Creamy Butternut Squash Lasagna
This butternut squash lasagna is all about creamy layers of roasted squash, ricotta, and melted cheese, no tomato sauce needed. It’s a vegetarian main that feels cozy and a little special, but the steps are straightforward enough for a weeknight.
The squash puree gives the dish a silky, slightly sweet backbone that pairs so well with salty Parmesan and fresh sage. Every forkful has soft pasta, rich filling, and a golden, bubbly top.
Why This Lasagna Works
The roasted squash carries the sauce here. Blending it with a little milk and garlic creates a smooth, lightly spiced layer that keeps the no-boil noodles tender as they bake.
Ricotta whipped with an egg and plenty of Parmesan adds a savoury, almost custardy layer between the noodles. It firms up just enough to slice cleanly, but stays soft and creamy.
The whole thing bakes under foil, then finishes uncovered to get those browned, lacy edges on the mozzarella. A scatter of fresh fried sage on top brings a crackly, herbal finish that ties it all together.
Ingredients
- 1 medium butternut squash (about 2½ lbs): peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil: divided, for roasting and oiling the dish
- 2 cloves garlic: smashed
- ½ cup whole milk: makes the puree spreadable without thinning it too much
- ½ tsp fine sea salt: plus more for the squash
- ¼ tsp freshly grated nutmeg
- 15 oz whole-milk ricotta: drain off any liquid before measuring
- 1 large egg
- 1 oz Parmesan (about ½ cup grated): use a microplane for finely grated
- 2 tbsp finely chopped fresh sage: plus a few whole leaves for the top
- Freshly ground black pepper
- 9 oz no-boil lasagna noodles: the flat, ruffled kind
- 8 oz low-moisture mozzarella, shredded
Variations / Substitutions
- Sweet potato: swap in an equal weight of peeled sweet potato cubes; the flavour gets a little earthier but the texture stays silky.
- Dairy-free: use a thick cashew ricotta, unsweetened oat milk in the puree, and your favourite vegan mozzarella; the bake time stays the same.
- Greens: tuck a layer of sautéed spinach or chard between the ricotta and noodles for a bit of colour and iron.
- Sage swap: fresh thyme or rosemary both work well; start with 1½ tsp of either, minced finely.
If you’re after something with a tomato base instead, the classic spinach and ricotta lasagna hits the same comfort-food note.
How to Make Butternut Squash Lasagna
Step 1: Roast the Squash
Heat the oven to 400°F (200°C). Toss the cubed squash with 1 tbsp of the olive oil and a pinch of salt on a rimmed baking sheet. Spread it into a single layer and roast until a fork slides through easily, about 25 to 30 minutes. The edges will catch a little colour, which adds a gentle caramelised note to the final dish.
Let the squash cool for about 5 minutes, then transfer it to a food processor or blender. Add the smashed garlic, milk, ½ tsp salt, and the nutmeg. Blend until completely smooth and the consistency is like a thick soup. If it seems too stiff, add another tablespoon of milk. This puree will act as both the sauce and the moisture source for the no-boil noodles, so it needs to spread easily.
Step 2: Mix the Ricotta Filling
While the squash roasts, stir the drained ricotta, egg, grated Parmesan, chopped sage, and several grinds of black pepper together in a bowl. Beat it with a fork until everything is evenly combined and the mixture looks fluffy. A little salt is fine here, but remember the Parmesan is already salty, so taste before adding more.
This ricotta layer bakes into a soft, almost soufflé-like texture between the noodles. The egg gives it structure, so don’t skip it. If the mixture sits a while, just give it another quick stir before layering.
Step 3: Layer the Lasagna
Lightly oil a 9-by-13-inch baking dish with the remaining 1 tbsp olive oil. Spread a scant ½ cup of the squash puree across the bottom to prevent sticking. Arrange a single layer of no-boil noodles over the puree, breaking them to fit if needed. Use three noodles per layer, leaving a tiny gap at the edges so they can expand as they bake.
Spoon half of the ricotta mixture in small dollops over the noodles, then gently spread it with the back of the spoon. Scatter one third of the shredded mozzarella on top. Add another ½ cup of squash puree and spread it to the edges. Repeat with a second layer of noodles, the remaining ricotta, another third of the mozzarella, and more puree. Finish with a final layer of noodles, spread all the remaining squash puree over them, and top with the last of the mozzarella. Cover the dish tightly with foil.
