Creamy Butternut Squash Lasagna Recipe

If you’re craving a comforting, cozy dish that’s bursting with flavor and has that dreamy, velvety texture, you’re going to love this Creamy Butternut Squash Lasagna Recipe. It’s one of those recipes I keep coming back to every fall because the combination of roasted squash, tender zucchini noodles, and layers of gooey cheese just hits all the right notes. Plus, it’s surprisingly fresh and not overly heavy—perfect for when you want something hearty yet bright. Trust me, stick with me here, and I’ll show you how to nail this fan-freaking-tastic lasagna in your own kitchen.

this …

Ingredients You’ll Need

The magic of this Creamy Butternut Squash Lasagna Recipe lies in the balance of creamy cheeses, sweet squash, and fresh herbs you use. When shopping, look for a firm butternut squash and fresh basil for the best flavor punch.

• Butternut squash: Choose a firm, medium-sized squash with smooth skin to ensure sweet, tender cubes.
• Olive oil: Extra virgin works great to lightly roast the squash and enhance flavor.
• Ricotta cheese: Pick whole milk ricotta if you want extra creaminess in your layers.
• Garlic: Fresh minced garlic adds depth and warmth, a must for this recipe.
• Milk: Use whole or 2% to help blend the cheeses smoothly in the sauce.
• Salt and nutmeg: Nutmeg is subtle but essential here—don’t skip it!
• Frozen spinach: Make sure to thaw and squeeze dry for a bright, non-watery filling.
• Mozzarella cheese: Shredded for melting, plus a bit extra for topping.
• Fresh basil: Chopped, it brings fresh herbaceous notes to cut through the richness.
• Zucchini: Thinly sliced into noodles to add a light, fresh texture between cheesy layers.
• No-boil lasagna noodles: Simplifies prep, but you can substitute your favorite noodles if you prefer.
• Parmesan cheese: Grated on top for an irresistible golden crust.
• Fresh sage or basil leaves: For garnish and a fragrant finishing touch.

Variations

I love customizing this Creamy Butternut Squash Lasagna Recipe depending on the season or what I have in my fridge. Feel free to swap out veggies or cheeses to suit your taste or dietary needs.

• Vegetarian but extra hearty: I sometimes add sautéed mushrooms or roasted eggplant for an earthier flavor that my family adores.
• Gluten-free: You can easily swap in gluten-free lasagna noodles or thin zucchini ribbons in place of noodles for a lighter version.
• Dairy-free: Try vegan ricotta and mozzarella alternatives if you’re avoiding dairy, and this lasagna still turns out wonderfully creamy.
• Spicy twist: A pinch of red pepper flakes in the squash filling adds a nice gentle heat we enjoy on chilly evenings.

How to Make Creamy Butternut Squash Lasagna Recipe

Step 1: Roast the Butternut Squash to Perfection

The first thing I do is peel, seed, and cube the butternut squash into roughly 1-inch pieces—about the size that roasts evenly and softens quickly. Toss the cubes in olive oil and spread them on a baking sheet. Roast at 400°F for 25-30 minutes until tender and caramelized at the edges. This roasting step brings out the natural sweetness and adds that beautiful depth of flavor that’s key to the creamy filling. Keep an eye to avoid burning, and stir halfway through.

Step 2: Prepare the Creamy Squash Mixture

Once your squash is roasted and slightly cooled, blend it in a food processor with ricotta cheese, minced garlic, milk, salt, and a pinch of nutmeg. This step transforms the squash into a silky smooth sauce that envelopes the lasagna layers. I like to add milk a little at a time until I get a creamy but not runny consistency—this balance is crucial to avoid soggy noodles later.

Step 3: Prep the Greens and Zucchini Noodles

Thaw your frozen spinach, then squeeze it dry to remove every bit of moisture—that’s a game changer for keeping the lasagna from getting watery. Toss spinach with a sprinkle of salt, pepper, and fresh chopped basil. For the zucchini noodles, slice them very thin—about 1/8″ thick—so they soften nicely during baking without turning mushy.

Step 4: Assemble the Layers Like a Pro

Start by spreading a thin layer of your butternut squash mixture on the bottom of your baking dish—this prevents sticking. Add a layer of no-boil noodles, followed by zucchini noodles, a spread of the squash mixture, spinach, dollops of ricotta, mozzarella, and a sprinkle of basil. Repeat your layers until you use all ingredients, finishing with a generous topping of shredded mozzarella and Parmesan cheese for that golden, bubbly crust we all love.

Step 5: Bake Until Golden and Bubbling

Cover the lasagna loosely with foil and bake at 375°F for about 45 minutes. Then remove the foil and bake another 15 minutes or until the top is beautifully browned and bubbling. I’ve found that letting it rest for 15 minutes after baking makes slicing neater, and the flavors have time to meld perfectly.

How to Serve Creamy Butternut Squash Lasagna Recipe

Garnishes

I always finish this lasagna with fresh basil or sage leaves, sometimes lightly toasted in butter for a nutty aroma. It adds a beautiful contrast and a pop of color that makes the dish feel extra special.

Side Dishes

For sides, a simple mixed greens salad with a tangy vinaigrette cuts through the richness beautifully. Roasted garlic bread or a crisp green bean almondine also complement the flavors nicely without stealing the spotlight.

Creative Ways to Present

For special occasions, I like to bake this lasagna in individual ramekins for a personal touch. It not only looks elegant but reheats beautifully, too. You can also sprinkle a bit of toasted pine nuts on top for texture or drizzle with a balsamic glaze for an unexpected flavor boost.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to four days. Reheating in the oven covered with foil keeps the layers moist and delicious. I’ve learned plastic containers work fine, but a glass or ceramic dish helps maintain the best texture.

Freezing

This Creamy Butternut Squash Lasagna Recipe freezes incredibly well. I recommend freezing before baking the assembled lasagna. Wrap tightly with foil and plastic wrap, and it keeps beautifully for up to 3 months. When you’re ready to enjoy, bake it straight from the freezer—just add extra baking time until hot and bubbly.

Reheating

To reheat, I cover leftovers with foil and warm in a 350°F oven for 20-30 minutes until heated through, then remove the foil for the last 5 minutes to refresh the crispy top. It comes out almost as good as freshly baked.

FAQs

Final Thoughts

I absolutely love how this Creamy Butternut Squash Lasagna Recipe turns out, and every time I make it, my family goes crazy for the cozy, rich flavors paired with fresh veggies. When I first tried it, I wasn’t sure how the butternut squash would work in lasagna, but that silky sweetness alongside all that melty cheese? Total game changer. I’m excited for you to try it because once you do, I bet it’ll become a comforting staple in your kitchen just like it is in mine. Give it a go, and don’t forget to double the recipe—you’ll thank me later when you have leftovers or a ready-to-bake frozen meal waiting in the freezer!

Print