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The best part of fall, for me, is when the season’s first butternut squash shows up and practically glows on the market stands. That’s exactly how I stumbled into making butternut squash lasagna years ago just a bit of leftover roasted squash, a craving for something cozy, and a happy kitchen accident that quickly became one of our most requested dishes every autumn.
What makes it special is how it blends the best of both worlds: wholesome ingredients with the kind of comfort that fills your soul. You know those recipes that wrap your home in the warmest aromas? This is one of them. Sweet squash, creamy ricotta, and fragrant sage come together in layers that vanish the moment they hit the table.
It isn’t fancy, but it’s the kind of food made with love and to me, that’s what family cooking is all about. So let’s roll up our sleeves and bring this fall favorite to life.
Table talk
with Michelle!
Nothing warms up a chilly fall night quite like Butternut Squash Lasagna Recipe bubbling in the oven. I’ve whipped it up for countless gatherings, and it never fails to steal the show family, friends, or even picky eaters can’t get enough. Comforting, flavorful, and so easy to make your own!
Michelle
Why You’ll Love This Butternut Squash Lasagna
Trust me when I say this vegetarian lasagna will surprise you in the best way possible. First, it’s incredibly forgiving – even if you’re new to making lasagna, this recipe guides you through every step with confidence. The butternut squash becomes tender and almost melts into the cheese, creating this amazing creamy texture that’s both satisfying and lighter than traditional meat lasagna.
What I love most is how this dish brings people together. I’ve served it to confirmed meat-lovers who couldn’t believe how hearty and satisfying it was. The combination of fall flavors like sage and nutmeg makes it perfect for holiday gatherings, but it’s simple enough for a cozy weeknight dinner.
Most importantly, this recipe celebrates seasonal cooking without being complicated. You’re taking simple, wholesome ingredients and layering them into something that feels special exactly what home cooking should be about.
What You’ll Need
The beauty of this butternut squash lasagna lies in its simple, quality ingredients. Here’s what you’ll gather for this comforting dish:
- Butternut squash – The star of our show! Look for one that feels heavy for its size with smooth, tan skin
- Olive oil – Just a touch to help the squash caramelize beautifully
- Kosher salt and garlic powder – Simple seasonings that let the squash shine
- Lasagna noodles – Regular or gluten-free work perfectly
- Fresh sage – This herb is autumn in a leaf – don’t skip it!
- Lemon zest – Adds a bright note that balances the richness
- Ground nutmeg – Just a pinch for that warm, cozy flavor
- Whole milk and ricotta cheese – The creamy foundation of our layers
- Pecorino and mozzarella cheese – For that perfect melty, golden top
- Black pepper – Freshly ground makes all the difference
I always reach for whole milk ricotta when I can find it the extra richness makes this dish feel truly special. If you can’t find Pecorino, Parmesan works beautifully too.
Let’s Make It Together
Cook with feeling, not just timing – that’s my motto, and it especially applies here. Don’t worry if your layers aren’t perfect; rustic is beautiful!
- Preheat your oven to 375°F and get ready for your kitchen to smell amazing.
- Prepare the butternut squash by peeling and cubing it into bite-sized pieces. Boil until fork-tender (about 5-6 minutes), then drain and toss with olive oil, salt, and garlic powder. The squash should be tender but not mushy.
- Cook the lasagna noodles just until they’re almost al dente – they’ll finish cooking in the oven. Lay them flat on an oiled baking sheet to prevent sticking. This little trick saves so much frustration!
- Make the ricotta mixture by combining most of the sage (save some for topping), lemon zest, nutmeg, ricotta, salt, pepper, and milk. This creamy mixture binds everything together beautifully.
- Layer with love in your 9×13 dish: Start with ricotta sauce on the bottom, then noodles, half the squash, more ricotta sauce, mozzarella, and Pecorino. Repeat these layers, finishing with noodles, remaining ricotta sauce, and all the remaining cheeses and sage on top.
- Bake covered for 40 minutes, then uncovered for 20 more minutes until golden and bubbly. Let it rest 5-10 minutes before serving – I know it’s hard to wait, but this helps it hold together when you cut it.
Serving Suggestions
This autumn butternut squash lasagna is gorgeous on its own, but I love serving it with a simple arugula salad dressed with lemon vinaigrette – the peppery greens balance the rich, creamy layers perfectly. For special occasions, I’ll add some toasted pine nuts and dried cranberries to the salad for extra fall flair.
A crusty loaf of bread and a glass of Pinot Grigio or Chardonnay make this feel like a proper dinner party, but it’s equally wonderful with a simple side of roasted Brussels sprouts for a cozy family meal.
Make It Your Own
The beautiful thing about this butternut squash lasagna recipe is how adaptable it is to your family’s needs and preferences:
- Add protein – Crumbled Italian sausage or shredded rotisserie chicken work wonderfully mixed in with the squash
- Boost the vegetables – Sautéed spinach, roasted mushrooms, or caramelized onions add extra depth
- Make it vegan – Use cashew ricotta and nutritional yeast instead of dairy cheese
- Spice it up – A pinch of red pepper flakes or some fresh thyme can change the whole personality of this dish
Kitchen Tips & Tricks
I’ve made this butternut squash lasagna countless times, and here’s what I’ve learned along the way. Don’t overcook the butternut squash in the beginning – it continues cooking in the oven and you want it to hold its shape. If your squash pieces are too soft, they’ll turn to mush in the final dish.
