Roasted Butternut Squash Lasagna Recipe

If you love comfort food with a twist, you’re going to absolutely adore this Roasted Butternut Squash Lasagna Recipe. It’s this beautiful blend of cozy, creamy layers with the sweet, nutty depth of roasted squash that just sings. When I first tried this, it completely changed how I thought about lasagna – no more heavy meat sauces, but all the satisfying, cheesy goodness you crave. Stick with me, and I’ll walk you through every step to make it stellar in your kitchen.

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Ingredients You’ll Need

Getting the balance right between sweet, creamy, and savory is what makes this dish so special. I always choose fresh, good-quality ingredients to do the heavy lifting in flavor, especially with the butternut squash and fresh herbs.

• Butternut squash: Fresh and ripe, the star of the show – roasting it enhances its natural sweetness.
• Grapeseed or olive oil: For roasting – helps develop that golden caramelization on the squash.
• Milk (2% or whole): For infusing the béchamel with rosemary and sage aromas; whole milk makes the sauce creamier.
• Fresh rosemary and sage: These herbs add earthy notes that complement the squash beautifully.
• Minced garlic: Provides a gentle kick and depth to the sauce without overpowering.
• Unsalted butter: Key for making the roux base of the creamy sauce.
• All-purpose flour: Thickens the sauce perfectly when combined with butter.
• No-boil lasagne pasta sheets: I use Barilla – no need to precook, but I’ll share a tip below to get them perfectly tender.
• Freshly grated Parmesan: Essential for flavor layering and a savory finish.
• Heavy cream: Whipped on top for a luxurious, soft topping before baking.
• Salt: To season and balance all the flavors just right.

Variations

I love tweaking the Roasted Butternut Squash Lasagna Recipe to suit different moods and dietary needs — it’s surprisingly versatile. Don’t hesitate to play around depending on what your family likes or what’s in season!

• Swap the herbs: I sometimes use fresh thyme instead of rosemary for a slightly different aroma that pairs beautifully with squash.
• Vegan version: Replace butter with plant-based margarine, use almond milk infused with herbs, and swap Parmesan with nutritional yeast or vegan cheese.
• Add greens: Stir in sautéed spinach or kale into the sauce for a pop of color and extra nutrition.
• Spicy kick: A pinch of red pepper flakes in the béchamel adds a surprising, pleasing warmth.

How to Make Roasted Butternut Squash Lasagna Recipe

Step 1: Roast the Squash to Sweet, Golden Perfection

Start by preheating your oven to 450°F. Spread out your diced butternut squash on a large sheet pan—or two if you need more room—and drizzle it with oil and a sprinkle of salt. Toss everything together so each cube gets a little love from the oil. Roast in the oven for about 30 minutes, making sure to toss the squash halfway through cooking. You’ll want the cubes tender and lightly caramelized—this step unlocks the magic of the squash’s natural sweetness, which really carries the whole dish.

Step 2: Infuse Milk with Fresh Herbs For Your Béchamel

While the squash is roasting, pour your milk into a saucepan and add sprigs of rosemary and sage—fresh herbs are essential here to build that aromatic flavor foundation. Bring the milk to a gentle simmer so the herbs can infuse without boiling, then keep it on low heat for about 10 minutes. Strain out the herbs and set the milk aside; this herbal goodness will shine through in your creamy sauce.

Step 3: Create the Creamy Herb-Infused Sauce

In a large saucepan, melt butter over moderately low heat. Add minced garlic and gently cook until it softens and smells heavenly, but don’t brown it. Stir in your flour to create a roux—this is the thickening base. Cook the roux for about 3 minutes, stirring often, to get rid of any raw flour taste. Now, slowly whisk in your infused milk in a steady stream until the sauce is smooth. Bring this mixture back to the stove and let it gently simmer until it thickens nicely, whisking occasionally to keep it silky. At this point, stir in your roasted squash cubes, season with salt and freshly ground pepper, and let all those flavors meld together.

Step 4: Prepare Your Pasta Sheets for the Best Texture

Reduce your oven temperature to 375°F and lightly butter a 9×13-inch baking dish. Now, while the no-boil lasagna noodles say you don’t have to soak them, I discovered soaking them briefly in hot water really helps if you want the layers to be perfectly tender without any crunch. Just dunk three sheets in hot water right before layering—they soften just enough to get that ideal melt-in-your-mouth texture without turning gummy.

Step 5: Assemble Your Layers Like a Pro

Start by spreading about 1 cup of the squash sauce on the bottom of your dish—it won’t cover completely, and that’s okay. Place three softened lasagna sheets on top, making sure they don’t overlap. Then soak the next three sheets while you spread half the remaining sauce over this first noodle layer. Sprinkle with ½ cup Parmesan for a salty, melty layer of cheesy goodness. Repeat: noodles, sauce, Parmesan. Finally, top with the last three noodles and spread the whipped cream seasoned with salt evenly over the top layer. This creamy top is what makes it so indulgent. Finish by sprinkling the final ⅓ cup Parmesan on top.

Step 6: Bake to Bubbly, Golden Perfection

Cover your lasagna tightly with foil—tent it slightly so it doesn’t stick to the top. Bake for 30 minutes in the middle rack of your oven. Then remove the foil and continue baking for another 10 to 20 minutes, watching for that gorgeous golden and bubbling top. Let the lasagna rest for 5 minutes before cutting in – I promise the wait is worth it for the clean slices and deep flavors.

How to Serve Roasted Butternut Squash Lasagna Recipe

Garnishes

I love sprinkling a few torn fresh sage leaves on top after baking — it adds a fresh herbal brightness that complements the richness. A little drizzle of good-quality olive oil or a light dusting of additional Parmesan never hurts either, especially if you’re serving guests.

Side Dishes

My go-to pairing is a crisp mixed green salad with a tangy vinaigrette to cut through the creaminess. Sometimes I add roasted Brussels sprouts or sautéed garlic green beans for a warm vegetable side that feels just right alongside this hearty lasagna.

Creative Ways to Present

For special occasions, I’ve tried layering individual portions in small ramekins and baking them — it looks stunning at the dinner table and is perfect for portion control. Also, topping with toasted pumpkin seeds adds a fun crunch and a seasonal flair if you’re making this in the fall.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes I make it a day ahead just to have the next-day magic. Just be sure to cover it well to avoid the whipped cream topping from drying out.

Freezing

This lasagna freezes beautifully. I cut it into portions, wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the lasagna with foil to protect the top layer and bake it at 350°F for about 20-30 minutes, until warmed through. If you want a crispier top, remove the foil for the last 5-10 minutes. Microwave works in a pinch, but you lose a bit of texture and creaminess.

FAQs

Final Thoughts

Honestly, this Roasted Butternut Squash Lasagna Recipe has become one of my ultimate comfort dishes that I love sharing with friends and family. It’s cozy, elegant, and surprisingly easy – perfect for when you want that homemade vibe without stress. Plus, every time I make it, I get these joyful “wow” moments from my loved ones, and that’s the best part of cooking, isn’t it? I can’t wait for you to try it and make some delicious memories of your own.

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