Butternut Squash Lasagna Recipe

I absolutely love this Butternut Squash Lasagna Recipe because it’s the kind of comfort food that feels both indulgent and wholesome at the same time. When you bite into those layers of creamy roasted butternut squash sauce, earthy mushrooms, and tender pasta, it’s like autumn on a plate—warm, inviting, and packed with flavor. Whether you’re serving it for a cozy family dinner or a special holiday gathering, it’s bound to become a new favorite.

What really makes this Butternut Squash Lasagna Recipe stand out is how the silky butternut squash sauce replaces the usual tomato base, giving it a unique sweetness and a velvety texture that pairs beautifully with the savory mushroom and spinach filling. Plus, it’s a clever way to sneak in some veggies while still feeling totally indulgent. Trust me, once you try it, you’ll want to make it again and again!

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Ingredients You’ll Need

This Butternut Squash Lasagna Recipe uses simple ingredients that come together to create that perfect balance of creamy, savory, and cheesy goodness. Here’s a quick insight into what you’ll need and why each one plays a crucial role in flavor and texture.

• Butternut Squash: Roasted for sweetness and smoothness, it’s the star of the sauce base.
• Sweet Onion: Roasting alongside the squash adds depth and a mellow flavor to the sauce.
• Olive Oil: Enhances richness and helps bring all the elements together beautifully.
• Mushrooms: Choose a mix for earthy complexity in the filling—cremini and shiitake are my favorites.
• Shallot or Onion: Gives a subtle sharpness that complements the mushrooms well.
• Garlic and Fresh Sage: Aromatics that lift the whole dish with savory warmth.
• Ricotta Cheese: Provides creaminess and a slight tang to balance the sweetness of squash.
• Lasagna Noodles: No-boil noodles make assembly quicker, but standard boiled noodles are fine too.
• Mozzarella and Pecorino: The melty and salty cheeses that create the perfect cheesy layers.

Variations

I love playing around with this Butternut Squash Lasagna Recipe to suit different tastes and dietary needs. You might find that adding your own twist makes it even more special and tailored to your family’s preferences.

• Vegan Version: I swapped ricotta for tofu ricotta and used vegan meltable cheeses, and no one missed the dairy. Plus, adding nutritional yeast can boost flavor if you want.
• Herb Variations: Trying thyme instead of sage gives a slightly different aromatic profile—my guests noticed and loved the twist.
• Add Spinach or Kale: Tossing in a handful or two of baby spinach with your mushrooms adds color and nutrition without overpowering the flavors.
• Use a Quick Béchamel Sauce: I sometimes layer a creamy béchamel on top for extra richness, which makes the topping golden and irresistible.

How to Make Butternut Squash Lasagna Recipe

Step 1: Roast and Puree the Butternut Squash Sauce

First things first, preheat your oven to 425°F. Cut your butternut squash in half, scoop out the seeds, and place it cut-side down on a parchment-lined sheet with the onion wedges nearby—drizzle everything lightly with olive oil. Roast for 30 to 40 minutes, until fork-tender and sweet-smelling. Once cooled, scoop out about 3 to 3 ½ cups of squash flesh into a food processor along with the roasted onions, olive oil, water (or veggie broth), salt, pepper, and garlic powder. Puree until silky smooth. A trick I learned: make the sauce a bit looser than you think you need, especially if using no-boil noodles—they soak up moisture, and a saucier base keeps the lasagna perfectly tender.

Step 2: Prepare the Mushroom and Spinach Filling

Heat some olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms, diced shallots or onion, and a pinch of salt, letting the mushrooms release their juices and brown nicely—this usually takes around 8-10 minutes. Then, stir in garlic and fresh sage, cooking until fragrant, about 2-3 minutes. If you want some extra greens, toss in some baby spinach at the end to wilt lightly. Taste and adjust the seasoning here—you want the filling to be richly savory, as it balances the sweet butternut nicely.

Step 3: Mix the Ricotta Layer

In a bowl, mix the ricotta cheese with an egg (optional but it adds richness), nutmeg, and salt. I’ve found the nutmeg adds a lovely hint of warmth that complements the squash sauce beautifully. If you’re going vegan, simply omit the egg and use tofu ricotta—no need for extra salt then.

Step 4: Assemble the Lasagna

Grease a 9×13-inch baking dish, then spread 1 cup of your butternut squash sauce into a thin layer on the bottom to prevent sticking. Layer your first set of noodles on top, then spread half of the ricotta mixture evenly. Add half of the mushroom filling, followed by ½ cup of shredded mozzarella and 2-3 tablespoons of pecorino. Repeat with a second noodle layer, another cup of butternut sauce, the remaining ricotta, the rest of the filling, and cheeses. Finally, top with the last noodle layer, cover with the rest of the butternut sauce, and sprinkle or spread your remaining cheese or béchamel sauce on top. Cover tightly with parchment and foil to keep the no-boil noodles moist and bake at 375°F for 40 minutes. Then, uncover and bake for an additional 15-20 minutes until it’s golden and bubbly. Let it rest before slicing and serving to allow the layers to set beautifully.

How to Serve Butternut Squash Lasagna Recipe

Garnishes

I’m a sucker for crispy sage leaves sprinkled on top for that extra crunch and herbaceous aroma—it’s a simple step that really elevates the presentation and flavor. Alternatively, a drizzle of a homemade arugula pesto adds a peppery bite that balances the sweet and creamy layers beautifully.

Side Dishes

I often serve this lasagna with a crisp green salad—something light with lemon vinaigrette cuts through the richness perfectly. Roasted Brussels sprouts or garlic sautéed green beans also make great side dishes, rounding out the meal with complementary textures and flavors.

Creative Ways to Present

For special occasions, I love making individual lasagna portions in small ramekins—it looks fancy and makes serving effortless. You could also try layering this Butternut Squash Lasagna Recipe in a deep-dish pie dish for a rustic presentation that feels cozy and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover lasagna stores wonderfully in the fridge for up to 4 days. I recommend covering it tightly with foil or plastic wrap to keep it moist—otherwise, the sauce can dry out. I love having leftovers for lunch; just pair them with a crisp salad and it feels like a whole new meal.

Freezing

I’ve frozen this lasagna successfully either fully assembled or in individual portions. Just make sure to wrap it well in plastic wrap and then foil to avoid freezer burn. Thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

Reheat leftovers covered in the oven at 350°F until warmed through, usually about 20-25 minutes. If you’re in a hurry, the microwave works too—just cover the plate to keep the lasagna moist and heat in short bursts, stirring or rotating the portion to heat evenly.

FAQs

Final Thoughts

This Butternut Squash Lasagna Recipe holds a special place in my heart—it’s one of those dishes that brings people together around the table and earns compliments every time. The way the sweet, creamy squash sauce harmonizes with savory mushrooms and melty cheese is pure magic. I hope you try it soon and enjoy the cozy, soulful goodness as much as my family and I do. Happy cooking!

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