12 Butternut Squash Lasagna Recipes for a Cozy Dinner

Okay, let’s be real. Lasagna is the ultimate comfort food. It’s cheesy, it’s saucy, and it basically demands you put on sweatpants and cancel all your plans. But traditional lasagna? It’s heavy. Delicious, yes. But sometimes you want that cozy vibe without feeling like you need to be rolled out of the dining room.

Enter butternut squash. This sweet, nutty gourd is a game-changer. It adds a velvety texture that’s almost creamy, a subtle sweetness that plays beautifully with savory cheese, and—bonus points—it sneaks in some veggies. Nobody has to know it’s “healthy-ish.” Your secret is safe with me.

I’ve rounded up 12 of my absolute favorite butternut squash lasagna recipes. From classic ricotta blends to wildcard versions with browned butter and sage, there’s something here for every mood. Grab a fork (and maybe a second glass of wine), and let’s get cooking.

1. Classic Creamy Butternut Squash & Ricotta Lasagna

This is the one that started it all for me. If you’re new to the squash-lasagna game, start here. It’s straightforward, forgiving, and tastes like a hug.

Why It’s Awesome

It’s your grandma’s lasagna, but with a fall makeover. The ricotta stays light and fluffy, while the squash melts into the sauce for a subtle sweetness. No weird ingredients, no fuss.

Ingredients

• 12 lasagna noodles (no-boil or regular)
• 1 medium butternut squash (about 3 cups, roasted and mashed)
• 15 oz ricotta cheese
• 1 large egg
• 1 cup grated Parmesan
• 3 cups shredded mozzarella
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp nutmeg (trust me on this)
• 2 cups marinara sauce (your favorite jarred or homemade)

Step-by-Step Instructions

1. Roast the squash. Preheat your oven to 400°F. Peel, seed, and cube the squash. Toss with olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Mash it up with a fork.
2. Mix the ricotta filling. In a bowl, combine ricotta, egg, garlic, nutmeg, salt, and pepper. Stir until smooth.
3. Prep your noodles. If using regular noodles, boil them until al dente. No-boil noodles? Just soak in hot water for 10 minutes.
4. Layer it up. In a 9×13 baking dish, spread a thin layer of marinara. Add noodles, then half the ricotta mixture, half the squash, and a sprinkle of mozzarella and Parmesan. Repeat.
5. Top it off. Finish with a final layer of noodles, remaining sauce, and a mountain of mozzarella.
6. Bake. Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 15 more minutes until bubbly and golden.

Why You’ll Love It

It’s classic, cozy, and forgiving. I’ve made this on a Tuesday night after work, and it still felt special. Plus, leftovers taste even better the next day—if you have any left. 😉

2. Brown Butter & Sage Butternut Squash Lasagna

Whoa. This one’s fancy-sounding but ridiculously easy. The nutty brown butter and earthy sage make the squash sing.

Why It’s Awesome

This recipe proves that a few quality ingredients can blow your taste buds away. It’s elegant enough for guests but simple enough for a Netflix binge.

Ingredients

• 12 lasagna noodles
• 4 cups roasted butternut squash, mashed
• ½ cup unsalted butter
• 12 fresh sage leaves
• 15 oz ricotta
• 1 cup grated Pecorino Romano
• 2 cups shredded fontina cheese
• Salt, pepper, and a pinch of cayenne

Step-by-Step Instructions

1. Brown the butter. Melt butter in a skillet over medium heat. Add sage leaves. Cook until butter turns golden brown and smells nutty, about 5 minutes. Remove sage and set aside.
2. Mix squash and butter. Stir the browned butter into your mashed squash. Season with salt and cayenne.
3. Prepare the ricotta. Combine ricotta with half the Pecorino and a pinch of salt.
4. Layer. Noodles, squash mixture, ricotta, fontina, and a few sage leaves. Repeat.
5. Bake. Cover and bake at 375°F for 30 minutes. Uncover and bake 15 more minutes until the cheese is crispy.

Why You’ll Love It

I once brought this to a potluck and had people literally licking the dish. The sage adds this unexpected depth that makes you feel like a gourmet chef. And honestly, browned butter is magic. :/

3. Spicy Sausage & Butternut Squash Lasagna

This one’s for those days when you need a little kick. The spicy sausage pairs perfectly with the sweet squash—it’s a flavor explosion.