The ricotta mixture should be creamy but not too wet. If it seems thin, drain your ricotta in a fine-mesh strainer for 30 minutes before using. And please, use fresh sage if you can find it dried just doesn’t give you that same aromatic punch.
Most importantly, let the lasagna rest after baking. I know it’s tempting to dig right in, but those few minutes make the difference between a sloppy mess and beautiful, clean slices.
Storage & Make-Ahead Tips
This butternut squash lasagna actually gets better overnight! Store leftovers covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through about 20 minutes for individual portions.
For make-ahead magic, you can assemble this completely up to 24 hours before baking. Just cover tightly and refrigerate, then add an extra 10-15 minutes to the covered baking time. You can even freeze the assembled lasagna for up to 3 months – just thaw completely before baking.
More Cozy Fall Favorites You’ll Love
These seasonal dishes are perfect companions to your butternut squash lasagna—creamy, comforting, and full of autumn flavor.
- Creamy Pumpkin Risotto
- Stuffed Pumpkin with Rice & Sausage
- Classic Stuffed Bell Peppers Recipe
- Turkey Sausage & Rice Stuffed Mini Pumpkins
Frequently Asked Questions
Absolutely! Just thaw it completely and pat dry before seasoning. You might want to roast it briefly to remove excess moisture.
Use about 1 teaspoon of dried sage instead of the fresh, but add it to the ricotta mixture rather than sprinkling on top.
Yes! Just use your favorite gluten-free lasagna noodles and follow the package directions for cooking time.
The top should be golden brown and the edges should be bubbling. A knife inserted in the center should come out hot.
Final Thoughts
This butternut squash lasagna represents everything I love about seasonal cooking it’s comforting, nourishing, and brings people together around the table. Every time I make it, I’m reminded that the best recipes aren’t always the most complicated ones; they’re the ones that make your family feel loved.
Don’t be afraid to make this recipe your own. Maybe your family loves extra cheese, or perhaps you want to add some caramelized onions. That’s the beauty of home cooking – it should reflect your family’s tastes and traditions.
Thanks for being in my kitchen today. I hope this recipe becomes one of your family’s autumn favorites, just like it has for mine.
If you give Butternut Squash Lasagna Recipe a try, I’d love to hear how it turned out!
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Butternut Squash Lasagna with Sage
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 9
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Butternut Squash Lasagna with Sage is a creamy, comforting vegetarian dish featuring tender roasted butternut squash, ricotta, mozzarella, and Pecorino cheese layered between noodles. A perfect fall or winter dinner!
Ingredients
- 2-pound butternut squash (medium)
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 9 to 12 lasagna noodles (6 to 8 ounces, gluten-free if necessary)
- 1 1/2 tablespoons chopped fresh sage, divided, plus additional leaves as desired
- Zest of 1/2 lemon (about 2 teaspoons)
- 1/8 teaspoon ground nutmeg
- 1/2 cup plus 2 tablespoons milk
- 16 ounces (2 cups) whole milk ricotta cheese
- 1/4 teaspoon kosher salt
- Fresh ground black pepper
- 1 cup shredded Pecorino cheese, divided
- 8 ounces (2 1/2 cups) shredded mozzarella cheese, divided
Instructions
- Preheat the oven to 375°F.
- Peel and cut the butternut squash into small cubes about 1/2-inch thick. Bring a medium pot of water to a boil. Add the squash and cook for about 5 to 6 minutes until fork tender. Drain, then place in a medium bowl. Mix with the olive oil, kosher salt, and garlic powder.
- Bring a large pot of well-salted water to a boil. Boil the noodles until just before al dente, about 5 minutes, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
- Add 1 tablespoon chopped sage to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, salt, pepper, and milk. Stir.
- In a 9” x 13” baking dish, spread 1/2 cup ricotta sauce on the bottom of the pan. Then top with 1 layer of noodles, 1/2 of the cooked squash, scant 2/3 cup cheese sauce, 1 cup mozzarella, and 1/3 cup Pecorino cheese. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side), the remaining squash, scant 2/3 cup cheese sauce, 1 cup mozzarella cheese, and 1/3 cup Pecorino cheese. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining ricotta sauce spread with a spatula. Sprinkle the entire top with the remaining 1/2 cup mozzarella cheese, 1/3 cup Pecorino cheese, and 1/2 tablespoon sage.
- Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 20 minutes, until the top is browned. Let stand for 5 to 10 minutes before serving.
Notes
For gluten-free, use gluten-free lasagna noodles. Make ahead by assembling up to 24 hours in advance and baking when ready to serve. Leftovers can be refrigerated for 2 to 3 days and reheated in a 400°F oven.
Nutrition
- Serving Size: 9
- Calories: 277 kcal
- Sugar: 3.9 g
- Sodium: 319.6 mg
- Fat: 7.6 g
- Carbohydrates: 34.1 g
- Fiber: 4.7 g
- Protein: 18.1 g
