If you’re craving a soul-warming dish that feels like a cozy hug, look no further than this Butternut Squash Lasagna Recipe. It cleverly combines the natural sweetness of roasted butternut squash with creamy cheeses and fragrant sage to create layers of comfort that will have everyone asking for seconds. This recipe is a delightful twist on classic lasagna, offering a vegetarian-friendly meal that’s hearty, satisfying, and perfect for any season. Once you try it, you’ll see why it’s become a cherished favorite in my kitchen and could easily become one in yours too.
Ingredients You’ll Need
Getting started with this Butternut Squash Lasagna Recipe means gathering a handful of ingredients that are simple, fresh, and each plays a crucial role in building flavor, texture, and that gorgeous golden color. From the sweetness of the squash to the savory punch of garlic and cheese, every component is essential.
- 3 pounds butternut squash: Peeled, cleaned, and chopped for roasting, this is the star ingredient that brings natural sweetness and creamy texture.
- 2 tablespoons olive oil: Adds richness and helps the squash roast to a perfect caramelized finish.
- 6 fresh sage leaves: Finely chopped to impart a subtle earthy aroma that elevates the squash flavor.
- 1 teaspoon salt (divided): Balances flavors throughout the layers without overwhelming the dish.
- ½ teaspoon black pepper (divided): Adds just the right touch of warmth and bite.
- 1 cup half and half: Blended with squash to give a luscious, creamy sauce.
- 10 ounces frozen chopped spinach: Thawed and drained for a pop of color and extra nutrients.
- 2 cups ricotta cheese: Provides smooth, mild creaminess for a luscious texture.
- 2 large eggs: Help bind the cheese mixture into a rich filling.
- 1 cup grated Parmesan cheese: Adds sharp, nutty flavor that complements the squash beautifully.
- 3 cloves garlic: Minced for a subtle punch of warmth and depth.
- 9-12 oven-ready lasagna noodles: Make layering easy while soaking up all the delicious sauces.
- 2 cups shredded mozzarella cheese (divided): Melted between layers for gooey, cheesy bliss.
How to Make Butternut Squash Lasagna Recipe
Step 1: Roast and Puree the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the chopped butternut squash with olive oil, chopped sage, half the salt, and half the pepper for a beautiful seasoning balance. Spread everything evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized on the edges. After it cools a bit, blend the squash with the half and half in batches until you get a smooth, creamy purée that will form the luscious base for your layers.
Step 2: Prepare the Ricotta and Spinach Mixture
While the squash roasts, combine ricotta cheese, eggs, half the Parmesan cheese, minced garlic, thawed and drained spinach, and the remaining salt and pepper in a mixing bowl. Stir together until the mixture is smooth and evenly blended—a creamy, flavorful filling that pairs perfectly with the squash.
Step 3: Assemble the First Layer
Lower your oven temperature to 375°F (190°C). Lightly coat the bottom of a 9×13-inch baking dish with a thin layer of the squash purée. This helps prevent sticking and adds moisture. Then arrange a single layer of oven-ready lasagna noodles over the purée to form the base.
Step 4: Add the First Cheese and Squash Layers
Spread half of the ricotta-spinach mixture evenly over the noodles, ensuring every bite is loaded with creamy goodness. Spoon a generous amount of cooked squash purée over the ricotta layer, then sprinkle on a quarter cup of shredded mozzarella cheese for that irresistible melty texture.
Step 5: Build the Middle Layers
Place another layer of noodles on top and repeat the process with the remaining ricotta mixture, more squash purée, and another quarter cup of mozzarella. This layering creates that classic lasagna structure with a vibrant twist.
Step 6: Finish Assembling
Top the last layer of noodles with the rest of the squash purée. Sprinkle the remaining Parmesan and shredded mozzarella over the top to create a beautiful golden, bubbly crust once baked.
Step 7: Bake to Perfection
Cover your dish tightly with foil and bake for 25 minutes. Then remove the foil and continue baking for an additional 15 minutes until the cheese is bubbling and the top layer has turned a gorgeous golden brown.
Step 8: Rest and Serve
Patience now! Allow the lasagna to rest for about 10 minutes before slicing. This helps the layers set perfectly, so every slice holds together beautifully and delivers all those rich flavors in each bite.
How to Serve Butternut Squash Lasagna Recipe
Garnishes
Sprinkle freshly chopped sage or a few torn basil leaves on top just before serving to add a fresh herbal note and a pop of color. A light drizzle of good-quality olive oil can also enhance the creamy textures.
Side Dishes
This Butternut Squash Lasagna Recipe pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Roasted seasonal vegetables or a warm baguette with garlic butter also make perfect companions.
Creative Ways to Present
For a festive touch, serve individual portions in small ramekins layered the same way, perfect for dinner parties or meal prep. Another fun idea is to garnish each plate with a sprinkle of toasted pine nuts and a few microgreens for a sophisticated crunch and freshness.
Make Ahead and Storage
Storing Leftovers
Leftover lasagna stores beautifully in an airtight container in the refrigerator for up to four days. The flavors continue to meld overnight, making next-day slices even tastier.
