If you’re craving comfort food with a twist, this Butternut Squash Lasagna Recipe is going to be your new favorite. I absolutely love how this turns out—creamy, flavorful, and loaded with cozy fall vibes. You get the perfect balance of sweet roasted squash, fragrant herbs, and melty cheese layered between tender pasta sheets. Trust me, once you try this, it’ll be a regular on your dinner table!

❤️

Why You’ll Love This Recipe

Creamy but Light: Unlike traditional heavy lasagna, the butternut squash sauce is rich yet surprisingly light on the palate.
Roasting Brings Out the Sweetness: Roasting the squash caramelizes it beautifully, giving the sauce a depth of flavor that’s irresistible.
Herbs Make It Special: Sage, thyme, and fresh basil add a herby warmth that perfectly complements the squash’s sweetness.
Family Favorite: My family goes crazy for this, and it’s a fantastic way to sneak some veggies into a comforting dish.

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, butternut squash lasagna recipe, fall vegetarian lasagna, creamy healthy lasagna, cozy seasonal lasagna

Ingredients You’ll Need

All the ingredients in this Butternut Squash Lasagna Recipe combine to create layers bursting with flavor, creaminess, and just the right amount of savory goodness. When you shop, look for a firm butternut squash with no soft spots, and grab fresh basil for the best aroma.

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, butternut squash lasagna recipe, fall vegetarian lasagna, creamy healthy lasagna, cozy seasonal lasagna

Butternut squash: Choosing a large one with a smooth skin makes peeling and cubing easier.
Olive oil: Use good quality for roasting—the flavor really comes through.
Dried sage: This earthy herb is a must for that classic fall flavor.
Dried thyme: Adds a subtle, fragrant lift that balances the richness.
Salt and black pepper: Dividing your seasoning helps keep every layer perfectly seasoned.
Milk: Helps create that silky butternut squash sauce; whole milk works well for richness.
Ricotta cheese: For creamy, slightly tangy layers—fresh ricotta is best if you can find it.
Mozzarella or Parmesan cheese: Adds gooeyness and that satisfying cheese pull.
Egg: Binds the ricotta cheese mixture so it stays nice and firm when baked.
Garlic cloves: Freshly minced garlic adds a punch of flavor to the cheese mix.
Fresh basil: Chopped for freshness and color—totally worth the little extra effort.
Lasagna sheets: I recommend fresh or no-boil if you want to skip the boiling step, but regular dried pasta works perfectly too.
Shredded mozzarella cheese: For topping and layering—this melts beautifully and browns to a lovely golden finish.

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 love to keep this dish versatile—sometimes I swap details to fit my mood or who I’m cooking for. You should never feel boxed in by a recipe, and this Butternut Squash Lasagna Recipe is perfect for playing around.

Make it vegan: I’ve replaced ricotta with tofu-based cheese and used a plant milk for the sauce—so good and creamy without dairy.
Add greens: Spinach or kale stirred into the ricotta mix adds a nice punch of nutrition and color.
Switch up the herbs: Rosemary or marjoram are lovely alternatives or additions to sage and thyme.
Use gluten-free pasta: Works beautifully if you substitute lasagna sheets with gluten-free noodles.

How to Make Butternut Squash Lasagna Recipe

Step 1: Cook and prep your pasta like a pro

First things first, bring a big pot of water to a boil and add 2 teaspoons of salt. I like to salt my water well—it seasons the pasta through and gives better depth to the layers. Boil your lasagna sheets just until al dente; not too soft because they’ll cook more in the oven. To keep them from sticking together, drain and then layer them slightly overlapping on parchment-lined baking sheet. This little step saves you from the frustration of torn noodles later.

Step 2: Roast those butternut squash cubes

Next, preheat your oven to 375°F and toss the butternut squash cubes with olive oil, sage, thyme, salt, and pepper on a prepared baking sheet. Spreading them out evenly is key to getting a nice caramelization. Roast for 30-35 minutes until they’re tender and have those lovely golden brown edges. I learned the hard way that overcrowding the pan makes the squash steam instead of roast, so give them room to breathe.

Step 3: Blend your creamy squash sauce

Once the squash is perfectly roasted, transfer it to a high-powered blender. Add the milk and blend until silky smooth and creamy—you’ll get about 4-5 cups of luscious sauce. This step is what really elevates the dish, giving you that indulgent texture without heavy cream. If your sauce feels too thick, just add a splash more milk until it reaches your desired consistency.

Step 4: Prepare the ricotta cheese mixture

In a bowl, combine the ricotta, mozzarella or Parmesan, the egg, minced garlic, fresh basil, salt, and pepper. I like to mix this by hand so I can keep the cheese chunks intact for texture, but feel free to use a spoon or spatula. This mixture adds a delightful richness that balances the sweet squash sauce perfectly.

