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Cozy Crockpot Butternut Squash Lasagna: Easy Fall Dinner

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This cozy crockpot butternut squash lasagna is a game-changer for fall dinners. With no-boil noodles and a velvety squash sauce, it’s a set-it-and-forget-it comfort meal that tastes like autumn in a bowl.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable broth
  • 2 cups whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon nutmeg
  • 12 no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Prepare the butternut squash: Peel the squash with a vegetable peeler, cut it in half lengthwise, and scoop out the seeds. Cut into 1/2-inch cubes.
  2. Sauté the squash: Heat the olive oil in a large skillet over medium heat. Add the cubed squash and cook for 5-7 minutes, stirring occasionally, until it starts to get a little color. Add the minced garlic, sage, salt, and pepper, and cook for another minute until fragrant.
  3. Make the sauce: Pour the vegetable broth into the skillet and scrape up any browned bits from the bottom. Let it simmer for 2 minutes, then transfer everything to a bowl. Use an immersion blender to puree until smooth.
  4. Mix the ricotta filling: In a medium bowl, combine the ricotta, egg, 1/2 cup Parmesan, parsley, and nutmeg. Stir until smooth.
  5. Layer it up: Spread a thin layer of the butternut squash sauce on the bottom of the crockpot. Then, add a layer of noodles (break them to fit if needed). Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining squash sauce, and a sprinkle of mozzarella and Parmesan. Repeat the layers two more times, ending with a final layer of noodles, the last of the sauce, and a generous topping of mozzarella and Parmesan.
  6. Cook low and slow: Cover the crockpot with the lid and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours. The lasagna is done when the noodles are tender and the cheese is melted and bubbly.
  7. Let it rest: Turn off the crockpot and let the lasagna rest for 15-20 minutes before serving.

Notes

Don’t skip the sauté step—it deepens flavor and removes excess moisture. Let the lasagna rest before serving for clean slices. For a gluten-free version, use gluten-free no-boil noodles. For a dairy-free version, use cashew-based ricotta and dairy-free mozzarella.

Nutrition

Keywords: crockpot lasagna, butternut squash lasagna, fall dinner, slow cooker lasagna, vegetarian lasagna, easy lasagna

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