Name: Butternut Squash Lasagna
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 3 pounds butternut squash (peeled, cleaned, and chopped); 2 tablespoons olive oil; 6 fresh sage leaves (finely chopped); 1 teaspoon salt (divided); ½ teaspoon black pepper (divided); 1 cup half and half; 10 ounces frozen chopped spinach (thawed and drained); 2 cups ricotta cheese; 2 large eggs; 1 cup grated Parmesan cheese; 3 cloves garlic (minced); 9-12 oven-ready lasagna noodles; 2 cups shredded mozzarella cheese (divided)

By: Jill Mills Updated: Dec 27, 2024

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Creamy spaghetti squash puree is layered with ricotta cheese and noodles in this Butternut Squash Lasagna. An easy vegetarian dinner that can be made in advance!

A slice of butternut squash lasagna on a white plate

Butternut squash is, in my opinion, a very underrated winter vegetable. There are so many ways to use it, from butternut squash soup and stuffed butternut squash to this delightful butternut squash lasagna. I really didn’t expect to love this dish as much as I do but it’s quickly become one of our favorite squash recipes.

Why I Love This Recipe

This butternut squash recipe has become a staple on my winter dinner menu. Here are a few reasons why.

Unique twist on a classic. I love classic lasagna but using butternut squash instead of the meat sauce adds a really unique twist. It’s unexpected but so good.
Great vegetarian option. This butternut squash lasagna is one of my go-to options when I’m hosting vegetarian friends for dinner. They love it and so do my non-vegetarian friends.
Prep ahead. I sometimes assemble this lasagna a day in advance, especially if I know I’ll be busy the next night. Then all I need to do is pop it in the oven. I included full make-ahead details below.

Overhead view of ingredients needed to make butternut squash lasagna

What You’ll Need

This recipe is made with butternut squash and a handful of classic lasagna ingredients. You can find the exact measurements needed in the recipe card below.

Butternut squash – Clean, peel, and chop into small pieces.
Olive oil
Sage leaves – Finely chopped to season the squash.
Salt & pepper
Half and half – Adds a rich creaminess to the squash mixture.
Spinach – I used frozen chopped spinach. Thaw and drain before using.
Ricotta cheese – A classic lasagna ingredient!
Eggs – Add substance to the ricotta mixture.
Parmesan cheese – Freshly grated is best here.
Garlic
Lasagna noodles – I wrote this recipe using oven-ready lasagna noodles, also known as no-bake noodles. It saves on the prep time for the recipe!
Mozzarella cheese – Freshly shredded mozzarella will melt the best but pre-shredded mozzarella works too.

How To Make Butternut Squash Lasagna

Here’s an overview of how to make this easy dinner. You can find the printable version of the instructions in the recipe card below.

Cubes of butternut squash on a baking sheet

Butternut squash puree in a food processor

Make the squash puree. Toss the squash with the oil and seasonings. Roast at 400F for 25-30 minutes, until tender. Transfer to a blender, add the half and half, and blend until smooth and creamy.

Ricotta cheese, eggs, and spinach in a bowl

Make the ricotta mixture. Combine the ricotta, eggs, half of the parmesan, garlic, spinach, salt, and pepper until smooth.

Spinach ricotta cheese spread over lasagna noodles in a baking dish

Assemble. Reduce the oven temperature to 375F. Add a thin layer of the squash to the pan and top with a layer of lasagna noodles. Spread half of the ricotta over the noodles and sprinkle with mozzarella. Repeat the layers two more times, ending with the remaining parmesan and mozzarella.
Bake. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes.
Enjoy. Let the butternut squash lasagna rest then slice and enjoy.

Overhead view of butternut squash lasagna

Tips & Variations

Here are a few things to keep in mind when making this butternut squash lasagna as well as a few variations.

Cut the squash into small pieces. The smaller the pieces, the faster they will roast and the easier they’ll blend.
Blend in batches. You may need to make the puree in batches, depending on the size of your blend or food processor. Just make sure to divide the half and half too.
Add more to the ricotta. Consider adding sautéed mushrooms or caramelized onions to the ricotta mixture for additional flavor and texture.
Use a different cheese. Try using Gruyere or Fontina cheese instead of mozzarella for a different flavor profile.
Rest before slicing. Let the lasagna cool for 10 minutes or so before slicing and serving. This gives the filling time to solidify a bit and makes it easier to slice and serve.

Serving a slice of butternut squash lasagna

Serving Suggestions

I like to serve this butternut squash lasagna with a side of garlic bread and a side salad. A slice of crusty bread would also work and I’ve served it with a wedge salad instead of a garden salad too.

Can This Be Prepared Ahead?

Absolutely. To prepare the butternut squash lasagna ahead of time, assemble the dish as instructed but do not bake. Cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours.

When ready to bake, remove from the refrigerator and let it sit at room temperature for about 30 minutes. Bake as directed, adding an extra 10 minutes to the covered baking time to ensure it’s heated through.

A forking digging into a piece of butternut squash lasagna on a plate

How To Store & Reheat Leftovers

Fridge. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer. This lasagna can be frozen. Allow it to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat. Reheat leftovers in the oven at 350°F (175°C) until heated through, or microwave individual portions.

Butternut Squash Lasagna