Step 5: Layer your lasagna like a champ

It’s time to assemble! Start with 1 cup of the butternut squash sauce spread evenly on the bottom of a 9×13-inch dish—this prevents sticking and infuses flavor from the bottom up. Next, add a layer of lasagna sheets, followed by about ¾ cup of the ricotta mixture spread smoothly. Top that with 1 cup of the squash sauce and sprinkle about ½ cup of shredded mozzarella. Repeat two more times for three hearty layers total, finishing with squash sauce and remaining mozzarella on top. You’ll notice how the layers build a balance of creaminess, texture, and cheesiness that’s just irresistible.

Step 6: Bake to bubbly, golden perfection

Cover the dish with foil and bake at 375°F for 30 minutes to let everything meld together and the noodles cook fully if needed. Then remove the foil and bake for 20 more minutes so the cheese turns golden and bubbly. I always let the lasagna rest for 15 minutes before slicing—this little patience pays off because it firms up the layers for clean cuts and better flavor melding.

👨‍🍳

Pro Tips for Making Butternut Squash Lasagna Recipe

Roast with Space: Don’t overcrowd your squash on the pan; give each piece enough room to caramelize.
Blend Until Silky: Puree the squash and milk until completely smooth to get that creamy sauce everyone loves.
Salt Your Pasta Water: Always salt your boiling water—it’s your chance to season the pasta inside out.
Let it Rest: Don’t skip resting the lasagna before serving; it helps everything set so it slices perfectly.

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, butternut squash lasagna recipe, fall vegetarian lasagna, creamy healthy lasagna, cozy seasonal lasagna

Garnishes

I love topping my Butternut Squash Lasagna with a sprinkle of freshly chopped basil and a few cracks of black pepper right before serving. Sometimes, I add a little drizzle of good quality olive oil or even some toasted pine nuts for a delightful crunch. It adds a fresh pop of flavor and makes every bite feel special.

Side Dishes

This lasagna pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette. Roasted Brussels sprouts or sautéed garlic green beans are my go-to sides for a hearty meal. If you want something lighter, a simple arugula salad with shaved Parmesan works wonders to balance out the richness.

Creative Ways to Present

For special occasions, I’ve served this lasagna layered in individual ramekins for an elegant touch and easy portion control. Garnishing with edible flowers or microgreens adds a wow factor. You could also make smaller, single-serving lasagna cups using muffin tins—great for buffet-style meals or parties!

Make Ahead and Storage

Storing Leftovers

I store any leftover Butternut Squash Lasagna in airtight containers in the fridge, and it keeps beautifully for up to 4 days. I always find the flavors deepen overnight, so leftovers can be even tastier! When storing, try to keep individual portions separated for quick meals later.

Freezing

Freezing this lasagna works well if you want to prep in advance. I recommend freezing it before baking—cover tightly with foil and plastic wrap to prevent freezer burn. When you’re ready, thaw overnight in the fridge and then bake as usual. This trick is a lifesaver for busy weeks.

Reheating

I gently reheat slices in the oven at 350°F, covered with foil to keep the cheese from drying out. If you’re in a rush, the microwave works fine—just cover loosely and heat in short bursts to avoid rubbery cheese. Adding a splash of milk before reheating can help restore creaminess.

FAQs

Can I make the butternut squash sauce ahead of time?

Absolutely! You can roast and blend the butternut squash sauce a day or two ahead and keep it covered in the fridge. Before assembling, give it a quick stir and add a splash of milk if it has thickened too much.
Can I use no-boil lasagna sheets for this recipe?

Yes, no-boil sheets work well here and save you time by skipping the boiling step. Just be sure to spread enough sauce between layers so the noodles cook through fully during baking.
What kind of cheese works best in this lasagna?

I recommend combining ricotta for creaminess with mozzarella for melting and some Parmesan for nuttiness. This trio gives you layers of flavor and ooey-gooey texture.
Is this recipe gluten-free friendly?

The original recipe uses traditional lasagna sheets, but you can easily swap in gluten-free noodles to make this dish gluten-free. Just check your noodle’s cooking instructions and adjust sauce quantities if needed.
How can I add more veggies to the Butternut Squash Lasagna Recipe?

Adding cooked spinach, kale, or mushrooms to the ricotta mixture is a great way to boost the veggie content without changing the flavor profile too much. Sauté them first to remove excess moisture.

Final Thoughts

This Butternut Squash Lasagna Recipe is such a cozy, satisfying dish that never fails to impress. I’ve made it countless times for family dinners and friends’ gatherings, and it always brings smiles all around the table. It’s a wonderful way to enjoy seasonal veggies while indulging in a cheesy, creamy comfort meal. So, grab your apron and give this recipe a try—you’ll be so glad you did.