Why It’s Awesome

It’s hearty, meaty, and has just enough heat to wake up your taste buds. Perfect for a chilly evening when you need something substantial.

Ingredients

• 12 lasagna noodles
• 1 lb spicy Italian sausage (casings removed)
• 4 cups roasted butternut squash, diced
• 15 oz ricotta
• 2 cups shredded mozzarella
• 1 cup Parmesan
• 2 cups marinara
• 1 tsp red pepper flakes (optional, if you like it hot)

Step-by-Step Instructions

1. Cook the sausage. In a large skillet, brown the sausage over medium heat, breaking it up with a spoon. Drain excess fat.
2. Combine squash and sausage. Mix the diced squash with the cooked sausage. Add a pinch of red pepper flakes if you’re feeling brave.
3. Mix ricotta. Stir ricotta with half the Parmesan.
4. Layer. Noodles, sausage-squash mix, ricotta, mozzarella, and marinara. Repeat.
5. Bake. 375°F for 30 minutes covered, then 15 minutes uncovered.

Why You’ll Love It

This is the lasagna that converted my meat-lover husband. He didn’t even miss the beef. The sweetness of the squash balances the spice perfectly. IMO, this is the ultimate game-day dinner.

4. Vegan Butternut Squash Lasagna with Cashew Cream

Who says vegan food is boring? This creamy, dreamy lasagna will make you forget cheese even exists. Seriously.

Why It’s Awesome

It’s dairy-free but tastes ridiculously rich. The cashew cream is a total superstar.

Ingredients

• 12 whole wheat lasagna noodles
• 4 cups roasted butternut squash, mashed
• 1 cup raw cashews (soaked for 4 hours)
• ½ cup nutritional yeast
• 1 cup vegetable broth
• PIN IT
  2 cloves garlic
• 2 tbsp lemon juice
• Salt and pepper
• 2 cups spinach (optional but yum)

 

Step-by-Step Instructions

1. Make cashew cream. Blend soaked cashews, nutritional yeast, broth, garlic, lemon juice, and salt until smooth. Taste—it’s insane.
2. Layer. Noodles, squash, cashew cream, and spinach. Repeat.
3. Bake. 375°F for 30 minutes covered, then 15 minutes uncovered.

Why You’ll Love It

I’m not vegan, but I make this at least once a month. It’s lighter on your stomach but still hearty enough to be dinner. Plus, it’s packed with nutrients that’ll make you feel good about your life choices.

5. Mushroom & Butternut Squash Lasagna

Earthiness overload—in the best way. The mushrooms add a meaty texture that even carnivores will appreciate.

Why It’s Awesome

If you love mushrooms, this is your jam. The squash keeps it sweet, while the mushrooms bring the umami.

Ingredients

• 12 lasagna noodles
• 4 cups roasted butternut squash, sliced thin
• 1 lb mixed mushrooms (cremini, shiitake), sliced
• 2 cloves garlic, minced
• 15 oz ricotta
• 2 cups shredded provolone
• 1 cup Parmesan
• 2 tbsp olive oil
• Salt, pepper, and thyme

Step-by-Step Instructions

1. Sauté mushrooms. Heat oil in a pan. Add mushrooms and garlic. Cook until they release their liquid and start to brown, about 10 minutes. Season with thyme, salt, and pepper.
2. Mix ricotta. Combine ricotta with half the Parmesan and a pinch of salt.
3. Layer. Noodles, squash slices, mushrooms, ricotta, and provolone. Repeat.
4. Bake. 375°F for 30 minutes covered, then 15 minutes uncovered.

Why You’ll Love It

I once used portobellos instead of cremini and it was chef’s kiss. The meaty texture fools everyone. Even my mushroom-hating friend asked for seconds. True story.

6. Pesto & Butternut Squash Lasagna

Pesto makes everything better, right? This one’s vibrant, herby, and totally addictive.

Why It’s Awesome

It’s a fresh twist on the classic. The basil pesto cuts through the richness of the squash and cheese perfectly.

