Dinner

Roasted Butternut Squash Lasagna Recipe

Name: Roasted Butternut Squash Lasagna Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 8 cups cubed); 3 tablespoons grapeseed or olive oil; 1/2 teaspoon salt; 4 cups milk, 2% or whole; A few sprigs fresh rosemary and sage; 1 tablespoon minced garlic; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; Salt and pepper, to taste; Nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta (suggested: Barilla brand); 1 1/3 cups freshly grated Parmesan cheese, divided; 1 cup heavy cream; Additional salt for cream whipping (about 1/2 teaspoon)

ByElena Hart March 31, 2026March 31, 2026

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Introduction

This Roasted Butternut Squash Lasagna is a comforting twist on the classic Italian dish. With tender roasted squash and a creamy herb-infused sauce, it’s perfect for cozy dinners and impresses with rich, mellow flavors.

A single piece of lasagna sits centered on a white plate with a slightly raised edge, showing about three layers: the bottom layer has a hint of browned crispy edges, the middle layer is bright orange melted cheese mixed with a soft, creamy white layer above it, and the top layer is golden brown melted cheese with a bubbly texture and some slightly browned spots. The plate rests on a white marbled texture surface with a soft natural light shining on the dish, highlighting the creamy and melted cheese details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 8 cups)
3 tablespoons grapeseed or olive oil

4 cups milk, 2% or whole
A few sprigs fresh rosemary and sage

1 tablespoon minced garlic
4 tablespoons unsalted butter

4 tablespoons all-purpose flour
Nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta (Barilla recommended)
1 1/3 cups freshly grated Parmesan cheese

1 cup heavy cream
1/2 teaspoon salt
Salt and pepper, to taste

Instructions

Step 1: Preheat oven to 450°F. Spread the diced squash onto one extra-large or two standard sheet pans. Toss with 2 tablespoons oil for one pan or 1 tablespoon oil per pan if using two. Season with salt and toss again. Roast for about 30 minutes, tossing halfway through, until tender and golden.
Step 2: While squash is roasting, heat milk with rosemary and sage sprigs in a saucepan until simmering. Keep on low heat for 10 minutes, then strain into a pitcher.
Step 3: In a large saucepan, cook minced garlic in butter over moderate low heat until softened. Stir in flour and cook, stirring constantly, for 3 minutes to make a roux. Remove from heat and whisk in the warm milk slowly until smooth. Return to heat and simmer for about 10 minutes until thickened, whisking intermittently. Stir roasted squash into the sauce and season with salt and pepper. This sauce can be made up to 3 days ahead and chilled.

Step 4: Reduce oven temperature to 375°F. Butter a 9×13-inch baking dish. If desired, soak no-boil pasta sheets briefly in boiling water to ensure tender noodles. Use tongs to dunk three sheets before assembling.
Step 5: Pour 1 cup of the squash sauce into the dish (it won’t fully cover the bottom), then layer 3 pasta sheets, spacing them apart. Soak next 3 sheets while assembling. Spread half the remaining sauce over noodles and sprinkle with 1/2 cup Parmesan. Add 3 more noodles, soak last 3 sheets, then spread remaining sauce and 1/2 cup Parmesan. Top with final 3 noodles.
Step 6: Beat heavy cream with 1/2 teaspoon salt until soft peaks form. Spread cream evenly over top noodle layer covering fully. Sprinkle remaining 1/3 cup Parmesan over cream. Cover tightly with foil, tenting to avoid touching. Bake 30 minutes, then remove foil and bake 10–20 minutes more until bubbly and golden. Let rest 5 minutes before cutting and serving.

Tips & Variations

Soaking no-boil noodles briefly in hot water ensures tenderness and prevents dryness.
Swap rosemary and sage for thyme for a different herb note.
Use whole milk for richer flavor or low-fat milk for a lighter sauce.

Leftover sauce can be frozen for up to 1 month for quick future meals.

Storage

Store any leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F oven covered with foil to prevent drying. The sauce can be made ahead and refrigerated for up to 3 days or frozen for longer storage.