Delicious Butternut Squash Lasagna Recipe for Fall

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Butternut Squash Lasagna is a delicious vegetarian main dish that brings warmth and comfort during the fall season. Featuring layers of roasted butternut squash, buttery spinach, and a creamy sauce, this dish is perfect for Thanksgiving or any chilly winter day. With its rich flavors and hearty textures, it’s sure to become a family favorite, making it the ideal recipe for gatherings or simply a cozy dinner at home.

Why You’ll Love This Butternut Squash Lasagna

This Butternut Squash Lasagna is not just another pasta dish; it’s packed with nutrition and flavor. Here are a few reasons to love it:

Vegetarian-friendly, making it perfect for meatless meals.
Can be made gluten-free with suitable noodles.
Layers of roasted butternut squash add sweetness and depth.
Rich, creamy sauce provides a comforting texture.
Perfect for meal prep, as it stores well and reheats beautifully.
Great for Thanksgiving, serving as a hearty side or main dish.
Incorporates healthy spinach, adding vitamins and minerals.
You can easily customize it with your favorite cheeses or herbs.

Ingredients for Butternut Squash Lasagna

Gather these items:

3 pounds butternut squash (about 8 cups, chopped)
1 and 1/2 teaspoons kosher salt (divided, for roasting squash)
3 tablespoons light olive oil (divided, for roasting squash)
4 tablespoons butter (half stick)
10 ounces fresh spinach
3/4 teaspoon kosher salt
5 cloves garlic (smashed and minced)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pinch cayenne pepper
1/4 teaspoon nutmeg
1 tablespoon fresh sage (chopped)
1 tablespoon fresh rosemary (chopped)
4 cups whole milk
9 sheets no-boil lasagna noodles
1 and 1/2 cups shredded Pecorino Romano (or Parmesan)
1 cup whipping cream
1/2 teaspoon kosher salt
1/2 teaspoon pepper

How to Make Butternut Squash Lasagna Step-by-Step

Step 1: Preheat your oven to 450 degrees F.
Step 2: Chop your butternut squash.
Step 3: Spread chopped squash on two half sheet pans. Drizzle with 3/4 teaspoon kosher salt and 1 and 1/2 tablespoons olive oil. Toss and spread out.
Step 4: Roast at 450 F for 30 minutes, rotating pans halfway.
Step 5: Lower the oven temperature to 375 F.
Step 6: Melt 4 tablespoons butter in a skillet. Add spinach and 3/4 teaspoon kosher salt. Cook for 2-4 minutes until wilted.
Step 7: Mince garlic and prepare spices. Measure out milk and cheese.
Step 8: Add 4 tablespoons butter to the same pan. Add garlic and cook for 1 minute.
Step 9: Add flour, kosher salt, black pepper, cayenne pepper, and nutmeg. Stir and cook for 1 minute.
Step 10: Add sage and rosemary.
Step 11: Gradually pour in milk. Stir until all the milk is absorbed and sauce thickens.
Step 12: Simmer sauce for 8-10 minutes over medium-low heat.
Step 13: Soften lasagna noodles in boiling water or hot water for 3 minutes. Drain.
Step 14: Grease a 9×13 inch pan with the butter wrapper.
Step 15: Scoop 1 cup of sauce into the bottom of the pan.
Step 16: Add 3 noodles, half of the squash, half of the spinach, 1/2 cup cheese, and half of the sauce.
Step 17: Repeat layering with remaining ingredients.
Step 18: Add remaining 3 noodles on top.
Step 19: Make whipped cream by beating 1 cup heavy cream, 1/2 teaspoon salt, and 1/2 teaspoon pepper until peaks form.
Step 20: Spread whipped cream over the top layer of noodles and sprinkle with cheese.
Step 21: Cover with foil and bake at 375 degrees F for 30 minutes.
Step 22: Remove foil and bake for another 10-20 minutes until browned.
Step 23: Let settle for 10-15 minutes before cutting.
Step 24: Store covered in the fridge for 3-5 days.
Step 25: You can freeze individual portions or the entire pan for 3-4 months.
Step 26: Assemble the lasagna, wrap well, and refrigerate to bake the next day.

Pro Tips for the Perfect Butternut Squash Lasagna

Keep these in mind:

This lasagna is great for meal prep.
Use any leftover squash in salads or soups.
Feel free to add other vegetables for variety.
For a gluten-free version, substitute no-boil noodles with zucchini slices or gluten-free pasta.

Best Ways to Serve Butternut Squash Lasagna

Here are some ideas to elevate your dish:

Serve with a fresh green salad for a complete meal.
Pair it with garlic bread for a comforting experience.
Top with fresh herbs like basil or parsley for a burst of freshness.

How to Store and Reheat Butternut Squash Lasagna

To store, cover your lasagna and keep it in the fridge for 3-5 days. For meal prep, you can also freeze individual portions or the entire pan. When reheating, bake it again at 375°F until heated through.

Frequently Asked Questions About Butternut Squash Lasagna

What is Butternut Squash Lasagna?

This dish is a layered pasta dish featuring roasted butternut squash, creamy sauce, and cheese. It’s a comforting vegetarian option perfect for any occasion.

Can I make Butternut Squash Lasagna ahead of time?

Yes! You can assemble the lasagna the day before and store it in the fridge until you’re ready to bake it. This makes it a great dish for meal prep.

How do I avoid common mistakes with Butternut Squash Lasagna?

To avoid mushy noodles, do not over-soak them. Ensure your sauce is thick enough to prevent sogginess, and allow it to rest before serving.

Variations of Butternut Squash Lasagna You Can Try

Feel free to experiment with these variations:

Swap in gluten-free noodles for a gluten-free butternut squash lasagna.
Add ricotta cheese for a creamier texture, creating a Butternut Squash Ricotta Lasagna.
Incorporate different vegetables like mushrooms or zucchini for extra flavor.
Try a vegan version by using cashew cream instead of dairy.

Delicious Butternut Squash Lasagna Recipe for Fall - Butternut Squash Lasagna - main visual representation

For more delicious vegetarian recipes, check out our Cinnamon Spiced Veggie Loaf or Tuscan White Bean Recipe.

Delicious Butternut Squash Lasagna Recipe for Fall - Butternut Squash Lasagna - additional detail

For more ideas on how to serve this dish, consider pairing it with Southern Baked Macaroni and Cheese or Creamy Sausage Potato Chowder.