Creamy Roasted Butternut Squash Lasagna Recipe

This butternut squash lasagna is layered with bright flavors and satisfying textures. Creamy ricotta blended with Greek yogurt, tender cubes of butternut squash and crimini mushrooms, and a rich tomato-based marinara come together to create a comforting, vegetable-forward take on classic lasagna.

Why Make Butternut Squash Lasagna?

If you love the comfort of traditional lasagna but want to add more vegetables and seasonal flavors, this recipe is a great choice. It keeps the cheesy, layered appeal of classic lasagna while adding roasted-style squash and earthy mushrooms for extra nutrients and texture.

• Packed with vegetables: butternut squash, mushrooms, and tomato sauce boost the vitamin and mineral content in each serving.
• Familiar lasagna elements—ricotta, mozzarella, parmesan, and noodles—are complemented with fall-forward ingredients for a fresh twist.
• Feeds a crowd: this recipe is ideal for family dinners, potlucks, or holiday gatherings.

All the Ingredients You Need

The ingredients below make a balanced red sauce, a creamy cheese layer, and the lasagna assembly.

• 2 tablespoons olive oil
• 1 medium yellow onion, minced
• 1 tablespoon minced garlic
• 1/2 cup red wine (optional for deglazing)
• 3/4 teaspoon salt, divided
• 2 tablespoons balsamic vinegar
• 28 oz crushed tomatoes
• 15 oz diced tomatoes (canned)
• 2 tablespoons Italian/Tuscan seasoning
• 8 oz crimini mushrooms, chopped
• 2 cups butternut squash, peeled and cubed (or pre-cut from the store)
• 1/2 cup 2% plain Greek yogurt
• 16 oz ricotta cheese
• 1 cup mozzarella, divided
• 1 cup parmesan, divided
• 1 tablespoon fresh thyme
• 1 teaspoon garlic powder
• 16 oz lasagna noodles

How to Make Butternut Squash Lasagna

This lasagna is assembled the same way as a classic lasagna: prepare each component first, then layer. Make sure your red sauce, cheese mixture, noodles, and vegetables are ready before you start assembling.

• Red sauce
• Cheese sauce
• Noodles
• Vegetables

It’s All About the Layers

Each layer contributes to the finished dish. Take care with the sauce simmer time, the cheese mixture consistency, and the noodle texture for the best result.

Red Sauce: Sauté onion and garlic, deglaze with red wine if using, then add tomatoes, vinegar, seasoning, squash, and mushrooms. Bring to a boil, then reduce heat and simmer 15–20 minutes. This both develops flavor and begins to tenderize the squash, so don’t skip the simmer.

When layering, add enough red sauce over the noodles so they finish cooking in the oven and absorb flavor.

Cheese Sauce: Combine ricotta, Greek yogurt, half of the mozzarella, half of the parmesan, fresh thyme, and garlic powder. Mix until smooth and spreadable, then distribute evenly between layers.

Noodles: Boil lasagna noodles until al dente; they will finish cooking in the oven. After draining, lay them flat on a baking sheet and lightly brush or drizzle with olive oil so they don’t stick together.

Butternut Squash Lasagna 101

Is Butternut Squash Healthy?

Yes. Butternut squash is a nutrient-rich vegetable that provides antioxidants, fiber, and complex carbohydrates, making it a healthy addition to this lasagna.

Can I Use Butternut Squash Puree?

This recipe was developed using cubed squash, but you can use puree if that’s what you have. Add a few tablespoons of puree into each layer after spooning down the tomato sauce to keep squash flavor throughout the lasagna.

How Do I Store Leftovers?

Allow the baked lasagna to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.

To reheat: Bring the lasagna to room temperature, then warm in a 350°F oven until the center is heated and the cheese is melted.

Can I Freeze This Lasagna?

Yes. Let the lasagna cool completely, then cover tightly with plastic wrap and foil before freezing. It will keep well for up to three months.

To reheat from frozen: thaw in the refrigerator overnight, then bake at 350°F until warmed through and bubbly. If reheating from frozen without thawing, bake covered at 350°F and add extra time until the center is hot.

Recipe Details

Prep: 30 mins   |   Cook: 35 mins   |   Total: 1 hr 5 mins   |   Servings: 9

Ingredients (Grouped)

Red Sauce

• 2 tablespoons olive oil
• 1 medium yellow onion, minced
• 1 tablespoon minced garlic
• 1/2 cup red wine (optional)
• 3/4 teaspoon salt, divided
• 2 tablespoons balsamic vinegar
• 28 oz crushed tomatoes
• 15 oz diced tomatoes
• 2 tablespoons Italian/Tuscan seasoning
• 8 oz crimini mushrooms, chopped
• 2 cups butternut squash, peeled and cubed

Cheese Sauce

• 1/2 cup plain 2% Greek yogurt
• 16 oz ricotta cheese
• 1 cup mozzarella, divided
• 1 cup parmesan, divided
• 1 tablespoon fresh thyme
• 1 teaspoon garlic powder

Other

• 16 oz lasagna noodles

Instructions

1. Preheat the oven to 375ºF. Lightly spray a 9×13-inch casserole dish with non-stick spray and set aside.
2. Heat a large pot over medium-high heat and add the olive oil.
3. Add the onion and 1/4 teaspoon of the salt; sauté until translucent, about 3–4 minutes.
4. Add the garlic and cook another 3–4 minutes until fragrant.
5. Deglaze the pot with the red wine, scraping up any browned bits from the bottom.
6. Add the remaining salt, balsamic vinegar, crushed tomatoes, diced tomatoes, Italian seasoning, cubed squash, and chopped mushrooms. Stir to combine and bring to a boil.
7. Once boiling, reduce heat to low, cover, and simmer 15–20 minutes to develop flavor and soften the squash.
8. While the sauce simmers, bring a large pot of salted water to a boil and cook the lasagna noodles until al dente. Drain and lay the noodles flat on a baking sheet; drizzle with olive oil to prevent sticking.
9. In a bowl, combine the ricotta, Greek yogurt, 1/2 cup mozzarella, 1/2 cup parmesan, fresh thyme, and garlic powder until evenly mixed.
10. To assemble: spread 1/2 cup of the red sauce in the bottom of the casserole dish. Place a layer of noodles over the sauce. Spread 1/2 cup of the cheese mixture over the noodles, then spoon another 1/2 cup of red sauce on top. Repeat layers until the dish is nearly full.
11. Finish with a final layer of red sauce, then sprinkle the remaining mozzarella and parmesan over the top.
12. Cover tightly with foil and bake for 35 minutes.
13. Remove the foil, switch the oven to broil, and broil briefly until the top cheese turns golden brown (watch closely to avoid burning).
14. Remove from oven and let rest 10–15 minutes before slicing into 9 pieces and serving.

Nutrition (Estimated per serving)

Calories: 169 kcal, Carbohydrates: 11 g, Protein: 9 g, Fat: 11 g, Fiber: 2 g, Sugar: 4 g

Nutrition values are automatically calculated and should be used as an approximation.