Butternut Squash Lasagna

    Butternut Squash Lasagna

    Slice of butternut squash lasagna on plate.

    Butternut Squash Lasagna layers sweet roasted squash, creamy cottage cheese (or ricotta for the lasagna purists), spinach, and tender noodles into one irresistible bake. Perfect for making ahead, it’s a crowd-pleasing meatless main and fantastic for meal prep too!

    Slice of butternut squash lasagna on plate.

    This butternut squash lasagna is worthy of a special occasion!

    cookbook author erin clarke of well plated

    Lasagna takes some effort to put together (unless it’s Skillet Lasagna), which makes it feel special. This butternut squash lasagna is the kind of dinner you sit down to and savor.

    I made this recipe for family friends of ours and their kiddos, and every single person went back for seconds. It’s a fall and wintertime twist on classic lasagna that feels comforting and unexpected at the same time.

    This vegetarian lasagna starts by roasting butternut squash, garlic, and onion, which concentrates their flavors. The veggies are pureed into a smooth, creamy layer that replaces half of the usual marinara—the other half is replaced with a rich homemade béchamel sauce. And then the rest of the lasagna is pretty much the standard.

    Creamy cheese layer? Check! Noodles? Present and accounted for! Melty mozzarella? Oh, you know it!

    Let’s discuss what else makes this lasagna a standout:

    • Make-Ahead Friendly. Prep the components in advance or assemble the whole shebang and bake it later. (This Vegetable Lasagna is great for making ahead too.)
    • Cozy Flavor. Roasted squash, all that cheese, earthy sage, and a little bit of nutmeg gives this butternut squash lasagna the coziest warm flavor.
    • A Vegetarian Dish for Meat Eaters. Make a tofu turkey for the holidays and only the vegetarians will eat it. Make this lasagna and everyone will help themselves to a piece!
    Spatula lifting slice of butternut squash lasagna from pan.

    Key Ingredients

    You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

    • Butternut Squash. I love using butternut squash because it’s sweeter than many other winter squash varieties, but for a little extra sweetness, you can swap in honeynut squash.
    • Onion + Garlic. These are roasted with the squash to add depth.
    • Butter + Flour + Milk. For a rich béchamel sauce, no heavy cream needed.
    • Parmesan + Mozzarella Cheeses. While mozzarella is a good melter, the flavor is mild. Parmesan is the opposite; not as good at melting but super delish. Together, they form a dynamic duo!
    • Nutmeg. It’s just a small amount, but it adds so much! Don’t skip it and if you can, use freshly grated for the best flavor.
    • Cottage Cheese. I love using cottage cheese to work in some extra protein (as seen in my Marry Me Chicken Lasagna Roll Ups!), but if you’re a traditionalist, go for ricotta instead.
    • Eggs. Helps bind the ricotta layer so it doesn’t ooze all over when sliced.
    • Spinach. Use frozen spinach for ease; thaw it, then squeeze it dry so it doesn’t make your butternut squash lasagna soggy.
    • Sage. A classic pairing with butternut squash. Thyme or rosemary would also work if you prefer them.
    • No-Boil Lasagna Noodles. If you want to use traditional lasagna noodles, you will need to cook them first.

    How to Make Butternut Squash Lasagna

    Halved butternut squash, onions, and foil-wrapped garlic on pan after roasting.
    Butternut squash puree in food processor.
    Whisk in pan of bechamel sauce.
    Spinach and ricotta mixture in bowl.
    3 no bake lasagna noodles layered over butternut squash puree.
    Butternut squash lasagna in pan before baking.

    Roast the Veggies (photo 1). Bake the butternut squash, onion, and garlic until caramelized and soft.

    Puree (photo 2). Add the roasted vegetables and seasoning to a food processor and process until smooth.

    Make the Béchamel (photo 3). Whisk the butter, flour, and milk until thick; add the Parmesan, nutmeg, sage, salt, and pepper.

    Mix the Cheese Layer (photo 4). Combine the cottage cheese, eggs, spinach, mozzarella, and Parmesan.

    Assemble (photo 5). Sauce first, then noodles, squash, more noodles, cottage cheese mixture, noodles, squash, the last batch of noodles, and béchamel.

    Bake (photo 6). Sprinkle the remaining Parmesan on top, then cover the pan. Place the lasagna in a 350ºF oven and bake for an hour covered and then 15 minutes more uncovered.

    Rest. Let the butternut squash lasagna rest for 20 minutes before slicing. ENJOY!

    Recipe Variations

    • Add Protein. Layer in cooked Italian sausage or ground turkey.
    • Make It Gluten-Free. Use gluten-free lasagna noodles and a gluten-free flour blend for the béchamel.
    • Swap Out the Spinach. Use sautéed kale instead for a heartier green.
    Slice of butternut squash lasagna on plate with bite on fork showing layers.