Step 4: Bake the Lasagna
Slide the covered dish into the oven and bake for 30 minutes. The noodles will steam in the moisture from the squash and ricotta. After 30 minutes, pull off the foil and bake for another 10 to 15 minutes, until the top is golden in spots and bubbling at the edges. A knife tip should meet no resistance when you poke through a noodle layer.
If you want a darker, crispier top, switch the broiler on for the last 2 minutes, but watch it closely so the cheese doesn’t burn. The kitchen will smell rich and buttery, and that’s your sign it’s nearly ready.
Step 5: Slice and Serve
Let the lasagna rest on the counter for at least 10 minutes before you cut into it. This rest is not optional; it lets the layers set so each slice holds its shape when you lift it out. Run a spatula around the edges, then cut into eight squares.
Scatter a few fresh sage leaves over the top, or quickly fry a handful of whole leaves in a little butter until crisp and use those. Serve the squares while they’re still warm, with that glossy squash layer and stretchy cheese pulling apart on the plate.
Tips for the Best Butternut Squash Lasagna
- Weigh the squash after peeling and seeding to be sure you have about 2 lbs of cubes; the liquid balance depends on having enough squash.
- Drain the ricotta really well. If it’s watery, the lasagna can get soupy instead of sliceable. Let it sit in a fine-mesh strainer for 10 minutes while you prep the squash.
- Cover the foil tightly and press it down gently so it doesn’t stick to the cheese. If you’re worried, coat the foil’s underside with a little oil or cooking spray.
- After resting, cut straight down with a sharp knife instead of sawing back and forth; it keeps the layers neat.
Storing and Reheating
- Refrigerate: Cooled leftovers keep well in a covered dish for up to 4 days. The flavours deepen overnight, so the second day is often even better.
- Reheating: Warm individual portions in the microwave, or cover the whole dish with foil and reheat at 350°F for 20 minutes. Add a tiny splash of milk if the edges look dry.
What to Serve With Butternut Squash Lasagna
A bright, acidic salad cuts through the richness perfectly. Toss mixed greens with a simple lemon vinaigrette, or make a shaved fennel and arugula salad with orange segments. The bitterness and citrus balance the creamy layers without overpowering them.
If you want something warm on the side, sautéed garlicky broccolini or green beans are easy and keep the meal vegetarian. And honestly, a crusty loaf of bread to swipe through any leftover squash puree on the plate never hurts.
Frequently Asked Questions
Can I use fresh lasagna noodles instead of no-boil?
Yes, and they work beautifully. Use the same amount by weight and layer them directly from the package; no boiling needed. The bake time stays the same, but check for tenderness at 30 minutes before uncovering.
Can I make this lasagna ahead of time?
Definitely. Assemble the whole dish, cover it, and refrigerate overnight. Let it sit at room temperature for 30 minutes, then bake as directed, adding about 5 extra minutes to the covered bake time.
My lasagna came out a little watery. What went wrong?
The squash puree was probably too thin. Next time, reduce the milk slightly or let the puree drain in a strainer for a few minutes before layering. Also be sure your ricotta is well drained.
Can I freeze it?
Yes, either unbaked or baked. Wrap it tightly, freeze for up to 3 months, and thaw overnight in the fridge. Reheat from thawed, covered, at 350°F until hot through the centre.
Butternut Squash Lasagna Recipe
Ingredients
Method
- Roast squash cubes tossed with 1 tbsp oil and salt at 400°F for 25 to 30 minutes until tender. Cool 5 minutes, then blend with garlic, milk, ½ tsp salt, and nutmeg until smooth.
- Mix ricotta, egg, Parmesan, chopped sage, and black pepper until fluffy.
- Oil a 9×13 dish. Spread ½ cup squash puree on bottom. Layer noodles, half the ricotta, ⅓ of mozzarella, ½ cup puree. Repeat. Finish with noodles, remaining puree, and remaining mozzarella. Cover with foil.
- Bake covered at 400°F for 30 minutes. Uncover and bake 10 to 15 minutes more until golden and bubbly. Broil briefly if desired.
- Rest 10 minutes, then slice into 8 squares. Garnish with fresh sage leaves or fried sage and serve warm.
