Name: Roasted Butternut Squash Lasagna Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 8 cups of cubed squash); 3 tablespoons grapeseed or olive oil; 1/2 teaspoon salt (for seasoning squash); 4 cups milk, 2% or whole; A few sprigs fresh rosemary and sage; 1 tablespoon minced garlic; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; Salt and pepper to taste; Nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta (Barilla brand recommended); 1 1/3 cups freshly grated Parmesan cheese, divided; 1 cup heavy cream; 1/2 teaspoon salt (for whipping cream)

I absolutely adore sharing this Roasted Butternut Squash Lasagna Recipe with you because it’s a perfect blend of cozy comfort and vibrant fall flavors. I love how the sweetness of the roasted squash pairs with the creamy, herb-infused sauce and layers of tender pasta, creating a dish that feels both indulgent and nourishing. This lasagna quickly became one of my go-to recipes when I want something special that’s still approachable, and I know you’ll enjoy making and savoring it as much as I do.

Why You'll Love This Roasted Butternut Squash Lasagna Recipe

What makes this Roasted Butternut Squash Lasagna Recipe really stand out for me is the balance of flavors. The rich sweetness of the butternut squash roasted to golden perfection, combined with the fragrant rosemary and sage simmered into the creamy milk sauce, creates a luscious depth I find simply irresistible. Add freshly grated Parmesan and a splash of heavy cream, and every bite feels like a warm hug.

Beyond the taste, I love how straightforward the preparation is. It might look fancy when it comes out of the oven, but each step is manageable and even enjoyable—especially roasting the squash and whisking up the sauce. It’s a wonderful dish for those nights when you want to impress friends or family without stressing over complicated techniques. Plus, it’s perfect for cozy dinners, holiday gatherings, or even a relaxed weekend meal when you want something a bit special. Trust me when I say this recipe will become a new favorite in your kitchen!

Ingredients You'll Need

Two clear glass bowls filled with bright orange-yellow cubes of squash. The bowl at the top is larger and almost full of the cubes, while the smaller bowl at the bottom is also filled with the same cubes. Both bowls have handles, and the bowls sit on a dark wooden surface. The cubes appear smooth and evenly cut. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, wholesome ingredients that each play a special role in bringing the dish together. From the tender butternut squash that adds lovely sweetness and texture, to the fresh herbs that infuse warmth, every component is essential to crafting this comforting lasagna.

Butternut squash (3 pounds, diced): The star of the dish, roasted to develop sweet, caramelized notes.
Grapeseed or olive oil (3 tablespoons): For perfectly roasting the squash with a subtle richness.
Milk (4 cups, 2% or whole): Creates the creamy base, infused with rosemary and sage for fragrance.
Fresh rosemary and sage sprigs: Add earthy, aromatic depth to the sauce.
Minced garlic (1 tablespoon): Brings a gentle savory punch to the roux.
Unsalted butter (4 tablespoons): For a silky roux that thickens the sauce beautifully.
All-purpose flour (4 tablespoons): Helps build the creamy béchamel base.
No-boil lasagna sheets (9 sheets): Convenient and easy to layer without pre-cooking.
Freshly grated Parmesan (1 ⅓ cups): Adds sharp, nutty flavor and a golden crust.
Heavy cream (1 cup): Whipped to soft peaks, it tops the lasagna with a luscious finish.
Salt (½ teaspoon): Enhances all flavors throughout the dish.

Directions

Step 1: Preheat your oven to 450°F. Spread the diced butternut squash evenly on one extra-large baking sheet or two standard pans. Toss the squash with 2 tablespoons of oil if using one pan, or 1 tablespoon on each if you have two. Season generously with salt and toss again to coat all pieces well. Roast the squash for about 30 minutes, turning halfway through, until they’re tender and just starting to caramelize at the edges.

Step 2: While the squash roasts, gently warm the milk in a saucepan along with the rosemary and sage sprigs, bringing it just to a simmer. Keep it on low heat for 10 minutes to infuse the milk with the herbs, then strain the mixture through a sieve into a large jug or bowl—discard the herbs. This infused milk is the secret to a wonderfully aromatic sauce.

Step 3: In a heavy saucepan over moderate-low heat, melt the butter and cook the minced garlic until soft and fragrant, about 2 minutes. Stir in the flour and cook the roux for another 3 minutes, stirring often to avoid browning. Remove the pan from heat and slowly whisk in the warm herb milk until the sauce is completely smooth. Return the pan to low heat and simmer for 10 minutes, whisking occasionally, until thickened. Stir in the roasted squash, season with salt and pepper, and set aside. You can make this sauce up to 3 days ahead and keep it chilled with plastic wrap touching its surface.

Step 4: Lower your oven temperature to 375°F and butter a 9×13 inch baking dish thoroughly. For extra assurance that the no-boil noodles won’t be tough, I soak three at a time in hot water before using them. This step helps them soften and ensures a tender texture, although it’s optional if you trust your noodles.

Step 5: Start layering by pouring 1 cup of the sauce into the baking dish—it won’t cover the bottom completely, and that’s okay. Arrange three soaked lasagna sheets over the sauce, making sure they don't overlap. Spread half of the remaining sauce (about 2 cups) evenly over the noodles, then sprinkle with ½ cup of grated Parmesan. Top with three more noodles, soak the final three, and repeat the process with the rest of the sauce and Parmesan. Finish with the last three noodles on top.

