Butternut Squash Lasagna Recipe

I absolutely love this Butternut Squash Lasagna Recipe because it combines creamy, comforting layers with a fresh twist that feels so wholesome. When I first tried it, I was amazed at how the naturally sweet butternut squash sauce perfectly balanced the savory vegan ricotta and kale, making it such a satisfying dish for any season. Whether you’re looking for a cozy fall dinner or a nutritious meal that impresses guests, this recipe really shines.

You’ll find that this lasagna is surprisingly easy to put together, especially if you prep a few things ahead of time. The velvety squash sauce is the star here, and I love how it lends a subtle sweetness without any added sugar. Plus, if you’re catering to dietary needs like gluten-free or vegan, this recipe has you covered with simple swaps. Trust me, once you try this Butternut Squash Lasagna Recipe, it may become one of your go-to comfort foods!

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Ingredients You’ll Need

Each ingredient brings a special element to this Butternut Squash Lasagna Recipe, creating layers of flavor and texture that work beautifully together. Choosing fresh produce and quality non-dairy options makes a big difference in the final dish.

• Butternut Squash: You want it peeled and cubed; roasting develops a sweet, caramelized flavor that’s key to the sauce.
• Olive Oil: Use extra virgin if possible for a rich, fruity touch in roasting the squash.
• Unsweetened Soy Milk: I prefer this for creaminess without altering the taste; just make sure it’s unsweetened and unflavored.
• Salt: Enhances all the natural flavors, a crucial seasoning for balancing the squash’s sweetness.
• Ground Nutmeg: Just a pinch adds warm, subtle spice that makes the sauce pop.
• Black Pepper: Freshly ground, it adds a little bit of heat and depth.
• Vegan Ricotta: I use a homemade or store-bought vegan ricotta, it adds that creamy texture essential to classic lasagna.
• Kale: Chopped and steamed makes it tender and earthy; you can swap baby spinach if you prefer a milder green.
• Lasagna Noodles: Regular or gluten-free, cook according to package to avoid mushy layers.
• Vegan Mozzarella Cheese (optional): Adds a melty, cheesy finish on top for extra indulgence.
• Parsley: A fresh garnish to brighten up the rich lasagna before serving.

Variations

I love how versatile this Butternut Squash Lasagna Recipe is. I often tweak it depending on what I have on hand or to suit different dietary needs, and it always turns out great. You should feel free to personalize it too!

• Using Baby Spinach Instead of Kale: I swap kale for spinach occasionally when I want a softer texture and less prep, layering raw spinach right in as it wilts beautifully during baking.
• Nut-Free Version: I found that using tofu-based ricotta instead of nut-based works perfectly for friends with nut allergies without sacrificing creaminess.
• Adding Mushrooms or Zucchini: For a heartier lasagna, sautéed mushrooms or thin slices of zucchini add wonderful earthy flavors and extra veggies.
• Non-Dairy Milk Options: I’ve also tried oat or cashew milk for the sauce; just make sure they’re plain and unsweetened to keep the flavor balanced.

How to Make Butternut Squash Lasagna Recipe

Step 1: Roast Your Butternut Squash to Sweet Perfection

Start by preheating your oven to 400°F and lightly oiling a baking sheet. Peel and cube the butternut squash, then toss it with a little olive oil and salt before spreading it out on the sheet. Roast for 25 to 30 minutes until tender and caramelized—this roasting step is what gives the sauce its naturally sweet, deep flavor, so don’t skip or undercook it.

Step 2: Blend the Squash Sauce Until Silky Smooth

Once the squash is roasted, reduce your oven temperature to 375°F. Transfer the cooked squash into a food processor along with soy milk, salt, nutmeg, and pepper. Blend until the mixture is creamy and smooth. If it feels too thick, add a little more soy milk, but be careful not to make it runny; the sauce should coat the noodles beautifully.

Step 3: Prepare the Vegan Ricotta and Cook the Greens

While the squash is roasting, prepare your vegan ricotta (either homemade or store-bought) to save time. For the greens, I steam the kale until tender—about 10 minutes in a steamer basket or use my Instant Pot for a hands-off method. Season lightly with salt and set aside. The tender greens add a nice earthy contrast that balances out the sweetness of the squash.

Step 4: Cook and Rinse the Lasagna Noodles

Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions—you want them just tender, not mushy. Drain and rinse under cold water to stop cooking and prevent sticking. Then lay them out on a baking sheet individually; this little trick keeps them easy to handle when assembling.

Step 5: Layer, Layer, Layer!

Grab a 9×13 inch baking dish and spread about 3/4 cup of your butternut squash sauce on the bottom to prevent sticking. Layer 3 or 4 noodles next, followed by half of your ricotta spooned gently over them. Add half the steamed kale, then another cup of squash sauce. Repeat with the next layers, finishing with a final noodle layer topped with the remaining squash sauce. If you’re using vegan mozzarella, sprinkle it on top before covering with foil.

Step 6: Bake and Serve

Cover your lasagna tightly with foil and bake at 375°F for 25 minutes. Once done, I like to let it rest for about 10 minutes—this helps the layers set and makes serving easier. Sprinkle some fresh parsley on top for color and a bright, fresh flavor. Then dig in and enjoy!

How to Serve Butternut Squash Lasagna Recipe

Garnishes

I always sprinkle chopped fresh parsley on top before serving—it adds a lovely fresh pop of color and brightness that balances the rich squash sauce. Some toasted pine nuts or a light drizzle of good olive oil also works beautifully if you want to add a little extra texture and flavor.

Side Dishes

My go-to sides with this lasagna are simple green salads with lemon vinaigrette or roasted vegetables like Brussels sprouts or asparagus. If you want to keep things light, steamed green beans or a crisp arugula salad with a tangy dressing pairs wonderfully.

Creative Ways to Present

For special dinners, I assemble individual lasagna portions in small ramekins—they look so elegant! You can also layer the lasagna in a cast iron skillet for a rustic, crowd-pleasing presentation, complete with extra crispy edges that everyone loves.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, and it reheats beautifully for quick lunches or dinners. Just be sure to keep it tightly covered so it stays moist.

Freezing

If I want to freeze this Butternut Squash Lasagna Recipe, I bake it first, let it cool completely, then wrap it tightly in foil and plastic wrap before freezing. It keeps well for up to 3 months and is great for meal prep or unexpected guests.

Reheating

To reheat, I pop individual slices in the oven at 350°F, covered with foil, for about 20 minutes. This keeps the texture soft and creamy without drying out the edges. A quick zap in the microwave also works for busy days, just watch it doesn’t get rubbery.

FAQs

Final Thoughts

This Butternut Squash Lasagna Recipe is truly one of my favorites to make when I want something comforting yet wholesome. It pairs that cozy, classic lasagna feel with fresh, nourishing ingredients that leave you feeling satisfied but not weighed down. I love sharing it with friends and family because it always sparks compliments and requests for seconds. Give it a try—you might just find your new favorite lasagna that’s perfect for any night of the week!

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