Name: Roasted Butternut Squash Lasagna Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 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; 4 cups milk, 2% or whole; A few sprigs fresh rosemary and 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 (such as Barilla brand); 1 1/3 cups freshly grated Parmesan cheese, divided; 1 cup heavy cream; 1/2 teaspoon salt (for cream); Butter, for greasing the baking dish

If you’re looking for a comforting, cozy twist on classic Italian comfort food, you’ve got to try this Roasted Butternut Squash Lasagna Recipe. It’s the kind of dish that fills your kitchen with the most inviting aromas and ends up with a golden, bubbly top that everyone will rave about. I absolutely love how the sweetness of the roasted squash plays against the creamy, cheesy sauce. Trust me, this one will become your go-to for fall dinners and beyond!

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Why You’ll Love This Recipe

Rich, Creamy Layers: The buttery béchamel-style sauce with roasted butternut squash creates incredible depth without feeling heavy.
Perfect Sweet & Savory Balance: Roasting the squash caramelizes its natural sugars, adding a subtle sweetness that contrasts beautifully with the herbs and Parmesan.
Make-Ahead Friendly: You can prepare the sauce days before and assemble when ready, which makes this perfect for busy nights or entertaining.
Family Crowd-Pleaser: My kids (who usually want plain cheese lasagna) beg for seconds, so you know it’s a winner.

A white plate holds a single slice of layered cheesy casserole. The bottom layer is a soft, orange mashed base with a slightly rough texture. Above it is a creamy white layer topped with melted cheese that has browned spots and a bubbly texture. The edges show some golden-brown crisping, and the slice looks warm and soft. The white plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash Lasagna, butternut squash lasagna recipe, fall vegetarian lasagna, cheesy butternut squash casserole, cozy vegan lasagna

Ingredients You’ll Need

All the ingredients come together to make a silky, luscious sauce layered with sweet roasted squash and tender no-boil noodles. I always recommend using fresh herbs if you can, as they really brighten up the dish.

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, butternut squash lasagna recipe, fall vegetarian lasagna, cheesy butternut squash casserole, cozy vegan lasagna

Butternut Squash: The star of the dish—make sure to get firm, unblemished squash for the best texture.
Grapeseed or Olive Oil: Helps the squash roast to a perfect golden brown without burning.
Milk (2% or Whole): Whole milk yields a richer béchamel, but 2% works well if you want to keep it lighter.
Fresh Rosemary and Sage: These herbs add that warm, aromatic undertone that complements the squash perfectly.
Minced Garlic: Adds just the right punch of savory flavor in the sauce.
Unsalted Butter: For making the roux — the base of our creamy white sauce.
All-Purpose Flour: Teamed with butter to thicken the sauce beautifully.
No-Boil Lasagna Sheets: I prefer Barilla brand — they hold up nicely without getting mushy.
Freshly Grated Parmesan: Nothing beats fresh for that sharp, salty kick on each layer.
Heavy Cream: Whipped and spread on top for a luxuriously creamy finish.
Salt: Essential for drawing out flavors and seasoning the layers just right.

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

One of the best parts about this Roasted Butternut Squash Lasagna Recipe is how easy it is to make it your own. I’ve tinkered with it over the years and encourage you to swap in your favorite add-ins or tweak it to your taste.

Herb Swap: Sometimes I swap rosemary and sage for fresh thyme or even a pinch of nutmeg for a warmer flavor profile.
Cheese Variations: Adding a bit of shredded mozzarella or fontina gives it a gooey pull that my family adores.
Make it Vegan: Use plant-based milk and vegan butter substitutes, and swap Parmesan for nutritional yeast—just make sure to add more garlic and herbs to punch up the flavor.
Added Greens: Toss in layers of sautéed spinach or kale for extra veggies my kids don’t even notice.

How to Make Roasted Butternut Squash Lasagna Recipe

Step 1: Roast the Butternut Squash to Golden Perfection

Start by preheating your oven to 450°F and spreading the diced butternut squash on a large sheet pan—if you’re like me and don’t want squash squash all over the place, you can use two smaller pans as well. I toss the squash with olive or grapeseed oil and a pinch of salt. Now the trick here is to toss the squash halfway through so it roasts evenly and gets those golden edges that bring out the sweetness. About 30 minutes in the oven should do it. You’ll know it’s ready when the squash is tender and has that nice caramelized color. This roasting step is key—it’s what makes the flavor of this lasagna really stand out.

Step 2: Infuse the Milk and Make the Creamy Sauce

While the squash is roasting, heat your milk gently with fresh rosemary and sage sprigs—let those herbs steep for about 10 minutes on low heat, then strain them out. This step gives your sauce a subtle, fresh-herb flavor that’s just heavenly. Next, soften minced garlic in butter on low heat, then whisk in flour to make a roux (cook that for 3 minutes). Slowly stream in the infused milk while whisking so your sauce becomes velvety smooth. Let it simmer until thick, then stir in the beautifully roasted squash along with salt and freshly cracked pepper to taste. You can even make this sauce a few days ahead and refrigerate it — it holds up wonderfully and makes assembly a breeze.

