Description

This Butternut Squash Lasagna is a hearty and comforting fall dish featuring layers of tender lasagna sheets, creamy roasted butternut squash sauce infused with sage and thyme, and a rich ricotta and mozzarella cheese mixture. The squash is roasted to caramelized perfection, blended into a smooth sauce, and baked until golden and bubbly, making it a delicious twist on classic lasagna with a creamy, flavorful vegetable sauce.

Ingredients

Scale

Vegetables and Herbs

1 large butternut squash (peeled and cut into 1/2-inch cubes)
3 teaspoons dried sage
1 teaspoon dried thyme
2 garlic cloves (minced)
¼ cup fresh basil (chopped)

Dairy

2 cups milk
1 (15-ounce) container ricotta cheese
1 cup grated mozzarella cheese (or Parmesan cheese)
3 cups shredded mozzarella cheese
1 large egg

Pantry Staples

2 tablespoons olive oil
1 teaspoon salt (divided)
1 teaspoon black pepper (divided)
½ teaspoon salt
½ teaspoon black pepper
1 pound lasagna sheets

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Instructions

Cook Lasagna Sheets: Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the lasagna sheets and cook until al dente. Drain the lasagna sheets and lay them overlapping on a parchment-lined sheet pan to prevent sticking.
Roast Butternut Squash: Preheat the oven to 375°F. Toss the butternut squash cubes with olive oil, dried sage, dried thyme, 1 teaspoon salt, and 1 teaspoon black pepper on a parchment-lined baking sheet. Roast in the oven for 30-35 minutes until tender and lightly caramelized.
Make Squash Sauce: Transfer the roasted butternut squash to a high-speed blender with 2 cups of milk. Blend until you achieve a smooth, creamy sauce, approximately 4-5 cups in volume.
Prepare Cheese Mixture: In a bowl, combine ricotta cheese, 1 cup grated mozzarella or Parmesan cheese, the egg, minced garlic, chopped basil, ½ teaspoon salt, and ½ teaspoon black pepper. Mix until well incorporated and set aside.
Assemble Lasagna Layers: Spread 1 cup of the butternut squash sauce evenly on the bottom of a 9×13-inch baking dish. Add a layer of lasagna sheets, then spread about ¾ cup of the ricotta mixture over the pasta. Spoon 1 cup of squash sauce over the cheese layer, top with ½ cup shredded mozzarella, and then another layer of lasagna sheets. Repeat this layering process two more times (total of three layers).
Top and Bake: After the final pasta layer, spread the remaining butternut squash sauce evenly and top with the remaining shredded mozzarella cheese. Cover the dish with foil and bake at 375°F for 30 minutes.
Finish Baking: Remove the foil and bake an additional 20 minutes until the cheese is golden and bubbly.
Rest and Serve: Let the lasagna rest for 15 minutes before slicing to allow it to set for easier serving. Enjoy warm.

Notes

Add this Butternut Squash Lasagna to your fall dinner lineup! It’s a hearty lasagna recipe with the most delicious creamy butternut squash sauce infused with fragrant sage and layered between tender pasta and plenty of cheese.
Using parchment paper under the squash helps with even roasting and easy cleanup.
Be careful not to overcook or undercook the lasagna sheets to maintain good texture in the final layers.
You can substitute Parmesan cheese for mozzarella in the ricotta mixture for a sharper flavor.
Letting the lasagna rest after baking helps the layers set and makes slicing cleaner.

Nutrition

Serving Size: 1 piece
Calories: 583 kcal
Sugar: 7 g
Sodium: 1001 mg
Fat: 24 g
Saturated Fat: 13 g
Unsaturated Fat: 9 g
Trans Fat: 0.003 g
Carbohydrates: 61 g
Fiber: 4 g
Protein: 31 g
Cholesterol: 96 mg