There’s something about layering tender sheets of pasta with a sweet, roasting-kissed squash puree that instantly transports dinner to an entirely new level of comfort. This Butternut Squash Lasagna is a creamy, savory celebration of autumn vegetables and cozy evenings at home. Each spoonful reveals the sweet richness of roasted butternut squash blended into a velvety puree, followed by pockets of tangy ricotta cheese seasoned with garlic, sage, and a dash of nutmeg. A light blanket of golden béchamel sauce envelopes the layers, marrying the flavors with gentle cheesiness and luscious silkiness. Between every layer of squash and cheese lies a nest of no-boil lasagna noodles that soak up all the luscious juices without ever turning mushy. Sprinkles of parmesan and mozzarella peek through, creating a bubbly, golden crust that crunches delightfully under your fork. The first time I sliced into its bubbling surface, steam mingled with golden cheese tendrils, promising warmth and satisfaction. From the moment you roast the squash to drizzling the final layer of béchamel, your kitchen fills with inviting aromas that welcome everyone to gather around. Trust me, it’s one of those dishes that has guests asking for the recipe before their plates are even empty.
Weeknights and weekends alike can become a little brighter when a dish this stunning graces the table. There was a chilly Sunday afternoon when I first experimented with swapping tomato sauce for roasted squash puree—my family was hesitant until the first bite, and then suddenly everyone wanted a second and even a third helping. That memory still makes me smile, especially as the layers came together so effortlessly. With about 30 minutes of hands-on prep and just an hour in the oven, this lasagna proves that any home cook can achieve something truly spectacular. It’s adaptable, too: make it ahead for busy weeknights or prep it for your next dinner party, then simply bake when you’re ready. Whether you’re feeding a crowd or treating yourself to a cozy solo meal, this Butternut Squash Lasagna feels like a hug on a plate, leaving you full, happy, and already dreaming of leftovers.
KEY INGREDIENTS IN BUTTERNUT SQUASH LASAGNA
To build the perfect balance of creamy, savory, and sweet layers, each ingredient in this lasagna plays an important role. From the foundation of roasted squash to the final sprinkle of cheese, here’s what you need to create this comforting masterpiece:
- Butternut squash
Brings natural sweetness and a smooth texture once roasted and pureed, forming the heart of the lasagna’s signature flavor.
- Olive oil
Coats the squash before roasting, ensuring even caramelization and adding a subtle fruity richness.
- Salt and freshly ground black pepper
Enhance the inherent flavors of both squash and béchamel, providing essential seasoning throughout the layers.
- No-boil lasagna noodles
Save time by absorbing moisture directly from sauces, while maintaining a tender yet sturdy bite.
- Ricotta cheese
Contributes a mild, creamy tang that contrasts beautifully with the sweet squash puree.
- Egg
Binds the ricotta mixture, giving it structure so it doesn’t spread too thinly between the layers.
- Parmesan cheese
Offers a nutty, salty kick that deepens the overall flavor—reserve some for a gratinéed topping.
- Mozzarella cheese
Melts into gooey, stringy perfection, creating those irresistible pockets of cheese in every bite.
- Garlic
Adds a warm, aromatic underpinning that complements both the ricotta mix and the béchamel.
- Dried sage
Infuses earthy, herbaceous notes that pair wonderfully with roasted winter squash.
- Nutmeg
A tiny pinch enhances the creamy béchamel sauce with a gentle spice that brings all the layers together.
- Milk
Forms the base of the béchamel, creating that smooth, velvety sauce that kisses each noodle.
- Unsalted butter
Combines with flour to create the roux, building the foundation for a luscious béchamel.
- All-purpose flour
Thickens the béchamel, ensuring it clings perfectly to each layer without being too runny.
- Fresh basil leaves
Provide a bright, herbaceous garnish that cuts through the richness and adds a pop of color.
HOW TO MAKE BUTTERNUT SQUASH LASAGNA
Getting everything ready for assembly is simple once you divide the process into roasting, mixing, sauce making, and layering. Follow these detailed steps to bring your lasagna to golden, bubbly perfection:
1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for quick, even roasting of the squash.
2. On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Spread the pieces in a single layer and roast for 25–30 minutes, or until they’re fork-tender and lightly caramelized.
3. While the squash is roasting, whisk together ricotta cheese, egg, half of the parmesan, one cup of mozzarella, minced garlic, dried sage, nutmeg, salt, and pepper in a mixing bowl. Stir until the mixture is smooth and well combined, then set aside.
4. To prepare the béchamel sauce, melt butter in a saucepan over medium heat. Add flour and whisk continuously for about one minute until the mixture smells nutty and turns pale golden. Gradually pour in milk, whisking constantly to avoid lumps, until the sauce thickens to a coat-the-back-of-a-spoon consistency. Season with salt and pepper to taste.
5. Once the squash is roasted, transfer it to a blender or food processor and blend until smooth, forming a vibrant orange puree that’s silky and lump-free.
