If you’re craving a hearty comfort meal with a twist, this Butternut Squash Lasagna Recipe is going to blow your mind. I absolutely love how creamy and flavorful the roasted butternut squash sauce turns out, and layering it with ricotta, mozzarella, and fragrant herbs makes this lasagna something special. Keep reading because this recipe is a total game-changer for anyone who thinks lasagna is just meat and tomato sauce – you’re in for a delicious surprise!

❤️

Why You’ll Love This Recipe

Rich and Creamy Sauce: Roasted butternut squash pureed with milk creates a velvety sauce that’s unexpectedly luscious and comforting.
Perfect Balance of Flavors: Sage, thyme, garlic, and fresh basil add layers of fragrant herbiness that complement the sweetness of the squash.
Layered for Maximum Satisfaction: The ricotta and mozzarella cheese mixture layered with pasta makes this dish feel indulgent but still wholesome.
Ideal for Fall or Anytime: This Butternut Squash Lasagna Recipe is cozy enough for chilly nights, but you’d enjoy it year-round.

A white rectangular baking dish filled with a golden brown baked lasagna, showing a top layer of melted cheese that is slightly browned and bubbly around the edges, sprinkled with fresh green chopped herbs evenly over the cheese. The lasagna has clear layers of creamy cheese and pasta beneath the top baked cheese layer. The dish is set on a white marbled surface with green leafy herbs on the side and a pinkish cloth partially visible underneath. photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Lasagna, vegetarian butternut squash lasagna, healthy butternut squash lasagna, creamy squash lasagna, fall comfort food lasagna

Ingredients You’ll Need

When I first tried this recipe, I was amazed how simple ingredients come together to create such richness. Each item plays a special role, so fresh and quality ingredients will definitely elevate your Butternut Squash Lasagna Recipe.

Flat lay of a large peeled butternut squash cut into half-inch cubes, a small white ceramic bowl of olive oil, a small white ceramic bowl with dried sage, a small white ceramic bowl with dried thyme, a small white ceramic bowl of salt, a small white ceramic bowl of black pepper, a small white ceramic bowl of milk, a small white ceramic bowl filled with ricotta cheese, a small white ceramic bowl of grated mozzarella cheese, one whole uncracked brown egg, two whole garlic cloves, a few sprigs of fresh chopped basil arranged loosely, a stack of uncooked lasagna sheets fanned out neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Butternut Squash Lasagna, vegetarian butternut squash lasagna, healthy butternut squash lasagna, creamy squash lasagna, fall comfort food lasagna

Butternut Squash: Choose a firm, fresh squash for roasting that’s naturally sweet and creamy when pureed.
Olive Oil: Use extra virgin if possible—for roasting, it brings out a lovely depth.
Dried Sage & Thyme: These dried herbs add warmth and earthiness that really shine in this dish.
Salt and Black Pepper: Essential for seasoning both squash and cheese layers just right.
Milk: Whole milk works best for that rich and creamy sauce texture.
Ricotta Cheese: Use fresh ricotta for a smooth, creamy layer that balances the squash sauce beautifully.
Mozzarella Cheese: Freshly grated mozzarella melts perfectly; I sometimes swap with Parmesan for a different twist.
Large Egg: Binds the ricotta cheese mixture so it holds its shape during baking.
Garlic Cloves: Fresh minced garlic adds a nice aromatic punch to the cheese mixture.
Fresh Basil: Chopped basil elevates the whole dish with a bright and herbal note.
Lasagna Sheets: I prefer to boil them until al dente to avoid any gummy texture; never skip this step!

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up a bit depending on the season or who I’m cooking for. Feel free to experiment with this Butternut Squash Lasagna Recipe to suit your taste or dietary needs—it’s surprisingly versatile!

Vegetarian Twist: Add sautéed spinach or kale between layers for extra greens and nutrients.
Dairy-Free Version: Swap ricotta and mozzarella with your favorite cashew cream and vegan cheese alternatives—I’ve tried it and it’s superb.
Herb Upgrade: Try fresh rosemary or thyme depending on what you have; different herbs give a lovely aroma.
Spicy Kick: Sprinkle a pinch of red pepper flakes into the ricotta mixture if you like a little heat—I love this subtle twist!

How to Make Butternut Squash Lasagna Recipe

Step 1: Cook the Lasagna Sheets Just Right

First things first, boil a large pot of water with 2 teaspoons of salt to enhance the pasta flavor. Then cook the lasagna sheets until al dente—this means tender but with a slight bite. Overcooked pasta turns mushy during baking, and that’s a texture no one wants. Once done, carefully drain and arrange the sheets overlapping on a parchment-lined sheet tray to prevent sticking. Trust me, this step makes assembling your lasagna so much easier!

Step 2: Roast the Butternut Squash to Perfection

Preheat your oven to 375°F and spread the cubes of peeled butternut squash on a parchment-lined tray. Toss them in olive oil, dried sage, thyme, salt, and pepper—don’t skimp on the herbs here, they bring everything to life. Roast for 30 to 35 minutes, until the squash is tender with a bit of caramelization. I love that slightly nutty flavor the roasting brings out—it makes all the difference in the sauce’s taste and texture.

Step 3: Blend the Creamy Butternut Squash Sauce

Once the squash is ready, transfer it to a high-speed blender with the milk. Blend until the mixture is silky smooth and creamy. It should yield about 4 to 5 cups of this luscious sauce. This part always impresses guests because it replicates a rich béchamel but is much lighter and full of fall flavor. If your sauce feels too thick, add a splash more milk to get the perfect consistency.

