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This vegetarian Butternut Squash Lasagna is the perfect balance of comfort food and feel-good eating. Roasted squash blends with cottage cheese and parmesan into a smooth, creamy sauce that’s full of flavor.
Butternut squash doesn’t usually get the spotlight in pasta dishes, but it deserves it. Once roasted, it turns sweet and velvety, and when blended with cheese, it makes the creamiest sauce without needing butter or flour like a traditional white sauce. It brings this natural sweetness and roasted, nutty flavor that takes lasagna somewhere totally new.
If you’re like me and know there’s no such thing as too much lasagna, you’ve got to try my Vegetarian Eggplant Lasagna or my One-Pot Lasagna Soup.
Recipe Overview
Ingredients Needed
Here’s everything you’ll need to make this Butternut Squash Lasagna. You’ll find the full measurements listed in the recipe card further down below.
- Mozzarella cheese: You can shred your own or use pre-bought shredded cheese.
- Olive oil: You can swap for avocado oil if that’s what you usually cook with.
- Seasonings: Cinnamon powder, Kosher salt, ground black pepper, dried oregano, basil, and thyme.
- Milk of choice: Any milk works here, dairy or unsweetened plant-based.
- Cottage cheese: Gives the sauce its creamy texture with extra protein.
- Parmesan cheese: Freshly grated for the amazing flavor.
- Garlic cloves: Minced for that classic savory flavor that ties everything together.
- Sweet onion: Diced small so it caramelizes nicely with the mushrooms.
- Button mushrooms: Diced; they add depth and texture.
- Zucchini: Diced small to mix easily into the vegetable filling.
- Red bell pepper: Adds color and a touch of sweetness.
- Lasagna sheets: Use traditional or oven-ready noodles. If using regular ones, boil until just al dente so they hold their shape once baked.
How to Make Butternut Squash Lasagna
Here’s how to make it come together perfectly, step by step:
Step 1: Preheat the oven to 425°F. Line a baking sheet and spread out the cubed butternut squash. Drizzle with 1 tablespoon of olive oil, then season with salt, pepper, and cinnamon. Toss to coat and roast for 30-35 minutes, until tender.
Step 2: Transfer the roasted squash to a food processor. Add the milk, cottage cheese, and parmesan, then blend until smooth and creamy.
Step 3: While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the onion and mushrooms and sauté for about 10-12 minutes, until they start to brown. Stir in the zucchini, red bell pepper, and garlic. Cook another 5 minutes, then season with salt, pepper, oregano, thyme, and basil. Remove from heat.
Step 4: Boil the lasagna sheets in salted water just until al dente, or one minute less than the package says. Drain and set aside. Spread ¼ cup of the butternut squash sauce on the bottom of your baking dish. Layer with three lasagna sheets, a generous layer of squash sauce, sautéed veggies, and a sprinkle of mozzarella. Repeat the layers two more times, finishing with mozzarella on top.
Step 5: Lower the oven to 375°F. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 10-12 minutes until golden and bubbling. Let it rest for a few minutes before slicing and serving.
Variations & Tips
→ Mix up the veggies by adding spinach, kale, or even finely chopped broccoli. They blend right in without changing the flavor.
→ If you’re keeping it gluten-free, just use your favorite gluten-free lasagna noodles and everything else stays exactly the same.
→ To make it vegan, swap the dairy for plant-based milk and cheese. It’ll still come out rich, creamy, and full of flavor.
→ Roast the squash a day ahead and store it in the fridge to make assembly faster when you’re ready to cook.
→ Let the lasagna rest for 10-15 minutes before slicing so the layers stay neat and hold together perfectly.
Common Questions
You can! Just thaw it completely and pat it dry before roasting so it doesn’t water down the sauce. It’ll still roast beautifully and blend into that creamy texture you want.
Ricotta is a great swap if that’s what you have on hand. It gives the same creamy consistency, just with a slightly richer, more traditional flavor.
Once the lasagna cools, cover it or move it to an airtight container and pop it in the fridge. It keeps well for up to 4 days, and, in true lasagna fashion, the flavors will deepen even more overnight.
Absolutely. Just let it cool completely, then wrap it tightly in foil or freezer wrap. It’ll keep for about 3 months, and you can reheat it straight from frozen by covering and baking until it’s hot all the way through.
More Pasta Recipes
- Cottage Cheese Lasagna
- Baked Chicken Alfredo
- Vegan Zucchini Lasagna
- Million Dollar Spaghetti
- Baked Tomato Feta Pasta
- Zucchini Lasagna Recipe
- Baked Feta Pasta with Shrimp
- Spaghetti Casserole Recipe
Love butternut squash?? You may also want to look at these butternut squash recipes.
Butternut Squash Lasagna (Rich & Flavorful)
Ingredients
- 1 small butternut squash, cubed (about 6 cups)
- 3 tablespoons olive oil, or avocado oil, divided
- Kosher salt and pepper, to taste
- ½ teaspoon cinnamon powder
- 1 cup milk of choice
- 1½ cups cottage cheese
- ½ cup grated parmesan cheese
- 5-6 garlic cloves, minced
- 1 large sweet onion, diced
- 22 ounces button mushrooms, diced
- 1 large zucchini, small diced
- 1 red bell pepper, small diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon thyme
- 9 lasagna sheets, enough for 3 layers
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 425°F.
- Line a baking sheet and spread out the cubed 1 small butternut squash. Drizzle with 1 tablespoon of olive oil (from the 3 tablespoons olive oil), then season with Kosher salt and pepper, and ½ teaspoon cinnamon powder. Toss to coat and roast for 30-35 minutes, until tender.
- Transfer the roasted squash to a food processor. Add the 1 cup milk of choice, 1½ cups cottage cheese, ½ cup grated parmesan cheese, and then blend until smooth and creamy.
- While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the 1 large sweet onion and 22 ounces button mushrooms and sauté for about 10-12 minutes, until they start to brown. Stir in the 1 large zucchini, 1 red bell pepper, and 5-6 garlic cloves. Cook another 5 minutes, then season with salt, pepper, 1 teaspoon dried oregano, 1 teaspoon thyme, and 1 teaspoon dried basil. Remove from heat.
- Boil the 9 lasagna sheets in salted water just until al dente, or one minute less than the package says. Drain and set aside.
- Spread ¼ cup of the butternut squash sauce on the bottom of your baking dish. Layer with three lasagna sheets, a generous layer of squash sauce, sautéed veggies, and a sprinkle of mozzarella (use some from the 2 cups shredded mozzarella cheese). Repeat the layers two more times, finishing with mozzarella on top.
- Lower the oven to 375°F. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 10-12 minutes until golden and bubbling. Let it rest for a few minutes before slicing and serving.
Notes
- Roast the butternut squash evenly so it cooks through without burning.
- Let the baked lasagna rest for 10-15 minutes before slicing so the layers stay neat.
- Roast the squash a day ahead if you want to save time during prep.
- Freshly grate your Parmesan for the best flavor and melt.
- Don’t skip seasoning the veggies; it adds big flavor to every bite.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat covered in the oven until warmed through, or enjoy cold straight from the fridge.
- To freeze, let it cool completely, then wrap tightly in foil and store for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
