This fall-inspired vegetarian Butternut Squash Lasagne is the perfect baked dish for cozy nights. One-pan dishes like these are great make-ahead meals and are true life-savers when feeding a hungry crowd!
There is something extra comforting about a one-pan baked dish, isn’t there? This is the best way to enjoy beautiful seasonal butternut squash; cooked and pureed into a velvety smooth sauce, layered with spinach and topped with fragrant sage leaves that taste as amazing as it looks! Squash is rich in beta carotene and potassium, and has a naturally sweet flavour that pairs wonderfully with the sage.
How to Freeze a Lasagne
This is a great vegetarian lasagne recipe to have in your back pocket (or freezer) this season. Should you wish to pop this into the freezer to enjoy at a later time, then complete up until step 5 but do not bake. Instead, cover tightly with plastic wrap and then foil. Tip : Write cooking instructions and name on the foil for later, your future self will thank you! Then go ahead and store in your freezer for up to 3 months. When ready to enjoy, bake from frozen at 375 F in foil for 1 hour, then uncovered for another 45 minutes or until center is hot and top is golden!
Ways to Cook with Squash
If you are loving the idea of adding butternut squash into your meals this season, you have to check out some of my other favourite recipes. There’s my Butternut Squash Carbonara or my almost-famous Butternut Squash Mac N’ Cheese which is a serious crowd pleaser. I also have a delicious and nourishing Orange Butternut Squash Soup that is dairy and gluten free. Or if you’re looking for all the fall flavours in a one-pan dish, you must try the Apple and Butternut Squash Roasted Chicken! If you are on the hunt for a similar but vegan option, you can always try our flavour packed Butternut Squash and Sage Lasagne Roll-Ups over on Jilly’s blog!
Butternut Squash Lasagne
Butternut Squash Lasagne
Ingredients
- 9 lasagne noodles (cooked to ‘al dente’)
- 1 ½ cups shredded part skim mozzarella cheese
- 200 grams sliced fresh mozzarella cheese (large boccocini style cheese)
- ½ cup fresh grated parmesan cheese
- 12 fresh sage leaves
Squash Layer
- 2 tablespoons olive oil
- 1 large yellow onion, diced (2 cups)
- 2 cloves garlic, crushed
- 6 cups diced butternut squash (peeled, seeded and cut into 1” cubes)
- 2 cups stock (chicken or vegetable)
- salt and pepper to taste
Spinach Cottage Cheese Layer
- 284 gram package frozen chopped spinach, well drained (or similar size)
- 2 cups 2% cottage cheese (500 mL)
- 1 egg, beaten
- ¼ cup fresh grated parmesan cheese
- ½ teaspoon each salt and pepper
Instructions
-
Preheat the oven to 375 F and lightly grease a 9x13” baking dish with olive oil. Cook the lasagne noodles to al dente, drain and set aside. Make the other layers below while the lasagne noodles cook.
Make the Butternut Squash Layer
-
To prepare the squash layer, heat the olive oil in a large saucepan or pot over medium heat on the stove and add the onion. Cook until the onion is transparent, 3-5 minutes stirring, and add the garlic. Cook an additional 1-2 minutes until the garlic is fragrant, stirring. Add the squash, stock and salt and pepper, turn to low, and cover. Cook until the squash is soft, approximately 25 -30 minutes. Uncover and cook an additional 10 minutes, until the liquid is cooked off of the squash. Using an immersion blender, blend the squash until smooth. Season with salt and pepper to taste and set aside.
Make the Cottage Cheese Layer
-
To prepare the cottage cheese layer, mix together all of the ingredients for that layer in a medium bowl and set aside.
Assemble the Lasagne
-
To assemble the lasagne, layer 3 noodles in the prepared dish length-ways, and evenly spread the cottage cheese layer on top of the noodles. Sprinkle with ½ cup of the grated mozzarella cheese and top with 3 more noodles. Spread ¾ of the squash layer on top of the next noodle layer and sprinkle with the another ½ cup of grated mozzarella cheese. Top with the last layer of 3 noodles and spread the remaining squash puree over the top of the noodles. Place the mozarella slices evenly to cover the top of the dish, sprinkle with the parmesan cheese and remaining grated mozzarella cheese and evenly place the sage leaves on the top of the lasagne.
-
Place in the oven and bake for approximately 45 minutes (uncovered), until the lasagne bubbles and turns golden on top. Allow to cool for 15 minutes before serving.
How many cups of canned pureed butternut squash would it be for the squash layer? Thank you
Hi Nikki I would speculate 3-4 cups. Take care!!
I just made this last night and it was fabulous! I probably should have let it cool a little longer before cutting into it as the squash can be a tad runny when still hot. Thanks for the great post!
So happy you liked it Jean thank you for taking the time to offer the feedback I appreciate it!
Made this lasagne last night, and it was phenomenal! Another winner 🙂 Love all your recipes Tori!
My husband and I enjoyed this lasagna tonight! It was absolutely amazing and very easy to make. Extremely flavourful and perfect for this time of year. Thank you, this is a new favourite!
