Butternut Squash Lasagna
I still remember the first time I swapped ricotta for roasted butternut squash in lasagna: the layers felt familiar, but the flavor was suddenly autumn on a fork. This Butternut Squash Lasagna is creamy without being heavy, brightened by roasted garlic and fresh sage — ideal when you want a cozy weeknight dinner that also impresses guests. If you enjoy seasonal squash dishes that can transition from family meals to holiday tables, this is one to bookmark. For similar cozy recipes that pair well with this lasagna, try this hearty squash-and-kale soup: Butternut squash, kale & white bean soup.
Why you’ll love this dish
This lasagna swaps a traditional tomato-meat base for a velvety roasted butternut squash sauce, giving you a naturally sweet, slightly nutty profile that pairs beautifully with mild cheeses and sage. It’s:
- Comforting but lighter than meat lasagna.
- Crowd-pleasing for picky eaters — the squash “sauce” hides veggies in plain sight.
- Great for seasonal menus, potlucks, or a vegetarian holiday main.
“Silky squash, melted mozzarella, and roasted garlic — the kind of lasagna that makes you want leftovers.” — a happy late-autumn dinner guest
If you’re planning a full fall menu, this dish pairs well with other squash-forward recipes like this variation of the butternut kale soup: butternut squash, kale & white bean soup (alternate).
How this recipe comes together
Before you start: you’ll roast the squash and garlic, cook noodles, and mix two fillings — a squash-based “sauce” and a ricotta-spinach cheese filling. Then you’ll layer noodles, squash sauce, and the ricotta mixture, top with cheeses, and bake until bubbly and golden. Expect about 20–30 minutes active prep (roasting adds extra time) and roughly 40–45 minutes baking.
High-level flow:
- Roast butternut squash and garlic, then puree.
- Cook noodles al dente.
- Mix ricotta with spinach and part of the mozzarella.
- Layer sauce, noodles, and cheese mixture.
- Top with remaining cheeses and bake.
What you’ll need
- Lasagna noodles (regular or no-boil)
- 1 medium butternut squash, roasted and pureed
- 1 head garlic, roasted
- 2 cups fresh spinach, roughly chopped
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded (divide in half)
- 1 cup Parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
- Fresh sage leaves for garnish (optional)
- Olive oil
Notes and substitutions:
- No-boil noodles work well and save time — just make sure you use a little extra sauce so they hydrate.
- Swap part of the ricotta for 1 cup cottage cheese for a lighter texture.
- If you don’t have butternut, canned pumpkin or roasted kabocha can work; reduce added salt since canned pumpkin is sometimes salty.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Roast the squash: halve, seed, drizzle with olive oil, and roast flesh-side down until tender (about 40–50 minutes). Roast the whole head of garlic wrapped in foil alongside it until soft.
- Cook the lasagna noodles according to package instructions until al dente. Drain and spread on a lightly oiled tray to avoid sticking.
- Make the squash sauce: scoop the roasted squash flesh into a blender or food processor with roasted garlic and a drizzle of olive oil. Puree until smooth. Season with salt and pepper.
- Combine the ricotta filling: in a bowl, mix the ricotta, chopped spinach, and half of the shredded mozzarella. Add salt and pepper to taste. If the spinach is very wet, squeeze out excess moisture first.
- Assemble: spread a thin layer of squash sauce on the bottom of a baking dish to prevent sticking. Lay down noodles, spread a layer of the ricotta-spinach mixture, then spoon on more squash sauce. Repeat to create 3–4 layers, finishing with a final layer of squash sauce.
- Top: sprinkle the remaining mozzarella and all the grated Parmesan evenly across the top.
- Bake: cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until the cheese is golden and bubbly.
- Rest and serve: let the lasagna cool for 10–15 minutes before slicing. Garnish with fresh sage leaves.
Best ways to enjoy it
Serve slices alongside a crisp green salad and a tangy vinaigrette to cut the richness. Roasted Brussels sprouts, a simple arugula salad with lemon, or crusty bread are excellent companions. For a lighter meal, pair a smaller portion with a warm cup of butternut soup — try adding protein to the soup for a fuller spread: butternut squash soup with added protein.
Wine pairings:
- Light-bodied Pinot Noir or a citrusy Sauvignon Blanc play nicely.
- For a non-alcoholic option, sparkling water with lemon or apple cider balances the squash’s sweetness.
Storage and reheating tips
- Refrigerator: Cool the lasagna to room temperature, cover tightly, and store in the refrigerator for up to 4 days.
- Freezing: Freeze individual slices or the whole casserole for up to 3 months. Wrap tightly with plastic wrap and foil or use an airtight container.
