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Perfect Butternut Squash Lasagna Easy Fall Dinner Recipe

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A creamy, vegetarian butternut squash lasagna with roasted squash, ricotta, spinach, and a homemade béchamel sauce. Perfect for fall dinners and holiday gatherings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds or 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried sage
  • 2 cups (16 ounces or 450g) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 ounces (140g) fresh spinach
  • 12 lasagna noodles (about 1 box)
  • 3 cups (700ml) whole milk
  • 4 tablespoons (60g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 2 cups (200g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese, for topping

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed squash with olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and dried sage. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Mash roughly with a fork and set aside.
  2. While squash roasts, make béchamel: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes. Slowly pour in milk, whisking constantly. Cook until thickened, about 5-7 minutes. Remove from heat and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder if using. Set aside.
  3. In a large skillet over medium heat, add a drizzle of olive oil. Cook spinach for 2-3 minutes until wilted. Let cool slightly, then chop roughly. In a large bowl, combine ricotta, beaten egg, 1/2 cup Parmesan, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Fold in chopped spinach.
  4. If using regular lasagna noodles, cook according to package directions until al dente. Drain and lay flat on parchment paper. If using oven-ready noodles, skip this step.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of béchamel (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Layer: 4 noodles, 1/3 of mashed squash, 1/3 of ricotta-spinach mixture, 1/3 of remaining béchamel, 1/3 cup mozzarella. Repeat layers twice. Top with remaining béchamel, mozzarella, and 1/2 cup Parmesan.
  6. Cover with foil (spray foil with cooking spray to prevent sticking). Bake for 25 minutes. Remove foil and bake for another 20-25 minutes until golden and bubbly. Let rest for at least 15 minutes before cutting.

Notes

Don’t skip roasting the squash—it concentrates sweetness and prevents sogginess. Let the lasagna rest for 15 minutes after baking to set the layers. Use whole milk ricotta for best texture. For make-ahead, assemble without baking, cover, and refrigerate up to 24 hours; add 10-15 minutes to covered baking time.

Nutrition

Keywords: butternut squash lasagna, fall dinner, vegetarian lasagna, roasted squash lasagna, easy lasagna recipe

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