This Butternut Squash Lasagna recipe is a cozy and heartwarming vegetarian meal, made with a creamy roasted butternut squash sauce, no-boil noodles, mushrooms, spinach, ricotta, and sage. Video + Vegan-adaptable.

This Butternut Squash Lasagna recipe is a cozy and heartwarming vegetarian meal, made with a creamy roasted butternut squash sauce, no-boil noodles, mushrooms, spinach, ricotta, and crispy sage. Video + Vegan-adaptable.

We can only be said to be alive in those moments when our hearts are conscious of our treasures.

Thorton Wilder

Here is one of my favorite fall meals… Butternut Squash Lasagna with mushrooms, spinach and sage. It’s so cozy and warming, full of fantastic fall flavor. Butternut squash is roasted in the oven and becomes the creamy sauce that infuses the lasagna with goodness. A delicious vegetarian or vegan main dish, worthy of your holiday table – so comforting and homey.

Why you will LOVE this!

  • Veggie-loaded Vegetarian meal– full of wholesome vegetables, it’s hearty enough for meat eaters!
  • Make it ahead (or in stages). The butternut squash sauce (and filling) can be made up to 4 days ahead. Or make the whole thing up to 4 days ahead, refrigerate and bake.
  • No Boil lasagna noodlesmakes this faster & easier!
  • It is veganadaptable! Make our tofu ricotta and substitute vegan cheeses- easy peasy! It can be made gluten-free with gluten-free noodles.
  • Freeze it! Lasagna is one of the best meals to put in the freezer for later- thaw it overnight in the fridge and reheat it. A gift to your future self!
  • Tomato-Free. It doesn’t have tomatoes or tomato sauce-for those who can’t tolerate the acid or who are allergic, this recipe is a godsend!
This Butternut Squash Lasagna recipe is a cozy and heartwarming vegetarian meal, made with a creamy roasted butternut squash sauce, no-boil noodles, mushrooms, spinach, ricotta, and sage. Video + Vegan-adaptable.

Butternut Squash Lasagna Ingredients

  • Small butternut squash– you can also use almost any winter squash ( pumpkin, Hubbard, delicata, acorn squash) except spaghetti squash. In a pinch, you can even use canned pumpkin puree.
  • Mushrooms -cremini mushrooms, button mushrooms, oyster, shiitake mushrooms, portobello, or wild mushrooms.
  • Spinach – fresh or frozen spinach both work here! Feel free to use other wilting greens- kale, chard, etc.
  • Onion, garlic and sage- fresh is best!
  • Cheeses: ricotta cheese (or sub vegan tofu ricotta) mozzarella cheese, romano cheese or parmesan cheese. Can sub with vegan cheeses!
  • Egg (optional) for enriching the ricotta. Feel free to leave it out.
  • No-boil lasagna noodles (dry, uncooked) make this much easier to make- no boiling pasta water! Feel free to use regular lasagna noodles that are parboiled.
  • Seasonings -Salt, black pepper and a whisper of nutmeg, heavenly!
  • Extra-Virgin Olive Oil – or butter.
  • Optional Garnishes: For the top, you can make a quick bechamel sauce (for an extra creamy lasagna) and/or crispy sage. Arugula Pesto is nice too.

See the recipe card below for a full list of ingredients and measurements.     

How to make Butternut squash Lasagna

Step one: Make the Butternut Squash Sauce.  Cut the butternut squash in half, and place open side down on a parchment-lined rimmed baking sheet. Place sliced onion next to it and drizzle it with a little olive oil. Roast until fork-tender, about 30-40 minutes and let it cool. Once cooled, scoop out the seeds, and place 3- 3 ½ cups flesh out into a food processor. Add the roasted onion, olive oil, water, salt, pepper, and garlic powder. Puree until very smooth. You will need at least 4 cups of butternut sauce and we want it to be very saucy, like a marinara sauce. The butternut squash puree should pour out of the food processor.

Step 2: Make the mushroom filling. In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper.  Cook until garlic is fragrant, about 2-3 more minutes, turn the heat off. Toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper. You could also add a little truffle oil.

Mushroom filling on the stove.

Step 3: Make the Ricotta Mixture: Using a fork, mix the ricotta cheese with the egg, nutmeg and salt. ( You really don’t have to add the egg, but it adds a nice richness.)

ricotta mixture with the egg, pepper and nutmeg.

