• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Pro Tips
    • Resources
    • Blogging
      • How to Start a Blog
    • My Presets
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Fall
      • Easter
      • Summer
    • Meals
      • Breakfast
      • Side dish
      • Appetizers
      • Dinner
      • Dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Bread
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Italian Travel
    • Italian Language
  • Pasta Recipes
  • Subscribe
  • Shop
    • Freebies
      • Lightroom Filter Freebie
      • Packing List Freebie
      • Content Scheduler Freebie

Savoring Italy logo

menu icon
go to homepage
  • Recipes
  • Italy
  • Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Italy
    • Resources
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Popular » Italian Recipes

    November 1, 2021 Italian Recipes

    Roasted Butternut Squash and Pumpkin Lasagna

    Jump to Recipe - Print Recipe

    A fall twist on a classic Italian dish. This Roasted Butternut Squash and Pumpkin Lasagna is a delicious vegetarian dish that everyone will love. Sweet and savory roasted squash and pumpkin puree between delicate layers of lasagna and gooey cheese.

    This Roasted Butternut Squash and Pumpkin Lasagna is the ultimate fall comfort food. It combines layers of spicy pumpkin puree, creamy ricotta, butternut squash, and gooey mozzarella in a cheesy lasagna that everyone is sure to love.

    overhead image of roasted butternut squash lasagna

    Roasted Butternut Squash and Pumpkin Lasagna

    A lasagna that is easy to make put together ahead of time for weeknight meals or for the upcoming holidays! If you are looking for a true no-fuss idea, this Skillet Lasagna Bolognese is really great! Also really love our eggplant lasagna!

    You may be wondering what holiday this fits with. Let me explain about Italian Thanksgivings. Not only do we have the full turkey dinner with all the traditional side dishes, but you will also find an exorbitant amount of Italian touches on this traditional American Thanksgiving holiday.

    Most years I make a lasagna or some other pasta dish. Perhaps even ravioli or stuffed crespelle (Italian crepes). Depending on which Italian friends we have coming over, there will also be their delicacies from their region in Italy. So everyone ends up going home not only with a little bit of turkey, but also some Italian dishes.

    If you have vegetarian friends coming over and you're not sure what to make them, you should consider this Roasted Butternut Squash and Pumpkin Lasagna. And if you have someone dairy free, like I do, you could buy the vegan cheeses and skip the ricotta filling.

    I did one small casserole vegan and it was so good. I used Rana's no boil lasagna noodles that I found at Publix. I normally would make my own pasta, but I wanted to try out these noodles and they are fantastic!! Better than any other ready lasagna noodle I've ever tried before! Delicious and tender lasagna noodles cooked in a fall spice pumpkin puree,creamy butternut squash sauce with sage, and Italian cheeses.

    How to cut a butternut squash?

    • This is a method where you roast the whole squash.
    • Roast for 20 minutes, or just until the flesh softens.
    • Remove squash from the oven and let it cool a few minutes.
    • Slice the squash into halves and then into the size you need.
    • Place the squash back into the oven for about another 30-40 minutes until it’s ready.

    How to make butternut squash lasagna?

    First step is to roast the squash.

    overhead image of roasting squash

    Second step is to gather all the ingredients.

    image of making butternut squash lasagna
    Third step is to spread some of the pumpkin sauce and a layer of noodles.
    overhead image of making lasagna

    Fourth step is to add a layer of ricotta cheese and some of the squash pieces on top. image of making butternut squash and pumpkin lasagna
    Fifth step is to layer some more pumpkin sauce.
    image of making lasagna on a wooden board

    Sixth step is to add some cheese on top.
    overhead image of making butternut squash lasagna
    Seventh step is to bake at 400F for 40 minutes.
    overhead image of slice of butternut squash lasagna in a white dish

    You could spice the pumpkin puree' to your liking. You may be wondering about the sweetness from the maple syrup and how it tastes as a pasta dish with all the other flavors. The slightly sweet, the savory, the buttery sage...it all makes for a perfect comfort food. You could vary the way you layer the noodles. Just be sure to end with some of the ricotta, mozzarella and grated cheese on top.

    overhead image of slice of lasagna on white plate
    You could buy butternut squash already cleaned and cut into chunks at most grocery stores. In case you can't find them, prep your own butternut squash.

    slight updates from 11/2018

    Some other pasta recipes to enjoy:

    • Pumpkin and Turkey Pasta
    • Vegan Pumpkin Pasta with Sage
    • Pasta with Ricotta and Peas
    • Pasta e Ceci-Italian Chickpea Soup
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Roasted Butternut Squash and Pumpkin Lasagna

