If you’re looking for a comforting, hearty dish that feels cozy and elegant all at once, you’re in for a treat with this Roasted Butternut Squash Lasagna Recipe. I absolutely love how this lasagna combines the natural sweetness of roasted squash with creamy, herby sauce and perfectly tender pasta layers. When I first tried this, it quickly became a favorite for family dinners and special occasions alike. Stick around, and I’ll walk you through all the steps and tips to help you make this fan-freaking-tastic lasagna yourself!

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Why You’ll Love This Recipe

Rich Flavor Profile: Roasting the butternut squash intensifies its sweetness and adds a toasty depth that complements the creamy sauce perfectly.
Comfort Food with a Twist: It’s lasagna, but without the traditional meat—perfect for vegetarians and those craving something satisfying yet lighter.
Make-Ahead Friendly: You can prepare parts of this recipe ahead of time, making dinner stress-free on a busy night.
Family-Proven Winner: My entire family goes crazy for this, and I bet yours will too once you try it.

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Ingredients You’ll Need

Each ingredient in this roasted butternut squash lasagna plays a crucial role, creating a harmony between sweet, savory, and creamy. Choose a good-quality olive or grapeseed oil for roasting, and fresh herbs really bring out the flavor in the sauce. I like to use no-boil lasagna noodles to save time but have a quick fix if they don’t soften quite right.

Flat lay of a small pile of fresh cubed butternut squash with bright orange color, a few sprigs of fresh green rosemary and sage, a whole bulb of garlic with several cloves visible, three whole uncracked brown eggs, a small mound of finely grated Parmesan cheese, a small white ceramic bowl of heavy cream, a small white ceramic bowl of creamy 2% milk, a small white ceramic bowl of golden olive oil, four uncooked flat sheets of no-boil lasagne pasta neatly stacked, a small white ceramic bowl of soft unsalted butter, and a small white ceramic bowl of pale all-purpose flour, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Roasted Butternut Squash Lasagna, vegetarian lasagna with butternut squash, easy butternut squash lasagna, hearty roasted squash pasta bake, cozy fall lasagna

Butternut Squash: Use fresh, firm squash without soft spots for the best texture and natural sweetness.
Grapeseed or Olive Oil: A neutral oil like grapeseed works great for roasting without overpowering flavors, but olive oil adds a lovely richness.
Milk (2% or whole): Whole milk adds richness, but 2% works well if you’d like a slightly lighter dish.
Fresh Rosemary and Sage: These herbs add a lovely earthiness and depth to the sauce so don’t skip them!
Minced Garlic: Garlic brings warmth and rounds out the flavor beautifully in the roux base.
Unsalted Butter: For making the roux and adding a silky finish to the sauce.
All-Purpose Flour: To thicken the sauce, creating that lovely creamy consistency.
No-Boil Lasagna Sheets: They make assembly easier, and soaking them briefly can help if they don’t expand fully during baking.
Freshly Grated Parmesan: Freshly grated Parmesan adds a savory sharpness essential to balancing the sweetness of the squash.
Heavy Cream: Adds richness and helps create the luscious top layer of the lasagna.
Salt: Essential for seasoning throughout the process and pulling all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this roasted butternut squash lasagna recipe is. Over time, I’ve tried different twists—some more indulgent, some lighter, and others with a little extra character. You can easily personalize it to suit your taste or dietary preferences.

Adding Greens: I sometimes stir in sautéed spinach or kale into the sauce for a nutritional boost and a nice color contrast.
Using Vegan Substitutes: Swap out the butter and cream for coconut cream and vegan margarine, and use vegan Parmesan alternative for a creamy dairy-free lasagna.
Spice it Up: Add a pinch of nutmeg or smoked paprika into the sauce for a warm, spicy twist.
Swap the Herbs: If you don’t have rosemary or sage, thyme works great too and gives it a slightly different but still delicious aroma.

How to Make Roasted Butternut Squash Lasagna Recipe

Step 1: Roast the Butternut Squash to Sweet, Tender Perfection

Preheat your oven to 450°F. Spread your diced butternut squash evenly on one or two large sheet pans, depending on size. Drizzle with olive or grapeseed oil and toss to coat, then season with salt. Roast for about 30 minutes, giving it a good toss halfway through so the cubes get evenly golden and tender. You’ll know it’s done when the squash smells nutty and looks lightly caramelized. This step is key because roasting brings out that deep, sweet flavor that makes this recipe so special.

Step 2: Infuse Milk with Fresh Herbs

While the squash is roasting, gently heat milk along with sprigs of fresh rosemary and sage in a saucepan until it simmers. Reduce to low heat and let it infuse for about 10 minutes to absorb those herbal aromatics. Then strain the milk to remove the herbs — you’ll be left with a fragrant, flavorful base for your creamy sauce.

Step 3: Make the Creamy Garlic Roux Sauce

In a heavy pot, melt butter over moderate-low heat, then gently cook the minced garlic until softened but not browned (this helps avoid any bitterness). Whisk in flour to create a roux, stirring continuously for about 3 minutes to cook out the raw flour taste. Slowly stream in your infused milk while whisking constantly to keep things smooth. Let the sauce simmer and thicken for about 10 minutes, whisking occasionally. Finally, add the tender roasted squash, along with salt and pepper to taste. This sauce is the luscious heart of your lasagna.