Step 4: Assemble the lasagna. In a greased 9 x 13 inch baking dish, add 1 cup of the creamy butternut sauce and spread out into a thin layer. Top with lasagna noodles.

Add half of the ricotta mixture and spread out evenly. Top with half of the cooked mushrooms ( and spinach).Sprinkle with ½ cup grated mozzarella and a couple tablespoons romano cheese.

Add 2nd layer of lasagna noodles. Add 1 cup of butternut sauce, spread out the rest of the ricotta mixture as evenly as possible.

Add the remaining mushrooms and all the good bits (onions and sage) and sprinkle with another ½ cup shredded mozzarella and a couple tablespoons of pecorino cheese. Place the 3rd and final layer of noodles over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cheese. (See ways to elevate below!)

Step 5: Bake! Place a layer of parchment over the lasagna, then wrap it tightly with foil to create a tight seal ( you especially need this with no-boil noodles). Bake 40 minutes. Uncover and continue baking 15-20 minutes until golden and bubbly.

When the Butternut lasagna comes out of the oven it will smell heavenly. Beautifully golden and fragrant! Let it stand 10 minutes, then cut into 9 servings.

Ways to Elevate (optional)

  • Make a Bechamel Sauce for the top. Sometimes, instead of adding a final layer of grated cheese, I’ll make a light, quick béchamel sauce…. purely because I prefer the look of it (from my catering days) compared to the grated cheese “look”. See recipe notes for more info.
  • Add truffle oil! If you love truffle oil, drizzle the mushrooms with a little truffle oil – a nice touch.
  • Make crispy sage leaves as a garnish over the butternut lasagna.  See recipe notes. Or drizzle with our Arugula Pesto.
This Butternut Squash Lasagna recipe is a cozy and heartwarming vegetarian meal, made with a creamy roasted butternut squash sauce, no-boil noodles, mushrooms, spinach, ricotta, and crispy sage. Video + Vegan-adaptable.

Butternut Squash Lasagna FAQS

Can I make this recipe ahead of time?

Butternut squash lasagna can easily be made up to 4 days ahead. Let it come to room temperature before baking. You can also make it in “stages”- for example, roast the butternut squash on day one and refrigerate it; on day two, make the creamy butternut sauce; on day three, make the filling; on day four, assemble and bake. All components will keep up to 4 days. The sauce can also be frozen.

Can Butternut Squash Lasagna be made vegan?

Yes! This butternut squash lasagna is easily adaptable for vegans. You can make a tofu ricotta as a substitute for the traditional ricotta cheese and use vegan cheeses instead of mozzarella, romano, or parmesan.

Can I make this recipe gluten-free?

Yes, you can make this butternut squash lasagna gluten-free by using gluten-free lasagna noodles.

Can I freeze this lasagna?

Yes, this lasagna is freezer-friendly. Once baked, you can let it cool, cover it well, and freeze it for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator and reheat it in the oven.

Butternut Squash Lasagna on a plat with a green salad

Serving Suggestions

Pair Butternut Squash Lasagna with a leafy green salad, roasted veggies, and crusty bread!

This Butternut Squash Lasagna recipe is a cozy and heartwarming vegetarian meal, made with a creamy roasted butternut squash sauce, no-boil noodles, mushrooms, spinach, ricotta, and sage. Video + Vegan-adaptable.

More recipes you'll love!

Hope you enjoy this cozy vegetarian meal… please let us know how you like this in the comments below! xoxo

Sylvia

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

Butternut Squash Lasagna | 60-sec Video

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This Butternut Squash Lasagna recipe is a cozy and heartwarming vegetarian meal, made with a creamy roasted butternut squash sauce, no-boil noodles, mushrooms, spinach, ricotta, and crispy sage. Video + Vegan-adaptable.

Butternut Squash Lasagna Recipe

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 60 mins
  • Cook Time: 60 minutes
  • Total Time: 2 hours
  • Yield: 9 1x
  • Category: vegetarian, main, dinner idea, vegetarian dinnser
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

This Butternut Squash Lasagna is a delicious vegetarian meal, perfect for fall. Made with mushrooms, spinach, sage, and easy, no-boil noodles. Vegan adaptable. Video.


