Butternut Squash Vegetarian Lasagna

There’s something about the golden glow of butternut squash that just feels like a warm hug on a crisp fall evening. I remember the first time I made this lasagna—it filled my kitchen with the sweetest aroma of roasted squash and herbs, instantly lifting my spirits. The layers are a beautiful mix of creamy ricotta, tender pasta sheets, and that velvety squash, all baked to bubbly, cheesy perfection. Honestly, this isn’t just a meal; it’s a cozy celebration of autumn’s best flavors. If you’ve been craving something hearty yet meatless, this lasagna will soon be your new go-to comfort food. Ready to get your hands a little cheesy and squashy? Let’s dive in!

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Ingredients

For the Main Dish:

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 9 lasagna noodles (no-boil or regular)
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage or thyme
• 1 teaspoon crushed red pepper flakes (optional)

For the Sauce / Garnish:

• 3 cups marinara sauce (store-bought or homemade)
• Fresh basil leaves, for garnish

How I Make It

Step 1:

First, I roast the butternut squash. Toss the peeled and cubed squash with 1 tablespoon olive oil, salt, pepper, minced garlic, and dried sage on a baking sheet. Roast at 400°F for about 25 minutes until tender and slightly caramelized at the edges. This brings out its natural sweetness and makes it creamy in the layers.

Step 2:

If you’re using regular lasagna noodles, cook them in salted boiling water until al dente, then drain and rinse with cold water to stop cooking. No-boil noodles can be used to save time and help the lasagna stay extra creamy.

Step 3:

In a mixing bowl, combine the ricotta cheese, chopped spinach, and half of the mozzarella, seasoning lightly with salt and pepper. The spinach will soften as it bakes and adds a nice pop of color and freshness.

Step 4:

Now, it’s assembly time! Spread a thin layer of marinara sauce on the bottom of your baking dish. Layer 3 noodles on top, then half of the ricotta-spinach mixture, half of the roasted squash, a bit more sauce, and sprinkle with mozzarella. Repeat the layers, finishing with noodles, sauce, mozzarella, and a generous sprinkle of Parmesan cheese on top.

Step 5:

Cover the lasagna loosely with aluminum foil (to prevent the cheese from browning too quickly) and bake at 375°F for 30 minutes. Remove the foil and bake an additional 10-15 minutes until bubbly and lightly browned on top.

Step 6:

Let the lasagna rest for at least 10 minutes before slicing—it helps the layers set and makes serving easier. Garnish with fresh basil leaves and a sprinkle of crushed red pepper flakes if you like a little heat!

Variations & Tips

• Swap spinach for kale or Swiss chard for a different leafy green flavor.
• Add sautéed mushrooms or caramelized onions for extra depth.
• If you want it vegan, try cashew ricotta and dairy-free cheese alternatives.
• Use fresh pasta sheets for an ultra-tender texture.
• To save time, roast the squash the day before and store it in the fridge.
• If the lasagna seems dry, add a splash of reserved pasta water or extra marinara sauce between layers.

How I Like to Serve It

This lasagna pairs perfectly with a crisp green salad tossed in lemon vinaigrette to cut through the richness. For cozy fall dinners, serve alongside roasted Brussels sprouts or a warm bowl of butternut squash soup for an autumn feast. It’s also a great make-ahead dish for entertaining, letting you enjoy more time with guests and less in the kitchen.

Notes

• Store leftovers tightly wrapped in the fridge for up to 4 days; reheat covered in the oven or microwave.
• If freezing, assemble but don’t bake—wrap well and freeze up to 3 months. Bake from frozen at 375°F for about 60-70 minutes.

Closing: Honestly, this butternut squash lasagna is my favorite way to feel cozy and satisfied, even on the busiest weeknights—give it a try, and I bet it will become one of your staples too!

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.