This Butternut Squash Lasagna is a comforting, creamy, and cheesy dish perfect for cooler months. With layers of savory butternut squash puree, a rich ricotta mixture, and gooey mozzarella, it’s an ideal meal for a family dinner or a make-ahead casserole to share with friends.

Butternut Squash Lasagna

Why You’ll Love This Recipe

I love this recipe because it offers a hearty, satisfying alternative to traditional meat-based lasagna. The sweetness of roasted butternut squash pairs wonderfully with the earthy flavor of sage and the richness of cheese, creating a perfect balance of flavors. The no-boil noodles also save time, making the prep a breeze. Plus, it’s a versatile dish that can easily be made ahead, frozen, and baked later, making it a great choice for busy days or as a thoughtful food gift.

Ingredients

8 cups chopped butternut squash (about 3 lbs.)
2 Tbsp. olive oil
1/4 tsp. cayenne pepper
1/4 cup butter, plus more for greasing
2 (15-oz.) containers whole-milk ricotta cheese
4 oz. Parmesan cheese, grated (about 1 cup)
3 large eggs
1/2 tsp. kosher salt
1 (15-oz.) pkg. frozen chopped spinach, thawed and drained well
1 1/2 tsp. chopped fresh sage, plus more leaves for garnish
1 (9-oz.) pkg. no-boil lasagna noodles (such as Barilla Oven-Ready Lasagne)
1 lb. fresh mozzarella cheese, shredded (about 4 cups)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F with the rack in the middle position.
Toss the chopped butternut squash, olive oil, and cayenne pepper on a large baking sheet. Spread into an even layer and bake for about 35 minutes or until tender.
While the squash is baking, melt the butter in a small saucepan over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma, about 4 to 5 minutes. Remove from heat.
In a food processor, combine ricotta, Parmesan, eggs, and salt. Process until smooth, about 45 seconds. Transfer the mixture to a medium bowl and stir in the spinach and chopped sage.
After the squash has roasted, process it in the food processor until smooth. Add the browned butter to the squash and pulse until combined. Transfer to a separate bowl.
Lightly grease a 13×9-inch baking dish with butter. Start by spreading 3/4 cup of the squash puree at the bottom. Layer three noodles on top, followed by 1 3/4 cups of the ricotta mixture, another 3/4 cup of squash puree, and 1 1/3 cups of shredded mozzarella. Repeat this layering process twice, finishing with mozzarella on top. Cover the dish loosely with greased aluminum foil.
Place a baking sheet lined with foil on the oven rack to catch any cheese drips. Bake the lasagna at 400°F for 30 minutes (or 45 minutes if it was prepared ahead and refrigerated).
Uncover the lasagna and bake for an additional 20 to 25 minutes, or until it is bubbly and golden brown. Let the lasagna stand for 10 minutes before serving. Garnish with extra sage leaves.

Servings and Timing

Servings: 10
Active Time: 30 minutes
Bake Time: 1 hour 25 minutes
Stand Time: 10 minutes
Total Time: 2 hours 5 minutes

Variations

Add Protein: If you prefer a meaty version, you can layer cooked ground beef, turkey, or sausage between the layers of lasagna.
Vegan Option: Replace the ricotta with a plant-based alternative and use dairy-free mozzarella for a vegan-friendly version.
Different Greens: If spinach isn’t your favorite, you can swap it for kale or swiss chard for a different flavor and texture.

Storage/Reheating

Make-Ahead: This lasagna can be made ahead in two ways—baked or unbaked. If you bake it ahead, refrigerate for up to 3 days or freeze for up to 3 months. If frozen, thaw overnight in the fridge, then reheat in a 350°F oven until hot.
Leftovers: Store leftover lasagna in the fridge for up to 3 days. You can reheat it in the oven, microwave, or stovetop. It also freezes well for up to 3 months.

FAQs

What other seasonings can I add to butternut squash lasagna?

I love experimenting with different seasonings. You could add nutmeg or cinnamon for a warm, fall-inspired flavor, or experiment with garlic, thyme, or rosemary for a savory touch.

Can I use frozen butternut squash for this lasagna?

Yes! Frozen butternut squash works great in this recipe and saves time on peeling and chopping. Just make sure to thaw and drain it thoroughly to avoid excess moisture in the lasagna.

Can I use pre-shredded mozzarella for this lasagna?

Absolutely! Pre-shredded mozzarella can be a time-saver, but shredding your own mozzarella tends to provide a creamier texture and better melt.

How can I make this lasagna spicier?

If you like more heat, you can increase the cayenne pepper or add red pepper flakes to the ricotta mixture. You can also mix in some hot sauce for an extra kick.

How do I freeze this lasagna?

To freeze the lasagna, prepare it up until the point of baking, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to bake, thaw it in the fridge overnight, then bake as directed, adding extra time if necessary.

Conclusion

This Butternut Squash Lasagna is a rich and comforting dish that blends sweet and savory flavors in a way that will have everyone coming back for seconds. Whether you make it ahead for an easy dinner or bring it to a potluck, it’s sure to be a crowd-pleaser. The combination of creamy ricotta, roasted squash, and melted mozzarella is pure comfort, making it the perfect dish for the fall and winter months.