Ingredients

Units Scale

 Creamy Butternut Squash Sauce:

  • 1 medium butternut squash (2 1/2 lbs- 3 lbs), about 3 cups, cooked
  • 1/2 a sweet onion, sliced into big wedges
  • olive oil for drizzling
  • 1/21 cup water or veggie broth
  • 3 tablespoons olive oil
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

Mushroom Spinach Filling:

  • 2 tablespoons olive oil or butter
  • 1 1/2 lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)
  • 1 fat shallot or 1/2 onion, diced
  • 4 garlic cloves, rough chopped
  • 2 tablespoons fresh chopped sage ( or sub thyme, or rosemary)
  • 1/2 teaspoon salt
  • optional – 2-3 handfuls of baby spinach or other greens, to wilt.

Ricotta Mixture:

Lasagna 

  • 1 1 /2 cups grated mozzarella cheese ( about 34 ounces) or sub vegan “meltable” cheese
  • 1/2 cup pecorino cheese or parmesan ( about 1 ounce) or sub vegan
  • No-boil lasagna noodles (uncooked) – or use regular boiled lasagna noodles cooked to al dente. ( you’ll need enough for 3 layers)
  • Optional: Crispy sage leaves ( see notes) or Arugula Pesto

Optional Quick Béchamel Sauce:

  • 1 1/2 tablespoons olive oil (or butter)
  • 1 1/2 tablespoons flour
  • 1 cup milk (or nut milk)
  • generous pinch salt, pepper and nutmeg
  • remaining 1/2 cup mozzarella and 2 tablespoons parmesan (or meltable vegan cheese )

Instructions

  1. Make the Butternut Squash Sauce. Preheat oven to 425 F. Cut butternut squash in half, scoop out the seeds and place them open-side down on a parchment-lined baking sheet. Place the onion ( cut into large wedges) next to it and drizzle it with a bit of olive oil. Roast until fork-tender, about 30-40 minutes. Let cool. You could do this a day before or cook whole in an instant pot for 22 minutes. When the butternut is cool enough to handle, scoop out 3 -3 ½ cups of the flesh into a food processor.  Add the roasted onion, olive oil, water, salt, pepper and garlic powder. Puree until very smooth. TIP: When using no-boil noodles, you want this to be extra loose & saucy, like a marinara sauce (so add more water if need be!). It should pour out of the food processor and you’ll need at least 4 cups of sauce.  This can be made up to 4 days ahead.
  2. Make the mushroom filling. In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper.  Cook until garlic is fragrant, about 2-3 more minutes, and turn the heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper. You could also add a little truffle oil to elevate. Make this up to 3 days ahead and refrigerate.
  3. Ricotta Mixture: Using a fork, mix the ricotta cheese with the egg, nutmeg and salt. ( You really don’t need to add the egg, but it adds a lovely richness.)
  4. Lower oven to 375F
  5. Assemble the lasagna. In a greased 9 x 13-inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with the first layer of lasagna noodles. Add half of the ricotta mixture and spread out evenly. Top with half of the cooked mushrooms/spinach. Sprinkle with 1/2 cup of the grated mozzarella and 2-3 tablespoons of pecorino cheese. Add the 2nd layer of lasagna noodles. Drizzle with 1 cup of butternut sauce; spread out the remaining ricotta mixture as evenly as possible. Add the remaining mushrooms and all the good bits (onions and sage) and sprinkle with ½ cup shredded mozzarella and 2-3 tablespoons pecorino cheese. Place the 3rd, final layer of noodles over the top. Lather with the remaining butternut Sauce and either sprinkle with the rest of the cheese or make the creamy béchamel sauce, spreading it over top. (See notes.). 
  6. Cover with parchment, then wrap tightly with foil and bake in 375 F oven for 40 minutes.  You want a tight seal when using no-boil noodles. (You never want the foil to touch your food, especially something wet- the aluminum will leach into your food.) Uncover and continue baking 15-20 minutes until golden and bubbly. Let rest 10 minutes, cut into 9 servings.
  7. Garnish with optional crispy sage leaves.

Notes

Tip: when using no-boil noodles, be sure your butternut sauce is extra saucy ( it’s ok to add more water) so the noodles have more moisture to soak up. If using boiled noodles, cook only to al dente (don’t overcook). 

