ricotta for a tofu-based ricotta or cashew cream. Roasted vegetables provide all the cozy flavors without the dairy.
Is Butternut Squash Lasagna healthy?
It’s definitely nourishing, made with wholesome fall vegetables and lighter cheeses. Compared to traditional meat-heavy lasagnas, this version feels lighter but still comforting—a lovely healthy lasagna alternative.
What’s the secret to creamy squash lasagna without it feeling heavy?
Roasting the squash brings out its natural sweetness and helps keep the sauce creamy without needing heavy cream. Adding a little vegetable broth or water to thin it helps too.
How long does leftover Butternut Squash Lasagna last?
Stored in an airtight container in the fridge, it keeps well for up to 4 days. You can freeze portions for up to 2 months—just thaw overnight before reheating for best results.
For more cozy ideas like this, you might enjoy this roasted vegetable Butternut Squash Lasagna from Ambitious Kitchen that’s a wonderful spin on fall flavors.
If you want something completely different but just as feel-good, check out my take on Delicious Ramen Noodle Soup for a quick midweek meal.
Final Thoughts
This Butternut Squash Lasagna is special in my kitchen routine because it strikes the perfect balance between nourishing and comforting without demanding hours of fuss. Even after countless tries, I still love how it feels like a treat but fits neatly into my real-life cooking.
My favorite Butternut Squash Lasagna tips:
– Roast your squash ahead for faster assembly on busy days.
– Use no-boil noodles to save time and keep cleanup easy.
– Don’t skip the sage or herbs—it makes all the difference in flavor.
I’ve mixed in kale or spinach for extra greens, swapped cheeses to suit my mood, and even made a vegan version that my family loved. Though I often return to the classic creamy squash lasagna layers, these tweaks keep it fun and fresh.
My hope is you make this Butternut Squash Lasagna your own, adjusting flavors and sides that feel right for you and your table. Cooking is a journey, and dishes like this remind us that nourishing food can be simple, joyful, and sustainable.
Give it a go—you’ve got this, fellow home cook! Your kitchen is the perfect place for experimenting with healthy lasagna alternatives that bring warmth and joy. Happy cooking!
If you want to peek at more Butternut Squash Lasagna inspirations, check out these great recipes:
I’d love to hear how your Butternut Squash Lasagna adventure goes—grab that apron and enjoy!
Butternut Squash Lasagna
A comforting and creamy butternut squash lasagna that combines roasted squash, béchamel sauce, and layers of tender pasta for a flavorful vegetarian Italian classic.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 9 lasagna noodles, cooked
- 3 cups béchamel sauce (butter, flour, milk, nutmeg)
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon fresh sage, chopped
- 2 cloves garlic, minced
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, pepper, and garlic. Roast for 25-30 minutes until tender and caramelized.
- Prepare béchamel sauce by melting butter, whisking in flour to form a roux, then gradually adding milk until thickened. Season with salt, pepper, and nutmeg.
- In a bowl, mix ricotta cheese with chopped sage and a pinch of salt.
- Reduce oven temperature to 375°F (190°C). Spread a thin layer of béchamel sauce in the bottom of a baking dish.
- Layer 3 lasagna noodles over the sauce. Spread half of the roasted butternut squash over the noodles, then dollop half of the ricotta mixture.
- Pour béchamel sauce over the layer and sprinkle with mozzarella.
- Repeat the layering with noodles, squash, ricotta, béchamel, and mozzarella.
- Top the final layer of noodles with remaining béchamel, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until golden and bubbly.
- Let lasagna rest for 10 minutes before serving.
Notes
For extra flavor, add sautéed mushrooms or spinach layers, and serve with a crisp green salad for a complete meal.