Ingredients

• 12 lasagna noodles
• 4 cups roasted butternut squash, mashed
• 1 cup basil pesto (store-bought or homemade)
• 15 oz ricotta
• 2 cups shredded mozzarella
• 1 cup Parmesan
• 1 tsp lemon zest

Step-by-Step Instructions

1. Mix squash and pesto. Stir the pesto into the mashed squash. Add lemon zest for a little zing.
2. Prepare ricotta. Combine ricotta with half the Parmesan.
3. Layer. Noodles, squash-pesto mix, ricotta, and mozzarella. Repeat.
4. Bake. 375°F for 30 minutes covered, then 15 minutes uncovered.

Why You’ll Love It

This one’s my go-to when I’m feeling lazy. Pesto does all the flavor work for you. And that lemon zest? It brightens the whole dish. Trust me, you’ll want to make extra.

7. Butternut Squash & Goat Cheese Lasagna

Tangy goat cheese meets sweet squash. It’s a match made in heaven.

Why It’s Awesome

The goat cheese adds a creamy, tangy punch that cuts through the sweetness. It’s sophisticated but easy to pull off.

Ingredients

• 12 lasagna noodles
• 4 cups roasted butternut squash, mashed
• 6 oz goat cheese, crumbled
• 15 oz ricotta
• 2 cups shredded mozzarella
• 1 cup Parmesan
• 1 tsp fresh thyme
• Salt and pepper

Step-by-Step Instructions

1. Mix squash and goat cheese. In a bowl, combine mashed squash, crumbled goat cheese, and thyme. Stir until creamy.
2. Prepare ricotta. Mix ricotta with half the Parmesan.
3. Layer. Noodles, squash-goat cheese mix, ricotta, and mozzarella. Repeat.
4. Bake. 375°F for 30 minutes covered, then 15 minutes uncovered.

Why You’ll Love It

I once swapped feta for goat cheese and wow—never again. Goat cheese is creamier and way less salty. It just works. This one’s perfect for date night or when you want to impress your in-laws.

8. Butternut Squash & Spinach Lasagna Roll-Ups

Roll-ups are fun, easy to portion, and look super cute on a plate.

Why It’s Awesome

These are like little lasagna burritos. And they’re so much faster to assemble than a giant pan.

Ingredients

• 12 lasagna noodles (boiled)
• 4 cups roasted butternut squash, mashed
• 10 oz frozen spinach, thawed and drained
• 15 oz ricotta
• 2 cups shredded mozzarella
• 1 cup Parmesan
• 1 egg
• 2 cups marinara

Step-by-Step Instructions

1. Mix filling. Combine squash, drained spinach, ricotta, egg, and half the Parmesan. Season with salt and pepper.
2. Spread and roll. Lay out a noodle. Spread a layer of the filling. Roll it up. Repeat with all noodles.
3. Bake. Pour marinara into a baking dish. Place roll-ups seam-side down. Top with mozzarella and Parmesan.
4. Bake. 375°F for 25 minutes covered, then 10 minutes uncovered.

Why You’ll Love It

These are perfect for meal prep. You can grab two for lunch, heat ’em up, and feel like you’re eating a fancy meal at your desk. My coworkers are always jealous. :\

9. Butternut Squash & Caramelized Onion Lasagna

If you’re an onion fan, this one’s for you. The sweet, jammy onions pair gorgeously with the squash.

Why It’s Awesome

It’s a flavor combo that feels like it belongs on a restaurant menu. Plus, you can make the onions ahead of time.

Ingredients

• 12 lasagna noodles
• 4 cups roasted butternut squash, mashed
• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp brown sugar
• 15 oz ricotta
• 2 cups shredded Gruyère
• 1 cup Parmesan
• Salt and pepper

Step-by-Step Instructions

1. Caramelize onions. Melt butter in a skillet over low heat. Add onions and brown sugar. Cook for 20–30 minutes until golden and jammy. Stir occasionally.
2. Mix squash and onions. Combine mashed squash with the caramelized onions.
3. Prepare ricotta. Mix ricotta with half the Parmesan.
4. Layer. Noodles, squash-onion mix, ricotta, and Gruyère. Repeat.
5. Bake. 375°F for 30 minutes covered, then 15 minutes uncovered.

Why You’ll Love It

This one’s a labor of love, but totally worth it. The sweetness of the onions takes the squash to another level. I’d make this for a dinner party—and then keep the leftovers all to myself.

