Roasted Butternut Squash and Pumpkin Lasagna

This roasted butternut squash and pumpkin lasagna is a fall twist on a classic Italian dish, with sweet and savory roasted squash and pumpkin puree layered between noodles and gooey cheese.

If you love a cozy vegetarian pasta bake, you will also want to try my Skillet Lasagna Bolognese, Eggplant Lasagna (Lasagne di Melanzane), and Pasta with Ricotta and Peas.

This article contains affiliate links which support us at no extra cost to you.

On an Italian Thanksgiving, the turkey is never the whole story, there is almost always a lasagna, ravioli, or stuffed crespelle alongside it too.

This one is perfect for vegetarian guests, and easy to make fully dairy-free by swapping in vegan cheeses and skipping the ricotta filling, a version I have made myself with great results using Rana's no-boil noodles.

Tip: How to Make a Hard Butternut Squash Easier to Cut

Raw butternut squash can be tough to cut into. If yours feels rock hard, try roasting it whole for about 20 minutes first, just until the flesh softens slightly. Let it cool a few minutes, then slice it in half and cut it down to the size you need.

This is a separate prep trick, not the method this recipe actually uses, the recipe itself roasts squash that is already peeled and cut into 1-inch pieces. Pre-cut butternut squash from the grocery store works great too, if you would rather skip cutting it altogether.

What You Need for This Butternut Squash Lasagna

• Butternut squash - roasted until tender, then mashed half and left half in pieces for texture.
• Pumpkin puree - mixed with cinnamon, nutmeg, and maple syrup for the pumpkin sauce layer.
• Ricotta, egg yolks, and cream - combined with mozzarella for a rich, creamy layer.
• Mozzarella and Parmigiano Reggiano - for the ricotta mixture and the golden, bubbling top.
• Butter and fresh sage - browned together for a nutty, fragrant finish folded into the squash.
• Broth - loosens the squash mixture to the right consistency.
• No-boil lasagna noodles - or your own fresh pasta, if you prefer to make it from scratch.

How to make butternut squash lasagna?

First step is to roast the squash.

Second step is to gather all the ingredients.

Third step is to spread some of the pumpkin sauce and a layer of noodles.

Fourth step is to add a layer of ricotta cheese and some of the squash pieces on top.
Fifth step is to layer some more pumpkin sauce.

The sixth step is to add some cheese on top.

The seventh step is to bake at 400F for 40 minutes.

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.

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.

Recipe Tips

• Buy pre-cut squash to save time. Most grocery stores carry it already peeled and cubed this time of year.
• Leave the squash a little chunky. Mashing only half keeps real texture in every bite.
• Go easy on the broth. Add it a tablespoon at a time, the squash mixture should be moist, not soupy.
• Assemble it ahead. This lasagna is easy to put together the day before for a stress-free holiday or weeknight dinner.
• Make it dairy-free. Swap in vegan cheeses and skip the ricotta filling for a fully dairy-free version.

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

How to Store This Lasagna

• Refrigerate: airtight container, up to 4 days.
• Freeze: baked or unbaked, tightly covered, up to 3 months.
• Reheat: covered with foil in a 350°F oven until warmed through, or in the microwave for a single portion.

Did you make this and love it? Please RATE THE RECIPE below:)

I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.

Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

Print Recipe Pin Recipe Rate this Recipe

5 from 8 votes

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

Calories: 315kcal

Author: Lora

Ingredients

• ▢ 3 ½ 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
• ▢ ½ cup heavy cream
• ▢ 2 cups mozzarella cheese chopped in ½ inch pieces
• ▢ 1 ¼ cups of grated Parmegiano Reggiano cheese
• ▢ 2 Tablespoons unsalted butter
• ▢ 1 cup vegetable broth or chicken broth
• ▢ ½ 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 ½ of it (I used a potato smasher, or use a fork) and leave ½ in full pieces. Fold in the sage butter and ¾ 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 ⅓ of the pumpkin sauce in a 9 cup baking dish. Top with a layer
• of noodles. Spoon ¼ of the ricotta mixture over the noodles. Top with a layer of noodles. Top with ¼ of the butternut squash mixture. Top with ⅓ 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.

Notes

• Squash: pre-cut squash from the store saves time if you would rather skip peeling and cutting it yourself.
• Dairy-free option: use vegan cheeses and skip the ricotta filling.
• Make ahead: assemble up to a day in advance and refrigerate before baking.
• Storage: refrigerate up to 4 days, or freeze baked or unbaked up to 3 months.
• Nutrition: is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 315kcal | Carbohydrates: 29g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 883mg | Potassium: 233mg | Fiber: 3g | Sugar: 8g | Vitamin A: 9386IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 1mg

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!