Creamy Butternut Squash Lasagna

Creamy Roasted Butternut Squash Lasagna Recipe is the kind of dish that wraps you up in cozy, cheesy comfort with every forkful. Picture layers of sweet roasted squash, tender veggies, and melty cheese all baked together into one unforgettable meal. It’s much easier to make than you might think, and you'll love how it delivers hearty flavor without a ton of fuss.

A white rectangular baking dish filled with nine square pieces of baked lasagna, each piece showing a golden-yellow melted cheese layer on top with browned, crispy edges. The top cheese layer is dotted with small green herb bits, likely parsley, and sprinkled with finely grated cheese. The dish rests on a white marbled surface with a striped cloth nearby, a knife with a wooden handle to the right side, and small white bowls holding grated cheese and chopped greens above it. A grater with a block of cheese lays nearby along with some scattered herb leaves. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Roasted Butternut Squash Lasagna Recipe
Top Tip
How to Serve Creamy Roasted Butternut Squash Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

Seriously, this lasagna has quickly become one of my go-to recipes whenever the weather cools off. It’s packed full of vibrant roasted veggies and layered with a dreamy, creamy squash sauce that just melts in your mouth. I’m excited to share why it stands out and how it can become a staple for you too.

A Perfect Balance of Flavors: The sweetness of roasted butternut squash pairs beautifully with savory roasted veggies and melted mozzarella, creating layers that complement rather than overpower.
Rich, Creamy Texture: Thanks to the smooth squash sauce and ricotta mixture, you get that luscious creaminess in every bite without heavy cream.
Vegetable-Packed Comfort Food: This dish sneaks in zucchini, peppers, mushrooms, and onions, so it’s hearty and nutritious as well.
Make-Ahead Friendly: You can assemble it in advance, and leftovers reheat beautifully, making it perfect for busy nights or hosting.

Ingredients & Why They Work

Every ingredient in this creamy roasted butternut squash lasagna recipe plays a key role in building depth and harmony. Here’s a quick rundown of what you’ll need and why I love each component.

Flat lay of a large halved butternut squash with bright orange flesh, a small white ceramic bowl of unsweetened almond milk, a small white ceramic bowl with light brown coconut sugar, a small white ceramic bowl containing ground cinnamon, nutmeg, ginger, and allspice mixed together, a small white ceramic bowl of coarse salt, two whole brown eggs with clean shells, a pile of fresh julienned red bell pepper, a pile of fresh julienned yellow bell pepper, thinly sliced red onion rings, sliced baby bella mushrooms with dark caps and creamy gills, sliced and quartered green zucchini, uncooked rectangular flat lasagna noodles stacked neatly, a small white ceramic bowl of creamy ricotta cheese, a mound of shredded mozzarella cheese, a small white ceramic bowl with grated parmesan cheese, a small white ceramic bowl of freshly ground black pepper, and a small pile of chopped fresh parsley leaves, all arranged with perfect symmetry and balanced proportions 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 m7354615311229779997

Red and Yellow (or Orange) Bell Peppers: Tossed in olive oil and roasted, they add a natural sweetness and vibrant color that livens up the dish.
Red Onion: Roasted thin slices provide subtle sweetness and a tender bite, blending with the squash beautifully.
Baby Bella Mushrooms: Their earthy flavor deepens the lasagna’s savory profile, balancing the sweet spices in the squash layer.
Zucchini: Adds freshness and texture without overwhelming other flavors.
Butternut Squash: The star of the dish, roasted until tender and blended into a creamy sauce spiced delicately with cinnamon, nutmeg, ginger, and allspice.
Milk: I prefer unsweetened almond milk here, but any milk will do—it keeps the squash sauce silky without heaviness.
Brown Sugar or Coconut Sugar: Just a touch sweetens the squash layer, balancing the spices and savory notes.
Lasagna Noodles: I like boiling and laying them flat for easy layering. No-boil noodles can work but sometimes miss that fresh texture.
Ricotta Cheese: Combined with an egg, salt, and pepper, it creates a rich, creamy layer that binds everything together.
Mozzarella and Parmesan Cheese: The mozzarella melts fantastically, while parmesan adds nutty, salty brightness on top.

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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.

Make It Your Way

One of the best things about this creamy roasted butternut squash lasagna recipe is how you can easily put your own spin on it. I like to mix things up depending on the season or what’s in my fridge — and you should too!

Variation: When I want a little more heat, I toss in red pepper flakes or swap the brown sugar for a drizzle of maple syrup and a pinch of smoked paprika. It adds a smoky, spicy twist that’s incredible.
Dietary Swap: Feel free to use vegan ricotta and plant-based cheeses to make this recipe dairy-free without losing any of the creaminess.
Seasonal Upgrade: In the fall, roasted sweet potatoes or carrots are excellent additions alongside or instead of some veggies.

Step-by-Step: How I Make Creamy Roasted Butternut Squash Lasagna Recipe

A silver baking tray lined with white parchment paper holds an even spread of roasted vegetables. The vegetables include long thin slices of red and yellow bell peppers that are glossy with slight charring, medium-sized crescent pieces of dark brown mushrooms with a tender texture, chunks of green zucchini cut into small half-moons, and thin strips of purple-red onion scattered throughout. The colors contrast vividly against the white parchment and light grey white marbled surface beneath. The veggies appear soft and slightly browned in spots, giving a warm roasted look photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Veggies and Butternut Squash

Start by preheating your oven to 400°F. I line two baking sheets with parchment paper — one for the roasted veggies and one for the butternut squash halves. Toss your bell peppers, onion, mushrooms, and zucchini with olive oil, garlic powder, salt, and pepper, spreading them out in an even layer. For the butternut squash, carefully peel and cut it in half lengthwise, removing seeds, then place it flesh side down on the baking sheet. Pop both trays into the oven on separate racks. The veggies will need about 30 minutes, until they’re slightly golden; the squash takes about 1 hour and should be tender enough to mash easily with a fork.