Step 4: Prepare the Cheese Layer

In a mixing bowl, stir together ricotta cheese, grated mozzarella or Parmesan, egg, minced garlic, chopped basil, salt, and pepper. This cheesy mixture will be the rich, flavorful layer in between the pasta and butternut squash sauce. The egg helps bind everything together, so be sure to mix it thoroughly. I always taste a bit and adjust salt here because cheeses can vary.

Step 5: Assemble Your Butternut Squash Lasagna Recipe

Grab a 9×13-inch baking dish and start by spreading 1 cup of the butternut squash sauce evenly at the bottom—this prevents sticking and adds moist creaminess. Layer lasagna sheets on top, then dollop about ¾ cup of the ricotta mixture and spread it out evenly. Follow with 1 cup of squash sauce, sprinkle about ½ cup of mozzarella, and then add another layer of noodles. Repeat two more times until you have three layers total. Finish with the remaining squash sauce and mozzarella on top. It’s layers of pure comfort — the kind you’ll want leftovers of!

Step 6: Bake it Gorgeous

Cover your beautifully layered lasagna with foil and bake at 375°F for 30 minutes. Then remove the foil and bake for another 20 minutes so the cheese on top gets golden and bubbly. The smell that fills your kitchen at this point is just heavenly. Let the lasagna rest for 15 minutes before slicing – I know that part is hard, but it helps everything set so your slices stay intact and the flavors meld.

👨‍🍳

Pro Tips for Making Butternut Squash Lasagna Recipe

Roast Evenly: Cut your butternut squash into uniform pieces to ensure they roast evenly and blend into a smooth sauce.
Don’t Skip the Rest: Letting your lasagna sit after baking helps the layers meld and makes serving much easier—I’ve learned this the hard way!
Layer Love: Be generous but even in spreading layers; uneven layers may cause the lasagna to collapse or bake unevenly.
Prevent Sticky Noodles: Laying cooked lasagna sheets overlapping on parchment stops them from sticking together and makes assembly quick.

How to Serve Butternut Squash Lasagna Recipe

A square piece of lasagna with three visible layers is placed on a pale pink plate on a white marbled surface. The top layer is covered with melted golden-yellow cheese, sprinkled with fresh green herbs. Beneath, you can see creamy yellow sauce mixed with soft white pasta sheets and some herbs. In the background, a white baking dish with a golden top edge of more lasagna and a silver fork resting on the plate accompany the serving. photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Lasagna, vegetarian butternut squash lasagna, healthy butternut squash lasagna, creamy squash lasagna, fall comfort food lasagna

Garnishes

I usually sprinkle a handful of chopped fresh basil or parsley over the top right before serving to brighten the look and add a fresh aroma. A few flakes of shaved Parmesan cheese don’t hurt either if you want a nice salty finish.

Side Dishes

Since this lasagna is rich, I like to pair it with a light, crisp green salad tossed with lemon vinaigrette or a simple roasted vegetable medley like asparagus or Brussels sprouts to balance the meal.

Creative Ways to Present

For special occasions, I’ve layered this lasagna in individual ramekins for perfect personal servings—plus it looks elegant when plated with a garnish of microgreens or edible flowers. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I find storing leftovers in an airtight container in the fridge keeps this lasagna tasting fresh for up to 4 days. Just be sure to cool it fully before refrigerating to avoid sogginess.

Freezing

This Butternut Squash Lasagna Recipe freezes beautifully. I portion it into individual servings wrapped tightly in plastic wrap and foil, then freeze. It’s fantastic to have on hand for busy weeknights or unexpected guests.

Reheating

To reheat, I recommend warming it gently in the oven at 350°F covered with foil until heated through to keep the cheese melted and sauce creamy. Microwaving works in a pinch but can sometimes dry it out.

FAQs

Can I use no-boil lasagna noodles for this recipe?

Yes, no-boil noodles can be used; however, since this recipe includes a creamy butternut squash sauce, you might need to add a little extra sauce to ensure the noodles soften properly during baking. Keep an eye on the texture as it bakes to avoid dryness.
Can I prepare this lasagna ahead of time?

Absolutely! You can assemble the entire lasagna a day before and keep it covered in the fridge. When you’re ready to serve, just pop it into the oven, adding a few extra minutes to bake if it’s chilled.
What can I substitute if I don’t have ricotta cheese?

Great question! You can substitute ricotta with cottage cheese (drained well) or mascarpone for a creamier texture. If you want a vegan alternative, blended tofu or cashew cream works well too.
Is this recipe suitable for vegetarians?

Yes, this Butternut Squash Lasagna Recipe is naturally vegetarian as it relies on squash, herbs, and cheeses instead of meat. Just ensure any cheese you use is vegetarian-friendly if that’s important to you.

Final Thoughts

This Butternut Squash Lasagna Recipe has become one of my absolute favorites, especially as the weather cools down. Its creamy, savory layers are like a warm hug on a plate. I love sharing it with family and friends because everyone, even lasagna traditionalists, ends up asking for seconds. Give it a try—you’ll find it’s not only delicious but comforting and unique enough to stand out in your recipe rotation. Once you make it, you’ll wonder why you didn’t try butternut squash in lasagna sooner!