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Easy Cheesy Butternut Squash Lasagna: Best Creamy Recipe

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This Easy Cheesy Butternut Squash Lasagna is a comforting, creamy twist on classic lasagna, featuring a velvety squash puree instead of tomato sauce. It’s quick to assemble, uses simple ingredients, and is perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated Parmesan cheese
  • 12 lasagna noodles (no-boil or regular)
  • 2 cups ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese, divided
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon butter, for greasing the dish

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with the butter.
  2. In a large skillet over medium heat, warm the olive oil. Add the cubed butternut squash and cook for 5-7 minutes, stirring occasionally, until it starts to brown. Add the minced garlic and cook for another minute.
  3. Pour in the vegetable broth, bring to a simmer, then cover and cook for 12-15 minutes, until the squash is fork-tender.
  4. Remove from heat. Add the heavy cream, salt, pepper, and nutmeg. Puree with an immersion blender or in a regular blender until smooth. Stir in 1/2 cup of Parmesan cheese. Adjust seasoning to taste.
  5. In a medium bowl, combine the ricotta cheese, egg, 1 cup of mozzarella, 1/4 cup of Parmesan, and the chopped fresh sage. Mix until well combined.
  6. If using regular lasagna noodles, cook them in salted boiling water until just al dente (about 2 minutes less than package directions). Drain and lay flat on a baking sheet. If using no-boil noodles, skip this step.
  7. Assemble the lasagna: Spread about 1/2 cup of the squash sauce on the bottom of the prepared dish. Layer 3-4 noodles slightly overlapping. Spread 1/3 of the ricotta mixture over the noodles. Drizzle 1/3 of the remaining squash sauce on top. Sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Repeat this layering two more times.
  8. For the final layer, arrange the last noodles, spread any remaining sauce, and top with the remaining mozzarella and Parmesan.
  9. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  10. Remove the foil and bake for another 15-20 minutes, until the top is golden brown and bubbly.
  11. Let the lasagna rest for 10-15 minutes before cutting and serving.

Notes

For best results, let the lasagna rest before cutting to allow the layers to set. The squash sauce can be made up to 3 days ahead. No-boil noodles save time and work well with the creamy sauce. Season the sauce generously to balance the sweetness of the squash.

Nutrition

Keywords: butternut squash lasagna, easy lasagna, cheesy lasagna, vegetarian lasagna, weeknight dinner, comfort food

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