Butternut Squash Lasagna

Butternut squash lasagna is a comforting and hearty dish that is made up of layers of tender lasagna noodles, creamy roasted butternut squash puree, flavorful spinach ricotta mixture, a rich bechamel sauce, and lots of melty cheese!

The butternut squash adds a natural sweetness, complemented by ricotta cheese, mozzarella, and Parmesan, creating a rich and creamy texture.

The dish is enhanced with shallot, garlic, fresh sage, and spinach, which add depth and warmth. When baked, the top becomes bubbly and golden, while the layers meld together, creating a satisfying and wholesome meal that's perfect for fall and winter.

This lasagna is a great vegetarian option that feels indulgent yet nourishing! It is the perfect dish to serve at Thanksgiving because it is impressive to serve and feeds a crowd.

The lasagna also freezes well, I love having it in the freezer for an easy weeknight meal. It comes in handy when we are short on time or craving comfort food!

If you like this lasagna, check out our classic Lasagna Recipe, Vegetable Lasagna, Polenta Lasagna, and Lasagna Soup!

Ingredient Notes

• Butternut Squash: You will need a large butternut squash, about 2 lbs. If you want to buy pre-cut squash to save time, you certainly can! You will need about 5 to 6 cups of cubed squash. Roast the squash to bring out the best flavor. Puree with with broth, a little pure maple syrup, and a pinch of nutmeg! The flavors are SO good!
• Lasagna Noodles: I buy regular lasagna noodles and cook them, but no-boil lasagna noodles will work too!
• Cheese: You will need ricotta cheese, mozzarella cheese, and Parmesan cheese for this recipe. I recommend buying a block of mozzarella and a wedge of Parmesan cheese. Grate the cheese so it is fresh!
• Sage: I like to garnish the lasagna with fresh sage leaves. They get nice and crispy in the oven and make the lasagna extra pretty!

How to Make Butternut Squash Lasagna

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Place the butternut squash on the baking sheet and drizzle with olive oil. Toss until well coated. Season with salt and pepper. Roast for 25 to 30 minutes or until squash cubes are tender. Remove from the oven and let cool for 5 minutes.

• While the squash is roasting, cook the lasagna noodles. Bring a large pot of salted water to a boil. Add the dry lasagna noodles and cook to al dente, per package directions. Stir often to prevent from sticking. When done cooking, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.
• Spread a little olive oil on a large baking sheet. Lay the noodles in an even layer on the sheet, turning them over so that each side gets coated with a little of the olive oil. This will prevent them from sticking together. Set aside.
• I have tried this recipe with no boil lasagna noodles too and they work just fine. If you prefer using them, you can skip the cooking noodles step!

• Make the spinach ricotta mixture. In a large skillet, heat butter over medium heat. Add the shallot and cook for 2 to 3 minutes. Add spinach cook until wilted. Add the garlic and cook for one minute.

• In a large bowl, combine the spinach mixture, ricotta cheese, parmesan cheese, egg, sage, thyme, crushed red pepper flakes, salt and pepper. Set aside.

• Place the roasted butternut squash in a food processor. Add ½ cup vegetable broth, maple syrup, and nutmeg. Process until smooth, the mixture will be thick. Set aside.

• To make the bechamel sauce, place the butter in a large saucepan and melt over medium heat. Add the flour and whisk for one minute.
• Whisk in the milk and bring to a gentle boil, then reduce to a low simmer until the sauce thickens slightly about 3 to 5 minutes.
• Remove from the heat and season with salt and pepper. Set aside.

• To assemble the lasagna, grease a 9×13-inch baking dish. Spread 2/3 cup of the bechamel sauce in the bottom of the dish. Arrange a layer of lasagna noodles (3 noodles) on top of the sauce. Spread ⅓ of the squash puree over the noodles then ⅓ of the spinach ricotta mixture. Top with ½ cup of mozzarella cheese and pour 2/3 cup of the bechamel sauce over the noodles.

• Repeat layering two more times. Top with remaining 3 noodles and remaining 1 ½ cups mozzarella cheese and ¼ cup Parmesan cheese.
• Garnish with sage leaves, if desired. Spray a piece of aluminum foil with cooking spray and tightly cover the baking dish.

• Bake for 40 minutes. Remove the foil and bake uncovered for 15 minutes or until the top is golden.
• Remove from the oven and let the lasagna stand for 10 to 15 minutes before serving.

Serving Suggestions

Butternut squash lasagna pairs wonderfully with a variety of sides. Here are some great options to consider:

• Crostini: Start the meal with Brie, Apple, & Honey Crostini. Feels gourmet, but so easy!
• Green Salad: A simple mixed greens salad goes great with this rich lasagna. A few favorites include; kale salad, arugula salad, easy green salad, and Caesar salad.
• Fall Salad: Celebrate the flavors of fall with an apple pecan salad, quinoa spinach salad, or pear salad.
• Garlic Bread: Crunchy, buttery garlic bread or a crusty baguette is perfect for scooping up the lasagna.
• Roasted Vegetables: Roasted veggies, such as Brussels sprouts, carrots, green beans, or broccoli, go great with the hearty lasagna.
• Sautéed Greens: Sautéed kale, spinach, or Swiss chard with garlic makes for a nutritious and delicious side.
• Garlic Mashed Potatoes: For a more indulgent side, creamy mashed potatoes with garlic would be a great pairing. Or try mashed sweet potatoes!