6. Lower the oven temperature to 375°F (190°C) in preparation for baking your assembled lasagna.
7. In a 9×13-inch baking dish, spread a thin layer of béchamel sauce on the bottom. Arrange no-boil lasagna noodles, then spread half of the ricotta mixture over them. Dollop with half of the squash puree, drizzle more béchamel, and sprinkle some of the remaining mozzarella cheese. Repeat layering, finishing with noodles, béchamel, the last mozzarella, and the rest of the parmesan on top.
8. Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden and bubbly.
9. Allow the lasagna to rest for about 10 minutes before slicing. Garnish with fresh basil leaves if desired, then serve warm.
SERVING SUGGESTIONS FOR BUTTERNUT SQUASH LASAGNA
After you’ve let this lasagna rest and settled on the perfect slice, these serving tips will elevate your meal and complement the rich, creamy flavors:
- Serve each portion alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness and add a refreshing bite.
- Pair with a light white wine, such as a Sauvignon Blanc or Pinot Grigio, whose bright acidity will balance the creamy béchamel and sweet squash.
- Offer garlic bread or herb focaccia on the side for dipping into the bubbly edges and soaking up any leftover sauce.
- Top individual slices with a drizzle of extra-virgin olive oil and a sprinkle of toasted pine nuts to introduce another layer of texture and a nutty crunch.
HOW TO STORE BUTTERNUT SQUASH LASAGNA
Storing your lasagna properly means you can enjoy every last comforting bite over the next few days or freeze it for later. Follow these tips to keep it tasting fresh:
- Refrigeration: Allow the lasagna to cool completely, then cover it tightly with plastic wrap or aluminum foil. Store in the fridge for up to 3–4 days, reheating individual portions in the oven or microwave until warmed through.
- Freezing: Assemble the lasagna in a foil pan, cover it securely with a double layer of foil, and freeze for up to 2 months. To bake, remove the top layer of foil and bake from frozen at 375°F (190°C) for about 60–70 minutes, covering with foil if the top browns too quickly.
- Individual Portions: Slice leftover lasagna into serving-size squares, wrap each piece in plastic wrap, then place in a freezer-safe bag. This way you can heat one portion at a time without thawing the entire dish.
- Reheating: For a crisp top, reheat in a 350°F (175°C) oven for 15–20 minutes. To retain moisture, cover with foil for the first half, then remove it to let the cheese bubble once more.
CONCLUSION
You’ve just unlocked a simple yet show-stopping way to transform humble butternut squash into a stunning, layered lasagna that’s perfect for family dinners, cozy nights in, or any special occasion. From roasting that squash until it caramelizes to whisking together a velvety béchamel sauce, each step elevates the dish and fills your kitchen with homey warmth. This recipe brings together the earthy sweetness of squash, the tangy creaminess of ricotta, and the nutty depth of parmesan into a harmony of flavors topped with melty mozzarella and fresh basil. With a total prep time of about 30 minutes, an hour of baking, and just a ten-minute rest, you’ll have a 9×13-inch pan of pure comfort food ready to serve. Feel free to print this article and save it for later so you can recreate the magic whenever the craving strikes. You’ll also find a FAQ below to answer any lingering questions about substitutions, make-ahead tips, or dietary tweaks.
I truly hope this Butternut Squash Lasagna finds a spot on your weekly menu rotation. If you give it a try, please leave a comment sharing how it turned out or any twists you added. Do you have questions about using fresh sage instead of dried, or wondering how to swap in gluten-free noodles? I’m here to help—drop your feedback, questions, or cooking triumphs below. Your experiences inspire others and make our kitchen community even more vibrant!
Butternut Squash Lasagna
Description
This Butternut Squash Lasagna features layers of roasted squash puree, creamy ricotta, and gooey mozzarella, creating a comforting dish bursting with flavor.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Spread out evenly, roast in the oven for about 25-30 minutes or until tender.
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While the squash is roasting, combine ricotta cheese, egg, 1/2 cup of parmesan, 1 cup of mozzarella, garlic, dried sage, nutmeg, salt, and pepper in a mixing bowl. Mix until well combined and set aside.
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To prepare the béchamel sauce, melt butter in a saucepan over medium heat. Add flour, whisking continuously for about 1 minute until golden. Gradually whisk in milk, continuing to whisk until the sauce thickens. Season with salt and pepper to taste.
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Once the squash is roasted, transfer to a blender or food processor. Blend until smooth to form a puree.
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Lower the oven temperature to 375°F (190°C).
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In a 9x13 inch baking dish, spread a thin layer of béchamel sauce on the bottom. Layer with lasagna noodles, a layer of ricotta mixture, a layer of squash puree, more béchamel, and a sprinkle of remaining mozzarella cheese. Repeat the process until all ingredients are layered, finishing with lasagna noodles, béchamel, mozzarella, and remaining parmesan on top.
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Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until the top is golden and bubbly.
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Allow the lasagna to rest for about 10 minutes before slicing. Garnish with fresh basil if desired.
Note
- Roasting the butternut squash enhances its natural sweetness.
- Make ahead tip: You can prepare the lasagna up to two days in advance and bake it when ready to serve.
- For a vegetarian meal, ensure the cheese used is suitable for vegetarians.
- The addition of nutmeg enhances the creamy, savory flavors of the béchamel sauce.
- Try serving this dish with a fresh green salad for a complete meal.
