If you’re craving a dish that’s comforting, unique, and packed with cozy autumnal flavors, I have just the thing for you: Roasted Butternut Squash Lasagna Recipe. I absolutely love this recipe because it takes the traditional lasagna up a notch with sweet, roasted squash and a creamy, herby sauce that just melts in your mouth. Trust me, once you try this, your whole family will be asking for seconds (mine sure do!). Keep reading, and I’ll walk you through every step so you nail this fantastic meal right in your own kitchen.

🤍

Why You’ll Love This Recipe

Comfort with a Twist: Roasted butternut squash adds a naturally sweet, creamy layer that transforms your typical lasagna into something unforgettable.
No-Boil Lasagna Sheets: Saves time and hassle, while soaking them briefly helps ensure perfect tenderness every time.
Herb-Infused Sauce: Infusing the milk with rosemary and sage brings just the right earthy aroma that rounds out the dish beautifully.
Make-Ahead Friendly: You can prepare the sauce a few days in advance to lighten your workload on dinner day.

A white plate holds a single slice of layered cheesy casserole. The bottom layer is a soft, orange mashed base with a slightly rough texture. Above it is a creamy white layer topped with melted cheese that has browned spots and a bubbly texture. The edges show some golden-brown crisping, and the slice looks warm and soft. The white plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash Lasagna, butternut squash lasagna, autumn vegetable lasagna, cozy fall lasagna recipe, easy roasted veggie lasagna

Ingredients You’ll Need

This recipe is all about fresh, wholesome ingredients that work in harmony to create layers of flavor you won’t forget. I always recommend picking the freshest butternut squash you can find — it makes a big difference in sweetness and texture.

Flat lay of a small pile of fresh cubed butternut squash with bright orange color, a few sprigs of fresh green rosemary and sage, a whole bulb of garlic with several cloves visible, three whole uncracked brown eggs, a small mound of finely grated Parmesan cheese, a small white ceramic bowl of heavy cream, a small white ceramic bowl of creamy 2% milk, a small white ceramic bowl of golden olive oil, four uncooked flat sheets of no-boil lasagne pasta neatly stacked, a small white ceramic bowl of soft unsalted butter, and a small white ceramic bowl of pale all-purpose flour, all arranged symmetrically 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 awthu7i m7354615311229779997 - Roasted Butternut Squash Lasagna, butternut squash lasagna, autumn vegetable lasagna, cozy fall lasagna recipe, easy roasted veggie lasagna

Butternut squash: Sweet and creamy when roasted; peeling and cutting it yourself guarantees freshness.
Grapeseed or olive oil: Both give you a nice roasting finish, though grapeseed has a higher smoke point if you’re roasting at high temperature.
Milk (2% or whole): Full-fat milk makes the sauce richer, but 2% works well if you want to lighten it up.
Fresh rosemary and sage: These fresh herbs elevate the sauce with savory depth; dried won’t give the same flavor punch.
Garlic: Minced fresh garlic is essential for that subtle but noticeable flavor boost.
Unsalted butter: You need this for your roux to control salt levels perfectly.
All-purpose flour: Used to thicken the sauce into a perfect béchamel style base.
No-boil lasagne sheets: Barilla brand works great and makes assembly a breeze.
Parmesan cheese: Freshly grated is the key here for better melt and sharp flavor.
Heavy cream: Whipped on top for a delicate, fluffy layer that adds creaminess and richness.
Salt: Just enough to enhance the natural flavors without overpowering.

📝

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.

Variations

I love that you can easily put your own spin on this roasted butternut squash lasagna recipe. Whether you’re aiming for a vegan option or want to add a bit more texture, personalization is totally doable.

Vegan version: Swap butter with vegan margarine and use a plant-based milk and cream alternative; nutritional yeast stands in nicely for Parmesan.
Add greens: I sometimes toss in a layer of sautéed spinach or kale to sneak some extra nutrients.
Spicy kick: Add a pinch of red pepper flakes in the sauce if you enjoy a subtle heat.
Use fresh pasta: If you want an even softer texture, fresh lasagna sheets work wonderfully but skip the soaking step.

How to Make Roasted Butternut Squash Lasagna Recipe

Step 1: Roast the Butternut Squash to Golden Perfection

First things first, preheat your oven to 450°F. Lay your diced butternut squash on a large sheet pan, toss it with the oil and salt to coat evenly, then roast it for about 30 minutes. Halfway through, give it a toss to ensure even cooking and browning. You’re aiming for tender pieces with slightly caramelized edges, which add a subtle sweetness that makes this lasagna shine. I like to use grapeseed oil here since it handles the high heat beautifully without smoking.

Step 2: Infuse Your Milk with Fresh Herbs

While your squash is roasting, gently heat your milk in a saucepan with rosemary and sage sprigs for about 10 minutes on low. This infusion gives your sauce an aromatic, earthy base that pairs beautifully with the sweet squash. Don’t forget to strain out the herbs afterward to keep your sauce silky smooth!

