Butternut Squash Lasagna

This Butternut Squash Lasagna is the ultimate cozy fall comfort food — creamy, cheesy, and full of rich roasted flavor. With layers of tender noodles, velvety butternut squash sauce, and perfectly melted cheese, it’s an irresistible vegetarian twist on the classic lasagna.
Made with simple ingredients like roasted squash, ricotta, mozzarella, and a touch of sage, this dish is both elegant and easy. Whether you’re hosting a fall dinner party or just craving something comforting on a chilly night, this lasagna brings warmth and flavor to every bite.

Why You’ll Love This Butternut Squash Lasagna

🍁 Cozy Fall Flavor: Sweet roasted squash with creamy cheese layers — autumn in every bite.
🧀 Cheesy & Comforting: A blend of ricotta, mozzarella, and parmesan creates the ultimate melty texture.
🌿 Vegetarian Friendly: A hearty meatless dish that satisfies everyone.
🕒 Make-Ahead Option: Assemble ahead and bake when ready for easy weeknight dinners or holiday meals.

Ingredients You’ll Need

For the Butternut Squash Sauce
1 medium butternut squash (about 2 ½ lbs), peeled and cubed
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon chopped fresh sage (or ½ teaspoon dried)
1 cup vegetable broth
½ cup heavy cream (or milk)

For the Ricotta Layer
1 ½ cups ricotta cheese
1 egg
½ cup grated parmesan cheese
Salt and pepper to taste

For Assembling
9 lasagna noodles (regular or oven-ready)
2 cups shredded mozzarella cheese
Extra parmesan for topping

How to Make Butternut Squash Lasagna

Step 1 – Roast the Squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes, until tender and lightly caramelized.
Step 2 – Make the Sauce: In a pan, sauté onion and garlic in a drizzle of olive oil until soft. Add the roasted squash, sage, and vegetable broth. Blend until smooth using an immersion blender, then stir in the cream. Taste and season as needed.
Step 3 – Prepare Ricotta Layer: Mix ricotta, egg, parmesan, salt, and pepper in a bowl until smooth.
Step 4 – Assemble the Lasagna: Spread a thin layer of sauce on the bottom of a baking dish. Add noodles, more sauce, ricotta mixture, and mozzarella. Repeat layers until ingredients are used, finishing with sauce and cheese on top.
Step 5 – Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly. Let rest for 10 minutes before slicing.

Tips for the Best Butternut Squash Lasagna

🧈 Use Fresh Sage: It adds incredible aroma and depth.
🥛 Creamy Twist: Swap heavy cream for mascarpone or cream cheese for extra richness.
🥬 Add Spinach: For a nutritional boost, layer in fresh spinach.
🍽️ Make Ahead: Assemble, refrigerate overnight, then bake before serving.

What to Serve with Butternut Squash Lasagna

This Butternut Squash Lasagna pairs beautifully with:
A crisp green salad with balsamic dressing
Garlic bread or herb focaccia
Roasted vegetables like carrots or Brussels sprouts
A glass of white wine or apple cider

FAQs

Can I make this lasagna ahead of time? Yes! Assemble it up to a day in advance, cover tightly, and refrigerate. Bake just before serving.
Can I freeze it? Absolutely. Bake first, cool completely, then wrap and freeze for up to 3 months. Reheat at 350°F until warmed through.
Can I make it vegan? Yes — use dairy-free ricotta, mozzarella, and cream. The butternut squash sauce is naturally vegan-friendly.

Conclusion

This Butternut Squash Lasagna is the ultimate cozy comfort food — creamy, cheesy, and packed with roasted fall flavor. It’s the kind of meal that feels like a warm hug on a chilly night. Perfect for dinner parties, family meals, or cozy weekends, this recipe is guaranteed to impress every time. 🍂🧀