Butternut Squash Lasagna (Cozy Fall/Winter Recipe) – Creamy, Comforting, and Satisfying

This butternut squash lasagna is a warm hug on a cold day. It’s creamy, cheesy, and full of flavor, with layers of roasted squash, herby ricotta, and melty mozzarella. Think classic lasagna, but with a cozy fall twist that feels a little lighter and brighter.

It’s perfect for Sunday dinner, holiday gatherings, or anytime you want a comforting bake that makes the house smell amazing.

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Butternut Squash Lasagna (Cozy Fall/Winter Recipe) - Creamy, Comforting, and Satisfying

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon ground nutmeg
• 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried)
• 1/2 teaspoon dried thyme
• 1 to 1 1/2 cups milk or vegetable broth (to loosen the purée)
• Salt and black pepper, to taste
• 15 ounces ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese, plus more for topping
• 2 cups shredded mozzarella
• 9–12 lasagna noodles (no-boil or regular; see instructions)
• 2 tablespoons butter (optional, for richness in the purée)
• Fresh parsley, chopped, for garnish

Instructions

• Roast the squash: Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 25–30 minutes, stirring once, until soft and caramelized at the edges.
• Build flavor: In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.Sauté the onion for 5–6 minutes until translucent. Add the garlic, sage, thyme, and nutmeg. Cook 1 minute until fragrant.
• Make the squash sauce: Add the roasted squash to the skillet.Stir in 1 cup milk or broth and the butter (if using). Simmer for 2–3 minutes, then blend with an immersion blender until smooth. Add more liquid as needed to reach a thick, spreadable sauce.Season generously with salt and pepper.
• Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, a pinch of salt, and black pepper. Stir until creamy.
• Prep the noodles: If using no-boil noodles, you’re set. If using regular noodles, cook in salted water until very al dente (1–2 minutes shy of package time).Drain and lay on a sheet pan to prevent sticking.
• Assemble: Lightly grease a 9x13-inch baking dish. Spread a thin layer of squash sauce on the bottom. Layer noodles, more squash sauce, dollops of ricotta, and a sprinkle of mozzarella.Repeat 2 more times, ending with sauce and a generous layer of mozzarella. Finish with a dusting of Parmesan.
• Bake: Cover with foil (tent to avoid sticking). Bake at 375°F (190°C) for 25 minutes.Remove foil and bake another 15–20 minutes, until bubbling and golden on top.
• Rest and serve: Let the lasagna rest for 10–15 minutes before slicing. Garnish with chopped parsley and serve warm.

What Makes This Special

This lasagna swaps tomato sauce for a silky butternut squash purée, bringing a natural sweetness that pairs beautifully with sage, garlic, and a hint of nutmeg. The textures are dreamy: soft noodles, creamy ricotta, and a golden, bubbly top. It feels indulgent but lands surprisingly balanced thanks to the squash.

It’s also make-ahead friendly and reheats like a dream, which makes it great for meal prep or hosting.

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon ground nutmeg
• 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried)
• 1/2 teaspoon dried thyme
• 1 to 1 1/2 cups milk or vegetable broth (to loosen the purée)
• Salt and black pepper, to taste
• 15 ounces ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese, plus more for topping
• 2 cups shredded mozzarella
• 9–12 lasagna noodles (no-boil or regular; see instructions)
• 2 tablespoons butter (optional, for richness in the purée)
• Fresh parsley, chopped, for garnish

Instructions

1. Roast the squash: Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 25–30 minutes, stirring once, until soft and caramelized at the edges.
2. Build flavor: In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.

   Sauté the onion for 5–6 minutes until translucent. Add the garlic, sage, thyme, and nutmeg. Cook 1 minute until fragrant.

3. Make the squash sauce: Add the roasted squash to the skillet.

   Stir in 1 cup milk or broth and the butter (if using). Simmer for 2–3 minutes, then blend with an immersion blender until smooth. Add more liquid as needed to reach a thick, spreadable sauce.

   Season generously with salt and pepper.

4. Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, a pinch of salt, and black pepper. Stir until creamy.
5. Prep the noodles: If using no-boil noodles, you’re set. If using regular noodles, cook in salted water until very al dente (1–2 minutes shy of package time).

   Drain and lay on a sheet pan to prevent sticking.

6. Assemble: Lightly grease a 9×13-inch baking dish. Spread a thin layer of squash sauce on the bottom. Layer noodles, more squash sauce, dollops of ricotta, and a sprinkle of mozzarella.