Step 6: In a bowl, beat the heavy cream with ½ teaspoon salt until it forms soft peaks. Spread this whipped cream gently and evenly over the final layer of pasta, fully covering the noodles. Sprinkle the remaining ⅓ cup Parmesan on top. Cover the dish tightly with foil, leaving space above the cream to prevent sticking. Bake for 30 minutes, then remove the foil and continue baking for another 10 to 20 minutes, until bubbly and golden on top. Let the lasagna rest for 5 minutes before slicing and serving.

Servings and Timing

This recipe yields 8 generous servings, making it perfect for family dinners or sharing with friends. You’ll need about 25 minutes for prep, including the time to cube and roast the squash and prepare the sauce. The roasting itself takes about 30 minutes, followed by roughly 40 minutes of baking. All in, plan on about 1 hour and 25 minutes from start to finish, plus 5 minutes resting before serving.

How to Serve This Roasted Butternut Squash Lasagna Recipe

A clear glass baking dish filled with a layered baked pasta dish that has a light golden-brown top layer. The top layer is slightly uneven with patches of darker brown toasted spots and melted cheese that appears bubbly and soft. Underneath the top layer, thin white pasta sheets are visible, with hints of creamy sauce and possibly other layers beneath. The dish rests on a dark wooden surface. The texture on the top looks slightly crispy but mostly soft. photo taken with an iphone --ar 4:5 --v 7

When I serve this lasagna, I love to pair it with something fresh and simple to balance the richness. A bright, crisp green salad with a light vinaigrette or some lemony roasted broccoli really complements the creamy squash and herbs. I also often prepare some garlic bread or crusty artisan bread on the side to soak up any extra sauce—because why waste a drop?

For presentation, I sprinkle a few extra fresh sage leaves or a little chopped rosemary on top just before serving to echo the flavors inside and add a lovely fresh touch. I like to dish it out hot so the cream topping is still silky and the cheese is perfectly gooey, but it also holds up well if it’s left to cool slightly, making it adaptable for buffet-style meals or casual gatherings.

Variations

I love playing around with flavors in this Roasted Butternut Squash Lasagna Recipe to suit different tastes and dietary preferences. For a vegan twist, you can swap out the butter and milk for plant-based alternatives like vegan butter and almond or oat milk, then use a cashew cream topping instead of whipped cream. Nutritional yeast makes a great Parmesan substitute for a cheesy flavor without dairy.

If gluten is a concern, gluten-free lasagna sheets work just as well, and the sauce remains rich and satisfying. You could even experiment with adding layers of sautéed spinach or mushrooms to introduce more earthiness and texture. On a flavor note, swapping out the rosemary and sage for a mix of thyme and nutmeg can bring a warm, autumnal twist that I sometimes enjoy around the holidays.

For a bit of a shortcut, I’ve sometimes roasted the squash a day ahead and prepared the sauce early, refrigerating everything separately. When it’s time to assemble, it’s a breeze to put together and bake. You could even try a skillet or gratin-style method if you want to break away from traditional lasagna layering for a fun twist on presentation and texture.

Storage and Reheating

Storing Leftovers

Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. I usually cover the pan tightly with foil or transfer portions into glass or BPA-free plastic containers to maintain the flavor and prevent drying out. When you’re ready to enjoy the next day, the flavors have had time to meld even more, which I find makes the dish taste even better.

Freezing

This lasagna freezes wonderfully, which makes it a perfect make-ahead meal. After baking and completely cooling, cut it into portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or heavy-duty freezer bag. It will keep well for up to 2 months. When you want to eat, thaw overnight in the fridge and reheat gently for best results.

Reheating

The best way I’ve found to reheat this lasagna is in the oven at 350°F, covered loosely with foil to keep it moist. Bake for 20 to 25 minutes, or until heated through. Avoid microwaving if you can, as it tends to dry out the creamy layers and makes the texture less enjoyable. If pressed for time, you can microwave on medium power in short bursts with a damp paper towel cover, but oven reheating truly preserves that freshly baked experience.

FAQs

Can I make this Roasted Butternut Squash Lasagna Recipe ahead of time?

Absolutely! The sauce can be made up to 3 days in advance and kept chilled. You can also roast the squash earlier in the day. Assemble the lasagna and refrigerate before baking, or even freeze it assembled and bake later. This flexibility makes it great for planning ahead.

Do I have to use no-boil lasagna noodles?

No-boil noodles are convenient here, but if you prefer, you can use regular dried lasagna noodles that have been boiled according to package instructions. Just be sure to adjust layering slightly if your noodles are thicker or thinner than the no-boil variety.

What can I do if I don’t have fresh rosemary or sage?

If you don’t have fresh herbs, dried rosemary and sage can be substituted—but use them sparingly as they're more concentrated. About one-third the amount of dried herbs should do, added when you simmer the milk. You could also try fresh thyme or a pinch of nutmeg for a different but still delicious flavor.

Is it possible to make this recipe vegan?

Definitely! Replace the butter and dairy milk with vegan butter and plant-based milk like almond or oat. Use a vegan Parmesan alternative or nutritional yeast in place of cheese. For the whipped cream topping, a cashew-based cream works beautifully to keep it creamy and luscious.

How do I know when the lasagna is fully cooked?

You want the cheese on top to be bubbly and golden and the sauce simmering around the edges. The noodles should be tender but intact. After baking, letting it rest for 5 minutes helps it set up perfectly for slicing and serving.

Conclusion

I hope you’re as excited as I am for you to try this Roasted Butternut Squash Lasagna Recipe. It’s such a gratifying meal that combines elegant flavors with down-to-earth comfort, perfect for sharing with loved ones. Once you make it, I’m confident it will earn a special place at your table—and in your heart. Happy cooking!