Easy Butternut Squash Lasagna Recipes

This is the coziest pan of fall you’ll make this season: layers of roasted butternut squash, herby garlic-onion sauce, creamy ricotta, stretchy mozzarella, and just enough Parmesan to make your kitchen smell like you meant to plan dinner three days ago. It’s a white lasagna—no tomatoes—so the squash can do its golden, sweet-savory thing. Everything goes into one 9×13 dish, and suddenly Tuesday night feels like a small holiday.

My husband calls this my “don’t apologize” lasagna because I always start with “it’s just something simple,” and then he’s on his second slice with that quiet, focused fork energy. The kids pick off the browned cheese bubbles like tiny raccoons, and I pretend not to see because I’m doing the same thing. We’ve hauled this to friends-with-new-babies, Thanksgiving potlucks, and one slightly chaotic book club where it disappeared before chapter five got discussed.

How to Make It

Grab a medium butternut squash (about 2.5–3 pounds). Peel it if you’ve got the patience, slice it in half, scoop seeds, cube. Toss with 2 tablespoons olive oil, salt, and pepper. Roast at 425°F for 25–30 minutes until the edges caramelize and you want to eat half off the sheet pan. Try not to. Or do. Your call.

While it roasts, soften a small chopped onion in a big skillet with a tablespoon of butter or olive oil. Add 3 minced garlic cloves and a pinch of red pepper flakes if you want a little warmth. When the squash is done, scoop about two-thirds into the skillet with 1 cup milk (whole if you have it, but any is fine) and 1/2 cup veggie or chicken broth. Mash or blitz with an immersion blender into a thick, pourable sauce. Season with salt, pepper, a pinch of nutmeg, and 1–2 teaspoons chopped sage or thyme. If it looks too thick, splash in more milk or broth; it should coat a spoon but still spreadable.

Mix ricotta time: 15 ounces ricotta, 1 egg, 1/2 cup grated Parmesan, pinch of salt and pepper. If ricotta feels dense, loosen with a tablespoon of milk. Shred 2 cups mozzarella (pre-shredded is fine, but fresh-shred melts better).

Assembly line: In a 9×13, spread a thin layer of squash sauce (like priming a wall). Lay down no-boil noodles. Dollop ricotta, scatter a handful of the reserved roasted squash cubes (save some texture!), toss on a handful of baby spinach if you like green things, spoon more sauce, and shower with mozzarella. Repeat for 3 layers, ending with sauce + mozzarella + extra Parm if you’re bold.

Bake covered at 375°F for 25 minutes, then uncover and bake 15–20 more until it’s bubbling and bronzed in spots. Let it sit (I know) for 15 minutes so it sets into neat slices. Slice, maybe sprinkle crispy sage on top if you’re feeling fancy, and dig in.

✔Ingredient Notes

– Butternut squash: Smaller ones are sweeter. If yours is massive, weigh out about 6–7 cups diced and freeze any extra cubes for soup.
– No-boil lasagna noodles: Absolute weeknight hero. Make sure there’s enough sauce so they soften properly—dry corners are on us, not them.
– Ricotta: Whole milk ricotta makes the dreamiest layers. If it’s watery, drain it in a sieve for 10–15 minutes.
– Milk/broth: Milk gives creaminess; broth adds depth. Use cream for extra luxe or all milk if that’s what you’ve got.
– Mozzarella + Parmesan: Team Stretch + Team Salt. Freshly shredded melts smoother; Parm brings that nutty backbone.
– Sage or thyme: Sage is classic fall. Thyme is a softer vibe. Don’t overdo sage—too much can taste a little… medicinal.
– Spinach (optional): Toss it in by the handful. It wilts down and makes us feel like we ate a vegetable.
– Egg: Helps the ricotta set. If you’re egg-free, skip it and bake an extra 5 minutes to firm up.

✔Recipe Steps

1. Preheat oven to 425°F and roast 6–7 cups peeled, cubed butternut squash with 2 tbsp olive oil, salt, and pepper for 25–30 minutes.
2. Sauté 1 chopped onion in 1 tbsp butter/oil until soft; add 3 minced garlic cloves for 30 seconds.
3. Blend about two-thirds of the roasted squash with 1 cup milk, 1/2 cup broth, sage/thyme, salt, pepper, and a pinch of nutmeg into a thick, spreadable sauce.
4. Stir 15 oz ricotta with 1 egg, 1/2 cup grated Parmesan, salt, and pepper; shred 2 cups mozzarella.
5. Lower oven to 375°F and assemble in a 9×13: sauce, no-boil noodles, ricotta dollops, reserved squash cubes, spinach (optional), more sauce, mozzarella. Repeat 3 layers, finishing with sauce + cheese.
6. Cover with foil and bake 25 minutes; uncover and bake 15–20 minutes until browned. Rest 15 minutes before slicing.

What to Serve It With

– A lemony arugula salad with shaved fennel or apple.
– Garlicky green beans or roasted broccolini.
– Warm crusty bread for swiping the pan corners.
– A crisp white (Pinot Grigio) or a light red (Gamay). Sparkling water with a squeeze of orange if it’s Tuesday.