Step 4: Prep Your Lasagna Noodles for Perfect Layers

Since no-boil noodles don’t always soften evenly in the oven, I recommend briefly soaking them in hot water before assembling your lasagna. Bring water to a boil and dunk three sheets of noodles for just a minute or so in a shallow baking dish. This helps prevent any chewy surprises later. Use tongs to handle the noodles carefully—they’re delicate when wet!

Step 5: Assemble the Lasagna Layers Like a Pro

Butter a 9×13-inch baking dish to prevent sticking. Pour about 1 cup of your squash sauce on the bottom—don’t worry if it doesn’t cover everything completely. Layer three soaked noodles on top, keeping them slightly apart so they don’t stick together. Add half the remaining sauce over the noodles, then sprinkle with ½ cup Parmesan. Repeat with another layer of noodles, sauce, and Parmesan. Then top with the last three noodles and cover them with the remaining sauce.

Step 6: Add That Dreamy Cream and Cheese Finish

Whip the heavy cream with a pinch of salt until it holds soft peaks, then spread it evenly over the topmost pasta layer, making sure no noodles peek through. Sprinkle the remaining Parmesan over the cream layer. This creamy cheese crown bakes up golden and bubbly, giving the dish a luxurious finish.

Step 7: Bake to Golden, Bubbling Perfection

Cover the lasagna with foil—tent it slightly to avoid the foil touching the cream—and bake at 375°F for 30 minutes. Then remove the foil and bake for another 10–20 minutes until the top is golden and bubbling like magic. Let it rest for 5 minutes before slicing: this little pause helps the layers set and makes serving so much easier.

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Pro Tips for Making Roasted Butternut Squash Lasagna Recipe

Perfect Roasting: Don’t overcrowd your pan when roasting squash to get beautiful caramelization; spread cubes out in a single layer.
Infused Milk Magic: Infusing the milk with rosemary and sage makes a huge difference—don’t skip the straining step to avoid herb bits in your sauce.
Noodle Soak Hack: If you’ve had trouble with no-boil noodles before, dunking them briefly in hot water before layering ensures a tender texture throughout.
Foil Tenting: Tent the foil loosely when baking to prevent sticking to the cream topping and to allow for even browning after removing the foil.

How to Serve Roasted Butternut Squash Lasagna Recipe

Roasted Butternut Squash Lasagna Recipe - Serving

Garnishes

I usually sprinkle some fresh chopped sage leaves or finely minced rosemary on top right before serving—it adds a fresh, herbal pop and looks beautiful too. A few cracked black peppercorns finish it off nicely. If you like a bit of color, toasted pine nuts or a little drizzle of good-quality olive oil on each slice is also fantastic.

Side Dishes

I love pairing this lasagna with a crisp green salad dressed with lemon vinaigrette to balance the creaminess. Roasted seasonal vegetables or a simple garlic bread also work wonders and keep the meal hearty yet fresh.

Creative Ways to Present

For holiday dinners or dinner parties, I like to assemble individual mini lasagnas in ramekins for an elegant touch. Garnished with fresh herbs and a sprinkle of Parmesan, they make a lovely presentation and portion control is easier. You can also top the lasagna with a swirl of herb-infused olive oil for that restaurant-quality flair.

Make Ahead and Storage

Storing Leftovers

I usually store leftover lasagna covered tightly with foil or in an airtight container in the fridge. It keeps well for up to 3 days and surprisingly tastes even better the next day when the flavors have melded. Just make sure to let it cool slightly before refrigerating to keep the veggies from getting mushy.

Freezing

If you want to freeze it, wrap the lasagna securely in aluminum foil and then plastic wrap to prevent freezer burn. It freezes beautifully for up to 2 months. I like to freeze individual portions for quick meals that just need reheating.

Reheating

Reheat leftovers covered with foil in a 350°F oven for 20–25 minutes until hot throughout. If reheating frozen portions, it’s best to thaw overnight in the fridge first. Microwave works in a pinch but baking in the oven keeps the texture firmer, which I prefer.

FAQs

Can I use fresh butternut squash instead of pre-cut?

Absolutely! Just make sure to peel, seed, and cut your squash into uniform ½-inch cubes so they roast evenly. Freshly cubed squash tends to roast better and gives the best flavor and texture.
What if I don’t have fresh rosemary or sage?

You can substitute dried herbs—use about 1 teaspoon each, but reduce cooking time for infusion to avoid bitterness. Alternatively, thyme or even a bay leaf can add nice aromatics.
Do I have to soak no-boil noodles every time?

Not every time, but if you notice your noodles are a bit too firm after baking, soaking them briefly in hot water before assembling really helps. It’s an easy step that ensures creamy, tender layers.
How can I make this recipe vegan?

Swap butter and cream for plant-based alternatives like vegan margarine and coconut cream, and use vegan cheese substitutes or nutritional yeast for that cheesy flavor. Use plant-based milk and ensure your pasta is egg-free.

Final Thoughts

This Roasted Butternut Squash Lasagna Recipe is genuinely one of those dishes that I keep in my regular rotation because it’s both indulgent and wholesome. The way the flavors play off each other—the sweet roasted squash, herbal sauce, and cheesy cream—is just pure comfort food magic. Plus, it’s perfect for sharing with friends and family who might be tired of the usual lasagna routine. I encourage you to give it a try and make it your own. Trust me, you’ll want to keep this recipe handy for those cozy nights when you want something special but not complicated.