Introduction

This comforting Butternut Squash Lasagna is a perfect fall dish, featuring layers of creamy squash, rich cheese, and tender pasta. It’s a wonderful vegetarian main course for holiday dinners or cozy weeknights. For another delicious butternut squash option, try the Cranberry-Glazed Roasted Butternut Squash Salad Recipe. This lasagna is sure to become a seasonal favorite.

Ingredients

This comforting butternut squash lasagna layers sweet roasted squash, creamy cheeses, and aromatic herbs between tender pasta sheets for a rich, satisfying dish.

• 1 medium butternut squash, peeled and cubed
• 12 no-boil lasagna noodles
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 teaspoon nutmeg
• 2 cups whole milk (or half-and-half)
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• Salt and black pepper to taste
• Olive oil for roasting

Timing

Prep Time	30 minutes
Cook Time	50 minutes
Total Time	1 hour 20 minutes

Context: This Butternut Squash Lasagna recipe is about 20% faster than similar recipes since the squash roasts while you prepare the other components.

Step-by-Step Instructions

Step 1 — Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.

For the best flavor, avoid overcrowding the pan—this ensures the squash roasts instead of steaming. The squash is ready when easily pierced with a fork.

Step 2 — Prepare the Squash Filling

Transfer the roasted squash to a bowl and mash with a fork or potato masher until smooth. Stir in ricotta cheese, grated Parmesan, a pinch of nutmeg, and fresh sage.

Taste and adjust seasoning with salt and pepper. The mixture should be creamy but not runny—if too thick, add a tablespoon of milk or vegetable broth.

Step 3 — Make the Béchamel Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until fragrant. Gradually whisk in warm milk until smooth and thickened.

Season with salt, white pepper, and a pinch of nutmeg. Remove from heat and stir in a handful of grated Parmesan for extra richness.

Step 4 — Assemble the Butternut Squash Lasagna Layers

Spread a thin layer of béchamel sauce in a 9×13-inch baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce.

Top with half of the butternut squash mixture, spreading evenly. Repeat layers: béchamel, noodles, remaining squash, then finish with béchamel and a generous sprinkle of mozzarella.

Step 5 — Cover and Bake

Cover the dish tightly with foil and bake at 375°F (190°C) for 30 minutes. This allows the noodles to cook through and flavors to meld without drying out the top.

Ensure the foil is tented slightly to prevent cheese from sticking. Check that the edges are bubbling gently before moving to the next step.

Step 6 — Uncover and Brown the Top

Remove the foil and continue baking for 10–15 minutes until the top is golden and bubbly. For extra browning, switch to the broiler for the last 2–3 minutes, watching closely.

The lasagna is done when a knife inserts easily into the center and the cheese is beautifully melted and spotted with brown.

Step 7 — Rest Before Serving

Let the butternut squash lasagna rest for 10–15 minutes after removing from the oven. This allows the layers to set, making it easier to slice neatly.

Serve warm, garnished with fresh sage or extra Parmesan. Leftovers reheat beautifully—cover with foil and warm at 350°F until heated through.

Nutritional Information

Calories	385
Protein	18g
Carbohydrates	45g
Fat	15g
Fiber	6g
Sodium	620mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or Chicken Sausage — Leaner protein alternative that maintains savory flavor with less fat than traditional pork sausage.
• Zucchini or Eggplant Slices — Lower-carb noodle replacement that adds vegetable servings and reduces overall calories.
• Nutritional Yeast or Cashew Cream — Dairy-free cheese alternatives that provide creamy texture and cheesy flavor without lactose.
• Brown Rice or Lentil Lasagna Noodles — Gluten-free pasta options that add fiber and nutrients while maintaining structure.
• Low-Fat Ricotta or Cottage Cheese — Reduced-fat dairy options that lighten the dish while keeping creamy layers intact.
• Fresh Herbs and Garlic — Flavor boosters that allow for reduced sodium by replacing salt with aromatic seasonings.
• Spinach or Kale Layers — Nutrient-dense additions that increase vitamins and fiber without altering the classic lasagna texture.
• Part-Skim Mozzarella — Lower-fat cheese option that melts beautifully while reducing saturated fat content.

Serving Suggestions

• Pair this Butternut Squash Lasagna with a crisp arugula salad dressed in lemon vinaigrette to balance the rich, creamy layers.
• Serve alongside roasted Brussels sprouts or garlic sautéed spinach for a complete vegetarian feast.
• Perfect for autumn gatherings, holiday dinners, or cozy Sunday family meals.
• Offer crusty artisan bread or garlic breadsticks to soak up the delicious sauce.
• For an elegant presentation, garnish individual portions with fresh sage leaves and a sprinkle of toasted pine nuts.
• Complement with a glass of Chardonnay or a light Pinot Noir to enhance the squash’s sweet, earthy notes.

This Butternut Squash Lasagna makes a stunning centerpiece for any table—slice neatly and plate with a drizzle of sage brown butter for extra flair.

Common Mistakes to Avoid

• Mistake: Using watery squash purée. Fix: Roast squash until deeply caramelized and drain excess liquid after blending.
• Mistake: Skipping the noodle pre-soak for no-boil sheets. Fix: Briefly soak noodles in warm water to prevent a dry, undercooked texture.
• Mistake: Overloading the ricotta layer. Fix: Use a thin, even spread to maintain structural integrity and balanced flavor.
• Mistake: Underseasoning the squash filling. Fix: Generously season with salt, pepper, and nutmeg while the purée is still warm.
• Mistake: Rushing the sauce thickening. Fix: Simmer béchamel until it coats the back of a spoon for a creamy, non-runny result.
• Mistake: Baking without a resting period. Fix: Let the butternut squash lasagna rest 15–20 minutes before slicing to set layers.
• Mistake: Neglecting brown-butter sage topping. Fix: Drizzle sage-infused brown butter over servings for a fragrant, restaurant-quality finish.
• Mistake: Using low-moisture mozzarella exclusively. Fix: Blend mozzarella with fontina or provolone for superior melt and flavor depth.
• Mistake: Slicing squash unevenly for roasting. Fix: Cut squash into uniform 1-inch cubes to ensure even cooking and consistent purée texture.
• Mistake: Assembling lasagna in a shallow dish. Fix: Use a deep 9×13-inch pan to accommodate generous layers without bubbling over.

Storing Tips

• Fridge: Store butternut squash lasagna in an airtight container for up to 5 days. Ensure it cools to room temperature before refrigerating.
• Freezer: Wrap tightly or use a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Cover and bake at 350°F until the internal temperature reaches 165°F, about 30-45 minutes depending on portion size.

Always use a food thermometer to verify your butternut squash lasagna reaches the safe internal temperature of 165°F when reheating.

Conclusion

This Butternut Squash Lasagna is a comforting, flavorful dish perfect for any occasion. For more delicious ways to enjoy butternut squash, try this Butternut Squash Soup or this Curry Butternut Squash Soup. Give this lasagna recipe a try and share your results in the comments!

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FAQs

Can I make this Butternut Squash Lasagna ahead of time?

Yes, you can assemble the lasagna up to a day in advance. Cover it tightly and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time if it goes into the oven cold.

Can I use frozen butternut squash for this lasagna?

Yes, frozen butternut squash works well and saves time. Thaw and drain it thoroughly to remove excess moisture before using. This ensures your Butternut Squash Lasagna has the right texture and isn’t watery.

What can I serve with Butternut Squash Lasagna?

This lasagna pairs wonderfully with a simple green salad or roasted vegetables. A side of garlic bread also complements the creamy, savory flavors of the dish perfectly.