    A fall twist on a classic Italian dish. This pumpkin and butternut squash lasagna is a delicious vegetarian dish that everyone will love. Sweet and savory roasted squash and pumpkin puree between delicate layers of lasagna and gooey cheese.
    Prep Time30 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Dinner
    Cuisine: Italian
    Keyword: butternut squash, vegetarian
    Servings: 8 servings
    Author: Lora

    Ingredients

    • 3 1/2 pounds butternut squash peeled seeded and cut into 1 inch pieces
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons salt
    • 2 teaspoons black pepper
    • 1 15 ounce can pumpkin puree
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 3 Tablespoons maple syrup
    • 1 15 ounce whole-milk ricotta cheese
    • 2 large egg yolks
    • 1/2 cup heavy cream
    • 2 cups mozzarella cheese chopped in 1/2 inch pieces
    • 1 1/4 cups of grated Parmegiano Reggiano cheese
    • 2 Tablespoons unsalted butter
    • 1 cup vegetable broth or chicken broth
    • 1/2 cup loosely packed fresh sage leaves coarsely chopped
    • 10 no boil lasagna noodles or your own fresh noodles

    Instructions

    • Preheat oven to 400 F. Toss squash, oil and 1 teaspoon salt on a baking sheet. season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
    • Reduce oven temperature to 375F. Combine ricotta, yolks, cream, mozzarella and a pinch of nutmeg in a medium bowl. Season with salt.
    • In a small bowl, mix together the pumpkin, cinnamon nutmeg, maple syrup. Season with salt and pepper (to your taste); set aside.
    • Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
    • Place squash in a medium bowl and mash 1/2 of it (I used a potato smasher, or use a fork) and leave 1/2 in full pieces. Fold in the sage butter and 3/4 cup of the broth. If you feel it needs more broth add a tablespoon more at a time. You don’t want it to be too soupy. Season with salt and pepper.
    • Spoon 1/3 of the pumpkin sauce in a 9 cup baking dish. Top with a layer
    • of noodles. Spoon 1/4 of the ricotta mixture over the noodles. Top with a layer of noodles. Top with 1/4 of the butternut squash mixture. Top with 1/3 cup of the pumpkin sauce.
    • Top with a layer of noodles. Top with a layer of the ricotta cheese. Top with a layer of noodles, squash and pumpkin sauce.
    • Spread the last bit of ricotta mixture on top, dotting with mozzarella pieces and grated Parmegiano Reggiano.
    • Cover with foil. Place baking dish on a rimmed baking sheet and bake for about 45 minutes, until the cheese is bubbling and golden. Let stand 15 minutes before serving.

    Nutrition Disclaimer

    Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Vegan Maple Pumpkin Pie
    Easy Dairy-Free Paleo Pumpkin Pancakes »

    Reader Interactions

    Comments

    1. Jennifer Baver says

      November 05, 2018 at 6:38 pm

      What a great fall twist on a classic! I know my family is going to love this!

      Reply
    2. Dorothy Reinhold says

      November 06, 2018 at 1:45 am

      I love this variation! I think this is creative and delicious!

      Reply
    3. Dee M says

      November 06, 2018 at 2:47 am

      I love butternut squash AND pumpkin and this looks absolutely amazing! Can't wait to make this

      Reply
    4. Chrissie Baker says

      November 06, 2018 at 9:08 am

      Wow this lasagna is incredible! It look so yummy! I want to try it immediately. Wonderful combination of ingredients.

      Reply
    5. Gust și Aromă Moldavia says

      November 06, 2018 at 9:10 am

      I love Fall for this! Such a comforting meal! Yum!

      Reply
    6. Unknown says

      November 06, 2018 at 3:51 pm

      This looks amazing! The perfect comforting fall dish!

      Reply
    7. Taylor W. says

      November 06, 2018 at 3:52 pm

      I am loving the fall flavors in this dish! Looks SO delicious!

      Reply
    8. Melanie says

      November 12, 2018 at 10:25 pm

      This looks really delish! A sure hit in my house!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

    More about me →

    Popular

    • pasta rapini closeup image
      Easy Pasta with Rapini Recipe
    • pasta alla gricia closeup
      Easy Pasta alla Gricia Recipe
    • Easy Torta Sbriciolata (Italian Apple Crumble Cake)
    • peperonata in a white bowl
      Traditional Peperonata Recipe (Sauteed Peppers and Onions)

    Pasta

    • penna arrabiata overhead shot
      Easy Penne all' Arrabbiata (Spicy Tomato Sauce Recipe)
    • spaghetti algio e olio
      Easy Garlic and Oil Pasta (Spaghetti Aglio e Olio)
    • pasta amatriciana
      Easy Pasta Amatriciana (Roman Recipe)
    • cacio e pepe overhead with red wine on the side.
      Authentic & Easy Cacio e Pepe (4 ingredients)

    Lake Como Travel Guide

    lake como

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Photo Use Policy
    • Podcast
    • Press
    • Videos

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Savoring Italy