Name: Butternut Squash Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Italian-American
Ingredients: 1 medium butternut squash, peeled and cubed; 2 tbsp olive oil; Salt and black pepper, to taste; 2 cloves garlic, minced; 1 cup ricotta cheese; 1/2 cup Parmesan cheese, grated; 1 1/2 cups mozzarella cheese, shredded; 1 egg; 1 tbsp fresh sage or thyme, chopped; 9 no-boil lasagna noodles or cooked traditional noodles; 1/4 cup milk or cream (as needed for squash purée)

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This Butternut Squash Lasagna is a cozy, flavorful twist on the traditional lasagna I grew up with. Layers of tender noodles, creamy roasted squash, savory ricotta, and melted cheese come together in a hearty, meatless dish that’s perfect for fall and winter meals. It’s rich without being heavy, comforting without being complicated — a dish I reach for when I want something satisfying and seasonal.

Why You’ll Love This Recipe

I love how this lasagna brings a naturally sweet and nutty flavor from the butternut squash that pairs beautifully with creamy cheeses and aromatic herbs. It’s a great vegetarian option that still feels indulgent and filling. Plus, it’s a great make-ahead dish — I often prepare it the night before and simply bake it when I’m ready to serve. Butternut Squash Lasagna

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Olive oil
Salt and black pepper
Garlic, minced
Ricotta cheese
Parmesan cheese, grated
Mozzarella cheese, shredded
Egg
Fresh sage or thyme, chopped
No-boil lasagna noodles or cooked traditional lasagna noodles
Milk or cream (for thinning the squash purée if needed)

Directions

I preheat the oven to 400°F (200°C) and toss the squash cubes with olive oil, salt, pepper, and garlic. I roast them for 25–30 minutes until they’re tender and caramelized.
Once the squash is soft, I mash or purée it until smooth, adding a splash of milk or cream if it’s too thick.
I mix the ricotta, egg, half the Parmesan, salt, pepper, and chopped sage or thyme in a bowl.
In a greased baking dish, I spread a layer of the butternut squash purée, then layer noodles, the ricotta mixture, more squash, and shredded mozzarella. I repeat the layers and finish with mozzarella and the remaining Parmesan on top.
I cover the dish with foil and bake for 30–35 minutes. Then I remove the foil and bake for another 10–15 minutes until bubbly and golden on top.
I let the lasagna rest for 10 minutes before slicing and serving.

Servings and Timing

This recipe makes 6 to 8 servings. It takes about 30 minutes to prep, 45–50 minutes to bake, and 10 minutes to rest — so it’s ready in about an hour and a half total.

Variations

Sometimes I add sautéed spinach or kale between the layers for extra greens. If I want more richness, I mix a béchamel sauce with the ricotta. For a hint of spice, I sprinkle in a pinch of nutmeg or red pepper flakes. I’ve also made it vegan by using plant-based cheeses and almond milk in the squash purée.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave or the whole pan in the oven at 350°F until heated through. It also freezes well — I wrap tightly and freeze unbaked or baked, then thaw overnight in the fridge and bake or reheat as needed. Butternut Squash Lasagna

FAQs

Can I use frozen butternut squash?

Yes, I’ve used frozen squash when I’m short on time. I just roast or steam it until soft, then mash or purée it the same way.

Do I have to use no-boil noodles?

No, I’ve made this with cooked regular noodles too. I just make sure they’re al dente so they don’t get too soft during baking.

What herbs go best with this lasagna?

I like sage and thyme the most — they complement the squash beautifully. Rosemary works too, but I use it sparingly.

Can I make this ahead of time?

Absolutely. I assemble it fully, cover, and refrigerate overnight. I bake it straight from the fridge the next day, adding a few extra minutes to the cooking time.

What cheese works best on top?

Mozzarella gives it that gooey finish, and Parmesan adds sharpness. I’ve also tried fontina or gruyère for a more gourmet touch.

Conclusion

This Butternut Squash Lasagna is the kind of meal I turn to when I want something comforting, beautiful, and a little different. It’s full of fall flavor, easy to prepare ahead of time, and always hits the spot on a cool evening. Whether I’m serving guests or just feeding myself for a few days, this dish never fails to satisfy.