Name: Roasted Butternut Squash Lasagna Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 8 cups of cubed squash); 3 tablespoons grapeseed or olive oil; 1/2 teaspoon salt, plus more for seasoning; 4 cups milk (2% or whole); A few sprigs fresh rosemary; A few sprigs fresh sage; 1 tablespoon minced garlic; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; Salt and pepper to taste; Nine 7-by 3 1/2-inch sheets dry no-boil lasagne pasta (Barilla brand recommended); 1 1/3 cups freshly grated Parmesan cheese, divided; 1 cup heavy cream; 1/2 teaspoon salt (for whipping cream)

Jump to Recipe· 4.1 from 9 reviews

If you are searching for a cozy, comforting dish that brings a touch of autumn’s magic to your table, this Roasted Butternut Squash Lasagna Recipe is exactly what you need. It beautifully combines the natural sweetness of roasted butternut squash with creamy, herb-infused béchamel and tender pasta sheets, creating a harmony of flavors that is both hearty and elegant. This dish is a stellar way to enjoy lasagna with a seasonal twist, promising layers of rich texture and warm, inviting aromas that will have everyone asking for seconds.

Ingredients You’ll Need

The image shows a black metal baking tray with many small, roasted orange-yellow cubes spread across it, with some pieces showing a light brown roasted texture around the edges. In the lower left corner of the tray, there is a metal spatula with a dark wooden handle resting on the tray. The tray is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Roasted Butternut Squash Lasagna Recipe lies in its straightforward yet carefully chosen ingredients. Each item plays a crucial role—from the sweet, soft squash that forms the base, to the fragrant herbs that elevate the sauce, and the creamy cheeses that bind everything together into a luscious, irresistible lasagna.

3 pounds butternut squash: Quartered, seeded, peeled, and diced into 1/2-inch cubes to roast into tender, golden-brown perfection.
3 tablespoons grapeseed or olive oil: Adds richness and helps achieve a beautiful roast on the squash.
4 cups milk (2% or whole): Infused with rosemary and sage, provides the creamy base for the sauce.
Fresh rosemary and sage sprigs: Impart aromatic depth and earthiness to the dish.
1 tablespoon minced garlic: Delivers savory warmth to the béchamel sauce.
4 tablespoons unsalted butter: The foundation for a silky roux that thickens the sauce.
4 tablespoons all-purpose flour: Works with butter to create the thickening roux for the sauce.
Nine 7–by 3 1/2-inch sheets dry no-boil lasagne pasta: Convenient and easy to layer in this lasagna.
1 1/3 cups freshly grated Parmesan: Adds a sharp, salty finish and golden topping.
1 cup heavy cream: Beaten to soft peaks, it creates a creamy, luscious topping that seals in moisture.
1/2 teaspoon salt: Balances all the flavors perfectly.

How to Make Roasted Butternut Squash Lasagna Recipe

Step 1: Roast the Butternut Squash

Start off by preheating your oven to 450°F. Spread the diced butternut squash evenly on a large sheet pan or two smaller pans, drizzle with oil, and sprinkle with a pinch of salt. Roasting caramelizes the sugars in the squash and brings out a sweet, nutty flavor that forms the heart of this lasagna. Toss halfway through the 30-minute cooking time until tender and golden—this is the key to deep, rich flavor in the entire dish.

Step 2: Infuse the Milk with Herbs

While the squash roasts, gently heat your milk with sprigs of fresh rosemary and sage until just simmering. Slow infusion allows those herbal notes to seep into the milk, which will become the base for your creamy béchamel sauce. After about 10 minutes, strain out the herbs and keep the fragrant milk warm for the next step.

Step 3: Prepare the Herb Béchamel Sauce

In a heavy saucepan, soften minced garlic in butter over low heat—it’s the aromatic start to your silky sauce. Stir in flour to create a roux, cooking for a few minutes to eliminate that raw flour taste. Then, gradually whisk in the infused milk, keeping the mixture smooth and lump-free. Simmer for about 10 minutes until thickness envelopes the spoon, then gently fold in your beautifully roasted butternut squash. Season with salt and pepper, and your sauce is now ready to layer.

