You know those chilly fall evenings when all you want is something warm, cheesy, and downright comforting? That’s exactly when I first fell in love with roasted butternut squash lasagna. I was craving my grandma’s classic lasagna but wanted something lighter—then it hit me! Roasting butternut squash brings out its natural sweetness, and when layered with creamy ricotta and gooey mozzarella? Absolute magic. What I love most is how this dish feels indulgent but still packed with veggies—perfect for meatless Mondays or impressing vegetarian friends. Plus, trust me, roasting the squash is the easiest part—just toss, bake, and let the oven do the work while you prep the rest!
Why You’ll Love This Roasted Butternut Squash Lasagna
This isn’t just another lasagna—it’s a hug in a baking dish! Here’s why it’s become my go-to comfort food:
- Rich, caramelized flavor: Roasting the squash transforms it into sweet, tender cubes that melt into every cheesy bite.
- Vegetarian magic: Even meat-lovers won’t miss the meat thanks to hearty squash and creamy ricotta layers.
- Easy assembly: No fancy techniques—just roast, layer, and bake while your kitchen smells incredible.
- Crowd-pleaser: Bring this to potlucks and watch it disappear faster than you can say “seconds please!”
Ingredients for Roasted Butternut Squash Lasagna
Gathering the right ingredients is half the battle—and trust me, every single one of these plays a starring role! Here’s what you’ll need:
- 1 medium butternut squash (peeled, seeded, and cut into 1-inch cubes—no shortcuts here!)
- 2 tbsp olive oil (the good stuff for roasting)
- 1 tsp salt (I use kosher—it sticks to the squash better)
- ½ tsp black pepper (freshly cracked if you’ve got it)
- 12 lasagna noodles (regular or no-boil both work)
- 2 cups ricotta cheese (whole milk makes it extra creamy)
- 1 large egg (room temp blends smoother)
- ¼ cup grated Parmesan (packed tight—none of that light sprinkling!)
- 2 cups shredded mozzarella (divided—save some for that golden top)
- 2 cups marinara sauce (homemade or your favorite jarred)
- 1 tsp dried basil + 1 tsp dried oregano (for that classic Italian kiss)
See? Nothing fancy—just good, honest ingredients that’ll make your kitchen smell like an Italian grandma’s dream.
Equipment Needed
No fancy gadgets required—just grab these kitchen basics:
- 9×13-inch baking dish (for those perfect layers)
- Sharp knife & sturdy peeler (to tackle that squash like a pro)
- Mixing bowls (one for ricotta, one for roasted squash)
- Sheet pan (for roasting those golden squash cubes)
- Spatula (to spread all that cheesy goodness evenly)
How to Make Roasted Butternut Squash Lasagna
Alright, let’s get this cozy masterpiece in the oven! Follow these simple steps, and you’ll have a lasagna that’ll make your whole house smell like a rustic Italian kitchen. I promise it’s easier than it looks—just take it one delicious layer at a time.
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C)—no cheating on this step, or your squash won’t caramelize properly! Toss those gorgeous orange cubes with olive oil, salt, and pepper until they’re evenly coated. Spread them out on a baking sheet in a single layer (crowded squash steams instead of roasting). Pop them in the oven for about 25 minutes until they’re fork-tender with those beautiful browned edges that scream flavor. Give them a stir halfway through—this is when your kitchen starts smelling amazing.
Step 2: Prepare the Cheese Mixture
While the squash works its magic, let’s make the creamy heart of this lasagna. In a big bowl, mix together the ricotta, egg, and Parmesan. I like to use a fork to really blend it smooth—you want no ricotta lumps hiding in there! This mixture should be thick but spreadable, like a luxurious savory frosting. Taste it (I always do!) and add a pinch more salt if needed.
Step 3: Assemble the Lasagna
Time for the fun part—layering! Start with a thin layer of marinara sauce on the bottom of your baking dish (this keeps noodles from sticking). Then:
- First layer: 4 lasagna noodles (they can overlap slightly)
- Spread: Half the ricotta mixture like you’re frosting a cake
- Scatter: Half the roasted squash cubes
- Drizzle: ⅔ cup marinara sauce
- Sprinkle: ½ cup mozzarella
Repeat all layers once more, then finish with a final layer of noodles, remaining sauce, and a generous blanket of mozzarella. Don’t skimp on that top cheese—it’s the golden crown!
