This easy butternut squash lasagna recipe is a vegetarian version of classic Italian lasagna. It includes tender lasagna noodles cooked in a creamy butternut squash sauce with sage and ricotta cheese.
This Butternut Squash Lasagna is the ultimate fall comfort food just like any soothing Italian pasta dish. Yet this version of a classic is a vegetarian option, as compared to say, this regular lasagna made in the crockpot, our Slow Cooker Easy Lasagna recipe which I simply adore just as much.
Personally, I haven’t warded off meat, I just love the food group too much. Yet my oldest has been red-meatless for a very long time now. Truth be told, when I make vegetarian meals, it’s only because I need a break from chicken and pork.
Whether that is filling the heart that’s missing red meat more often, well, that’s another topic. Spoiler: not really, but.
I make quite a bit of chicken and pasta dishes, and you’ll find many here on the blog. If you’re new and unfamiliar, I’d suggest starting with these Chicken and Spinach Cannelloni Rolls.
Yet this particular recipe is impressive and has room to suit tastes, so if you want to add chicken, go right ahead. You can also add some fresh spinach if you wish – yet of course this recipe is divine as is.
How To Make Butternut Squash Lasagna
This Butternut Squash lasagna recipe combines layers of creamy ricotta, butternut squash, fresh sage, and gooey mozzarella in a cheesy vegetable lasagna that everyone is sure to love as a vegetarian main dish.
You’ll need the following simple ingredients to make this vegetarian lasagna recipe. The full instructions and printable recipe card are below.
- butternut squash
- extra-virgin olive oil
- kosher salt
- ricotta cheese
- whole milk
- egg yolk
- mozzarella cheese
- fresh sage leaves
- vegetable stock
- lasagna noodles, cooked
To Make: Preheat oven to 425 degrees, and boil noodles as per package instructions for al dente, if not done already. You can also boil lasagna noodles while you prepare the squash.
In a large bowl, combine the squash cubes, oil and salt. Mix to coat then arrange on a baking sheet. Bake until caramelized, about 25-30 minutes. Set aside and allow to cool. Reduce oven temperature to 375 degrees.
Mix ricotta cheese with the milk, egg yolks, cup mozzarella, and 1 tsp of the salt in a medium bowl.
Melt butter in a medium saucepan or large skillet on the stove, over medium-high heat. As soon as it starts to sizzle, add the fresh sage and cook until golden and crisp at the edges, about 3-4 minutes.
Place the squash in a medium bowl and mash 1/2 of it with the back of a wooden spoon leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and vegetable stock. Season with black pepper at this time if you wish.
Spray nonstick cooking spray to the bottom of the dish. Spread 3/4 cup of ricotta mixture into a thin layer, on the bottom of the casserole dish. Top with a single layer of lasagna noodles. Then spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread more ricotta mixture over noodles.
Repeat layers once more if you can (the layers are noodles, squash, noodles, ricotta). Sprinkle reserved cheese mixture as a final layer to finish.
Place baking dish on a rimmed large baking sheet to catch excess, and bake until cheese is golden brown and bubbling, about 30-35 minutes. Let stand for 15 minutes then slice and serve. Enjoy!
Storage and Leftovers: Cover leftovers with plastic wrap or aluminum foil and refrigerate for up to 4 days. This Vegetarian Lasagna is really good the next day. Just heat thoroughly before enjoying.
Easy Roasted Butternut Squash Lasagna Recipe
While I was never a solid fan of squash, I’ve been trying hard to crush on this type of vegetable since it’s so full of vitamins and low in both fat and carbs.
This butternut lasagna has a sweet and nutty taste in comparison to potatoes and can be made in both sweet and savoury dishes depending on the spices blended with it.
I made Roasted Maple Cinnamon Butternut Squash for a great side dish alternative to potatoes. This one brings out the sweet, so it was only given that I try more of a savoury dish for this versatile ingredient.
And of course there’s the pretty much famous Thai Pumpkin and Coconut Soup which actually has Butternut Squash as the star. So, this is another great recipe to use this root vegetable in a creative way.
This Butternut Squash and Sage Lasagna is easy to make ahead and ideal for busy weeknights or weekend meals. I don’t see why this wouldn’t make a delicious addition to any holiday menu, especially for those that want a meatless dish.
This creamy vegetable lasagna is packed full as any lasagna should be. With butternut squash, fresh sage, creamy ricotta, and gooey mozzarella cheese – it’s a delicious blend of savoury with that touch of sweet.
This is a perfect comforting fall pasta dish that you’ll want to make all year long, it’s become one of our favorite recipes. Also check out my Lasagna Soup, it tastes just like classic lasagna, without the fuss of making the real deal.
If you’re wanting to cut corners on the calories, feel free to make alterations such as mixing half and full fat ricotta and mozzarella cheese and trying a lower fat milk. I haven’t tried this as yet, so if you do, let me know how it tastes.
If you love to try new spins on lasagne recipes, you simply must try these Petite Lasagne Cups, which are ideal as a meal main or as a tasty appetizer!
- 6 cups butternut squash, peeled, seeded, and cut into 1-inch pieces
- 2 tbsp extra-virgin olive oil
- 2 tsp kosher salt, divided
- 2 cups ricotta cheese
- 1/2 cup whole milk
- 2 egg yolks
- 2 cups mozzarella cheese, shredded
- 2 tbsp butter
- 1/3 cup loosely packed fresh sage leaves, coarsely chopped
- 1 1/3 cups vegetable stock
- 1 box lasagna noodles, cooked
- Preheat oven to 425 degrees, and start cooking the lasagna noodles now if not done already.
- In a bowl, combine the squash cubes, oil and salt. mix to coat then arrange on a baking sheet. Bake until caramelized, about 25-30 minutes. Set aside and allow to cool. Reduce oven temperature to 375 degrees.
- Combine ricotta, milk, egg yolks, mozzarella (reserve some for the topping unless you want to add more to the amount, which is suggested), and 1 tsp of the salt in a medium-sized bowl.
- Melt the butter in a small pan on the stove, over medium-high heat. As soon as it starts to sizzle, add the fresh sage and cook until golden and crisp at the edges, about 3-4 minutes.
- Place the squash in a medium bowl and mash 1/2 of it with the back of a wooden spoon leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and vegetable stock. Season with pepper at this time if you wish.
- Spread 3/4 cup of ricotta mixture into a baking dish. Top with a layer of noodles. The spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread more ricotta mixture over noodles. Repeat layering once more if you can (noodles, squash, noodles, ricotta).
- Sprinkle additional mozzarella over ricotta mixture.
- Place baking dish on a rimmed baking sheet to catch excess, and bake until cheese is golden and bubbling, about 30-35 minutes
- Let stand for 15 minutes then slice and serve. Enjoy!
Nutrition Information:Yield: 8 Serving Size: 8 people
Amount Per Serving: Calories: 529Saturated Fat: 11gCholesterol: 111mgSodium: 1006mgCarbohydrates: 58gFiber: 3gSugar: 5gProtein: 22g