Zesty Butternut Squash Lasagna Recipe

When the crisp autumn air arrives, I immediately find myself craving the earthy sweetness of roasted winter vegetables.

This Butternut Squash Lasagna swaps traditional tomato sauce for a velvety herbal puree that feels like a warm hug on a plate.

What Makes This Butternut Squash Lasagna a Keeper for Years to Come

The combination of roasted squash and creamy ricotta creates a luxurious texture without feeling overly heavy or dense.

It is a stunning vegetarian centerpiece that even the biggest meat lovers at my table ask for seconds of.

You can easily roast the squash ahead of time, making the final assembly a breeze for busy weeknights when you need comfort food fast.

If you enjoyed this cozy meal, you have to try my Quick Turkey Chili Recipe for another warming option, or my Zesty Crockpot Potato Soup for effortless comfort.

Everything You Need for Perfect Butternut Squash Lasagna

Here are the fresh ingredients you’ll need to gather from the market:

• Butternut Squash: Look for a large squash that feels heavy for its size, which will yield the sweetest puree.
• Olive Oil: A high-quality oil helps roast the vegetables perfectly and adds a subtle fruitiness.
• Dried Sage: This herb provides that classic fall aroma that pairs irresistibly with the sweet squash.
• Dried Thyme: A pinch adds earthy depth that balances the richness of the cheese.
• Whole Milk: Using full-fat milk ensures the sauce blends into a creamy, silky consistency.
• Ricotta Cheese: Select a whole milk ricotta for the fluffiest and richest filling layer.
• Mozzarella Cheese: Low-moisture blocks that you grate yourself melt far better than pre-shredded varieties.
• Egg: This acts as a binder to keep the fluffy ricotta mixture intact while baking.
• Garlic Cloves: Fresh minced garlic infuses the cheese layer with a necessary savory kick.
• Fresh Basil: Chopped leaves add a pop of color and a bright, peppery contrast to the roasted flavors.
• Lasagna Sheets: Traditional boil noodles work best here to soak up the sauce without becoming mushy.
• Salt and Pepper: Essential seasonings that bring out the natural flavors of the vegetables and cheese.

My Method for Perfect Butternut Squash Lasagna

Let’s get cooking and fill the kitchen with incredible aromas:

1. Start by preheating your oven to 375°F and preparing your pasta water. Bring a large pot of salted water to a rolling boil and cook the lasagna sheets until they are just al dente, usually a minute or two less than the package directions since they will cook more in the oven. Drain the noodles carefully and lay them out flat on a parchment-lined baking sheet so they don’t stick together while you prepare the rest of the Butternut Squash Lasagna components.
2. While the water boils, prepare the squash by tossing the cubes with olive oil, dried sage, thyme, salt, and black pepper on a large baking sheet. Spread them out into a single layer so they roast rather than steam. Bake the squash for about 30 to 35 minutes until the pieces are very tender and have nice caramelized brown edges, which adds deep flavor to the sauce.
3. Once the squash is roasted and soft, transfer it immediately to a high-speed blender along with the milk. Blend on high speed until the mixture is completely smooth, creamy, and bright orange. This puree will act as your sauce, so ensure there are no lumps left; you should have about 4 to 5 cups of luscious sauce ready for layering.
4. In a medium mixing bowl, combine the ricotta cheese, one cup of the grated mozzarella, the egg, minced garlic, chopped fresh basil, and the remaining salt and pepper. Stir everything together vigorously until the egg is fully incorporated and the herbs are evenly distributed throughout the fluffy cheese mixture.
5. To assemble, spread about one cup of the squash sauce across the bottom of a 9×13 inch baking dish. Place a layer of cooked noodles over the sauce, then spread about 3/4 cup of the ricotta mixture over the noodles. Top the ricotta with another cup of squash sauce and a sprinkle of mozzarella cheese, then repeat this layering process two more times to create three full layers.
6. Finish the lasagna by placing the final layer of noodles on top and covering them with the remaining squash sauce and the rest of the shredded mozzarella cheese. Cover the dish tightly with aluminum foil, tenting it slightly so the cheese doesn’t stick, and bake for 30 minutes. Remove the foil and bake for another 20 minutes until the cheese is golden brown and bubbling vigorously.

Pro Tips for Butternut Squash Lasagna

Roast the vegetables until they are truly tender and deeply caramelized to ensure your sauce is silky smooth and packed with flavor.

I always grate my own cheese because pre-shredded bags contain anti-caking agents that prevent the Butternut Squash Lasagna from melting properly.

Let the dish rest for at least fifteen minutes after baking so the layers set and you can slice distinct, neat squares.

Best Ways to Enjoy Butternut Squash Lasagna

A crisp green salad with a sharp vinaigrette cuts through the richness of the creamy sauce perfectly.

I also like to serve this Butternut Squash Lasagna with crusty garlic bread to soak up every drop of the filling.

Follow me on Pinterest for more seasonal comfort food inspiration!

Butternut Squash Lasagna Recipe

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• Author: Amelia Bryan
• Total Time: 2 hr
• Yield: 8 servings
• Diet: Vegetarian

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Description

This creamy butternut squash lasagna recipe features roasted winter vegetables, fresh sage, and a rich cheese filling for the ultimate cozy fall dinner.

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Ingredients

• 1 lb lasagna noodles, uncooked
• 2 tbsp extra virgin olive oil
• 1 tsp dried thyme
• 1 large butternut squash, peeled and cubed (approx 4 cups)
• 3 tsp dried sage
• 2 cups whole milk
• 1 tsp kosher salt, divided
• 1 tsp ground black pepper, divided
• 15 oz whole milk ricotta cheese
• 2 cloves garlic, minced
• 1 large egg, room temperature
• 1/4 cup fresh basil leaves, chopped
• 4 cups mozzarella cheese, shredded and divided

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Instructions

1. Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente according to package instructions. Drain and lay flat on parchment paper to prevent sticking.
2. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
3. Place the butternut squash cubes on the baking sheet. Drizzle with olive oil and season with sage, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat evenly.
4. Roast the squash for 30-35 minutes until tender and slightly browned at the edges.
5. Transfer the roasted squash to a blender. Add the milk and blend until the mixture is completely smooth and creamy.
6. In a medium bowl, mix the ricotta cheese, 1 cup of shredded mozzarella, egg, minced garlic, chopped basil, and the remaining salt and pepper until well combined.
7. Spread 1 cup of the squash puree onto the bottom of a 9×13 inch baking dish.
8. Layer lasagna noodles over the sauce. Spread 3/4 cup of the ricotta mixture over the noodles. Top with 1 cup of squash sauce and 1/2 cup of mozzarella.
9. Repeat the layering process two more times.
10. Top with the final layer of noodles, the remaining squash sauce, and the remaining mozzarella cheese.
11. Cover loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until bubbly and golden.
12. Allow to rest for 15 minutes before slicing.

Notes

For a time-saver, you can roast the squash and make the puree a day in advance. Store it in the refrigerator until you are ready to assemble.

• Prep Time: 35 min
• Resting Time: 15 min
• Cook Time: 1 hr 25 min
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 590
• Sugar: 8g
• Sodium: 1010mg
• Fat: 25g
• Saturated Fat: 14g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 5g
• Protein: 32g
• Cholesterol: 100mg

Keywords: Butternut Squash Lasagna, vegetarian lasagna, fall dinner recipe, roasted squash pasta