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Roasted Vegetable Butternut Squash Lasagna

Prep Time:

30 Minutes

Cook Time:

1 hour 45 minutes





About the Recipe

Wonderfully cozy roasted vegetable butternut squash lasagna packed with a rainbow of veggies and the perfect balance of sweet & savory flavor. This vegetarian butternut squash lasagna recipe is easy to make and filled with warming spices. Don’t forget those incredible layers of melted cheese in every bite! Comfort food at its finest.


For the roasted veggies:

  • 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 baby bella mushrooms, sliced

  • 2 medium zucchini, sliced and quartered

  • ½ teaspoon garlic powder

  • Freshly ground salt and pepper

  • 2 tablespoons olive oil

  • For the butternut squash layer:

  • 1 large butternut squash (at least 3 pounds)

  • ⅔ cup milk (I like unsweetened almond milk, but any milk will work)

  • 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

  • Freshly ground black pepper

  • For the noodles:

  • 10 lasagna noodles

  • For the ricotta mixture:

  • 1 (15 ounce) container ricotta

  • 1 egg

  • ½ teaspoon salt

  • Freshly ground black pepper

  • For the layers:

  • 3 cups shredded mozzarella cheese, divided (approximately 12 ounces)

  • 1/2 cup grated parmesan cheese, divided.

    To garnish:

  • Fresh chopped parsley


Step 1

  • Preheat the oven to 400 degrees F.

    Step 2

  • Add all of the veggies for roasting to a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, salt and pepper. Use your hands to toss the veggies together then spread them out in an even layer. Set aside while you prep your butternut squash.

    Step 3

  • Use a sharp knife to cut off both ends of a butternut squash, you’ll cut about ¼-½ inch off each end. Next cut the butternut squash in half vertically. Place the butternut squash upright or vertically on a wooden cutting board that’s very secured to your counter. We don’t want the cutting board or squash to wobble as you cut it. Use your knife to cut the butternut squash vertically down the middle. Use a spoon to scoop out the seeds of the cut butternut squash. Place the butternut squash halves flesh side down on a separate medium baking sheet lined with parchment paper.

    Step 4

  • Place both veggies and squash in the oven on two different racks. Roast the veggies for 30 minutes or until they are slightly golden then remove to cool down. The butternut squash will take slightly longer; about 1 hour total or until the squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh. Keep heat in the oven.

    Step 5

  • Make the butternut squash sauce: transfer the flesh of the butternut squash to a high powered blender or bowl of a food processor. Add in milk, brown or coconut sugar, cinnamon, nutmeg, ginger, allspice and salt and pepper. Blend until smooth and set aside.

    Step 6

  • Do this step while the veggies and squash roast: Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (Note: you can also use no-cook lasagna noodles, but they aren't my favorite!)

    Step 7

  • In the small bowl, add the ricotta, egg, salt and pepper. Mix until well combined. Set aside.

    Step 8

  • To assemble the lasagna, spread 3/4 cup of butternut squash mixture over the bottom of a 9x13 inch baking dish. Place 5 of the cooked lasagna noodles on top, laying 4 vertically and 1 horizontally. Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the roasted veggies, then top with ¾ cup shredded mozzarella. Next, add 1 heaping cup of the butternut squash mixture on top of the mozzarella and then sprinkle with 1/4 cup of parmesan cheese.

    Step 9

  • Repeat layers once more: adding remaining noodles (4 vertically & 1 horizontally), the rest of the ricotta cheese mixture, remaining roasted veggies, ¾ cup shredded mozzarella, then top with any remaining butternut squash sauce and 1/4 cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.

    Step 10

  • Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped basil or parsley. Cool for 15-20 minutes before cutting and serving. 

  • Serves 12.

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