Step 3: Prepare the Lasagna Noodles

One thing I learned the hard way was that no-boil noodles sometimes don’t soften quite enough during baking, leading to a slightly chewy texture. So here’s my little hack: dunk your lasagna sheets briefly in boiling water before assembling. Just soak three at a time while you layer—easy to do and it makes all the difference in getting tender pasta every time.

Step 4: Assemble and Bake the Lasagna

Butter a 9×13-inch baking dish and pour a cup of sauce on the bottom—this practically acts as glue so the noodles don’t stick. Arrange your soaked noodles in a single layer, careful to keep them slightly apart. Add half of the remaining sauce over the noodles, sprinkle with parmesan, then repeat the noodle, sauce, and cheese layers. After the final noodles, whip salt into the heavy cream until soft peaks form, then spread it generously over the top. Don’t skip this step! It adds that beautiful, creamy cap and keeps the noodles moist. Finish with more parmesan, cover loosely with foil (to avoid sticking), and bake at 375°F for 30 minutes. Remove the foil and bake until bubbly and golden on top—usually another 10 to 20 minutes. Let it rest for about 5 minutes before slicing to set the layers.

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Pro Tips for Making Roasted Butternut Squash Lasagna Recipe

Roast Twice for Extra Flavor: Don’t be shy about roasting the squash until it’s nicely caramelized—it really amps up the sweetness and depth.
Herb-Infused Milk: Steeping herbs in milk gently adds elegance to the sauce without overpowering the squash.
Noodle Soak Hack: Pre-soaking no-boil noodles in hot water prevents undercooked pasta—it’s a game-changer I picked up after a few experiments.
Let It Rest: Allow your lasagna to sit 5 minutes after baking; this helps it slice cleanly and layers hold together perfectly.

How to Serve Roasted Butternut Squash Lasagna Recipe

Roasted Butternut Squash Lasagna Recipe - Serving

Garnishes

I love to finish this lasagna with a sprinkle of fresh thyme leaves or a little chopped sage for a pop of fresh herbal aroma right before serving. Sometimes, I grate a little extra Parmesan on top just to keep that cheesy goodness alive in every bite.

Side Dishes

This dish pairs beautifully with a bright, crisp salad—think arugula tossed with lemon vinaigrette or a simple mixed greens salad with shaved fennel. Roasted Brussels sprouts or garlic green beans also add a nice vegetal crunch that contrasts the creamy lasagna perfectly.

Creative Ways to Present

For special occasions, I like to serve this lasagna in individual ramekins, which makes each portion look elegant and allows for easy serving. Another fun idea is to layer it in a large cast-iron skillet and bake it right at the table — it’s a great conversation starter!

Make Ahead and Storage

Storing Leftovers

I usually cover leftover lasagna tightly with plastic wrap or foil and refrigerate it for up to 4 days. When stored properly, the layers stay intact, and the flavors actually deepen overnight, making it even more delicious the next day.

Freezing

This Roasted Butternut Squash Lasagna Recipe freezes beautifully. I freeze portions individually in airtight containers or double wrap larger portions in foil and freezer bags. When ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

To reheat, I cover the lasagna with foil and warm it in a 350°F oven until heated through — about 20-25 minutes depending on portion size. This method keeps it moist without drying out the layers like a microwave sometimes can.

FAQs

Can I make the Roasted Butternut Squash Lasagna Recipe vegan?

Absolutely! Swap out the butter and milk for plant-based alternatives like vegan butter and almond or oat milk, and replace Parmesan with nutritional yeast or a vegan cheese alternative. Just consider adding extra garlic and herbs to boost the flavor since dairy-free cheeses tend to be milder.
Do I have to soak no-boil noodles before assembling?

Not always. If you’ve used a brand that reliably softens during baking, you can skip it. But if you notice your noodles stay a bit firm, soaking them briefly in boiling water before layering will ensure tender, perfectly cooked pasta every time.
Can I prepare the sauce ahead of time?

Yes! The sauce can be made up to three days in advance, covered tightly and refrigerated. This actually gives the flavors time to meld and makes assembling your Roasted Butternut Squash Lasagna Recipe hassle-free on the day of baking.
What can I serve alongside this lasagna?

I love crisp green salads with tangy vinaigrettes or roasted vegetables like Brussels sprouts or broccoli. They balance the richness of the lasagna nicely and add color and texture to your plate.

Final Thoughts

This Roasted Butternut Squash Lasagna Recipe has quickly become a beloved staple in my kitchen. It strikes such a comforting balance between hearty and bright, making it perfect for family dinners or even impressing guests. If you’re craving something comforting but with a fresh seasonal twist, I really think you’ll enjoy making this recipe as much as we do eating it. Give it a go—I promise you won’t regret the ooey-gooey, melt-in-your-mouth magic that happens when creamy sauce meets sweet roasted squash nestled between tender noodles.