Butternut Squash Lasagna has become one of my go-to recipes when I want something hearty and healthy. It’s rich and satisfying, but lighter than traditional lasagna. If you’re looking for a unique twist on classic lasagna, this recipe is a must-try.
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Butternut Squash Lasagna Recipe
Butternut squash lasagna is a hearty, vegetarian version of the classic lasagna. It replaces the typical meat and tomato sauce layers with a creamy butternut squash base. This vegetarian dish highlights the sweet, nutty flavor of roasted butternut squash layered with béchamel or cheese sauces, spinach or kale, and lasagna noodles.
This dish is popular in fall and winter for its rich, comforting flavors. It is a great way to incorporate seasonal produce. Butternut squash lasagna pairs well with light, fresh salads like arugula, shaved Brussels sprouts with lemon vinaigrette, or fennel and pear salad.
Roasted vegetables such as Brussels sprouts, carrots, or asparagus also complement its flavors, along with crispy garlic bread for a satisfying side. Heartier sides like antipasto platters, meat skewers, wild rice pilaf, or mushroom stuffing are all great options.
For drinks, you can try lighter red wines like Pinot Noir, Chianti Classico, or Barbera, or opt for dry whites like Sauvignon Blanc. Whiskey or bourbon cocktails also work well.
Here’s how to make the butter squash lasagna:
Butternut Squash Lasagna
Nutrition
Ingredients
For the squash layer
- 1 medium butternut squash about 2–2.5 lbs, peeled and cubed
- 1 tbsp olive oil
- 2 garlic cloves minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg optional
For the ricotta filling
- 1½ cups ricotta cheese
- 1 egg
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the spinach
- 4 cups fresh spinach or 1½ cups frozen spinach, thawed and squeezed dry
- 1 tsp olive oil
- 1 clove garlic minced
- Pinch of salt
Other
- 1½ cups shredded mozzarella cheese
- 9 no-boil lasagna noodles or regular, cooked
- 1½ cups béchamel sauce or white sauce
Instructions
- Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, garlic, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25–30 minutes or until tender. Mash lightly with a fork.
- In a skillet over medium heat, add 1 tsp olive oil and garlic. Add spinach and a pinch of salt. Cook for 2–3 minutes until wilted.
- In a bowl, mix ricotta, egg, Parmesan, Italian seasoning, and a pinch of salt and pepper. Stir in the cooked spinach.
- In a 9×13-inch baking dish, spread a thin layer of béchamel sauce. Add 3 noodles, spread half the mashed squash, add half the spinach-ricotta mixture, and sprinkle mozzarella. Repeat layers, finishing with noodles, béchamel, and mozzarella on top
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.
- Let sit for 10 minutes before slicing. Serve warm.
Notes
- Use frozen butternut squash to save prep time.
- Baby spinach works great and requires no chopping.
- For a vegan version, use plant-based ricotta and mozzarella, and a cashew béchamel.
- To make ahead, assemble fully and refrigerate up to 24 hours before baking.
- Leftovers keep well for 3–4 days in the fridge and freeze beautifully.
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Variations
Butternut Squash Lasagna comes in various delicious variations. Here are some suggestions you can try:
- No Pasta Version uses thinly sliced butternut squash as the layering element with prosciutto, mozzarella, pesto, and parmesan. This variation can be adapted with bacon and vegan cheese.
- Skillet Butternut Squash Lasagna is a quicker, one-pan version. It uses broken lasagna noodles with a spiced butternut squash puree, Italian sausage (optional), fresh herbs like thyme and sage, and cheeses.
- Roasted Vegetable Addition incorporates different roasted vegetables such as bell peppers, mushrooms, zucchini, and red onion alongside the butternut squash.
- Vegan Version uses almond or tofu-based ricotta substitutes, kale or Swiss chard, vegan mozzarella, and creamy butternut squash.
- Lasagna with Sage and Browned Butter Béchamel uses browned butter béchamel infused with sage, layered with creamy butternut squash and gooey cheese. It provides a nutty and savory flavor profile.