Step 2: Blend the Creamy Butternut Squash Sauce

Once your squash has cooled slightly, scoop out the flesh and transfer it to a blender or food processor. Add your milk, brown sugar, cinnamon, nutmeg, ginger, allspice, salt, and pepper. Blend until silky smooth. This sauce is the magic ingredient that makes this lasagna so creamy without heavy cream.

Step 3: Prepare the Noodles and Ricotta Mixture

While your veggies and squash roast, bring a large pot of salted water to a boil and cook your lasagna noodles for 5-6 minutes until just al dente. Drain them carefully, then lay them flat on a lightly oiled baking sheet or board to prevent sticking. In a small bowl, whisk together ricotta, egg, salt, and pepper until smooth and creamy. This will add richness and help keep your layers cohesive.

Step 4: Assemble and Bake Your Lasagna

Grab a 9x13 inch baking dish and start by spreading ¾ cup of your butternut squash sauce on the bottom. Lay down five noodles — four vertical and one horizontal — then spread half the ricotta mixture over the noodles. Next, add half your roasted veggies followed by ¾ cup shredded mozzarella. Spoon 1 heaping cup of squash sauce on top, then sprinkle with ¼ cup parmesan. Repeat the layers with the remaining ingredients, finishing with the last 1 ½ cups mozzarella cheese. Cover with foil and bake for 25 minutes, then remove foil and bake an additional 15-20 minutes until the cheese bubbles and starts to brown. Let it cool for 15-20 minutes to set up before cutting—trust me, this step makes slicing so much easier!

Top Tip

From all the times I’ve made this creamy roasted butternut squash lasagna recipe, a few key things really make a difference in the final result and help you avoid potential pitfalls.

Squash Preparation: Use a sharp chef’s knife and a sturdy, non-slip cutting board to halve the butternut squash safely and evenly. This makes roasting and scooping the flesh so much easier.
Keep Noodles Flat: After boiling, be sure to lay lasagna noodles individually on an oiled sheet to avoid sticking and tearing during assembly.
Don’t Skip Cooling Before Serving: Letting the lasagna rest for 15-20 minutes helps it set and enhances cleanup and portioning.
Layer Evenly: Spread ingredients evenly for balanced flavor — I like to reserve the first spoonful of squash sauce for the bottom so it’s perfectly moist without getting soggy.

How to Serve Creamy Roasted Butternut Squash Lasagna Recipe

A thick slice of lasagna sits on a white plate with a slightly raised edge, showing four visible layers of pasta sheets separated by a mix of creamy orange sauce, melted cheese, and pieces of green zucchini and red bell pepper. The top layer is golden with melted cheese sprinkled with green parsley and small white cheese bits. The lasagna looks soft and moist, with some sauce oozing at the edges. In the background, a white baking dish filled with more lasagna is slightly out of focus, placed on a white marbled surface with a few scattered parsley leaves nearby. A silver fork lies next to the lasagna slice on the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle fresh chopped parsley right on top just before serving—it adds a nice pop of color and a subtle fresh note that brightens the rich, creamy flavors. Sometimes, if I’m feeling a bit indulgent, I’ll toss a little extra parmesan on top for that salty finish.

Side Dishes

This lasagna is so hearty that a simple green salad with a tangy vinaigrette pairs beautifully. Alternatively, roasted Brussels sprouts or garlic bread on the side complete the meal without competing with the main dish.

Creative Ways to Present

For special occasions, I like layering individual portions in mini casserole dishes or even large ramekins. It’s a crowd-pleaser and makes serving effortless. A sprinkle of toasted pine nuts on top adds delightful crunch and an extra touch of elegance.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna in an airtight container in the fridge for up to 4 days. It’s surprisingly tasty the next day once everything has had time to meld even more.

Freezing

This recipe freezes well — I wrap individual portions tightly in plastic wrap and foil, then freeze for up to 3 months. When you’re ready to eat, thaw in the fridge overnight for best results.

Reheating

To reheat, I cover leftover slices with foil and warm them in a 350°F oven for about 20 minutes or until heated through. If you like, finish under the broiler briefly to crisp up the cheese top.

Frequently Asked Questions:

Can I make this lasagna vegan?

Absolutely! Swap out the ricotta for a vegan alternative like tofu or cashew-based cheese, and use vegan mozzarella and milk. Adjust seasonings accordingly and enjoy a dairy-free version without sacrificing creaminess.

Do I have to peel the butternut squash?

Yes, peeling the butternut squash is best for a smooth, creamy sauce. The skin is tough and doesn't blend well, so removing it before roasting helps achieve that luscious texture.

Can I use no-boil lasagna noodles?

You can, but I find that boiling the noodles and laying them flat gives a better texture and avoids dryness. If using no-boil noodles, make sure there’s enough sauce in the layers to keep everything moist.

How long does leftover lasagna keep in the fridge?

Leftovers are best eaten within 3-4 days stored in an airtight container. After that, the texture and flavor might start to decline.

Final Thoughts

This creamy roasted butternut squash lasagna recipe is one of those dishes I return to when I want food that feels like a warm hug. It’s comforting, satisfying, and carries the perfect balance of sweet, savory, and cheesy flavors that always impress. Trust me, once you try it, it’ll become a favorite in your rotation too — perfect for sharing with family or cozy nights in.