Freezing
This recipe freezes well, whether as a whole assembled dish (cover tightly with foil and plastic wrap) or in individual portions. Freeze for up to three months, making it a super convenient make-ahead meal.
Reheating
Reheat in the oven at 350°F (175°C) covered with foil until warmed through, about 20-25 minutes for a whole dish or less for single servings. Microwaving works too for a quicker option, but the oven helps keep that crisp top intact.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If you prefer fresh spinach, simply sauté it lightly until wilted, then drain any excess moisture before mixing it into the ricotta. This avoids watery layers and keeps the lasagna perfectly creamy.
Is this Butternut Squash Lasagna Recipe gluten-free?
The traditional recipe uses regular oven-ready noodles, which contain gluten. However, you can substitute gluten-free oven-ready noodles to make this dish gluten-free without sacrificing the delicious layers.
Can I make this vegan?
With a few substitutions—using plant-based ricotta, mozzarella, and half and half alternatives—you can create a vegan version. Roasted butternut squash and sage are already plant-forward, so just tweak the cheeses accordingly.
How long can I prep this ahead of time?
You can assemble the full lasagna up to a day before baking and keep it covered in the fridge. Just add the final bake time when you’re ready to enjoy it fresh and bubbly.
What if I don’t have sage? Any alternatives?
If sage isn’t on hand, thyme or rosemary can work well as earthy substitutes. Use them sparingly since their flavors are stronger, but they complement roasted squash beautifully.
Final Thoughts
This Butternut Squash Lasagna Recipe is one of those delightful dishes that feels both indulgent and wholesome. Its vibrant flavors and cozy layers make it a perfect centerpiece for family dinners or special occasions alike. I can’t wait for you to try it—once you do, I bet it’ll become a treasured recipe for your table just as it is in mine.
Print
Butternut Squash Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Butternut Squash Lasagna is a comforting vegetarian dish featuring layers of roasted butternut squash purée, creamy ricotta and spinach filling, and a blend of mozzarella and Parmesan cheeses baked to golden perfection. Perfect for a wholesome family dinner, it combines the sweetness of butternut squash with savory herbs and cheeses for a rich yet healthy twist on traditional lasagna.
Ingredients
Squash Purée
- 3 pounds butternut squash (peeled, cleaned, and chopped)
- 2 tablespoons olive oil
- 6 fresh sage leaves (finely chopped)
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 1 cup half and half
Ricotta Mixture
- 10 ounces frozen chopped spinach (thawed and drained)
- 2 cups ricotta cheese
- 2 large eggs
- 1 cup grated Parmesan cheese (divided)
- 3 cloves garlic (minced)
- Remaining ½ teaspoon salt and black pepper
Lasagna Assembly
- 9–12 oven-ready lasagna noodles
- 2 cups shredded mozzarella cheese (divided)
Instructions
- Roast and purée the squash: Preheat the oven to 400°F (200°C). Toss the peeled and chopped butternut squash with olive oil, finely chopped sage leaves, half of the salt, and half of the black pepper. Spread the mixture evenly on a baking sheet and roast for 25-30 minutes until tender. Allow the roasted squash to cool slightly, then transfer to a blender or food processor. Add the half and half and blend until smooth and creamy. Set this purée aside for layering.
- Prepare the ricotta mixture: In a mixing bowl, combine ricotta cheese, eggs, half of the grated Parmesan, minced garlic, thawed and drained chopped spinach, the remaining salt, and pepper. Mix thoroughly until smooth and well combined to create a creamy filling.
- Begin layering the lasagna: Reduce oven temperature to 375°F (190°C). Lightly coat the bottom of a 9×13 inch baking dish with a thin layer of the butternut squash purée. Lay down a layer of oven-ready lasagna noodles over the purée.
- Layer ricotta mixture and cheeses: Spread half of the ricotta and spinach mixture evenly over the noodles. Top this with a layer of squash purée, then sprinkle approximately ¼ cup of shredded mozzarella cheese over the top.
- Add second noodle layer and fillings: Place another layer of noodles, then spread the remaining ricotta mixture over them. Cover again with squash purée and sprinkle another ¼ cup of shredded mozzarella cheese.
- Final layer and toppings: Place the last layer of noodles on top. Cover generously with the remaining butternut squash purée. Finish by sprinkling the remaining Parmesan cheese and the last of the shredded mozzarella cheese evenly over the top.
- Bake the lasagna: Cover the baking dish tightly with aluminum foil and place in the preheated oven. Bake for 25 minutes covered, then remove the foil and bake for an additional 15 minutes until the cheese is bubbling and has developed a golden brown crust.
- Rest and serve: Remove the lasagna from the oven and let it rest for 10 minutes. This resting period helps the layers set for easier slicing and serving. Serve warm and enjoy your hearty, cheesy butternut squash lasagna!
Notes
- Make sure to thaw and drain the spinach thoroughly to avoid excess moisture in the lasagna.
- If your blender or food processor is small, puree the roasted squash in batches for an even consistency.
- Oven-ready noodles eliminate the need for boiling and simplify assembly.
- Allowing the lasagna to rest before cutting helps maintain clean slices and better presentation.
- You can substitute half and half with whole milk or cream for a richer purée, or with a non-dairy cream for a lactose-free version.
