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Butternut Squash Lasagna





Let’s talk lasagna!


Lasagna has come a long way and today you can honestly mix them up so much making the options endless. You can make an everyday lasagna, or you can easily elevate the flavors and tailor them to your preferences and or the season.

One of my favorite concepts? Butternut Squash Lasagna!

Rather than a classic tomato sauce, butternut squash offers a plethora of nutrients and it makes for the easiest sauce. Bonus, the sage and hint of sweet truly make this sauce capture the essence of the fall/winter season! 




What’s also great about this dish? Everything! It’s quick, easy, you can mix up the cheeses, mix up the noodles, you could add roasted butternut squash if you wanted to, switch up the veggies, features notes of brown butter and sage, hints of nutmeg, features no boil noodles, packs half the cheese as other recipes, is packed with spinach, the sauce can be used with countless dishes, it can easily be made in bulk, its great for entertaining, and just such a must try!


If you’re searching for a fresh take on the classic lasagna, you have to try our new Butternut Squash Lasagna with brown butter and sage! 






Why this recipe is great: 





Perfect for fall/winter

Has notes of sage and nutmeg

Can easily be made in bulk

Great for entertaining

Features no boil noodles!







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Butternut Squash Lasagna

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  • Author: Gabrielle
  • Total Time: 1hr 5 mins
  • Yield: 6-8 Servings 1x


Units Scale

Butternut Squash Filling:


Spinach Filling:

  • 8 oz spinach (1 cup cooked spinach)
  • 15 oz of ricotta cheese or vegan cheese
  • 1/2 tsp garlic powder
  • 1/4 teaspoon salt
  • pepper to taste

Other Ingredients:

  • 10 oz lasagna noodles no cook or pre cooked
  • 2 cups mozzarella cheese or vegan mozzarella
  • 1/2 cup Parmesan cheese or vegan parmesan on top


  • Preheat oven to 375 F

Butternut Squash Filling:

  • In a pan over medium heat add the butter and sage leaves. Allow to foam and cook the sage leaves. (3 mins) Set aside to cool slightly.
  • For this filling, microwave frozen butternut squash until soft.
  • Place in a high powder blender with the remaining ingredients. Add more almond milk if needed to achieve a sauce consistency. Mix very well, taste and add more salt, if needed.

Spinach Filling:

  • In the same pan you used for sage add the spinach and a drizzle of olive oil. Cook until softened, 2-3 mins, set aside to cool slightly.
  • Combine spinach, Ricotta cheese, garlic powder, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

How to assemble vegetarian lasagna:

  • Prepare a baking dish – I used a casserole dish 9 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread ⅓ of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with lasagna noodles without overlapping if you can.
  • Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with lasagna noodles.
  • Spread another layer (⅓) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  • Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  • Spread a generous amount of butternut squash filling (the remaining ⅓) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about ½ cup of mozzarella).
  • Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes to get that crispy top. Serve hot.
  • Prep Time: 15 mins
  • Cook Time: 40 mins








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