Description
This butternut squash lasagna is a budget-friendly, comforting dinner that comes together quickly with simple ingredients. It’s perfect for busy weeknights and picky eaters, featuring creamy roasted squash layered with ricotta, mozzarella, and no-boil noodles.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried sage
- 15 ounces whole milk ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 12 no-boil lasagna noodles
- 3 cups shredded mozzarella cheese
- 2 cups marinara sauce
- Fresh sage leaves (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Cut off both ends of the butternut squash, then slice it in half where the narrow neck meets the bulbous bottom. Peel both pieces with a vegetable peeler. Cut the neck into 1-inch cubes. Scoop the seeds out of the bottom half, then cube that too. Toss the cubes on a baking sheet with the olive oil, salt, pepper, and dried sage. Spread them in a single layer.
- Roast the squash for 25-30 minutes, flipping halfway through, until fork-tender and just starting to brown at the edges. Let cool slightly. If in a hurry, mash roughly with a fork on the sheet pan.
- While the squash roasts, make the ricotta filling. In a large bowl, combine the ricotta, egg, Parmesan, nutmeg, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning if needed.
- Lower the oven temperature to 375°F (190°C). Spread about ½ cup of marinara sauce on the bottom of a 9×13-inch baking dish. Lay down 3 no-boil lasagna noodles side by side, leaving a tiny gap between them.
- Spread ⅓ of the ricotta mixture over the noodles. Top with ⅓ of the roasted squash cubes, pressing them lightly into the ricotta. Sprinkle about ¾ cup of mozzarella over the squash. Repeat this layering two more times: noodles, ricotta, squash, mozzarella.
- For the final layer, add the last 3 noodles. Spread the remaining marinara sauce over them (about ½ cup), making sure every noodle is covered. Sprinkle the last of the mozzarella on top, plus any remaining Parmesan.
- Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and golden brown on top. Let it rest for at least 10 minutes before cutting.
Notes
Don’t skip the foil step—it ensures the noodles cook through without drying out. Let the lasagna rest for at least 10 minutes before cutting to allow the layers to set. For make-ahead, assemble completely, cover, and refrigerate for up to 24 hours before baking; add 5-10 minutes to baking time if starting from cold.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/8 of lasa
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 6
- Protein: 18
Keywords: butternut squash lasagna, easy lasagna, budget-friendly dinner, vegetarian lasagna, comfort food, fall recipe, make-ahead dinner