The Quick & Cozy Roasted Vegetable Butternut Squash Lasagna Recipe

Roasted vegetable butternut squash lasagna represents a delightful twist on traditional comfort food that promises to tantalize your taste buds.

Layers of rich, caramelized vegetables nestled between delicate pasta sheets create a symphony of flavors and textures.

Seasonal ingredients redefine this classic dish into a hearty, nutritious meal that celebrates autumn’s bounty.

Warm, earthy spices complement the natural sweetness of roasted vegetables, elevating the entire culinary experience.

Creamy butternut squash adds a luxurious depth that makes this lasagna both satisfying and sophisticated.

Innovative cooking techniques ensure each bite delivers maximum flavor and wholesome goodness.

Comfort meets creativity in this reimagined lasagna that will become a new family favorite.

Why Roasted Vegetable Butternut Squash Lasagna Wins Fall Dinners

• Elevate Roasting Technique: The method of roasting vegetables and butternut squash intensifies natural flavors, creating deep caramelization and rich, concentrated taste profiles that transform ordinary ingredients into extraordinary layers.
• Seasonal Comfort Fusion: This lasagna brilliantly combines traditional Italian comfort food with autumn's best produce, offering a warm, hearty dish that feels like a cozy culinary hug with every creamy, vegetable-packed bite.
• Nutritional Powerhouse Twist: Packed with roasted vegetables and butternut squash, this lasagna delivers incredible nutritional value while feeling indulgent, making it a smart choice for health-conscious food lovers who refuse to compromise on taste.
• Textural Symphony: The recipe creates an irresistible contrast between soft, silky squash puree, tender roasted vegetables, crispy cheese edges, and smooth ricotta layers, ensuring an exciting mouthfeel in every single forkful.

What You Need for Butternut Squash Lasagna

• Butternut Squash: Sweet and creamy base for sauce, choose a firm and heavy squash with no soft spots.
• Roasted Vegetables (Zucchini, Bell Peppers, Onions): Adds depth and texture, select fresh and colorful vegetables.

• Lasagna Noodles: Structural base of the dish, choose traditional or no-boil lasagna noodles.
• Ricotta Cheese: Creamy and rich layer, select full-fat version for best texture.
• Mozzarella Cheese: Provides melty and stretchy top layer, use fresh or pre-shredded.
• Parmesan Cheese: Adds sharp and salty flavor, choose freshly grated for best taste.

• Milk: Helps create smooth butternut squash sauce, whole milk recommended.
• Olive Oil: Helps roast vegetables and prevent sticking, use extra virgin for better flavor.
• Sugar: Balances squash's natural sweetness, white or brown sugar works.
• Salt and Pepper: Essential for seasoning, use kosher or sea salt.
• Garlic Powder: Adds mild garlic flavor to roasted vegetables.
• Cinnamon, Nutmeg, Ginger, Allspice: Warm spices that complement butternut squash.
• Egg: Helps bind ricotta mixture, use large eggs.

How to Layer Roasted Vegetable Lasagna

Step 1: Prepare Roasting Station

Warm oven to 400°F. Line two baking sheets with parchment paper. Chop vegetables into similar-sized pieces.

• Bell peppers
• Zucchini
• Red onions
• Eggplant

• Garlic powder
• Salt
• Black pepper

Toss vegetables to coat evenly.

Step 2: Roast Vegetables and Butternut Squash

Place vegetable sheet and butternut squash (cut lengthwise, seeds removed) in oven. Roast vegetables for 30 minutes until edges caramelize. Roast squash for 1 hour until fork-tender.

Step 3: Create Squash Cream

• Whole milk
• Brown sugar
• Cinnamon
• Nutmeg
• Ground ginger
• Allspice
• Salt
• Pepper

Blend until silky smooth.

Step 4: Cook Pasta

Boil lasagna noodles for 5-6 minutes. Drain and lay flat on lightly oiled surface to prevent sticking.

Step 5: Prepare Ricotta Mixture

• Ricotta cheese
• Egg
• Salt
• Black pepper

Mix until well incorporated.

Step 6: Layer Lasagna

In 9×13 inch baking dish, create layers:

• 3/4 cup squash cream
• Lasagna noodles
• Half ricotta mixture
• Roasted vegetables
• Mozzarella
• Squash cream
• Parmesan

Step 7: Bake Lasagna

Cover with foil, bake 25 minutes at 400°F. Remove foil, bake additional 15-20 minutes until cheese turns golden.

Step 8: Serve and Garnish

Sprinkle with fresh parmesan and chopped parsley. Allow 15-20 minutes cooling time before serving.

Roasted Veggie Lasagna Tips for Success

• Roast Vegetables Strategically: Spread chopped vegetables in a single layer to ensure even caramelization and prevent steaming.
• Blend Squash Smoothly: Use a high-powered blender or immersion blender to create a silky-smooth butternut squash sauce without lumps.
• Layer with Precision: Press down gently between layers to eliminate air pockets and create a compact, cohesive lasagna.
• Prevent Burning: Cover with foil during initial baking to protect the top from over-browning while ensuring even cooking.
• Rest Before Serving: Allow the lasagna to cool for 15-20 minutes to help it set and make slicing cleaner and more manageable.

How to Store and Reheat Butternut Squash Lasagna

• Refrigerate: Store leftover lasagna in an airtight container for up to 4 days. Cool completely before sealing to prevent moisture buildup.
• Freeze: Wrap tightly in plastic wrap and aluminum foil, then freeze for 2-3 months. Place in a freezer-safe container to prevent freezer burn.
• Reheat: Thaw overnight in the refrigerator. Warm in the oven at 350°F (175°C) covered with foil for 20-25 minutes until heated through. Sprinkle fresh parmesan on top for extra flavor and moisture.

