Butternut squash lasagna is the ultimate fall comfort dish. It’s creamy, savory, and beautifully golden when it comes out of the oven.
This recipe is a cozy twist on the classic Italian lasagna, swapping tomato sauce for sweet roasted squash purée and layering it with creamy cheese and tender pasta.
And no, this dish isn’t just for vegetarians. Even the most loyal meat-lovers will fall for its velvety texture and earthy sweetness.
Pumpkin vs. Butternut Squash—Don’t Be Confused!
Many people think pumpkin and butternut squash are interchangeable, and while they can be swapped in a pinch, they taste slightly different.
Pumpkin is milder and often stringier, while butternut squash has a naturally creamy, nutty flavor that’s ideal for lasagna.
If you only have pumpkin purée on hand, you can absolutely use it; just add a touch more salt and a drizzle of olive oil to balance its sweetness. But if you can, go with fresh roasted butternut squash for the richest flavor.
How to Prep the Butternut Squash
If you’re working with a whole squash, start by peeling it. The skin is edible but tough, so peeling makes it easier to cube and roast. Cut off the top and bottom, slice it lengthwise, scoop out the seeds, and chop the flesh into small cubes.
Toss the cubes in olive oil, salt, and pepper, then roast at 400°F (200°C) for about 25–30 minutes, until soft and caramelized at the edges.
Once roasted, mash or blend until smooth. This will be your sauce base.
My Tips for the Best Butternut Squash Lasagna
Over the years, I’ve learned a few tricks that guarantee the best results every single time:
Roast instead of boiling. Roasting the squash intensifies its flavor and gives it a naturally sweet depth that boiling can’t achieve.
Season every layer. Don’t just season the top. Sprinkle salt, pepper, and herbs between layers for balanced flavor throughout.
Use fresh herbs. Sage, thyme, or rosemary all pair beautifully with the squash’s richness. I personally love frying a few sage leaves in butter and sprinkling them over the finished dish.
Let it rest before slicing. After baking, let the lasagna sit for 10–15 minutes. This helps it set so you get clean, beautiful slices instead of a soupy mess.
Do I Have to Boil the Lasagna Sheets Separately?
If you’re using no-boil lasagna noodles, you can layer them uncooked directly in the dish. Do make sure there’s enough sauce or moisture in the squash purée so the pasta cooks through.
If you’re using regular lasagna sheets, it’s best to boil them for about 5–6 minutes (just shy of al dente) before layering. They’ll continue cooking in the oven and soak up all that flavor.
Storage and Make-Ahead Tips
This lasagna stores and reheats beautifully, which makes it a great meal prep option.
Once cooled, cover tightly and refrigerate for up to 4 days. To reheat, cover with foil and bake at 350°F until hot throughout.
To freeze, let it cool completely, then wrap individual portions or the whole dish tightly in plastic wrap and foil. It freezes well for up to 3 months. Reheat directly from frozen or thaw overnight in the fridge.
You can also assemble the lasagna ahead of time, refrigerate it unbaked for a day, then pop it in the oven when you’re ready.
Creamy Butternut Squash Lasagna with Sage and Ricotta
Image credit: @minimalistbaker
Ingredients
For the Squash Layer
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp dried sage (or fresh sage leaves)
For the Cheese Mixture
- 1 ½ cups ricotta cheese
- 1 egg
- ½ cup grated Parmesan
- Salt and pepper, to taste
For the Assembly
- 9–12 lasagna noodles (regular or no-boil)
- 2 cups shredded mozzarella cheese
- 2 tbsp butter or olive oil (for brushing)
Optional Add-Ins
- Spinach, mushrooms, or kale for extra greens
- Vegan cheese substitutes for a dairy-free version
Instructions
- Roast the squash. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and sage. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized. Mash or blend until smooth.
- Make the cheese mixture. In a bowl, mix ricotta, egg, Parmesan, salt, and pepper until creamy.
- Assemble the lasagna. Grease a baking dish. Spread a thin layer of mashed squash at the bottom, then layer noodles, ricotta mixture, more squash, and mozzarella. Repeat layers until ingredients are used up, finishing with cheese on top.
- Bake. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 15–20 minutes until golden and bubbling.
- Rest and serve. Let the lasagna cool for 10–15 minutes before slicing. Garnish with fresh herbs or crispy sage leaves if desired.
Featured image credit: @laurabrehaut
