Name: Butternut Squash Lasagna Recipe
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 1 large butternut squash, peeled and cut into 1/2-inch cubes; 2 tablespoons olive oil; 3 teaspoons dried sage; 1 teaspoon dried thyme; 1 teaspoon salt (divided); 1 teaspoon black pepper (divided); 2 cups milk; 1 (15-ounce) container ricotta cheese; 1 cup grated mozzarella cheese or Parmesan cheese; 1 large egg; 2 garlic cloves, minced; ¼ cup fresh basil, chopped; ½ teaspoon salt; ½ teaspoon black pepper; 1 pound lasagna sheets; 3 cups shredded mozzarella cheese

If you’re looking for a comforting, flavorful twist on a classic, you’re going to adore this Butternut Squash Lasagna Recipe. It’s packed with layers of creamy, velvety butternut squash sauce, aromatic herbs, and gooey cheese that come together in a way that feels both indulgent and wholesome. I absolutely love how this turns out—each bite is like a cozy hug on a plate. Stick around, and I’ll share all the tricks to get this perfect every time!

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Why You’ll Love This Recipe

Comfort Food with a Twist: This isn’t your average lasagna— butternut squash brings a natural sweetness and creamy texture that’s irresistible.
Perfect for Fall and Beyond: The sage and thyme add an earthy depth that perfectly complements the season’s flavors, but I make this all year round.
Family-Friendly and Crowd-Pleasing: My family goes crazy for this recipe— it’s great for gatherings or cozy weeknight dinners.
Make Ahead Friendly: You can prep it in advance, making it a fantastic option for busy days.

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, healthy vegetarian lasagna, fall comfort food recipes, easy butternut squash dinner, cheesy vegetable lasagna

Ingredients You’ll Need

Every ingredient here plays a role in building layers of flavor and texture that make this Butternut Squash Lasagna Recipe a real winner. When shopping, I always recommend picking a firm butternut squash and fresh basil for that bright finish.

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, healthy vegetarian lasagna, fall comfort food recipes, easy butternut squash dinner, cheesy vegetable lasagna

Butternut Squash: Choose a large, firm squash for a smooth sauce that’s naturally sweet and creamy.
Olive Oil: A good quality olive oil enhances the roasting process and adds richness.
Dried Sage and Thyme: These herbs bring earthy warmth that pairs beautifully with the squash.
Salt and Black Pepper: Essential for seasoning every layer just right.
Milk: Helps make the butternut squash sauce velvety and smooth.
Ricotta Cheese: Creamy and mild, it balances the sweetness of the squash perfectly.
Grated Mozzarella or Parmesan Cheese: Mozzarella melts beautifully while Parmesan adds a nutty kick—I often use a combo of both.
Egg: Acts as a binder for the cheese filling to keep everything luscious but stable.
Garlic: Minced for that savory aroma that elevates the sauce and cheese mixture.
Fresh Basil: Adds a pop of freshness—don’t skip this!
Lasagna Sheets: Fresh or dried, cooked al dente for that perfect bite.
Shredded Mozzarella Cheese: For layering and melting on top, creating that irresistible golden crust.

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 experimenting with this Butternut Squash Lasagna Recipe depending on the season and what’s in my fridge. Feel free to make it your own—adding your favorite veggies or swapping out cheeses can turn it into a personalized favorite.

Vegetable Boost: I sometimes add sautéed spinach or kale to the ricotta mixture for an extra green punch—and my family never even notices!
Cheese Swap: If you’re avoiding dairy, try using a plant-based ricotta and mozzarella alternative—it still turns out creamy and delicious.
Spice it Up: Adding a pinch of nutmeg or red pepper flakes to the butternut squash sauce brings delightful warmth and complexity.

How to Make Butternut Squash Lasagna Recipe

Step 1: Cook the Pasta Sheets Just Right

Start by bringing a large pot of water to a vigorous boil and seasoning it well with salt—this gives the pasta its first layer of flavor. Cook your lasagna sheets until just al dente; overcooked pasta will turn mushy once baked, so keep a close eye here. Once done, drain and lay them overlapping on a parchment-lined sheet pan. This trick stops them from sticking together and makes layering a breeze later.

Step 2: Roast the Butternut Squash to Perfection

Preheat your oven to 375°F and line a baking sheet with parchment paper. Toss your cubed butternut squash with olive oil, dried sage, thyme, salt, and pepper. Spread the cubes out evenly, giving each piece plenty of room to caramelize. Roast for about 30–35 minutes until tender and golden on the edges—this roasting step brings out the squash’s natural sweetness and depth that’s key to this recipe’s flavor.