Fantastic I’m so happy you loved it and am tickled that you took the time to comment, THANK YOU!!!
This looks amazing! I have a spinach sensitivity (ruins my day!)… what would you suggest as a substitute?
So so so good! I cannot get enough of your recipes. Thanks for sharing all the love!
This looks great. Curious if pumpkin puree could be substituted for butternut squash as I grew some pumpkin in my community garden plot this year and have been looking for a use for the frozen puree.
Hi Laura good question, I think it would work…please let me know if you try it would love to know how it turns out!
Made this a few nights ago and received rave reviews from a tough crowd- this dish was so good👌Thank you so much for sharing the recipe!
That’s fantastic thanks Erin! I appreciate you taking the time to share the good feedback!
Hi Tori
Would frozen spinach work or do you recommend fresh?
Hi Nicole, I use frozen all of the time, I updated the post to reflect that. Thanks for the question!
Oh my word! Soooo delicious!! I only sprinkled mozza cheese at the top prior to baking. I ended up rolling each lasagne strip with a blend of tofu, spinach and mushrooms (no cheese filling).
It was absolutely incredible! My kids had no idea they were eating tofu.
Thank you for making recipes so accessible for families.
Hi Mandeep! Thanks for the awesome feedback! I did the same with the roll-ups I will be posting soon. Have an awesome weekend! Tori
Hi, Planning on making this later in the week but wondering if it is possible to make ahead and then pop in the oven? Thanks!
Hi Alison, absolutely!
Made this recipe tonight – PERFECT fall comfort food! My boyfriend and I absolutely loved it. Thanks for a wonderful spin on a traditional dish. Yum!
Thanks Sam, so happy you and your boyfriend loved it! I appreciate you taking the time to write a comment:)
Take care! Tori
Hi Tori,
Do you cook the lasagna noodle ahead of time prior to adding the fillings? I just wonder if it will over cook if I put it in the oven again? We usually cook lasagna with the hard noodle.
Thanks!
Gwen
Made this tonight using ricotta instead of cottage cheese, served with a Kale Caesar salad. Whole family (3 boys aged 1.5, 5 and 6) ate every last bite on their plate!!!!!
Oh my gosh Courtney, that’s the BEST, made my day to hear that! Thanks so much for taking the time to write your feedback!! Tori
Hi Tori,
I made this last night and it was delicious. However, I seemed to have a lot of squash purée for the amount of noodles required. I blended the squash with the stock, onions, etc. Was I supposed to drain the cooked squash before using the immersion blender?
Kim
Hi Kim, no you didn’t need to drain the cooked squash but there shouldn’t have been a ton of liquid left after cooking. The sauce should have been thick, and I use a generous layer of sauce on it! Of course it’s up to you how much you would want to use, you can always freeze any extra sauce.
This is hands down one of my favourite lasagne recipes! I am making it again tonight and I can’t wait to dig into it! Thank you for creating such a keeper! 🙂
Can I make this ahead and freeze to back at a later date?
Thanks
Hi Sue, I believe it would freeze well. I haven’t tried it but will! I would make it but not bake it, cover it well and likely thaw it before baking (otherwise you would want to bake it at a lower temperature for longer as it will take longer). I hope this helps! Tori
Second time making this lasagna, and it’s amazing! My 8 month old ate an entire “adult-sized” piece!
Has anyone tried making this the night before? Any advice or tips?
SO GOOD! Saw this recently on Tori’s Instagram and thought, ok, how good could that be though, it has no meat! Tried it out because I had a huge butternut squash, so glad I did and may not make a meat lasagna ever again who needs it when you have this option!!
Hey Jennifer! Wow thanks for the glowing review! I am so glad to hear you loved this lasagne and that it exceeded your expectations. I totally agree, you don’t miss the meat with this recipe!
I cannot wait to try this! Do you bake it covered or uncovered?
Hi Candice! I bake it uncovered – great question!
Happy cooking! Tori
Sounds amazing Tory! Can I substitute Ricotta for the cottage cheese?
Hey Janet! I haven’t tried it in this recipe but I don’t see why it wouldn’t work! If you try it let me know. Consider straining it a bit so the texture matches that of ricotta.
Made this!! Super yummy and the family loved it!
Yay Aida! So happy to hear this. Thanks for the great review. Tori
Hi! Wondering if you can use frozen butternut squash for this recipe instead of fresh?
If so, would you still cook the same way on the stovetop OR cook the squash in advance and then follow the steps?
Thank you!
Hi Kimberly, I haven’t tried but it should work – please let me know if you try! Tori
So good. My new fave. And the leftovers were even better.
Thanks Tory!
So happy you liked it!
5 stars Tori! I’ve made several butternut squash lasagna and this is my new favourite. Delish!
This was amazing!! My whole family loved it and I will definitely be making it again. I put in a little nutmeg with the squash as well. Thanks so much for this keeper!
That’s awesome Kate! Happy you liked it so much!
Ho Tori, if making as a freezer meal (for when my friend has her new baby), would it be okay to use oven ready lasagna noodles?
Hi Tori*