Optional Béchamel: Instead of sprinkling the remaining cheese on top (which is totally fine, especially if pressed for time) make a quick light béchamel sauce to pour over the final layer of butternut puree using the remaining cheese. This just gives it a creamier look and feel (compared to the look of melted, grated cheese). This is just a personal preference that makes it look more appealing (from my catering days).  Totally up to you. 😉

To make the bechamel: heat the oil or butter in a small pot over medium heat. Add the flour, and toast it for 1-2 minutes. Gradually whisk in the milk, whisking out any clumps and browned bits. Stir in salt, pepper and the cheese reserved for the final layer, stirring until melted and incorporated.

A great way to conquer this is to make the components in stages. Make the butternut puree one day, the filling the next  day (storing in the fridge) assembling the next day, baking the next etc. OR Feel free to make this all ahead (refrigerate) and bake before serving, remembering to pull it out of the fridge for at least one hour before baking to let it come to room temp, for even baking.

This can also be baked and frozen, or frozen unbaked. 

To make the crispy sage leaves, generously coat the bottom of a small skillet with  olive oil over medium heat. Place each leave ( leaving a little stem is cute) into the hot oil and fry each side, around 30 seconds, or until crisp. Place on a paper towel to blot. Do one tester first, to get the timing right. You want them crisp, but still green, not too brown.)

Nutrition

  • Serving Size: 1/9th
  • Calories: 363
  • Sugar: 5.3 g
  • Sodium: 663.8 mg
  • Fat: 16.9 g
  • Saturated Fat: 7.4 g
  • Carbohydrates: 37.4 g
  • Fiber: 5.4 g
  • Protein: 16.8 g
  • Cholesterol: 57.6 mg

Keywords: Butternut squash lasagna, Butternut squash lasagna recipe, butternut recipes, best butternut squash recipes, butternut squash pasta

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Comments

  1. Best lasagna I have ever made and I make the arugula pesto too. I’m pregnant and this is one of the only things I can eat! Thank you!

  2. I was always intimidated by lasagne, thinking that it was really complicated and hard to nail – turns out I was wrong. This recipe has become my gateway to lasagne making. And this beautiful lasagne has become a fall staple in our house – as soon as the leaves start to turn, my husband starts bringing up this dish. We’re making it today and as I came to look up this perfect recipe, I just wanted to say thank you for bringing all this deliciousness into our home.

  3. An excellent recipe! I used Gruyère cheese in place of mozzarella…fantastic flavour. I didn’t have a shallot so I roasted a whole onion. Next time I’ll roast another onion along with the squash. Squash had a beautiful flavour but I did notice that I had to add more water than was indicated. I know my squash was a fair size. I’ll definitely sauté more mushrooms next time and will try caramelizing the onions that are fried with the mushrooms. My husband and I love the flavour of caramelized onions. Baking time was perfect. I let mine sit for 5 minutes out of the oven to firm up a little. It cut perfectly. Thank you for a fabulous recipe.

  4. This was delicious! I used Barilla no bake noodles, next time I would like the texture of the no boil pasta to be a bit firmer. Has anyone had success with a shorter bake time?

    1. Hi Wendy, I think you could absolutely go shorter especially with the thin no-bake noodles- just as long as they get tender. I used regular lasagna noodles here (not pre-cooked) which are quite thick- so increased the baking time. You can always check as you go- insert a sharp knife into the center to see how done the noodles are. 🙂

  5. wow! this was a delicious hit on girls night. I did have to almost double the salt- especially for the mushrooms (I was using Diamond kosher) and I always add a little more seasonings than what most recipes call for. I ended up baking uncovered almost 25-30 mins but I like a little browned edges. All in all, delicious and seasonal. Will def make again! Great for entertaining!

  6. FABULOUS. Thank you so much Sylvia for such detailed information–from the video, to the clear process steps, to the expert tips. Since I’m an “anxious” cook I love meals with gourmet flare that can be prepared in advance. This will become a staple in the repertoire.

    1. Love that you know your cooking style. I am with you, good food that can be made ahead is definitely a win. Glad this worked out for you!

  7. This is my all-time FAVOURITE recipe period. It is honestly quite a lot of work to make, but straight forward at the same time. Worth it every time though!!

  8. I was looking for a good recipes to make when my vegetarian daughter comes to visit and this was great! (Your website is really easy to use with great videos. Thank you!)!

  9. This was awesome 👌🏼
    Only thing is I’ll have to double, if not triple the amount of mushrooms next time.

  10. What a wonderful recipe! We made the vegan version with the tofu ricotta, amazing! Thank you for sharing, we will definitely be making this one again 🌱

  11. A great recipe, I have added it to my usual cooking list!!! This is a phenomenal recipe and the butternut squash adds such impeccable taste!! Thank you so much for sharing!