Step 4: Assemble the Lasagna

Lower the oven temperature to 375°F and butter your baking dish thoroughly. If you’ve found no-boil noodles don’t always soften enough, a quick soak in hot water can make a big difference—especially if this is your first time trying this method. Start with a thin layer of sauce, then place three noodles spaced apart on top. Alternate layers of sauce, noodles, and Parmesan cheese, building up in three layers total. After spreading the final sauce, cover with noodles one last time.

Step 5: Add the Cream Topping and Bake

Whip the heavy cream with salt until it holds soft peaks—that fluffy, cloud-like topping melts into the pasta during baking, adding a delicate richness and trapping moisture. Spread this cream evenly over the top noodles and finish with the remaining Parmesan. Cover your dish with foil, creating a gentle tent, and bake for 30 minutes. Then remove the foil and bake an additional 10 to 20 minutes until bubbly and golden brown. Let your masterpiece rest for a few minutes before serving to let the layers set beautifully.

How to Serve Roasted Butternut Squash Lasagna Recipe

A close-up of a baked lasagna in a clear glass tray, showing multiple layers of pale yellow pasta sheets stacked with creamy white sauce and browned, bubbly cheese on top. The top layer is uneven with golden brown spots and some slightly darker crisp edges. The tray sits on a dark wooden surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh sage or rosemary leaves on top adds a vibrant burst of color and freshness that complements the earthy sweetness of the squash. You can also lightly dust with extra Parmesan or drizzle a bit of good-quality olive oil for a glossy finish that invites you in.

Side Dishes

Pair this lasagna with a crisp green salad featuring peppery arugula, tangy vinaigrette, and toasted walnuts to balance the creamy richness. Roasted Brussels sprouts or a simple sautéed kale dish with garlic also make fantastic, wholesome companionship.

Creative Ways to Present

Try serving individual portions in elegant ramekins or small cast-iron skillets for a charming dinner party presentation. For a rustic approach, cut thick squares and stack with a fresh herb garnish and a small drizzle of browned butter infused with sage—this elevates the dish into a restaurant-worthy experience at home.

Make Ahead and Storage

Storing Leftovers

After enjoying your lasagna, wrap any leftovers tightly in plastic wrap or transfer to an airtight container and refrigerate. This dish holds beautifully for up to 3 days, making it perfect for savoring later without losing its lovely texture or flavor.

Freezing

You can freeze the entire lasagna before baking or freeze any cooked leftovers. Wrap tightly in foil and place in a freezer-safe container. It will keep well for up to 2 months, letting you enjoy your Roasted Butternut Squash Lasagna Recipe anytime you want a comforting, wholesome meal.

Reheating

For best results, thaw frozen portions overnight in the refrigerator. Reheat covered in a 350°F oven for 20-30 minutes until warmed through. You can also microwave individual servings, though the oven method preserves the texture and prevents sogginess.

FAQs

Can I use fresh pasta instead of no-boil lasagna sheets?

Absolutely! Fresh pasta can be used but you may need to adjust the sauce quantity slightly since fresh sheets are more delicate and absorb moisture differently. Fresh noodles also cook faster in the oven, so keep an eye on your lasagna as it bakes.

Is it possible to make this recipe vegan?

Yes, with some thoughtful swaps. Use non-dairy milk like almond or oat milk, substitute butter with plant-based margarine, and replace Parmesan with a nutritional yeast-based cheese alternative. Just be aware the flavor profile will be somewhat different but still delicious.

Can I prepare the sauce ahead of time?

Definitely! The sauce for the Roasted Butternut Squash Lasagna Recipe can be made up to three days in advance and refrigerated. This is a fantastic time-saver on busy days and helps deepen the flavors as they meld together.

What kind of squash works best besides butternut?

While butternut is the classic choice, you can experiment with kabocha or delicata squash for a slightly different sweetness and texture. Just make sure to roast it thoroughly until tender and caramelized for the best results.

How do I know when the lasagna is fully cooked?

The top should be bubbly and golden after removing the foil during baking, and the edges will slightly pull away from the sides of the dish. Let it rest for a few minutes to set before cutting—this ensures the layers stay intact and the texture is perfect.

Final Thoughts

There is something truly special about this Roasted Butternut Squash Lasagna Recipe—it’s a celebration of seasonal flavors wrapped up in cozy layers of satisfaction. Whether you’re cooking for family, friends, or just yourself, this dish promises a comforting hug of warmth and flavor on every forkful. I cannot wait for you to try it and discover just how irresistible this autumn-inspired lasagna can be!