Step 3: Blend the Creamy Butternut Squash Sauce

Once roasted, transfer the squash to a high-speed blender along with the milk and blend until smooth. You want it silky and creamy, making about 4 to 5 cups of luscious sauce that will replace traditional tomato sauce here—trust me, it’s a game-changer!

Step 4: Mix the Savory Cheese Filling

In a medium bowl, combine ricotta cheese, grated mozzarella or Parmesan, the egg, minced garlic, chopped fresh basil, salt, and pepper. Mix well until it’s evenly blended and creamy. This cheese filling brings a rich, savory layer that balances the sweet squash sauce beautifully.

Step 5: Assemble Your Butternut Squash Lasagna Layers

Begin by spreading 1 cup of the butternut squash sauce evenly on the bottom of a 9×13-inch baking dish. Layer some lasagna sheets on top, followed by about ¾ cup of the cheese mixture, then another cup of squash sauce, and sprinkle with half a cup of shredded mozzarella. Repeat these layers twice more, finishing with a top layer of squash sauce and shredded mozzarella. This layering method makes sure each slice is packed with flavor and creamy texture.

Step 6: Bake and Rest for Perfect Results

Cover the lasagna with foil and bake in your preheated oven for 30 minutes. Then remove the foil and bake for another 20 minutes until the cheese is bubbling and golden brown. Let it rest for at least 15 minutes to allow everything to set—this step makes cutting clean slices so much easier and keeps the lasagna perfectly layered.

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Pro Tips for Making Butternut Squash Lasagna Recipe

Don’t Skip Roasting the Squash: Roasting caramelizes the squash’s natural sugars, making your sauce rich and flavorful instead of bland.
Cook Pasta Al Dente: Overcooked noodles turn mushy in the oven; firm pasta holds structure through baking and resting.
Use Fresh Herbs When Possible: Fresh basil in the cheese mixture brightens the whole lasagna—don’t skip it even if using dried in the sauce.
Cover with Foil First: Covering the lasagna prevents the top from drying out; remove foil toward the end to get a perfect golden crust.

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, healthy vegetarian lasagna, fall comfort food recipes, easy butternut squash dinner, cheesy vegetable lasagna

Garnishes

I love sprinkling a few fresh basil leaves and a light drizzle of olive oil right before serving. Sometimes, a touch of freshly cracked black pepper or even a sprinkle of toasted pine nuts adds wonderful texture and aroma—makes it feel restaurant-worthy.

Side Dishes

A crisp green salad with a tangy vinaigrette is my go-to side to cut through the richness. Roasted Brussels sprouts or garlic bread perfectly round out the meal when I want something heartier.

Creative Ways to Present

For special occasions, I’ve layered this in individual mini cast iron skillets—everyone gets their own bubbling portion! It’s a fun twist that always impresses guests and makes dinner feel extra cozy.

Make Ahead and Storage

Storing Leftovers

Leftover slices keep beautifully in an airtight container in the fridge for up to 4 days. I usually let it cool completely before storing to keep the layers firm and avoid sogginess.

Freezing

I’ve frozen fully assembled but unbaked lasagna wrapped tightly in foil with a layer of plastic wrap underneath. It freezes well for up to 2 months—just bake covered from frozen, adding some extra time.

Reheating

Reheat leftovers covered in the oven at 350°F until heated through—around 20–25 minutes keeps the layers moist and melty. Microwaving works too but I prefer the oven for best texture.

FAQs

Can I use frozen butternut squash for this recipe?

Absolutely! If fresh butternut squash isn’t available, frozen cubes work well. Just thaw and drain any excess water before roasting to avoid a watery sauce.
Is this Butternut Squash Lasagna Recipe vegetarian?

Yes! This recipe contains no meat and is perfect for vegetarians. Just ensure the cheeses you use fit your dietary preferences.
Can I make this recipe gluten-free?

Definitely! Swap out regular lasagna sheets for gluten-free pasta sheets that cook similarly. The rest of the recipe stays the same and tastes just as delicious.
How do I know when the lasagna is done baking?

Look for bubbling sauce around the edges and a golden brown cheese crust on top. If these signs show up, you’re good to go. Let it rest before slicing so it holds together nicely.
Can I prepare this lasagna in advance?

Yes, you can assemble it a day before and keep it covered in the fridge. Bring it to room temperature before baking to ensure even cooking.

Final Thoughts

This Butternut Squash Lasagna Recipe quickly became one of my favorite dishes—I love how it feels special yet approachable, and it always gets compliments around the table. Whether you’re making it for family dinner or a cozy night in, it’s truly a recipe that hugs you from the inside out. I can’t wait for you to try it and make it your own; trust me, this one’s staying in our dinner rotation for good.