Butternut Squash Lasagna Recipe: A Cozy, Make-Ahead Bake

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Baked butternut squash lasagna with melted cheese and browned edges

This butternut squash lasagna is creamy, savory, and sturdy enough to slice cleanly. Roast the squash, mix a seasoned ricotta filling, layer with noodles and cheese, then bake until bubbling and browned.

This butternut squash lasagna recipe makes a cozy meatless dinner for 6 to 8 people. It works well for make-ahead meals, and it reheats without falling apart if you let it rest before slicing.

Butternut Squash Lasagna Ingredients and Preparation

Use an 8-by-8-inch or 9-by-13-inch baking dish. For a fuller pan, use the larger dish and expect 8 servings.

  • 1 medium butternut squash, about 2 1/2 to 3 pounds, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1 cup grated Parmesan, divided
  • 2 cups shredded mozzarella, divided
  • 9 to 12 lasagna noodles, regular or oven-ready as package allows
  • 1 teaspoon dried sage or 1 tablespoon chopped fresh sage
  • 1/4 teaspoon crushed red pepper, optional
  • 1/4 cup milk or cream, as needed for the squash

Prep the squash: Heat oven to 425°F. Toss the squash with olive oil, 1/2 teaspoon salt, black pepper, and nutmeg. Roast on a lined sheet pan for 25 to 30 minutes, until fork-tender and lightly browned. If you want a smoother filling, mash it while warm with the milk or cream.

Prep the noodles: If using regular noodles, boil them in salted water until just shy of al dente, usually 1 to 2 minutes less than the box suggests. Drain and lay flat so they do not stick. Oven-ready noodles can be used as-is.

Mix the cheese filling: In a bowl, stir together ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, sage, garlic, onion, and the remaining 1/2 teaspoon salt. Taste and adjust for seasoning. The mixture should be thick and spreadable, not runny.

Make Butternut Squash Lasagna

  1. Lower the oven to 375°F.
  2. Spread a thin layer of squash puree across the bottom of the baking dish. This keeps the noodles from sticking.
  3. Add a layer of noodles, cutting them to fit if needed.
  4. Spread on about one-third of the ricotta mixture.
  5. Dollop and spread on about one-third of the squash puree.
  6. Sprinkle with a small handful of mozzarella and Parmesan.
  7. Repeat the layers two more times, finishing with noodles, squash, mozzarella, and the remaining Parmesan.
  8. Cover tightly with foil and bake for 30 minutes.
  9. Remove the foil and bake 15 to 20 minutes more, until the top is golden and the edges are bubbling.
  10. Rest for 15 to 20 minutes before slicing.

For a richer squash lasagna, add a few spoonfuls of browned butter or a pinch of cinnamon to the squash layer. For a sharper finish, mix extra Parmesan into the top layer right before baking.

Serve, Store, or Vary Butternut Squash Lasagna

Serve this squash lasagna with a crisp salad, roasted green beans, or garlicky bread. A little lemon on the side helps balance the cheese and sweetness of the squash.

To make it ahead, assemble the dish up to 24 hours in advance, cover, and refrigerate. Bake it straight from the fridge, adding 10 to 15 minutes under foil if needed.

To store leftovers, cool completely, then cover and refrigerate for up to 4 days. Reheat individual slices at 350°F until hot, or warm the whole pan covered with foil.

For freezing, wrap baked, cooled lasagna tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Easy variations:

  • Swap the cheese: Use fontina or provolone with mozzarella for a more savory finish.
  • Add greens: Layer in wilted spinach or sautéed kale between the noodles and ricotta.
  • Make it heartier: Add cooked Italian sausage or mushrooms if you want a less vegetarian version.
  • Use no-boil noodles: Add a little extra moisture to the squash layer so the pasta softens fully.

Timing, Doneness, and Troubleshooting

Total time: about 1 hour 30 minutes, including roasting and resting. Active time is about 30 to 35 minutes.

Done cues: The lasagna should bubble around the edges, the top should be lightly browned, and a knife inserted in the center should meet tender noodles. If the center still feels tight after baking, cover and bake 10 minutes more.

If it seems watery: Roast the squash until most surface moisture evaporates, and avoid overmixing the ricotta with liquid ingredients. Also let the lasagna rest before cutting.

If the top browns too fast: Cover loosely with foil during the last part of baking. Remove it again for a final 5 minutes if you want more color.

If the slices fall apart: The dish likely needed more rest time. Let it stand at least 15 minutes so the layers set.

If you want a stronger squash flavor: Use less ricotta and more squash puree, or finish with extra sage and Parmesan.

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