Step 4: Bake to Perfection
Reduce oven to 375°F (190°C) and bake uncovered for 30 minutes. You’ll know it’s ready when the cheese is bubbly with those perfect golden spots and the edges are happily sizzling. Let it rest for 10 minutes before slicing—I know it’s hard to wait, but this helps the layers set so you get those picture-perfect slices!
Tips for Perfect Roasted Butternut Squash Lasagna
After making this lasagna more times than I can count (okay, maybe I have a problem), here are my foolproof secrets:
- Size matters: Cut squash into even 1-inch cubes—too big and they won’t roast evenly, too small and they’ll disappear!
- Patience pays: Letting it rest 10 minutes after baking means clean slices instead of cheesy landslides.
- Sauce insurance: Cover every noodle edge with sauce—dry spots turn crunchy during baking.
- Golden rule: Broil the last 2 minutes if your cheese isn’t bubbly and spotted brown yet.
Follow these, and you’re guaranteed lasagna glory!
Variations and Substitutions
This lasagna is super flexible! Swap marinara for Alfredo sauce if you’re craving something creamier. Toss in a couple handfuls of fresh spinach for extra greens. Need gluten-free? Use your favorite GF lasagna noodles—they work like a charm. Want to make it vegan? Substitute ricotta with cashew cream and use dairy-free cheeses. The possibilities are endless!
Serving Suggestions
Oh, the joy of slicing into this golden beauty! I love serving generous squares with garlic bread for dipping and a crisp arugula salad—the peppery greens cut through the richness perfectly. One 9×13 pan comfortably feeds 6 hungry people (or 4 very hungry ones—no judgment!).
Storage and Reheating
Leftovers? Lucky you! This lasagna keeps beautifully in the fridge for 3-4 days—just cover it tightly with foil. Reheat slices in the microwave (about 2 minutes) or go for the oven at 350°F for 15 minutes if you want that crispy cheese crust back. Pro tip: Sprinkle a little extra mozzarella before reheating—it’s like magic!
Nutritional Information
Just so you know, these numbers are estimates—your exact counts might dance around a bit depending on your ingredients. But here’s the scoop per generous serving:
- 350 calories (perfect for a cozy dinner!)
- 16g protein (thanks to all that cheesy goodness)
- 40g carbs (hello, comforting noodles and sweet squash)
- 4g fiber (sneaky veggie bonus!)
I always say—good food feeds the soul first, then the body. Enjoy every bite!
Frequently Asked Questions
I’ve gotten so many questions about this recipe over the years—here are the ones that pop up most often:
- Can I freeze it? Absolutely! Assemble the lasagna (unbaked), wrap it tightly in plastic then foil, and freeze for up to 3 months. Bake straight from frozen—just add 15-20 extra minutes.
- Can I use fresh herbs? Yes, and oh my, what a difference! Swap dried basil and oregano for 1 tbsp each of fresh. Rub them between your fingers first to release those gorgeous oils.
- How to make it vegan? Easy! Use cashew ricotta (soaked cashews blended with lemon and garlic), vegan mozzarella shreds, and omit the egg. The roasted squash still shines!
- Can I prep ahead? My secret for dinner parties—roast the squash and mix the cheeses the day before. Just assemble and bake when guests arrive!
Still have questions? Drop them in the comments—I love helping troubleshoot!
Did you make this cozy masterpiece? I’d love to see it! Tag me on Instagram or leave a comment below—nothing makes me happier than seeing your cheesy, squashy creations!
PrintIrresistible Roasted Butternut Squash Lasagna in 4 Easy Steps
A hearty and flavorful lasagna featuring roasted butternut squash as the star ingredient. Perfect for a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 12 lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- Preheat oven to 400°F.
- Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes.
- Cook lasagna noodles according to package instructions.
- Mix ricotta, egg, and Parmesan in a bowl.
- Layer noodles, ricotta mixture, roasted squash, marinara, and mozzarella in a baking dish.
- Repeat layers and top with mozzarella, basil, and oregano.
- Bake at 375°F for 30 minutes.
Notes
- Substitute marinara with Alfredo sauce for a creamier version.
- Add spinach for extra greens.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