10. Butternut Squash & Chicken Sausage Lasagna

Chicken sausage is leaner than pork, but it still packs a flavor punch. Add some squash, and you’ve got a healthy-ish comfort meal.

Why It’s Awesome

It’s lighter than traditional meat lasagna but just as satisfying. Perfect for those “I want comfort food but I also want to fit into my jeans” days.

Ingredients

• 12 lasagna noodles
• 4 cups roasted butternut squash, diced
• 4 chicken sausages (sweet Italian or apple flavor), sliced
• 15 oz ricotta
• 2 cups shredded mozzarella
• 1 cup Parmesan
• 2 cups marinara
• 1 tsp fennel seeds (optional)

Step-by-Step Instructions

1. Cook sausages. In a skillet, brown the sausage slices over medium heat. Add fennel seeds for extra flavor.
2. Combine squash and sausage. Mix the diced squash with the cooked sausage.
3. Prepare ricotta. Stir ricotta with half the Parmesan.
4. Layer. Noodles, squash-sausage mix, ricotta, mozzarella, and marinara. Repeat.
5. Bake. 375°F for 30 minutes covered, then 15 minutes uncovered.

Why You’ll Love It

This is my go-to after a long weekend. It’s filling without being heavy, and the sausage adds a nice savory contrast. FYI, apple-flavored chicken sausage is a game-changer here.

11. Butternut Squash & Kale Lasagna

Kale lovers, unite! This recipe packs in the greens without tasting like a salad.

Why It’s Awesome

It’s packed with nutrients, and the kale holds up perfectly in the oven.

Ingredients

• 12 lasagna noodles
• 4 cups roasted butternut squash, mashed
• 4 cups kale, stems removed and chopped
• 2 cloves garlic, minced
• 15 oz ricotta
• 2 cups shredded mozzarella
• 1 cup Parmesan
• 2 tbsp olive oil

Step-by-Step Instructions

1. Sauté kale. Heat oil in a pan. Add garlic and kale. Cook until wilted, about 5–7 minutes. Season with salt.
2. Mix squash and kale. Combine mashed squash with the sautéed kale.
3. Prepare ricotta. Mix ricotta with half the Parmesan.
4. Layer. Noodles, squash-kale mix, ricotta, and mozzarella. Repeat.
5. Bake. 375°F for 30 minutes covered, then 15 minutes uncovered.

Why You’ll Love It

I used to hate kale—until I tried it in this lasagna. The squash mellows out its bitterness, and the cheese does the rest. It’s a sneaky way to get your greens in, and you won’t even notice. 😉

12. Butternut Squash & Pear Lasagna

Okay, hear me out. Pears and squash? Yes. It’s sweet, savory, and totally unexpected.

Why It’s Awesome

This is the wildcard recipe. The pears add juiciness and a delicate sweetness that pairs beautifully with the squash.

Ingredients

• 12 lasagna noodles
• 4 cups roasted butternut squash, mashed
• 2 Bosc pears, thinly sliced
• 15 oz ricotta
• 2 cups shredded provolone
• 1 cup Parmesan
• ½ tsp cinnamon
• ½ tsp nutmeg

Step-by-Step Instructions

1. Season squash. Mix the mashed squash with cinnamon and nutmeg.
2. Prepare ricotta. Combine ricotta with half the Parmesan.
3. Layer. Noodles, squash, pear slices, ricotta, and provolone. Repeat.
4. Bake. 375°F for 30 minutes covered, then 15 minutes uncovered.

Why You’ll Love It

I was skeptical the first time I tried this, but now it’s in my regular rotation. The pears get all soft and jammy in the oven. It’s like a dessert-savory hybrid that works weirdly well. Serve it with a side salad for balance—or don’t. No judgment.

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• 10 Halloween Desserts for Parties That Are a Hit
• 10 Halloween Rice Krispie Treats (Spooky & Fun)

Final Thoughts

So there you have it—12 ways to turn butternut squash into the coziest, cheesiest dinner of your life. Whether you’re into classic ricotta, spicy sausage, or a vegan twist, there’s a recipe here with your name on it.

What I love most about butternut squash lasagna is how versatile it is. You can go heavy and indulgent or light and veggie-packed. It’s forgiving. It’s delicious. And it makes your kitchen smell like a dream.

So grab that squash, preheat your oven, and get layering. Your cozy night in is calling.