Storing Tips

Refrigeration

• Cool Down: Allow the lasagna to cool to room temperature after baking.
• Cover: If you have leftover lasagna, cover it tightly with plastic wrap or aluminum foil. Alternatively, you can transfer it to an airtight container.
• Store: Place it in the refrigerator. It will keep well for about 3-5 days.

Freezing

• Cool Completely: Make sure the lasagna has cooled completely before freezing.
• Portion: If desired, cut the lasagna into individual portions for easier reheating.
• Wrap: Wrap each portion tightly in plastic wrap or foil. For added protection, you can place the wrapped portions in a freezer-safe bag or container.
• Label & Freeze: Label the bag or container with the date. Freeze for up to 3 months.

Reheating

• From Refrigerator: Preheat your oven to 350°F. Cover the lasagna with foil and bake for about 20-30 minutes, or until heated through.
• From Freezer: You can thaw it overnight in the fridge before reheating, or bake it directly from frozen, increasing the baking time to about 45 to 60 minutes.

More Butternut Squash Recipes

• Butternut Squash Baked Ziti
• Easy Butternut Squash Soup
• Creamy Butternut Squash Pasta
• Butternut Squash Orzo
• Butternut Squash Mac and Cheese
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Pasta

Butternut Squash Lasagna

This vegetarian Butternut Squash Lasagna recipe is made with layers of lasagna noodles, butternut squash, a creamy spinach ricotta mixture, a rich bechamel sauce, and lots of melty cheese! It is the perfect cozy meal for fall or Thanksgiving!

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Cuisine Italian

Servings 12

Cook ModePrevent your screen from going dark

Ingredients

  

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For the butternut squash:

• 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoon olive oil
• Kosher salt and black pepper, to taste
• 1/2 cup vegetable broth
• 1 tablespoon pure maple syrup
• 1/8 teaspoon ground nutmeg

For the lasagna:

• 12 lasagna noodles*
• 3 cups shredded mozzarella cheese, divided
• 1/4 cup freshly grated Parmesan cheese

For the spinach ricotta mixture:

• 2 tablespoons butter
• 1 shallot, minced
• 4 garlic cloves, minced
• 4 cups packed spinach
• 15 oz ricotta cheese
• 1/4 cup parmesan cheese
• 1 large egg
• 1 teaspoon fresh sage, minced
• 1 teaspoon fresh thyme, minced
• 1/4 teaspoon crushed pepper flakes
• Kosher salt and black pepper, to taste

For the bechamel sauce:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• Kosher salt and black pepper, to taste

Instructions

 

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Place the butternut squash on the baking sheet and drizzle with olive oil. Toss until well coated. Season with salt and pepper. Roast for 25 to 30 minutes or until squash cubes are tender. Remove from the oven and let cool for 5 minutes.
• While the squash is roasting, cook the lasagna noodles. Bring a large pot of salted water to a boil. Add the dry lasagna noodles and cook to al dente, per package directions. Stir often to prevent from sticking. When done cooking, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.
• Spread a little olive oil on a large baking sheet. Lay the noodles in an even layer on the sheet, turning them over so that each side gets coated with a little of the olive oil. This will prevent them from sticking together. Set aside.
• Make the spinach ricotta mixture. In a large skillet, heat butter over medium heat. Add the shallot and cook for 2 to 3 minutes. Add spinach cook until wilted. Add the garlic and cook for one minute.
• In a large bowl, combine the spinach mixture, ricotta cheese, parmesan cheese, egg, sage, thyme, crushed red pepper flakes, salt and pepper. Set aside.
• Place the roasted butternut squash in a food processor. Add ½ cup vegetable broth, maple syrup, and nutmeg. Process until smooth, the mixture will be thick. Set aside.
• To make the bechamel sauce, place the butter in a large saucepan and melt over medium heat. Add the flour and whisk for one minute. Whisk in the milk and bring to a gentle boil, then reduce to a low simmer until the sauce thickens slightly about 3 to 5 minutes. Remove from the heat and season with salt and pepper. Set aside.
• To assemble the lasagna, grease a 9×13-inch baking dish. Spread 2/3 cup of the bechamel sauce in the bottom of the dish. Arrange a layer of lasagna noodles (3 noodles) on top of the sauce. Spread ⅓ of the squash puree over the noodles then ⅓ of the spinach ricotta mixture. Top with ½ cup of mozzarella cheese and pour 2/3 cup of the bechamel sauce over the noodles. Repeat layering two more times. Top with remaining 3 noodles and remaining 1 ½ cups mozzarella cheese and ¼ cup Parmesan cheese. Garnish with sage leaves, if desired. Spray a piece of aluminum foil with cooking spray and tightly cover the baking dish.
• Bake for 40 minutes. Remove the foil and bake uncovered for 15 minutes or until the top is golden. Remove from the oven and let the lasagna stand for 10 to 15 minutes before serving.

Notes

You need 12 noodles for the lasagna, but you can cook a few extra in case they break. You can use no boil lasagna noodles, so you don't have to cook them first, but I prefer regular lasagna noodles.

This lasagna freezes well! 

Nutrition

Calories: 440kcal, Carbohydrates: 39g, Protein: 20g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 81mg, Sodium: 405mg, Potassium: 581mg, Fiber: 3g, Sugar: 8g, Vitamin A: 9696IU, Vitamin C: 19mg, Calcium: 407mg, Iron: 2mg

Keywords butternut squash, cheese, ricotta cheese

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