Butternut Squash Lasagna (Cozy Fall Favorite)

You’ll Love This Butternut Squash Lasanga Recipe

Butternut squash lasagna is a fall twist on classic Italian comfort food. Instead of a tomato-based sauce, this recipe uses roasted squash blended into a creamy filling, balanced with ricotta and mozzarella. Fresh sage and nutmeg bring out warm seasonal notes. This creamy butternut squash vegetarian lasagna layers roasted squash, ricotta, mozzarella, and sage for the ultimate fall comfort food. A perfect make-ahead casserole for family dinners or holiday gatherings.

Ingredients for Butternut Squash Lasagna

For the Butternut Squash Filling

• 1 large butternut squash (about 3 lbs), peeled, seeded, cubed
• 2 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon nutmeg
• 1 cup whole milk ricotta
• ½ cup heavy cream

For the Lasagna Layers

• 12 sheets lasagna noodles (or no-boil, see notes)
• 2 cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 ½ cups ricotta cheese
• 1 egg (to bind ricotta)
• 2 tablespoon fresh sage, chopped
• 2 tablespoon butter (for finishing)

Instructions

1. Roast the Squash: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet, roast for 30–35 minutes until tender and caramelized.
2. Make the Squash Purée: Blend roasted squash with ricotta and cream until smooth. Adjust seasoning.
3. Prepare Ricotta Layer: Mix remaining ricotta with 1 egg, chopped sage, and a pinch of salt.
4. Cook the Noodles: (if not using no-boil) Boil in salted water until al dente. Drain and set aside.
5. Assemble Lasagna: In a greased 9x13-inch baking dish, spread ⅓ squash purée. Add noodle layer. Spread ricotta mixture, sprinkle mozzarella. Repeat layers (squash, noodles, ricotta, cheese). Finish with squash purée, mozzarella, and Parmesan. Dot with butter.
6. Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil, bake 15 minutes more until golden and bubbling.
7. Rest & Serve: Let lasagna rest 10 minutes before slicing. Garnish with fried sage leaves if desired.

Serving Suggestions

Pair with a crisp arugula salad, roasted root vegetables, and a glass of Chianti Classico or Pinot Noir.

Tips & Variations for vegetarian lasagna

• Add caramelized onions or sautéed spinach between layers.
• Swap ricotta for béchamel if you prefer a classic Italian texture.
• Make ahead: assemble up to 24 hours in advance, refrigerate, and bake when ready.

Butternut Squash Lasagna (Cozy Fall Favorite)

Sam

This creamy butternut squash lasagna layers roasted squash, ricotta, mozzarella, and sage for the ultimate fall comfort food. A perfect make-ahead casserole for family dinners or holiday gatherings. Why You’ll Love This Recipe

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Ingredients

  

Ingredients

For the Squash Filling

• 1 large butternut squash about 3 lbs, peeled, seeded, cubed
• 2 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon nutmeg
• 1 cup whole milk ricotta
• ½ cup heavy cream

For the Lasagna Layers

• 12 sheets lasagna noodles or no-boil, see notes
• 2 cups mozzarella cheese shredded
• ½ cup Parmesan cheese grated
• 1 ½ cups ricotta cheese
• 1 egg to bind ricotta
• 2 tablespoon fresh sage chopped
• 2 tablespoon butter for finishing

Instructions

 

Instructions

• Roast the Squash: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet, roast for 30–35 minutes until tender and caramelized.
• Make the Squash Purée: Blend roasted squash with ricotta and cream until smooth. Adjust seasoning.
• Prepare Ricotta Layer: Mix remaining ricotta with 1 egg, chopped sage, and a pinch of salt.
• Cook the Noodles: (if not using no-boil) Boil in salted water until al dente. Drain and set aside.
• Assemble Lasagna: In a greased 9x13-inch baking dish, spread ⅓ squash purée. Add noodle layer. Spread ricotta mixture, sprinkle mozzarella. Repeat layers (squash, noodles, ricotta, cheese). Finish with squash purée, mozzarella, and Parmesan. Dot with butter.
• Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil, bake 15 minutes more until golden and bubbling.
• Rest & Serve: Let lasagna rest 10 minutes before slicing. Garnish with fried sage leaves if desired.

Notes

Serving Suggestions
Pair with a crisp arugula salad, roasted root vegetables, and a glass of Chianti Classico or Pinot Noir.
Tips & Variations
• Add caramelized onions or sautéed spinach between layers.
• Swap ricotta for béchamel if you prefer a classic Italian texture.
• Make ahead: assemble up to 24 hours in advance, refrigerate, and bake when ready.

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