Easy Butternut Squash Lasagna – A Cozy, Cheesy Delight

Are you looking for a comforting, creamy, and flavor-packed alternative to traditional lasagna? Many people think lasagna has to be tomato-based, but this butternut squash lasagna recipe will change your mind! Packed with sweet and savory notes, this dish offers a nutrient-rich twist while keeping all the cheesy goodness intact.

This cozy fall-inspired lasagna is the perfect vegetarian comfort food that even meat lovers will crave. Plus, it’s high in fiber, packed with vitamin A, and naturally gluten-free adaptable. Whether you’re meal-prepping for the week or serving guests, this dish is a guaranteed crowd-pleaser!

For more delicious lunch ideas, check out our Lunch Recipes for easy and flavorful meals to enjoy any day of the week!

Why You’ll Love This Butternut Squash Lasagna Recipe

Easy to Make Ahead – Assemble it a day in advance and bake when needed, saving time on busy weeknights or special occasions.

Rich and Creamy Texture – The velvety butternut squash sauce blends perfectly with layers of ricotta, mozzarella, and Gruyère for a truly indulgent bite.

A Healthier Twist on Classic Lasagna – Packed with vitamin A, fiber, and antioxidants, this version is a nutrient-rich alternative to traditional lasagna.

Vegetarian-Friendly and Easily Customizable – Perfect for meat-free meals, yet easily adaptable with protein additions like grilled chicken or turkey sausage.

Perfect for Meal Prep – This lasagna stores well, making it great for leftovers or freezing for quick, ready-to-go meals.

Cozy and Comforting – Ideal for fall and winter, offering a warm, satisfying meal that the whole family will love.

Naturally Sweet and Savory – The caramelized notes from roasted butternut squash complement the creamy, cheesy layers beautifully.

How to Make Butternut Squash Lasagna:

Ingredients List

Here’s what you’ll need to make this creamy butternut squash lasagna.

For the Butternut Squash Sauce

• 2 ½ cups butternut squash, peeled, cubed
• 1 cup whole milk or heavy cream
• 1 teaspoon garlic powder
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Ricotta Mixture

• 1 ½ cups ricotta cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried thyme or sage

Other Lasagna Layers

• 9 lasagna noodles (regular or oven-ready)
• 1 ½ cups shredded mozzarella cheese
• ½ cup shredded Gruyère cheese
• 1 tablespoon olive oil

Substitutions & Variations

• Dairy-Free: Use almond milk and dairy-free cheese.
• Egg-Free: Skip the egg and add an extra ¼ cup of ricotta.
• Gluten-Free: Use gluten-free lasagna sheets.

Timing Breakdown

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes

This recipe saves 20% cooking time compared to classic lasagna since the butternut squash sauce blends quickly.

Step-by-Step Instructions

Step 1: Roast the Butternut Squash

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, salt, and pepper.
3. Roast for 20 minutes or until fork-tender.

Step 2: Blend the Butternut Squash Sauce

1. Transfer roasted squash to a blender.
2. Add milk, garlic powder, nutmeg, salt, and pepper.
3. Blend until smooth and creamy.

Step 3: Prepare the Ricotta Mixture

1. In a bowl, mix ricotta, Parmesan, egg, and thyme.
2. Stir well to combine.

Step 4: Assemble the Lasagna

1. Spread a thin layer of butternut squash sauce on the bottom of a baking dish.
2. Layer 3 lasagna noodles.
3. Add half the ricotta mixture evenly.
4. Sprinkle ½ cup mozzarella and Gruyère cheese.
5. Repeat layers until all ingredients are used.
6. Top with remaining cheese.

Step 5: Bake to Perfection

1. Cover with foil and bake at 375°F (190°C) for 25 minutes.
2. Remove foil, bake for another 15-20 minutes until golden.
3. Let rest for 10 minutes before serving.

Personal Anecdotes – Chef Tommy

I first discovered this butternut squash lasagna recipe on a chilly autumn evening when I wanted something warm, comforting, and different from the usual tomato-based lasagna. My kids were skeptical at first, but after one bite, they were hooked! Now, it’s a family favorite and a must-have at our holiday gatherings. The creamy butternut squash sauce paired with melty cheese is always a crowd-pleaser, and I love how easy it is to make ahead. Whether I’m cooking for friends or meal prepping for the week, this dish always delivers rich, cozy flavors with every bite!

Nutritional Information (Per Serving)

• Calories: 380 kcal
• Protein: 18g
• Carbohydrates: 40g
• Fat: 18g
• Fiber: 6g
• Vitamin A: 150% DV

Healthier Alternatives for the Recipe

Looking for a health-conscious twist? Here are some easy swaps.

• Lower-Calorie: Use low-fat ricotta and light mozzarella.
• High-Protein: Add cottage cheese instead of ricotta.
• Keto-Friendly: Swap pasta with zucchini slices.

Serving Suggestions

Pair your butternut squash lasagna with:

• A fresh arugula salad with balsamic glaze.
• Homemade garlic bread for extra indulgence.
• A glass of Chardonnay to enhance the nutty notes.

Common Mistakes to Avoid

• Using too much butternut squash sauce – it can make the lasagna watery.
• Skipping the resting time – always wait 10 minutes before slicing.
• Overcooking the noodles – slightly undercook them for best texture.

Storing Tips for the Recipe

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Slice and wrap individually for up to 3 months.
• Reheat: Bake at 350°F (175°C) for 15 minutes or microwave for 2 minutes.

Conclusion

This easy butternut squash lasagna recipe is a cozy, cheesy delight that brings warmth and comfort to your table. Whether you’re meal-prepping, hosting, or just craving something hearty, this recipe is a must-try.

Try this recipe and let us know how it turned out in the comments! Don’t forget to subscribe for more delicious recipes.

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FAQs

Can I make this lasagna ahead of time?

Yes! Assemble it up to 24 hours in advance and refrigerate. For longer storage, freeze it unbaked for up to 3 months. To bake from frozen, cover with foil and bake at 375°F (190°C) for 60 minutes, removing the foil for the last 15 minutes. Let it rest before slicing.

What’s the best cheese substitute for Gruyère?

Fontina, Comté, or Emmental are excellent substitutes due to their nutty and creamy texture. Sharp white cheddar or Gouda also work well. For a dairy-free option, try a plant-based mozzarella-style cheese. Each substitute provides a similar depth of flavor while maintaining the creamy consistency essential for a delicious butternut squash lasagna.

Is butternut squash lasagna gluten-free?

Not by default, but you can use gluten-free lasagna noodles made from brown rice, chickpeas, or lentils. For a low-carb version, replace noodles with thinly sliced zucchini or eggplant. To prevent excess moisture, sprinkle the slices with salt, let them sit for 15 minutes, then pat them dry before layering them in the lasagna.

Can I add protein to this recipe?

Yes! Add grilled chicken, turkey sausage, or ground beef for a meat-based version. Vegetarian options include sautéed mushrooms, lentils, or cottage cheese for extra protein. Seafood lovers can add cooked shrimp or salmon for a unique twist. These protein additions make the lasagna more filling while keeping its creamy, flavorful balance.

How do I make it more kid-friendly?

For a kid-approved version, blend the butternut squash sauce extra smooth and mix mild cheddar into the ricotta for a familiar taste. Adding finely chopped spinach or shredded carrots boosts nutrition without changing the flavor. You can also include cooked shredded chicken for a meaty texture and serve it with garlic bread for extra appeal.