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Roasted Butternut Squash Lasagna – Cozy, Comforting & Irresistible

Hello, my foodie friends!

Today I am bring you my Butternut Squash Lasagna. If you’re looking for a dish that brings cozy fall flavors to your table all year round, this Butternut Squash Lasagna is the answer! It’s a perfect blend of sweet, savory, creamy, and crunchy—all baked together into a cheesy, bubbling masterpiece.

Layers of tender roasted butternut squash, caramelized onions, and fresh sage are paired with creamy ricotta and melty mozzarella, all wrapped up in a rich marinara sauce. And to top it off? A sprinkle of toasted walnuts for the perfect crunch! It’s indulgent yet light, comforting yet elegant, and proof that healthy eating can still taste amazing.

What You’ll Need

• 1 butternut squash
• 2 tsp olive oil
• 1 sweet onion (diced)
• 1 cup low-fat ricotta cheese
• 1/4 tsp ground nutmeg
• 4 egg whites
• 1/4 cup grated parmesan cheese
• 10 sage leaves (chopped)
• 1/4 tsp black pepper
• 2 cups reduced-fat mozzarella cheese (shredded)
• 8 oz. tomato sauce
• 12 lasagna noodles
• 1 oz. walnuts (coarsely chopped)

How to Make Roasted Butternut Squash Lasagna

Step 1: Roast the Butternut Squash

• • Preheat the oven to 375 degrees
  • Cut the squash in half lengthwise and scoop out the seeds.
  • lightly brush cut sides with olive oil and place, cut side down onto a parchment lined baking try.
  • Bake in the oven for 1 hour or until the squash is tender when pierced with a fork.

Step 2: Sauté the Onions

• • Heat olive oil in a large sauté pan over medium heat.
  • Add onions, and sauté for 3 minutes, until onions begin to soften.
  • reduce the heat to medium-low and continue to cook stirring frequently, until onions are very soft and a golden brown.

Step 3: Cook the Lasagna Noodles

• • Cook according to package instructions. Drain and set aside.

Step 4: Mix the Ricotta Filling

• • Scoop out the flesh of the squash into a food processor.
  • Add ricotta, nutmeg, egg whites, fresh sage, salt, pepper, and parmesan and process until smooth.
  • Transfer to a mixing bowel and gently fold in the caramelized onions.

Step 5: Assemble the Lasagna

• • Spread a layer of tomato sauce at the bottom of a baking dish. Layer noodles, 1 cup squash mixture, and 1/2 cup mozzarella, repeating until all ingredients are used.

Step 6: Bake

• • Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 20 minutes, until cheese is golden and bubbly.

Step 7: 

• • Remove foil, top lasagna with reserved mozzarella, and walnuts and bake for an additional 5 minutes.

Step 8: Serve & Enjoy!

• • Let the lasagna rest for 5 minutes, then slice and dig in!

Why You’ll Love it

A Cozy, Comforting Classic with a Twist – It has all the warmth and heartiness of traditional lasagna but with a unique, slightly sweet and nutty flavor from the roasted butternut squash.

Creamy, Cheesy, and Dreamy – Layers of ricotta, mozzarella, and Parmesan make every bite rich and satisfying without being too heavy.

Packed with Flavor – Fresh sage, caramelized onions, and a hint of nutmeg give it that deep, savory flavor that makes this dish extra special.

Healthier but Still Indulgent – Using low-fat ricotta, egg whites, and wholesome butternut squash makes this a lighter option that still feels like comfort food.

Perfect for Meal Prep & Leftovers – It reheats beautifully, making it great for busy weeknights or make-ahead meals.

A Crowd-Pleaser – Whether you’re feeding vegetarians, picky eaters, or full-blown foodies, this dish is guaranteed to impress!

Roasted Butternut Squash Lasagna

Layers of tender roasted butternut squash, caramelized onions, and fresh sage are paired with creamy ricotta and melty mozzarella, all wrapped up in a rich marinara sauce. And to top it off? A sprinkle of toasted walnuts for the perfect crunch! It’s indulgent yet light, comforting yet elegant, and proof that healthy eating can still taste amazing.

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Total Time 2 hours hrs

Course Main Course

Cuisine Italian

Servings 6

Ingredients

  

• 1 butternut squash
• 2 tsp olive oil
• 1 sweet onion (diced)
• 1 cup low-fat ricotta cheese
• 1/4 tsp ground nutmeg
• 4 egg whites
• 1/4 cup grated parmesan cheese
• 10 sage leaves (chopped)
• 1/4 tsp black pepper
• 2 cups reduced-fat mozzarella cheese (shredded)
• 8 oz tomato sauce
• 12 lasagna noodles
• 1 oz walnuts (coarsely chopped)

Instructions

 

• Preheat oven to 375 degrees
• Cut squash in half lengthwise and scoop out seeds.
• Lightly brush cut sides with 1 tsp oil and place, cut side down onto a parchment-lined baking tray.
• Bake in the oven or 1 hour or until the squash is tender when pierced with a fork.
• Remove from oven and let cool to room temperature.
• Cook lasagna noodles according to package directions.
• Meanwhile, heat remaining tsp oil in a large saute pan over medium heat
• Add onions, and saute for 3 minutes, until onions begin to soften.
• Reduce heat o medium-low and continue to cook stirring frequently, until onions are very soft and golden brown.
• Scoop out the flesh of the squash into the bowl of a food processor.
• Add ricotta, nutmeg, egg whites, fresh sage, salt, pepper, and parmesan and process until smooth.
• Transfer mixture to a large mixing bowl and gently fold in the caramelized onions.
• Assemble lasagna, cover the bottom of the pan with about 1/2 a cup of the marinara sauce.
• Top with a single layer of lasagna noodles, overlapping slightly, then 1 cup butternut squash mixture and 1/2 cup of mozzarella.
• Repeat layer 2 more times, starting with the 1/2 cup marinara sauce, layer of noodles, remaining butternut squash, and remaining marinara sauce.
• Cover the dish with foil, place onto a baking tray, and back in the oven for 20 minutes.
• Remove foil, top lasagna with reserved mozzarella, and walnuts and bake for an additional 5 minutes.
• Serve and enjoy.

Keyword Healthy

Tips & Variations

Make It Vegetarian & Protein-Packed – Add a layer of sautéed mushrooms, spinach, or kale for extra texture and nutrients.
Add a Savory Meat Layer – Browned Italian sausage or ground turkey pairs wonderfully with the sweet butternut squash.
Amp Up the Flavor – Add roasted garlic to the ricotta mixture or stir in a pinch of red pepper flakes for a little heat.
Switch Up the Sauce – Use a béchamel (white sauce) instead of tomato sauce for an extra creamy lasagna.
Dairy-Free & Vegan Option – Swap ricotta for cashew cream and use dairy-free cheese to make it plant-based.
Try a Different Crunch – Toasted pecans or pine nuts work beautifully instead of walnuts for a different flavor twist.

Check out my last post if you missed it: Caribbean Chicken Salad