Lasagna Pairing Tips for a Full Meal

• Pair with Rustic Red Wine: Select a medium-bodied Italian red like Chianti or Sangiovese that complements the roasted vegetables' earthy flavors and cuts through the creamy butternut squash mixture.
• Match with Herbal Side Salad: Create a light arugula salad with lemon vinaigrette to balance the lasagna's richness and provide a fresh, crisp contrast to the warm, layered dish.
• Serve Alongside Crusty Bread: Offer a rustic, whole grain or sourdough bread to soak up the delicious squash sauce and provide a crunchy texture that enhances the lasagna's soft layers.
• Complement with Crisp White Wine: Choose a Pinot Grigio or Sauvignon Blanc with bright acidity that refreshes the palate and highlights the subtle spices in the butternut squash mixture.

Butternut Squash Lasagna Recipe Variations

• Seasonal Harvest Fusion: Swap roasted vegetables with seasonal produce like Brussels sprouts, carrots, and parsnips for a winter-inspired flavor profile.
• Mediterranean Garden Style: Replace traditional seasonings with oregano, thyme, and rosemary, adding crumbled feta cheese instead of parmesan for a Greek-inspired version.
• Spicy Southwest Edition: Incorporate roasted poblano peppers, add cumin and chili powder to the squash mixture, top with pepper jack cheese for a zesty southwestern kick.
• Vegan Protein Power: Substitute ricotta with cashew cream, use plant-based mozzarella, and add crumbled tofu or tempeh for extra protein and texture.

Roasted Vegetable Butternut Squash Lasagna Recipe

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4.9 from 14 reviews

• Total Time: 2 hours
• Yield: 8 1x

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Description

Roasted vegetable butternut squash lasagna brings layers of Mediterranean comfort to classic Italian cuisine. Savory seasonal vegetables and creamy butternut squash nestled between pasta sheets create a hearty meal you’ll crave all winter long.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 1 red bell pepper, julienned or cut into chunks
• 1 yellow or orange bell pepper, julienned or cut into chunks
• 1 red onion, thinly sliced
• 8 ounces (226 grams) baby bella mushrooms, sliced
• 2 medium zucchini, sliced and quartered
• 1 large butternut squash (at least 3 pounds or 1.4 kilograms)

Noodles and Cheese:

• 10 lasagna noodles
• 3 cups (approximately 12 ounces or 340 grams) shredded mozzarella cheese
• ½ cup (57 grams) grated parmesan cheese
• 1 (15 ounce or 425 grams) container ricotta cheese

Spices, Seasonings, and Additional Ingredients:

• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• Freshly ground salt and pepper
• ⅔ cup (158 milliliters) milk (unsweetened almond milk or any milk)
• 1 tablespoon brown sugar or coconut sugar (or pure maple syrup)
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon allspice
• ½ teaspoon salt
• 1 egg
• Fresh chopped parsley (for garnish)

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Instructions

1. Prepare the oven by heating to 400°F (200°C) and arrange two parchment-lined baking sheets for roasting vegetables and butternut squash.
2. Chop selected vegetables and distribute evenly on one baking sheet, drizzling with olive oil and seasoning with garlic powder, salt, and pepper to ensure thorough coating.
3. Slice butternut squash lengthwise, removing seeds, and place flesh-side down on the second baking sheet.
4. Roast vegetables for 30 minutes until golden and caramelized, then set aside to cool. Continue roasting butternut squash for approximately 1 hour until completely tender.
5. Scoop out cooled squash flesh and transform into a silky puree by blending with milk, sugar, and warming spices including cinnamon, nutmeg, ginger, and allspice, seasoning with salt and pepper.
6. Simultaneously, cook lasagna noodles in rapidly boiling water for 5-6 minutes, then carefully drain and arrange on a lightly oiled surface to prevent sticking.
7. Prepare ricotta mixture by combining with egg and seasoning, creating a creamy base for layering.
8. Construct the lasagna in a 9×13-inch baking dish, starting with a foundational spread of butternut squash mixture, then methodically layer noodles, ricotta, roasted vegetables, mozzarella, and parmesan.
9. Repeat layering process, ensuring even distribution of ingredients and finishing with a generous topping of mozzarella cheese.
10. Cover with foil and bake for 25 minutes, then uncover and continue baking 15-20 minutes until cheese develops a golden, bubbling crust.
11. Allow lasagna to rest and slightly cool for 15-20 minutes, which helps stabilize the layers and intensify flavors.
12. Garnish with freshly grated parmesan and finely chopped parsley before serving to enhance visual appeal and add a fresh herbal note.

Notes

• Roast vegetables and butternut squash separately to enhance their individual flavors and caramelization, ensuring a rich, deep taste profile in every bite.
• Blend roasted butternut squash with warm spices like cinnamon, nutmeg, and ginger to create a creamy, aromatic sauce that elevates the traditional lasagna.
• Layer ingredients strategically, starting with squash mixture at the bottom to prevent sticking and create a moist, flavorful base for the lasagna.
• Partially cook lasagna noodles before assembling to ensure they absorb flavors and cook evenly without becoming soggy or undercooked.
• Cover with foil during initial baking to trap moisture and prevent cheese from burning, then uncover to achieve a golden, crispy top layer.
• Allow lasagna to rest for 15-20 minutes after baking, letting flavors meld and making it easier to slice and serve without falling apart.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 370
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 70 mg