  12. This lasagna is a work of art. My husband and I look forward to making it every fall. 5 glowing stars.

    1. Sorry to hear that Lindsay. Can you be more specific about why it didn’t work for you? Did you make any changes to the recipe?

  13. This is the first time I have ever made any type of lasagna. I was really nervous because I was making it for my boyfriend’s family including his three college age kids two of which are vegetarian. It was REALLY amazing!!!! Zero leftovers! And I made it exactly to recipe other than increasing amounts for fit a larger baking dish. Thank you so very much for sharing this wonderful recipe! I cannot wait to make it again!

  14. Another great recipe! Made everything including the bechemel sauce, the pesto and the crispy sage and it was perfect. Added some French bread and garlic butter on the side and my family raved about it.

  15. Another outstanding recipe. Followed the recipe as directed, using Sylvia’s tofu ricotta. Thanks, Sylvia!

  16. This was WONDERFUL even my sweetie, a committed meat and potatoes guy, loved it.
    Takes a while to prep, I cooked the mushrooms and squash the day before which made for a more relaxed cooking day.
    Next time I’ll make a double batch and freeze one.

  17. I want to make this for my vegetation boyfriend but we aren’t crazy on mushrooms. Is there another vegetable we can use?

    1. Hi Missy, I’m having trouble coming up with a good substitute! Can anyone else think of something?

  18. This is one heckuva tasty and hearty dish – even the confirmed meat eaters loved it! And the presentation is impressive with the crispy sage leaves on top of the creamy béchamel sauce.
    It included lots of steps but as pointed out they could be completed individually beforehand. Then it goes together in minutes. I used a kabocha squash because it was what I had on hand and it was perfect. I was worried I wouldn’t have enough for leftovers as everyone had seconds but I managed to squirrel away a big slice for lunch the next day. Divine!

  19. Absolutely divine! I have yet to serve it to anyone who doesn’t rave about it. Thank you for sharing!

  20. This is scrumptious and fancy enough for company. A wonderful fall recipe! I didn’t make the bechemel or the fried sage leaves but otherwise followed the recipe exactly. Will definitely be making this again.

  21. Making it again right now! I’ve made this a handful of times now and it always turns out so dang good! Sure, it takes forever the first time, but it’s so worth it! I use Kite Hill almond milk ricotta because my partner is allergic to soy. Or I make my own cashew ricotta. Violife mozzarella and Parmesan are a must for dairy-free people like me. So good. I had to write a review! Thank you!

  22. I halved the oil, used tofu and plant based shredded mozzarella and it’s still crazy good. I can only imagine how mind blowing the original recipe must be. Sylvia, you’re incredibly gifted. Thank you fir sharing your gift!

  23. This was terrific! My household has dietary preferences from avowed near-daily meat-eaters to near-vegetarians, and everyone loved it.

    I made a couple of tweaks based on what I had on hand, in order to avoid a separate trip to the grocery store (of course, once I found the recipe, I had to make it THAT DAY).
    1) I had bricks of frozen squash purée but not a fresh whole squash, so I just went with it. The two 400g bricks got me just over 3 cups of squash purée, but I had to add nearly a cup of water to get to a sauce-like consistency, so I got to 4 cups of sauce just fine. Will definitely try again with a roasted fresh squash!
    2) I had only about 1lb of mushrooms, but did have four small zucchini left over that needed using up (plus ~250g spinach), so I did! I cut the zucchini into -1cm slices, then the slices into quarters. I cooked the mushrooms for a bit first, then added the zucchini for the last few minutes (cooked just until tender-crisp) and wilted the spinach. I bumped up the seasoning a bit in this layer to compensate for the extra veggies. The resulting lasagna JUST fit in my deeper 9×13 pan, but did still fit!

    I made the optional bechamel for the top, and the final lasagna was wonderfully creamy.

    As a side note, I’ve been using the shorter, flat Molisana no-boil lasagna noodles lately instead of the longer, wavy noodles. I really like how they fit my pan and have had good success with the top layer cooking through reliably. They also have a nice finished texture. Someone recommended them to me and I’ve been really happy with them, so thought I would pass on the tip!

    1. Thanks for sharing Ashley! Glad your additions worked out- sounds tasty. Also I really like those noodles too!

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