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For a vegetable-forward lasagna, make this roasted butternut squash lasagna. It’s perfect for cool weather when you’re craving cheesy comfort food.
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a note from megan
2026 Update: I first published this recipe back in 2013, but it has been retested and updated with new photos and more tips. Enjoy!
If you’ve been a longtime reader you know I delight in winter squash season, especially butternut squash. Because it stores so well, I tend to stock up and keep it ready to go in the pantry.
One favorite I turn to often is this vegetarian butternut squash lasagna. The squash is roasted until it gets caramelized on the edges, then blended into a wonderfully creamy and flavorful sauce to drape over noodles and cheese.
This is a great option if you’re looking for an alternative to traditional tomato-based lasagnas, and you can swap in nearly any other winter squash or even use premade pumpkin puree. This one is wonderful for fall!
Key ingredients for butternut squash lasagna
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You’ll need a large butternut squash or a couple of smaller ones. Look for one that is around 3 pounds, to yield 6 cups of cubed squash. I recommend one that has a longer neck rather than a larger bulb end, as there will be more seedless flesh to use.
I recommend buying the parmesan and mozzarella in blocks and grating it yourself. Not only is it cheaper, but the texture always ends up better because there are no anti-caking agents added when you shred at home!
Use no-boil lasagna noodles to make this recipe super easy to prep.
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How to make this recipe
First we’ll need to roast the squash. Toss the cubed squash with a bit of olive oil and salt, and spread it onto a rimmed baking sheet *. Bake at 400°F for about 30 minutes, stirring halfway through. It should be tender with the edges caramelizing.
Scoop the squash into a food processor * (or blender *) and purée until completely smooth. Add the ginger, paprika, tarragon, and cinnamon, and mix to blend. Taste and adjust the spices as needed.
In a mixing bowl, combine ricotta, drained spinach, parmesan cheese, egg, and sage. Season with salt and pepper.
Lightly coat a 9×13-inch baking dish with nonstick spray.
Spread about 3/4 cup of the butternut squash filling on the bottom of the pan, then arrange a layer of lasagna noodles on top. Spread on half of the ricotta mixture.
Cover with 3/4 cup sauce and 1 cup mozzarella, then another layer of noodles. Repeat with remaining ricotta, more sauce, and mozzarella. Top with another layer noodles, the remaining sauce, and remaining cheese.
Cover with foil and place in the oven. Bake at 400°F for 40 minutes, then remove the foil and bake another 20 minutes.
Let cool 10 minutes before serving for easier slicing.
Recipe tips
- The butternut squash here is measured by cups, with weight as a general guideline. However, squash varies a lot, and even two squashes of the same weight can yield different amounts of flesh, depending on how you peel and the amount of pulp and seeds inside. Butternut squash can be used in anything; get extra. I love it in butternut squash tacos!
- If you don’t have fresh sage, you can use 1/3 teaspoon regular dried sage or rubbed sage.
- You can substitute nearly any hearty green for the spinach, if you like. If you’re using fresh greens, first cook them briefly until they are very wilted.
Lasagna is always easier to slice and serve after it has cooled a bit, so resist the urge to dive right in!
Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual slices in the microwave. I like to use a shallow bowl and cover it with a silicone microwave cover to prevent the noodles from drying out and keeping the sauce from splattering.
Give this simple butternut squash lasagna recipe a try!
Roasted Butternut Squash Lasagna
Ingredients
- 6 cups cubed butternut squash, about 3 pounds
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt, divided use
- 1/4 teaspoon ground ginger
- 1/4 teaspoon smoked paprika *
- 1/4 teaspoon dried tarragon
- Pinch ground cinnamon *
- 15 ounces ricotta
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon chopped fresh sage
- 3 cups grated mozzarella cheese
- 12 no-boil lasagna noodles, or use regular, and cook according to package instructions
Directions
- Preheat oven to 400°F. Toss squash, olive oil, and 1/4 teaspoon salt together, then spread onto a large baking sheet. Roast for 30 minutes, stirring halfway, until soft and caramelized.6 cups cubed butternut squash, 2 tablespoons olive oil, ¼ teaspoon fine sea salt
- Transfer squash to a food processor or blender. Puree until smooth, then add ginger, paprika, tarragon, and cinnamon. Taste and adjust as needed.1/4 teaspoon ground ginger, 1/4 teaspoon smoked paprika, 1/4 teaspoon dried tarragon, Pinch ground cinnamon
- Mix together ricotta, spinach, Parmesan, egg and sage. Season with salt and pepper.15 ounces ricotta, 10 ounces frozen spinach, 1 cup grated Parmesan cheese, 1 egg, 1 teaspoon chopped fresh sage, ¾ teaspoon fine sea salt
To assemble:
- Lightly grease a 9×13-inch casserole/baking dish. Spread about 3/4 cup sauce on the bottom. Arrange 3-4 lasagna noodles on top, then spread on half of the ricotta mixture. Cover with 3/4 cup of sauce and 1 cup mozzarella, then more lasagna noodles. Repeat. Cover with remaining sauce and mozzarella.12 no-boil lasagna noodles, 3 cups grated mozzarella cheese
- Cover dish with foil and bake for 40 minutes, then uncover and cook another 20 minutes. Let cool 10 minutes before serving.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
I like the way you think. 😉
This looks delicious! Pinning for a more ambitious night…
I would eat this for every meal if I could, but the carnivore in the house will require I add some ground turkey. It’s gonna be goooooood.
@Amber I usually don’t tell the husband if there isn’t meat so by the time he finds out it’s too late 😉
I want this right now! It would actually help clear out my fridge.
I think butternut squash and pasta are the perfect combination. I often roast the squash with garlic, cinnamon and red pepper flake and serve over tortellini with parmesan. You’ve inspired me to serve the whole thing over sauteed kale.
Love the combinations here, Megan. Squash, ricotta and kale are a great pairing, especially under sheets of noodles!
Whenever I think of making a veggie lasagne, I go the spinach route. This is so refreshing – I love the idea of making this for dinner one night this week.
This sounds like such a cool recipe! The traditional meat and tomato sauce lasagna can get pretty boring, so this looks like a really yummy change of pace.
Do you cook the lasagna noodles first?
@Annie, I used no-boil noodles, but you could use regular noodles and cook them first. Thank you for pointing this out; I’ll make an edit on the recipe!
GORGEOUS lasagna!! Want!!