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!
