As the air gets a little crisper and the leaves start to turn, my kitchen cravings shift to all things cozy and comforting. And what’s more comforting than a bubbling, cheesy lasagna straight from the oven? This Creamy Butternut Squash Lasagna is the absolute embodiment of autumn. We’re swapping out the traditional red sauce for a velvety, rich sauce made from sweet, roasted butternut squash, fragrant rosemary, and garlic. It’s a decadent, satisfying vegetarian main course that’s perfect for a Sunday dinner, a holiday gathering, or any night you need a little extra warmth on your plate. Let’s get cooking!
Ingredients
• PREP: 45 minutes | BAKE: 50 minutes | STAND: 10 minutes | SERVES: 8 to 10
• 1 large 3-pound / 1.4 kg butternut squash
• 3 tablespoons / 45 ml olive oil
• 1 teaspoon / 5 g salt, divided
• ¼ cup / 57 g butter
• 1 tablespoon minced garlic, about 6 cloves
• ¼ cup / 30 g all-purpose flour
• 4 cups / 960 ml milk
• 1 tablespoon snipped fresh rosemary
• 9 no-boil lasagna noodles
• 1⅓ cups / 133 g finely shredded Parmesan cheese, divided
• 1 cup / 240 ml heavy whipping cream
Instructions
1. Roast the Squash: Preheat your oven to 425°F / 220°C. Lightly grease a large 15x10x1-inch baking pan. Halve the squash lengthwise, then remove the seeds and peel the tough outer skin. Cut the squash into ¼- to ½-inch slices and place them in the prepared pan. Drizzle with olive oil and ½ teaspoon of salt, tossing gently to coat everything evenly. Spread in a single layer and bake for 25 to 30 minutes, stirring once halfway through, until the squash is tender and lightly caramelized. Remove from the oven and reduce the oven temperature to 375°F / 190°C.
2. Create the Creamy Sauce: While the squash roasts, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly. Whisk in the flour and the remaining ½ teaspoon of salt to form a paste. Gradually pour in the milk, whisking continuously to prevent lumps. Continue to cook and stir until the sauce thickens and begins to bubble. Remove from heat and stir in the roasted butternut squash and fresh rosemary.
3. Assemble the Lasagna: Lightly grease a 3-quart (or 9×13-inch) rectangular baking dish. Spread about 1 cup of the butternut squash sauce evenly across the bottom. Arrange a layer of 3 no-boil noodles on top. Spread one-third of the remaining sauce over the noodles, then sprinkle with ⅓ cup of Parmesan cheese. Repeat these layers (noodles, sauce, cheese) two more times. Gently pour the heavy whipping cream evenly over the entire top layer, then sprinkle with the final ⅓ cup of Parmesan cheese.
4. Bake to Golden Perfection: Cover the baking dish tightly with foil and bake for 40 minutes. Remove the foil and continue to bake for about 10 more minutes, or until the edges are bubbling and the top is a beautiful light golden brown. Let the lasagna stand for 10 minutes before slicing and serving. This allows it to set up for perfect, clean slices.
Nutritional Information
• Nutrition Facts
• PER SERVING: 525 calories, 29 g total fat (15 g saturated fat), 76 mg cholesterol, 628 mg sodium, 53 g carbohydrates, 4 g fiber, 17 g protein.
Pro Tips
• To make peeling the butternut squash easier, pierce it a few times with a fork and microwave it for 3-5 minutes. Let it cool slightly before handling—the skin will be much softer and easier to remove.
• This lasagna is a fantastic make-ahead meal. Assemble it completely through Step 3, then cover tightly with foil and refrigerate for up to 24 hours. To bake, place the chilled dish in a 375°F oven and bake covered for 45 minutes, then uncovered for 10-15 minutes until bubbly and golden.
• For a richer flavor, try browning the butter for a minute or two before adding the garlic. This will create a nutty, complex brown butter (beurre noisette) base for your sauce.
• If your sauce seems too thick after adding the squash, simply stir in an extra splash of milk until it reaches a smooth, easily spreadable consistency.
FAQ
Q: Can I make this butternut squash lasagna vegan
A: Yes, you can easily adapt this recipe to be vegan. Use a plant-based butter, a full-fat unsweetened plant milk like oat or soy for the sauce, and your favorite vegan Parmesan cheese. For the topping, simply replace the heavy cream with a drizzle of olive oil or a rich cashew cream before baking.
Q: How can I add more protein to this vegetarian lasagna
A: To boost the protein content, consider adding a layer of plant-based protein. A cup of cooked brown or green lentils, crumbled firm tofu sautéed with sage, or a layer of vegetarian ricotta (made from tofu or cashews) mixed with spinach would all be delicious additions between the sauce and noodle layers.
Q: Is it possible to make this lasagna gluten-free
A: Absolutely. To make this recipe gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend for thickening the sauce. You will also need to use gluten-free no-boil lasagna noodles. The other ingredients are naturally gluten-free, making it a simple swap.
Q: Can I freeze this butternut squash lasagna for later
A: This lasagna freezes wonderfully. For best results, assemble the lasagna completely but do not bake it. Cover the dish tightly with a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before baking as directed, adding 10-15 minutes to the initial covered baking time.