✔Tips & Mistakes

– Don’t skimp the sauce. No-boil noodles need moisture. If the sauce feels paste-y, whisk in more milk/broth.
– Salt each component lightly (squash, sauce, ricotta). Little layers of seasoning = big flavor.
– Let it rest. Ten to fifteen minutes. The difference between sloppy and swoon-worthy slices.
– If the top browns too fast, tent with foil. If it’s pale, broil 1–2 minutes at the end—watch it like a hawk.
– Watery ricotta? Drain it. Watery lasagna? Bake uncovered longer to evaporate.
– Use the right pan. A true 9×13 with 2-inch sides keeps the cheesy lava contained.

✔Storage Tips

Fridge: Cool, cover, and stash for up to 4 days. Reheat slices at 350°F for 15–20 minutes or microwave in cozy 60-second bursts.
Freezer: Wrap tightly (whole or slices) and freeze up to 3 months. Thaw overnight in the fridge or bake from frozen at 350°F until hot (30–45 minutes, covered).
Cold bite confession: It’s dangerously good straight from the fridge. And yes, leftover lasagna for breakfast is peak adulting—add a fried egg if you’re chaotic like me.

✔Variations and Substitutions

– Gluten-free: Use GF no-boil noodles. Works great—just be generous with sauce.
– Veg-loaded: Add sautéed mushrooms, kale, or caramelized onions between layers.
– Cozy sausage: Brown Italian sausage with the onions and garlic for a heartier vibe.
– Cheese swaps: Parmesan ↔ Pecorino; ricotta ↔ cottage cheese (blend it for smoothness).
– Herbs & spice: Sage ↔ thyme; add a tiny pinch of cinnamon or smoked paprika to the squash sauce for intrigue.
– Creaminess scale: Milk ↔ half-and-half ↔ cream, depending on how lush you want it.
– Squash swap: Canned pumpkin or roasted delicata works in a pinch; taste and adjust salt.
– Sweet touch: A teaspoon of honey ↔ brown sugar on the squash before roasting amps caramelization.
– Umami boost: Stir a splash of tamari ↔ soy sauce into the onion/garlic if adding mushrooms (it’s sneaky good).

Write me the frequently asked questions and answers Easy Butternut Squash Lasagna Recipes in the same way as the example below.

Frequently Asked Questions

Easy Butternut Squash Lasagna Recipes

Comforting, creamy butternut squash lasagna layered with sage-infused sauce, ricotta, spinach, and gooey mozzarella. A cozy fall favorite that comes together easily for weeknights or entertaining.

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Prep Time: 25 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6 cups butternut squash, peeled and 0.75-inch cubes
• ▢ 2 tablespoons olive oil for roasting squash
• ▢ 1.5 teaspoons kosher salt
• ▢ 0.5 teaspoons black pepper
• ▢ 2 tablespoons unsalted butter
• ▢ 1.5 cups yellow onion, finely chopped
• ▢ 3 cloves garlic, minced
• ▢ 2 tablespoons fresh sage, chopped
• ▢ 3 tablespoons all-purpose flour for thickening the sauce
• ▢ 3 cups whole milk room temperature if possible
• ▢ 0.5 cups vegetable broth to help puree the squash
• ▢ 2 cups ricotta cheese
• ▢ 1.5 cups grated Parmesan cheese divided
• ▢ 3 cups shredded mozzarella cheese
• ▢ 0.25 teaspoons ground nutmeg
• ▢ 12 sheets no-boil lasagna noodles
• ▢ 4 cups baby spinach lightly packed

Instructions

Preparation Steps

• Preheat oven to 400°F. Toss the cubed butternut squash with olive oil, 1 teaspoon salt, and 0.25 teaspoon pepper on a sheet pan. Roast until tender and lightly caramelized, about 25 minutes. Reduce oven to 375°F.
• Make the sage béchamel: In a large saucepan over medium heat, melt the butter. Add onion and cook until soft, about 5 minutes. Stir in garlic and sage and cook 1 minute until fragrant.
• Sprinkle in the flour and cook, stirring, 1 minute. Slowly whisk in the milk until smooth. Simmer, whisking often, until thick enough to coat a spoon, 6 to 8 minutes. Stir in nutmeg and the remaining 0.5 teaspoon salt and 0.25 teaspoon pepper.
• Blend 3 cups of the roasted squash with the vegetable broth until very smooth. Stir the puree into the béchamel to make a creamy squash sauce. Reserve the remaining roasted squash cubes for layering.
• In a bowl, mix ricotta with 0.5 cup Parmesan until combined.
• Assemble the lasagna in a 9x13-inch baking dish: Spread 1 cup squash sauce on the bottom. Arrange a layer of noodles. Dollop one-third of the ricotta mixture, scatter one-third of the spinach and one-third of the reserved squash cubes, then sprinkle about 1 cup mozzarella.
• Repeat the layers two more times (sauce, noodles, ricotta, spinach, squash, mozzarella). Finish with a final layer of noodles, the remaining squash sauce, remaining mozzarella, and the remaining 1 cup Parmesan.
• Cover the dish tightly with foil (spray the underside with nonstick spray to prevent sticking). Bake at 375°F for 25 minutes.
• Remove foil and bake until bubbling and golden in spots, 15 to 20 minutes more. Let rest 10 minutes before slicing so it sets.
• Slice and serve warm. Garnish with extra chopped sage or cracked pepper if desired.

Notes

Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 10 minutes to the covered bake time. For a gluten-free version, use gluten-free no-boil noodles and a gluten-free flour blend for the sauce.