Butternut Squash Lasagna – Creamy, Cozy & Perfect for Fall

This Butternut Squash Lasagna is fall comfort food at its best. Layers of creamy roasted butternut squash, béchamel sauce, cheese, and lasagna noodles come together in a luscious bake that’s just as impressive as it is satisfying. Whether you’re feeding a crowd or prepping cozy weeknight dinners, this vegetarian lasagna delivers.

I made this dish for the first time on a rainy October evening when I had leftover squash and a craving for something rich and oven-baked. It was an instant favorite. The natural sweetness of the butternut squash pairs beautifully with savory garlic, herbs, and cheesy goodness.

What I love most is how flexible this dish is. Add spinach for greens, use oven-ready noodles for speed, or even swap in ricotta if you like more traditional layers. It also reheats beautifully, making it ideal for meal prep or holiday gatherings.

Warm, flavorful, and elegant enough for entertaining—this butternut squash lasagna is a seasonal favorite you’ll want to enjoy all autumn long.

Butternut Squash Lasagna – Creamy, Cozy & Perfect for Fall

Creamy and comforting butternut squash lasagna with béchamel, cheese, and perfectly layered noodles. A rich vegetarian bake perfect for fall dinners.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 14 minutes mins

Servings: 8

Cuisine: American

Calories: 420

Ingredients Method

Ingredients

  

• For the squash layer:
• 1 medium butternut squash peeled, cubed, and roasted
• 2 tbsp olive oil
• Salt and pepper
• 2 garlic cloves minced
• ¼ tsp nutmeg
• For the béchamel sauce:
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• ¼ tsp salt
• ¼ tsp black pepper
• Pinch of nutmeg
• For assembly:
• 9 –12 cooked or oven-ready lasagna noodles
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated parmesan
• Fresh sage or thyme optional

Method

 

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, garlic, salt, pepper, and nutmeg. Roast for 25–30 mins until soft.
3. Mash or blend roasted squash into a rough purée.
4. In a saucepan, melt butter. Whisk in flour, cook 1 minute. Gradually add milk, whisking to smooth.
5. Add salt, pepper, and nutmeg. Simmer until thickened, then remove from heat.
6. In a greased 9×13 baking dish, spread a thin layer of béchamel.
7. Layer noodles, squash purée, béchamel, mozzarella, and parmesan. Repeat 2–3 times.
8. Finish with béchamel and cheese on top.
9. Cover with foil and bake 25 minutes. Remove foil and bake 10–15 more until golden.
10. Let rest 10 minutes before serving.