If you’re looking for a cozy and unexpected twist on holiday comfort food, this Thanksgiving Butternut Squash Lasagna is a showstopper. I still remember the first time I served it—it disappeared from the table faster than the turkey! Layers of creamy roasted butternut squash, tender noodles, and cheesy goodness create a dish that feels festive, hearty, and perfect for vegetarians or anyone who wants something different for Thanksgiving.
Ingredients
1 large butternut squash, peeled, seeded, and cubed
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1/2 tsp nutmeg
2 cups ricotta cheese
2 cups shredded mozzarella
1 cup grated Parmesan
1 egg
9–12 lasagna noodles, cooked
2 cups spinach (optional)
2 cups béchamel sauce (or Alfredo sauce)
Salt and black pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, then roast on a baking sheet for 25–30 minutes until tender. In a skillet, sauté onion and garlic until fragrant, then stir in roasted squash and nutmeg. Mash slightly to create a creamy filling. In a bowl, combine ricotta, egg, half the Parmesan, salt, and pepper. In a greased 9×13-inch baking dish, spread a thin layer of béchamel, then layer noodles, squash mixture, ricotta, spinach, and mozzarella. Repeat layers, finishing with noodles, béchamel, mozzarella, and remaining Parmesan. Bake 40–45 minutes, until golden and bubbly. Rest 10 minutes before slicing.
Substitutions
Use gluten-free lasagna noodles for dietary needs. Swap ricotta with cottage cheese for a lighter option. Replace béchamel with a vegan cashew cream for a dairy-free version. Add kale instead of spinach for a heartier green.
Equipment
Baking sheet
Large skillet
9×13-inch baking dish
Mixing bowls
Sharp knife
Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Freeze baked lasagna in portions for up to 2 months.
Reheating: Warm in oven at 350°F, covered with foil, until heated through.
Top Tips
Roast squash until caramelized for extra flavor. Let lasagna rest before slicing so layers hold together. Use plenty of sauce to keep noodles moist. Add fresh herbs like sage or thyme for a festive touch.
FAQs
Can I make this ahead of time? Yes, assemble the lasagna, cover, and refrigerate up to 24 hours before baking.
Can I make it vegan? Yes, use dairy-free cheese and vegan béchamel.
Will the squash be too sweet? No, it balances beautifully with savory cheese and nutmeg.
What sides pair best with it? A fresh green salad or roasted Brussels sprouts make perfect companions.