Roasted Butternut Squash Lasagna

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Today we’re diving fork-first into a dish that’s perfect for the cozy days of autumn: roasted butternut squash lasagna. This dish is all about embracing the warmth and richness of the season while giving homemade lasagna a delightful twist.

This delicious vegetarian lasagna is as comforting and delicious as the traditional version you’re used to with a healthy dose of guilt-free goodness on top. It’s simple to assemble and requires little prep time. The hardest part will be not eating it all by yourself! 

Time to get in the kitchen and try this butternut squash lasagna recipe.

Fall’s Bounty in Every Bite

Autumn is a time of harvest, and butternut squash is one of the stars of the season. When I think about butternut squash, I think about earthy, sweet, and creamy goodness. In this lasagna, we’re celebrating that beautiful flavor by pairing it with a silky, vibrant red sauce that coats every layer of pasta.

No Boil, No Problem

One of the things that makes this pasta dish so simple and saves you time in the process is that you don’t need to boil noodles first. You can just assemble your lasagna with uncooked noodles and the rich sauce will allow everything to soften in the oven while it bakes.

Layer Upon Layer of Flavor

Speaking of layers, that’s where the magic happens. You want to be generous with your layers and make sure each of the elements are covered. Repeat the layers, and you’re building a lasagna masterpiece.

Balance is the Key

One thing I always keep in mind when creating a dish like this is balance. Butternut squash is naturally sweet, so we want to balance it with savory elements and spices for depth and warmth. And don’t forget the salt – I call salt compliments because it’s a chef’s best friend for bringing out all those incredible flavors.

Baking to Perfection

After all those layers are stacked and ready, it’s time to bake the lasagna to golden, bubbling perfection. The aroma that fills your kitchen as it bakes is pure autumnal bliss and this will swiftly become one of your favorite lasagna recipes.

One great thing about this dish is that it can be made a head. You can assemble everything on the weekend and then pull it out midweek for a hearty, delicious weeknight meal. You can also freeze it for up to three months. I like to wrap mine in individual portions before freezing so I can thaw as desired for lunch.

Savoring Every Bite

When you finally slice into that butternut squash lasagna, you’ll be met with a burst of flavors and textures that perfectly capture the essence of fall. Creamy, sweet squash sauce melds with gooey cheese, while tender pasta sheets add that satisfying bite.

Like any great dish, this butternut squash lasagna is best enjoyed with loved ones. Invite your friends or family over, set the table with care, and share this hearty, heartwarming meal together. It’s a gesture of love, comfort, and gratitude for the season.

So, there you have it, friends – my take on butternut squash lasagna, a delightful slice of autumn heaven. It’s a dish that fills your heart and your belly, and I can’t wait for you to try it.

Ingredients Needed for Butternut Squash Lasagna

For the tomato sauce you will need:

¼ cup canola oil

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon fresh oregano

1 – 16 ounce can tomato paste 

2 cans Hunt’s diced tomatoes (28 ounces each)

8 basil leaves, roughly chopped

Kosher salt and freshly ground black pepper (to taste)

For the béchamel sauce you will need:

4 tablespoons butter

4 tablespoons all-purpose flour

4 cups milk, heated

1 cup Parmigiano-Reggiano (freshly grated)

½ teaspoon nutmeg (freshly grated)

Salt and black pepper, to taste

For the ricotta mixture you will need:

32 ounces ricotta cheese

1 fresh parsley, chopped

½ cup Parmigiano-Reggiano (freshly grated)

2 – 8 ounce balls mozzarella cheese (shredded)

Salt and black pepper, to taste

For the butternut squash you will need:

2 tablespoons butter, melted

1 tablespoon brown sugar

¼ cup water

1 small butternut squash, peeled and cut into 1-inch dice

Salt and black pepper, to taste

To assemble the lasagna youwill need:

Vegetable spray

1 pound uncooked lasagna noodles

1 cup Parmigiano-Reggiano (freshly grated, plus more to serve)

Kosher salt and freshly ground black pepper (to taste)

How to Make Butternut Squash Lasagna

Start by preheating your oven to 375ºF.

For the Tomato Sauce: Place a medium saucepan over medium heat, add the canola oil and heat. Add the onion and garlic and sauté for two minutes, stirring. Add the tomato paste and oregano, stir, and cook for 4-5 minutes. Add the diced tomatoes, fill one empty tomato can with water and add, bring to a simmer, season with salt and pepper, and cook for 45 minutes. Finish with basil. Remove from heat and set aside.

For the Ricotta Mixture: In a medium bowl, add the ricotta, parsley, Parmigiano-Reggiano and mozzarella, and stir to combine. Season with salt and pepper. Set aside.

For the Butternut Squash: In a medium bowl, combine the butter, the brown sugar, water and salt and pepper. Add the butternut squash, toss to coat, and place on aluminum foil covered baking pan. Cover another piece of aluminum foil and place in preheated oven. Roast for 45 minutes or until fork tender.

To assemble: Coat the inside of a 9″ x 13″ baking dish with vegetable spray. Place lasagna noodles on bottom to cover. Ladle enough béchamel sauce to coat the noodles. Add one layer of tomato sauce. Add dollops of ricotta mixture and finally 1/3^rd of butternut squash. Repeat the layers two more times. Top with tomato sauce and the remaining 1 cup of Parmigiano-Reggiano cheese. Cover baking dish with plastic wrap and then aluminum foil, place in the oven to bake for 60 minutes, or bubbling on top. (Reserve the remaining tomato sauce on the side.)

Remove lasagna from oven and let cool 20-30 minutes before serving. Serve a piece of lasagna with more sauce and a fresh grating of Parmigiano-Reggiano.

*Tomato sauce and Butternut Squash can be made one day ahead.