Delicious Butternut Squash Lasagna for Cozy Comfort

One time, my daughter asked if I could make Butternut Squash Lasagna for dinner. She’d tasted it at a friend’s house and couldn’t stop talking about the creamy squash pasta layers and the way the roasted squash made everything feel cozy. This request came on a weeknight when I wanted something warm but not too heavy. I hadn’t yet perfected my version of Butternut Squash Lasagna, so I rolled up my sleeves and started experimenting in the kitchen. When I finally brought it to the table, the whole family’s faces lit up. The balance between the soft butternut squash ricotta layers and rich sauce was just right. It quickly became a regular meal in our rotation, turning those rushed dinners into moments where everyone paused, enjoyed, and connected. If your family loves autumn flavors or creamy pasta bakes, this Butternut Squash Lasagna recipe will feel like a welcome hug on a plate. I’m excited to share how you can create this dish for your own family meals.

Here’s the ingredient list for this Butternut Squash Lasagna that keeps things simple without losing that comforting flavor. You’ll find everything at your regular grocery store, and the ingredient combos make assembling this dish a breeze.

For the best Butternut Squash Lasagna, I recommend roasting the squash ahead of time with olive oil, garlic, and sage. This enhances its natural sweetness and layers the flavor. If you want to skip fresh sage, dried thyme works well too. My family prefers using whole milk ricotta for that creamy texture, but part-skim ricotta will also do just fine if you’re watching calories.

This Butternut Squash Lasagna is forgiving if you need to swap meat for a vegetarian option or add more veggies like spinach or mushrooms. You can also switch to gluten-free noodles if needed—just be sure to adjust cooking time.

Roasting the squash the day before makes the assembly a lot smoother, and it smells wonderful while it bakes. Trust me, this Butternut Squash Lasagna ingredient list balances simple steps with big flavor wins.

Here’s a straightforward process to make your Butternut Squash Lasagna come together easily and taste amazing.

Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, minced garlic, dried sage, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender and golden. Roasted butternut squash lasagna depends on these sweet, soft cubes to shine, so don’t skip this step.

In a bowl, combine the ricotta cheese with a pinch of salt and pepper. If you love a little extra flavor, stir in some chopped fresh basil or a dash of nutmeg for a warm touch.

In a baking dish, spread a thin layer of marinara sauce. Lay down a layer of no-boil noodles over the sauce. Next, add a generous scoop of ricotta mixture, followed by a layer of roasted butternut squash. Sprinkle some mozzarella and Parmesan cheeses on top. Repeat these layers—sauce, noodles, ricotta, squash, cheese—until you use all your ingredients, ending with a cheese layer.

Cover the lasagna with foil and bake at 375°F for 35 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden, and the sauce bubbles through the edges. You’ll know your Butternut Squash Lasagna is ready when it’s bubbly, the cheese on top is melted and lightly browned, and a fork slides through the noodles easily.

Let it cool for about 10 minutes to firm up those layers. Your kitchen will smell amazing during this bake, filling the air with sweet-sage and roasted squash scents that hint at the delicious meal to come.

Here’s where I used to mess up my Butternut Squash Lasagna: rushing the cooling time. Now I always give it a rest, so the layers settle and slice beautifully without falling apart.

While your Butternut Squash Lasagna cooks, you’ll have time to set the table or start a simple salad to go alongside.

Everyone reaches for seconds when this Butternut Squash Lasagna comes out of the oven, and here’s some of the ways we like to serve it up.

This dish pairs beautifully with crisp green salads dressed in lemon vinaigrette or roasted autumn vegetables for a rich vegetable lineup. A side of garlicky sautéed spinach keeps things fresh and adds a pop of color.

My family often enjoys this Butternut Squash Lasagna for weeknight dinners and special gatherings alike because it’s hearty but not too heavy. It’s an autumn vegetable lasagna that feels special while staying practical.

When serving, sprinkle fresh basil leaves over the top for a bright touch and add a small bowl of extra Parmesan at the table. Presentation doesn’t have to be fancy—a simple serving spatula and warm plates make it feel homey and inviting.

Leftovers reheat wonderfully, too. I like to store any extra Butternut Squash Lasagna in an airtight container in the fridge and warm up single portions in the oven to keep that baked texture, or cover loosely and microwave with a splash of water.

We’ve tried a creamy squash pasta bake variation of this recipe that skips traditional noodles for a gluten-free twist and found it just as comforting. For more inspiration on squash dishes, you might like this Butternut Squash And Turkey Chili, or check out a White Lasagna Soup Recipe for a cozy twist on pasta and sauce.

Many home cooks ask if they can make Butternut Squash Lasagna ahead of time, and the answer is yes! I often prepare it the night before, cover tightly, and refrigerate. Just add 10 extra minutes to the baking time if baking from cold.

If you don’t have fresh butternut squash, frozen squash cubes thaw well for this recipe, though roasting fresh is best for flavor. For a shortcut, you can try no-boil noodles like the ones recommended to speed up prep.

Some wonder how to store leftover Butternut Squash Lasagna. I keep mine in a sealed container for 3-4 days in the fridge. It freezes well too—wrap it tightly, and when defrosted, bake at 350°F until warm throughout.

I’ve been asked about vegan swaps. Using plant-based ricotta alternatives and mozzarella-style shreds works fine. Roasting the squash and layering just like in the classic recipe gives you a delicious vegan butternut squash lasagna.

Others want to know if they can add other vegetables. Spinach, kale, or mushrooms are great options to mix into the ricotta layer or roasted squash for extra veggies and flavor.

For quick weeknight meals, check out a no-boil butternut squash sheet pan lasagna, which simplifies prep without losing that rich taste. This makes a wonderful, practical option on busy nights.

Lastly, the question comes up if this dish freezes and reheats well. It does, which makes it an excellent recipe for meal prep and family gatherings alike. Keep portions tight for best reheating results.

This Butternut Squash Lasagna has earned its permanent spot in my recipe collection because of how it turns everyday dinners into comforting, memorable meals the whole family looks forward to. The creamy squash pasta bake style feels both homey and special.

My Butternut Squash Lasagna Tips: First, roast your butternut squash with sage and garlic for deep flavor. Second, don’t skip letting the lasagna rest before serving—it makes cutting neater and flavors meld better. Third, use no-boil noodles to save time without losing texture.

I’ve tried variations swapping in spinach and mushrooms, a roasted sweet potato version, and a vegan-friendly butternut squash ricotta layers bake. My kids loved the sweet potato twist, while my husband prefers extra cheese on top for that golden crust.

If your family enjoys roasted butternut squash lasagna like mine, I hope you’ll make this recipe your own. It’s a dish that fits just right for comfort, busy weeknights, or special family dinners. Your kitchen will fill with lovely aromas, and your table will be a gathering place for warm conversation and satisfied appetites.

Before you go, check out these fun recipe neighbors: the Butternut Squash And Turkey Chili for a spicy change-up, or the White Lasagna Soup Recipe for cozy bowl meals. You’ll find lots of ways to bring squash and pasta comfort into your home.

For more inspiration, check out this DOUBLE-STUFFED BUTTERNUT SQUASH “LASAGNA” If lasagna …, the classic Roasted Butternut Squash Lasagna | Alexandra’s Kitchen, and the easy SAVE my no boil BUTTERNUT SQUASH SHEET PAN LASAGNA for ….