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Butternut Squash Lasagna

Deceptively simple, this family pleasing meatless dish comes together in just minutes!

Course Lunch, Main Course
Cuisine American
Keyword Butternut Squash Lasagna
Prep Time 15 minutes
Cook Time 55 minutes
Servings 6 servings


  • 1 package no-cook lasagna noodles
  • 2 packages frozen cooked squash, thawed
  • 15 ounce ricotta cheese
  • 2 tsp salt, divided
  • 1/2 tsp dried sage
  • 1/2 tsp black pepper, divided
  • 3/4 cup shredded parmesan cheese, divided
  • 8 oz shredded mozzarella cheese
  • cooking spray


  1. In a medium bowl, add 1/2 cup parmesan cheese, 1 teaspoon salt, and 1/4 teaspoon pepper to ricotta cheese and mix well. Set aside.

  2. In mixing bowl, add remaining salt, pepper, and sage to squash. Beat for approximately 20-30 seconds until well blended.

  3. Assemble lasagna. Coat a square 8×8″ baking dish with cooking spray, then start by placing 2 noodles in the bottom of the dish. Cover noodles with half of squash mixture, then add 2 more noodles. Divide ricotta mixture in half and add layer of ricotta over noodles, then add 2 more noodles and repeat layers until the second ricotta layer is at the top. Cover ricotta with mozzarella cheese and remaining parmesan cheese.

  4. Preheat oven to 400 degrees. Cover lasagna with foil, making sure the foil does not touch the cheese!

  5. Bake 30 minutes covered, then remove foil and bake 20-25 minutes more, until lasagna is golden brown. Let stand 10-15 minutes before serving.