    What to Serve with Butternut Squash Lasagna

    • Salad. For a light pairing, try this Shaved Brussels Sprouts Salad, Arugula Salad, or Winter Salad.
    • Vegetables. Fall veggies like Air Fryer Brussels Sprouts and Roasted Cauliflower pair well with butternut squash.
    • Bread. This Rosemary Olive Oil Bread would be perfection, or go with classic Homemade Garlic Bread.
    Slice of butternut squash lasagna on plate.
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    Butternut Squash Lasagna

    Roasted squash, spinach cottage cheese filling, and rich béchamel make this butternut squash lasagna the coziest dinner! A vegetarian meal everyone loves!
    Course Dinner, Main Course
    Cuisine American, Italian
    Prep Time 30 minutes
    Cook Time 2 hours 15 minutes
    Total Time 2 hours 45 minutes
    Servings 8 servings
    Calories 460kcal
    Author Erin Clarke / Well Plated

    Ingredients

    • 1 large butternut squash about 2 ½ pounds
    • 3 tablespoons olive oil divided
    • 2 ¼ teaspoons kosher salt divided
    • ½ teaspoon ground black pepper divided
    • 1 large yellow onion halved then cut into 1 ½-inch wedges
    • 1 head garlic
    • 3 tablespoons unsalted butter
    • ⅓ cup all-purpose flour
    • 3 ½ cups low-fat milk
    • 1 cup grated Parmesan cheese divided
    • 1 cup shredded low-moisture part-skim mozzarella divided
    • ⅛ teaspoon ground nutmeg freshly grated if possible
    • 16 ounces low-fat cottage cheese or part-skim ricotta
    • 2 large eggs
    • 12 ounces frozen chopped spinach thawed and squeezed very dry
    • 1 tablespoon finely chopped fresh sage plus additional for serving
    • 12 to 15 sheets no-boil lasagna noodles as needed to cover layers
    • Kosher salt and freshly ground black pepper

    Instructions

    • Place a rack in the center of your oven and preheat to 375°F. Halve squash lengthwise and scoop out and discard the seeds. Place squash cut side up on one side of a large rimmed baking sheet. Brush the cut sides with 1 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 pepper.
      Spoon scooping seeds from halved butternut squash.
    • Place the onion on the open side of the sheet pan. Drizzle with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to combine, then spread into an even layer.
    • Peel away excess outer layers of papery skin from the garlic. With kitchen scissors or a sharp knife, cut off the tips of the cloves to expose them. Place the garlic on a square of foil large enough to wrap it completely, drizzle with 1 teaspoon olive oil, and wrap. Place beside the squash.
      Halved butternut squash, onions, and foil-wrapped garlic on pan before baking.
    • Roast the vegetables until the squash is very tender and onion is soft and browned at edges, 45 to 60 minutes, tossing the onion halfway through. If the onion begins to char, remove it early and set aside. Reduce the oven temperature to 350°F.
      Halved butternut squash, onions, and foil-wrapped garlic on pan after roasting.
    • Once the squash is cool enough to handle, scoop the flesh into a food processor fitted with a steel blade. Squeeze in the roasted garlic cloves, and add the onion. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Puree until smooth. Taste and add additional seasoning.
      Butternut squash puree in food processor.
    • Make the sauce: In a wide, deep saucepan, melt the butter over medium heat. Sprinkle the flour over the top and stir constantly for 2 minutes, until the flour is golden and no bits of white remain.
      Whisk in skillet with roux.
    • Slowly add the milk, whisking constantly to prevent lumps from forming. Once all the milk is added, increase the heat and bring the sauce to a gentle simmer. Let bubble gently, scraping along the bottom often to prevent sticking, until the sauce has thickened and easily coats the back of a spoon, about 6 minutes.
      Bechamel sauce in skillet.
    • Remove from the heat and stir in 1/2 cup Parmesan, nutmeg, sage, 1/2 teaspoon kosher salt, and 1/8 teaspoon ground black pepper.
      Whisk in pan of bechamel sauce.
    • Make the cottage cheese layer: In a large bowl, use a fork to combine the cottage cheese, eggs, squeezed spinach, 1 cup mozzarella, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper, breaking up the spinach as needed so that everything is evenly distributed.
      Spinach and ricotta mixture in bowl.
    • Assemble: Lightly coat a 9×13 baking dish with nonstick spray. Spread a thin layer of the white sauce in the bottom of dish.
      Bechamel sauce in bottom of baking dish.
    • Add a layer of noodles, then spread on half of the squash puree.
      Butternut squash puree spread into baking dish.
    • Add another layer of noodles, then spread on the entire cottage cheese mixture.
      3 no bake lasagna noodles layered over butternut squash puree.
    • Add a third layer of noodles, and spread with the remaining squash.
    • Add a fourth and final layer of noodles, then pour the remaining white sauce over the top, spreading it all the way to the edges of the pan. Sprinkle with the remaining 1/4 cup Parmesan.
      Butternut squash lasagna in pan before baking.
    • Cover the pan with foil and bake at 350°F for 1 hour. Uncover, then bake 15 minutes more. Let rest at room temperature for 20 minutes to set up prior to serving. Slice and enjoy

    Notes

    • TO STORE: Refrigerate leftover butternut squash lasagna tightly covered in the pan or in an airtight container for 3 to 4 days.
    • TO REHEAT: Warm at 350°F for 20–25 minutes or microwave individual slices in 1-minute intervals until heated through.
    • TO FREEZE: Freeze whole in a wrapped casserole dish or in slices in an airtight container or freezer bag for up to 3 months. Thaw frozen lasagna overnight in the refrigerator before reheating.

    Nutrition

    Serving: 1(of 8) | Calories: 460kcal | Carbohydrates: 49g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 1285mg | Potassium: 861mg | Fiber: 5g | Sugar: 11g | Vitamin A: 15553IU | Vitamin C: 25mg | Calcium: 510mg | Iron: 2mg

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