Layers of roasted butternut squash, creamy Alfredo sauce, lasagna noodles, ricotta, and spinach combine with a gooey, cheesy topping for a hearty vegetarian main course perfect for cooler weather.
My all-time favorite lasagna was the Garden Fresh Lasagna from Amerigo, an Italian restaurant in Nashville. It featured butternut squash layered with fresh pasta, broccolini, and a creamy Alfredo sauce and topped with golden brown, melted mozzarella cheese. Even though other items on the menu looked enticing, I loved this lasagna so much that I ordered it every single time we went to Amerigo. Alas, the Garden Fresh Lasagna is no longer on their menu, so I needed to come up with a substitute that I could make at home when I’m craving vegetarian fall comfort food.
The key components to this butternut squash lasagna are:
– Roasted butternut squash slices
– Homemade Alfredo sauce
– No-boil lasagna noodles
– A layer of spinach and ricotta cheese
– Topped with mozzarella and Parmesan cheese for a layer of golden brown, cheesy goodness
Try serving with garlic pull apart bread and a dessert like mini caramel apple cheesecakes or mini carrot cake for a complete fall meal.
How to Make Butternut Squash Lasagna
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To make the lasagna, start by preheating the oven. Then slice the butternut squash in half, peel it, remove the seeds, and cut into half-moon shaped pieces about 1/2 inch wide. Spread the slices on two baking sheets in a single layer. Use a nonstick baking sheet or place foil on a regular baking sheet and spray it with cooking spray. Sprinkle with salt and roast for 30-40 minutes.
While baking the squash, make the Alfredo sauce. Heat a large nonstick skillet over medium heat, then add the butter and minced garlic and cook for about 2 minutes. Add in the flour and mix well to form a paste. Gradually add the broth and use a whisk to get out the lumps (if you add the broth a small amount at a time it will be a lot easier to keep it smooth, but if it ends up lumpy it will still taste good!). Stir in the milk and whisk to combine. Let the sauce cook for 10-12 minutes until the sauce starts to thicken. Then turn the heat down to medium-low and add the Parmesan and the salt. Cook for another 5 minutes, stirring occasionally, then remove from heat.
Place the thawed spinach in a double layer of paper towels and squeeze gently to remove some of the moisture. Mix the spinach with ricotta, nutmeg, and salt in a large bowl.
Assemble the lasagna. First coat the bottom of a 9 inch x 13 inch pan with Alfredo sauce. Place the noodles side by side to cover the bottom and top with more Alfredo sauce. Then add half of the squash in a single layer.
Top the squash with Alfredo sauce and another layer of noodles. Add all of the ricotta-spinach mixture.
Top with another layer of noodles, then Alfredo sauce. Add the rest of the squash.
Pour the rest of the Alfredo sauce on top, add the Parmesan and then the mozzarella cheese.
Cover with foil and bake for 30 minutes. Then remove the foil and bake for another 15-20 minutes until the cheese is golden brown. Rest for 15 minutes before slicing and serving.
If you try this recipe for Butternut Squash Lasagna, leave a comment and review below and let me know how you liked it!
Butternut Squash Lasagna
Ingredients
- 1 large butternut squash or 2 medium
- 2 cups Alfredo sauce (see ingredients below, or use store-bought)
- 15 oz part skim ricotta
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 20 oz frozen chopped spinach (thawed)
- 1 cup grated mozzarella cheese (grated)
- 1/2 cup grated Parmesan cheese (grated)
Alfredo Sauce
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 4 tablespoons flour
- 2 cups veggie broth or bouillon mixed with water (I used Better Than Bouillon garlic flavor)
- 2 cups milk, warmed (I used 2% milk)
- 1/2 cup Parmesan cheese (finely grated)
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. Slice the butternut squash in half, remove the peel and cut into half-moon shaped pieces about 1/2 inch wide.
- Place the slices on two large nonstick baking sheets in a single layer (or cover regular sheet pans with foil and spray with cooking spray). Sprinkle with salt and bake for about 30-40 minutes until slices are tender. When done, remove from oven to cool. Leave the oven on.
- While the squash is baking, make the Alfredo sauce (skip this step if using store-bought Alfredo sauce). In a large nonstick skillet over medium heat, add the butter and the minced garlic and cook for about 2 minutes. Add in the flour and mix well to form a paste. Gradually add the broth and use a whisk to remove any lumps. Stir in the milk and whisk to combine. Let cook for 10-12 minutes until the sauce starts to thicken. Turn heat down to medium-low and add the Parmesan cheese and salt. Cook for another 5 minutes, stirring occasionally. Remove from heat and allow to cool.
- Place the thawed spinach in a double layer of paper towels and squeeze gently to remove some of the moisture. Mix the spinach with ricotta, nutmeg, and salt in a large bowl.
- When the squash and Alfredo sauce are done, assemble the lasagna. First coat the bottom of a 9 in x 13 in pan with Alfredo sauce. Place the noodles side by side to cover the bottom and top with more Alfredo sauce. Then add half of the squash in a single layer. Top the squash with Alfredo sauce and another layer of noodles. Add all of the ricotta-spinach mixture. Top with another layer of noodles, then Alfredo sauce. Add the rest of the squash. Pour the rest of the Alfredo sauce on top, add the Parmesan and then the mozzarella cheese.
- Cover with foil and bake for 30 minutes. Then remove the foil and bake for another 15-20 minutes until the cheese is golden brown. Rest for 15 minutes before slicing and serving.
I made a mushroom and onion mix with the ricotta instead. And used a black truffle Alfredo sauce. Wonderful dish.
Fantastic dish! It came out gorgeously! I added sauteed onions to the spinach-ricotta mix. But. otherwise, the recipe stood up beautifully!
This lasagna is just too good. thank you for sharing the detailed layering diagram.. Quite handy!
Thanks! I write for the way I cook… Being a very logical/rational person, I always wish that recipes with many layers had diagrams rather than words to describe the steps.
Yum and yum and yum! This lasagna is right up my alley. I love the layering chart you have done as this makes total sense to me. Can’t wait to make this!!
I’ve been loving spaghetti squash lasagna but I haven’t tried butternut squash lasagna! This is next on my list to make!! Love the idea!
Ooo, spaghetti squash lasagna sounds really tasty too!
Amazing recipe! Veganised it. This was my first ever lasagne and so easy to follow. The sauce was the bomb.
Glad you loved it, Jax! What did you change up to veganize it? Always looking for variations to add to the post!
I have been wanting to try a meatless lasagna, but I never found one that sounded all that appealing. This one sounds amazing! Will definitely be giving it a try!
Love the texture and colors of this lasagna. Looks so delicious!
Oh yum. I often make a lasagne with butternut squash blitzed into a smooth creamy sauce for the bechamel layer, but love your idea of layering whole roasted slices into it – lovely texture. Definitely trying this soon – have pinned to remind me!
I absolutely love butternut squash, and your lasagna recipe is fantastic!
Butternut squash lasagna is my all-time favorite lasagna! I love that you left the butternut squash in large, whole chunks- awesome idea!!
This is such a delicious recipe and family friendly too! I’ll take all the butternut squash anyway I can get it!