   Repeat 2 more times, ending with sauce and a generous layer of mozzarella. Finish with a dusting of Parmesan.

7. Bake: Cover with foil (tent to avoid sticking). Bake at 375°F (190°C) for 25 minutes.

   Remove foil and bake another 15–20 minutes, until bubbling and golden on top.

8. Rest and serve: Let the lasagna rest for 10–15 minutes before slicing. Garnish with chopped parsley and serve warm.

How to Store

• Refrigerate: Cool completely, then cover tightly. Store up to 4 days.
• Freeze: Wrap individual portions or the whole dish well.

  Freeze up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm in a 350°F (175°C) oven, covered, for 20–25 minutes, or microwave slices in 60–90 second bursts until hot.
• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the bake time if starting cold.

Health Benefits

Butternut squash is loaded with vitamins A and C, plus fiber that supports digestion and helps you feel full.

It brings natural sweetness, so you don’t need added sugar to make this dish flavorful. Using part-skim ricotta and moderate cheese keeps things balanced without sacrificing comfort. Sage and thyme add antioxidants and a savory depth, so every bite tastes rich without being heavy.

What Not to Do

• Don’t skip seasoning. Taste the squash sauce and ricotta mixture.

  Proper salt and pepper make the flavors pop.

• Don’t make the sauce too thin. It should be thick and spreadable. A watery sauce leads to a soggy lasagna.
• Don’t overcook the noodles. Especially if you’re baking them later. Slightly underdone is best.
• Don’t cut too soon. Resting helps the layers set, so the slices hold together.
• Don’t overpower the squash. Go easy on strong spices; nutmeg and sage should enhance, not dominate.

Recipe Variations

• Spinach Boost: Fold 2 cups sautéed spinach into the ricotta for extra greens and color.
• Brown Butter Sage: Replace olive oil with brown butter in the sauce for a nutty, restaurant-style richness.
• Goat Cheese Swirl: Mix 4 ounces goat cheese into the ricotta for tangy depth.
• Gluten-Free: Use gluten-free lasagna noodles and confirm broth is gluten-free.
• Vegan: Swap ricotta and mozzarella for plant-based versions, use olive oil instead of butter, and choose non-dairy milk.

  Add a spoonful of white miso to the sauce for savory umami.

• Protein Add-In: Layer in cooked Italian sausage or shredded rotisserie chicken if you want a meatier bake.
• Herb Upgrade: Fresh rosemary or a splash of lemon zest in the ricotta brightens the dish.
• Heat Lovers: Add a pinch of red pepper flakes to the sauce for subtle warmth.

FAQ

Can I use canned butternut squash?

Yes, canned purée works in a pinch. Sauté the onion, garlic, and herbs as directed, then stir in the canned squash and a splash of milk or broth to loosen. Taste and adjust seasoning since canned squash can be mild.

Do I need to peel the squash?

For this recipe, yes.

The peel is tough and doesn’t blend smoothly. If you prefer less prep, buy pre-cut squash or use frozen cubes.

What if my sauce is too thick?

Add more milk or broth a little at a time until it’s spreadable. It should hold shape on a spoon but not feel stiff.

If it gets too thin, simmer a few minutes to reduce.

Can I make it without eggs?

Absolutely. The egg helps bind the ricotta, but you can skip it. The texture will be slightly looser; adding 2–3 tablespoons of grated Parmesan can help firm it up.

What cheeses work best?

Mozzarella for melt, Parmesan for salty bite, and ricotta for creaminess is the classic trio.

Fontina or provolone also melt beautifully. For more tang, add a bit of goat cheese.

How do I avoid watery lasagna?

Keep the squash sauce thick, don’t overcook the noodles, and let the lasagna rest before slicing. If using frozen spinach, squeeze it dry before adding to ricotta.

Can I assemble and freeze before baking?

Yes.

Assemble, wrap tightly, and freeze. Bake from frozen at 350°F (175°C), covered, for about 60–75 minutes, then uncover to brown. Or thaw overnight and bake as directed.

Is this good for meal prep?

Definitely.

It reheats well and keeps its structure. Portion into containers for easy lunches throughout the week.

Wrapping Up

This butternut squash lasagna brings all the cozy vibes without feeling heavy. It’s simple to make, flexible with add-ins, and always a crowd-pleaser.

Keep the sauce thick, season well, and give it time to rest before serving. Whether it’s a quiet weeknight or a special dinner, this one earns a spot in your cold-weather lineup.