Step 3: Make the Creamy, Herb Béchamel Sauce

Now, melt butter in a heavy saucepan, and sauté the minced garlic until fragrant and softened but not browned. Whisk in the flour to create a roux and cook for about 3 minutes to remove that raw flour taste. Gradually pour in your infused milk, whisking constantly to avoid lumps. Simmer until thickened, then fold in your roasted squash pieces, seasoning with salt and pepper to taste. Bonus: You can make this sauce up to three days ahead and refrigerate — it only gets better as flavors meld!

Step 4: Prepare and Soak No-Boil Noodles (Optional but Recommended)

For perfect noodle texture, especially if you’ve had trouble before, I soak no-boil lasagne sheets briefly in hot water before assembling. This step helps soften them and ensures they cook evenly in the lasagna. Use tongs to dunk three sheets at a time into boiling water, then assemble quickly before they stick together.

Step 5: Assemble the Lasagna Layers

Butter your baking dish and start with a cup of sauce spread evenly (it won’t cover fully, and that’s okay). Arrange three lasagna sheets so they don’t touch, add half the remaining sauce plus Parmesan, then repeat layers with noodles, sauce, and cheese. Finish with a final noodle layer. This layering builds that perfect balance of creamy, cheesy, and tender squash in every bite.

Step 6: Top with Whipped Cream and Bake

Beat the heavy cream with salt until it holds soft peaks, then spread it evenly over the top layer of noodles — this is the secret that makes the top layer luxuriously creamy and prevents drying out. Sprinkle the rest of your Parmesan over the cream, cover loosely with foil to keep moisture in, and bake at 375°F for 30 minutes. Then remove the foil and bake an additional 10 to 20 minutes until bubbly and golden. Let it rest for five minutes before slicing so the layers set perfectly.

👨‍🍳

Pro Tips for Making Roasted Butternut Squash Lasagna Recipe

Even Roasting: Cut squash into uniform cubes so they roast evenly—this helps with texture and flavor consistency.
Hot Water Soak: I discovered soaking the no-boil noodles before assembly drastically improves tenderness, especially if your brand tends to stay too firm.
Avoid Over-Baking: Cover with foil loosely to prevent the cream topping from drying out or burning during baking.
Let It Rest: Give the lasagna a few minutes after baking to set up—it makes slicing cleaner and keeps layers intact.

How to Serve Roasted Butternut Squash Lasagna Recipe

Roasted Butternut Squash Lasagna Recipe - Serving

Garnishes

I like to finish my serving with a sprinkle of fresh chopped sage or a few crispy fried sage leaves on top—it adds a lovely crunch and boost of herbal aroma. A little drizzle of good olive oil over the slices just before serving brings everything together beautifully.

Side Dishes

This lasagna is hearty, so I usually keep sides simple: a crisp arugula salad with lemon vinaigrette or some garlic bread to soak up any leftover sauce. Roasted Brussels sprouts or a light beet and citrus salad also make gorgeous companions.

Creative Ways to Present

For special occasions, I like to assemble individual ramekin-sized lasagnas using the same layers, perfect for elegant plating and portion control. They look beautiful with a touch of fresh herbs and Parmesan curls on top, making guests feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I always find that letting it cool completely before covering helps keep the layers intact and flavors meld beautifully overnight.

Freezing

I’ve frozen both assembled but unbaked lasagna and leftovers with great results. Wrap tightly in foil and plastic wrap to prevent freezer burn, and it’ll keep for up to 2 months. Just thaw in the refrigerator overnight before reheating.

Reheating

To reheat, cover your slice with foil and warm in the oven at 350°F until heated through (about 20 minutes). This method keeps the edges from drying out and the cream topping creamy as fresh.

FAQs

Can I use frozen butternut squash for this roasted butternut squash lasagna recipe?

You can use frozen butternut squash in a pinch, but fresh squash tends to roast better and hold its shape. Frozen squash can be more watery, which might affect the sauce’s consistency, so be sure to drain any excess moisture and roast it long enough to caramelize for the best flavor.
Do I have to soak no-boil noodles before assembling the lasagna?

It depends on the brand you use, but I recommend soaking when possible because it ensures the noodles don’t end up undercooked or chewy. If you’ve never had trouble with your no-boil noodles, you can skip this step, but if you’ve experienced issues, soaking them briefly in hot water will help tremendously.
Can I make the sauce ahead of time?

Absolutely! The sauce actually develops better flavor if made a day or two ahead. Store it in an airtight container in the fridge and just rewarm gently before assembling the lasagna.
What’s the secret to getting a golden, bubbly top layer?

Whipping the heavy cream and spreading it on top before sprinkling with Parmesan helps keep the topping moist and creamy as it bakes. Removing the foil halfway through baking lets the top brown beautifully without drying out.

Final Thoughts

This roasted butternut squash lasagna recipe has become a firm favorite in my kitchen, especially when I want a show-stopping, yet surprisingly easy, meal to share with friends or family. The way the cozy roasted squash mingles with that creamy, herb-infused sauce — it’s pure comfort food but with a fresh twist. I can’t wait for you to try it and see how it transforms your lasagna night into something truly special. If you give it a go, let me know how yours turns out — I’m cheering you on in your kitchen adventures!