- Reheating from fridge: Microwave individual portions until heated through, or reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes. Internal temperature should reach 165°F (74°C).
- Reheating from frozen: Thaw overnight in the fridge, then reheat as above. If baking from frozen, add about 25–35 minutes and keep covered until heated through.
Food safety note: don’t leave cooked lasagna at room temperature for more than two hours. Cool quickly and refrigerate.
Pro chef tips
- Drain and squeeze the spinach: excess water can make layers watery. Blanch, chill, then squeeze in a clean towel.
- Salt sparingly at first: roasted squash concentrates sweetness; taste the puree before heavy salting.
- Roast garlic whole: it mellows and adds depth. Two or three softened cloves are all you need to boost flavor.
- Achieve a clean slice: chill the baked lasagna for 10–15 minutes to set the layers; use a sharp knife dipped in hot water between cuts.
- Make ahead: assemble up to 24 hours ahead and refrigerate. Bring to room temp for 30 minutes before baking for even cooking.
Creative twists
- Add protein: layer in cooked Italian sausage, Italian-seasoned tofu crumbles, or a white-bean mash for extra texture.
- Herb swap: replace or add thyme or rosemary for a different herbal note.
- Nutty crunch: scatter toasted hazelnuts or pine nuts between layers for a surprising texture.
- Vegan version: use cashew ricotta in place of dairy ricotta, vegan mozzarella, and olive-oil–based squash puree.
- Sauce variations: swirl in a spoonful of browned butter for nuttiness, or mix in a little sage pesto for herby brightness.
Your questions answered
Q: Can I use no-boil lasagna noodles?
A: Yes. With no-boil noodles, make sure you have enough squash sauce (a little extra moisture helps them hydrate). Layer as directed and expect roughly the same bake time.
Q: How can I make this gluten-free?
A: Use gluten-free lasagna sheets or thin slices of roasted eggplant or zucchini in place of noodles.
Q: Is this safe to freeze after baking?
A: Absolutely. Cool completely, then wrap airtight. Freeze up to 3 months. Thaw in the fridge overnight before reheating.
Q: Can I prepare this entirely ahead of time?
A: You can assemble it a day ahead and refrigerate until baking. If freezing assembled but unbaked, add extra bake time from frozen and keep covered until heated through.
Q: My squash puree is a little thin — what can I do?
A: Cook it down in a saucepan to concentrate, or stir in a couple of tablespoons of ricotta or cream cheese to thicken and add richness.
Conclusion
If you want a seasonal vegetarian main that’s both comforting and elegant, this Butternut Squash Lasagna delivers. For inspiration and similar takes on squash lasagna, check out this classic adaptation at Roasted Butternut Squash Lasagna | Alexandra’s Kitchen, and another spin that pairs squash with spinach at Butternut Squash and Spinach Lasagna – Julia’s Album.
Butternut Squash Lasagna
Ingredients
Lasagna Components
- 12 oz Lasagna noodles (regular or no-boil)
- 1 medium butternut squash, roasted and pureed
- 1 head garlic, roasted
- 2 cups fresh spinach, roughly chopped
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded (divide in half)
- 1 cup Parmesan cheese, grated
- to taste Salt and freshly ground black pepper
- to taste Fresh sage leaves for garnish (optional)
- 2 tbsp Olive oil
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Roast the squash: halve, seed, drizzle with olive oil, and roast flesh-side down until tender (about 40–50 minutes). Roast the whole head of garlic wrapped in foil alongside it until soft.
- Cook the lasagna noodles according to package instructions until al dente. Drain and spread on a lightly oiled tray to avoid sticking.
- Make the squash sauce: scoop the roasted squash flesh into a blender or food processor with roasted garlic and a drizzle of olive oil. Puree until smooth. Season with salt and pepper.
- Combine the ricotta filling: in a bowl, mix the ricotta, chopped spinach, and half of the shredded mozzarella. Add salt and pepper to taste. If the spinach is very wet, squeeze out excess moisture first.
Assembly and Baking
- Assemble: spread a thin layer of squash sauce on the bottom of a baking dish to prevent sticking. Lay down noodles, spread a layer of the ricotta-spinach mixture, then spoon on more squash sauce. Repeat to create 3–4 layers, finishing with a final layer of squash sauce.
- Top: sprinkle the remaining mozzarella and all the grated Parmesan evenly across the top.
- Bake: cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until the cheese is golden and bubbly.
- Rest and serve: let the lasagna cool for 10–15 minutes before slicing. Garnish with fresh sage leaves.
