How to Make Homemade Butternut Squash Lasagna

Homemade Butternut Squash Lasagna offers a delightful twist on traditional lasagna, featuring layers of creamy butternut squash puree, rich béchamel sauce, tender lasagna noodles, and a mix of gooey cheeses. This vegetarian dish brings together the sweet, nutty flavor of butternut squash with aromatic spices and herbs, creating a comforting and satisfying meal perfect for cozy nights in or special occasions. Whether you’re a vegetarian or simply looking to incorporate more vegetables into your diet, this butternut squash lasagna is sure to impress with its depth of flavor and elegant presentation.



Why You’ll Love Homemade Butternut Squash Lasagna

  • Flavorful and Nutritious: A delicious way to enjoy the health benefits of butternut squash, packed with vitamins and fiber.
  • Comforting: The combination of creamy sauce, cheese, and pasta offers the ultimate comfort food experience.
  • Elegant: Its beautiful layers and rich taste make it an impressive dish for entertaining guests.
  • Versatile: Easily adaptable to include your favorite vegetables, cheeses, or even a meat layer for added protein.

Ingredients Notes

  • Butternut Squash: Peeled, seeded, and cut into cubes for roasting and pureeing.
  • Lasagna Noodles: Use either traditional noodles that require boiling or no-boil lasagna noodles for convenience.
  • Béchamel Sauce: A simple mixture of butter, flour, milk, and nutmeg forms the creamy base of the dish.
  • Cheese: A blend of ricotta for creaminess, mozzarella for meltiness, and Parmesan for a sharp flavor.
  • Herbs and Spices: Sage, thyme, or rosemary complement the sweetness of the squash, while garlic adds depth to the béchamel sauce.
  • Spinach: Optional, for adding a layer of greens and extra nutrients.

Recipe Steps

  1. Roast the Squash: Toss the butternut squash cubes with olive oil, salt, and pepper. Roast until tender and caramelized. Puree in a blender or food processor until smooth.
  2. Prepare the Béchamel Sauce: Melt butter in a saucepan, whisk in flour to form a roux, then gradually add milk, stirring constantly until thickened. Season with nutmeg, salt, and pepper.
  3. Cook the Noodles: If using traditional lasagna noodles, boil them according to package instructions. For no-boil noodles, proceed directly to layering.
  4. Assemble the Lasagna: In a baking dish, layer béchamel sauce, lasagna noodles, butternut squash puree, optional spinach, ricotta, mozzarella, and Parmesan. Repeat until all ingredients are used, finishing with a layer of cheese on top.
  5. Bake: Cover with foil and bake in a preheated oven until bubbly and golden. Let rest before serving.

Storage and Reheating

  • Refrigerate: Cool completely and store in an airtight container for up to 4 days.
  • Freeze: Freeze the baked lasagna for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheat: Warm in the oven covered with foil until heated through.




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How to Make Homemade Butternut Squash Lasagna


For the Butternut Squash Filling:

  • Butternut squash: 1 large (about 2 to 3 lbs), peeled, seeded, and cut into cubes
  • Olive oil: 2 tablespoons
  • Salt and pepper: to taste
  • Nutmeg: 1/4 teaspoon, grated
  • Ricotta cheese: 15 oz (about 425g)
  • Egg: 1, beaten (to mix with ricotta)
  • Garlic: 2 cloves, minced

For the Assembly:

  • Lasagna noodles: 9 to 12 sheets, cooked according to package instructions (or use no-boil lasagna noodles)
  • Mozzarella cheese: 2 cups, shredded
  • Parmesan cheese: 1 cup, freshly grated
  • Sage: Fresh leaves, for garnish (optional)


  1. Roast the Butternut Squash:
    • Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, pepper, and nutmeg. Spread them on a baking sheet in a single layer.
    • Roast in the preheated oven for about 25-30 minutes or until the squash is tender and starts to caramelize. Let it cool slightly, then puree in a food processor until smooth.
  2. Prepare the Ricotta Mixture:
    • In a bowl, mix together the ricotta cheese, beaten egg, minced garlic, salt, and pepper until well combined.
  3. Assemble the Lasagna:
    • Reduce the oven temperature to 375°F (190°C).
    • Spread a thin layer of butternut squash puree on the bottom of a 9×13 inch baking dish.
    • Layer lasagna noodles over the squash puree, followed by half of the ricotta mixture, a layer of mozzarella cheese, and a sprinkle of parmesan cheese.
    • Repeat with another layer of noodles, butternut squash puree, the remaining ricotta mixture, more mozzarella, and parmesan cheese.
    • Finish with a final layer of noodles, the rest of the butternut squash puree, and the remaining mozzarella and parmesan cheeses.
  4. Bake the Lasagna:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
    • Remove the foil and bake for an additional 25 minutes, or until the top is golden and bubbly.
  5. Rest and Serve:
    • Let the lasagna rest for about 10 minutes before slicing. This helps the layers set and makes serving easier.
    • Garnish with fresh sage leaves if desired and serve warm.
  • Author: Maria

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