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

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Ingredients Method

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

Method
 

  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 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.
  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.