Butternut Squash Lasagna

If you need a dish hearty enough to feed a hungry family or want to take food to a friend or neighbor, this savory butternut squash lasagna is the perfect choice. Add this creamy, cheesy lasagna to your list of delicious make-ahead casseroles. Cover and freeze before baking and, if are giving it as a food gift, include a note to add 10 to 15 minutes to the covered cook time.

Butternut squash is one of the more popular squashes in the fall—once you have broken through the hard skin you find bright orange flesh with a creamy texture and a slightly sweet, nutty flavor. Like other winter squash, butternut squash pairs well with a variety of flavors, making it a popular choice to use in recipes such as Pumpkin-and-Winter Squash Gratin. You don't have to put in the effort of boiling pasta for this butternut squash and spinach lasagna; this recipe saves you time by using convenient no-boil noodles.

Ingredients for Butternut Squash Lasagna

To make this savory, vegetable-laden lasagna, you'll need:

• Butternut squash: Fresh is best, but pre-cut or frozen versions can be used in a pinch.
• Olive oil: Helps the butternut squash caramelize in the oven.
• Cayenne pepper: Adds a little heat to the squash. Can be increased or decreased, or substituted with paprika if desired.
• Butter: Browned for a nutty touch when mixed with the pureed squash.
• Whole-milk ricotta cheese: For a classic, creamy layer in the lasagna.
• Large eggs: Helps set the ricotta filling.
• Kosher salt: Enhances the flavor of the ricotta.
• Frozen chopped spinach: Adds color and additional veggies to the dish.
• Fresh sage: For an earthy kick that complements the squash.
• No-boil lasagna noodles: Such as Barilla Oven-Ready Lasagne.
• Fresh mozzarella cheese: Shredded by hand, or swap with pre-shredded mozzarella for a shortcut option.

How To Pick a Ripe Butternut Squash

To pick the most delicious butternut squash at the market, keep these tips in mind:

• Look for a squash that feels heavy for its size.
• The squash should have a deep beige color all over (no green patches).
• Avoid picking a squash with cuts or blemishes.
• The skin should look matte, not shiny.
• The squash should sound hollow when tapped.

How To Peel and Cut Butternut Squash

While it may be easy to grab pre-cut or frozen butternut squash cubes at the supermarket, cutting your own means you're getting the freshest squash with all of its richness and moisture intact. If you're new to cutting your own, here's how to go about it:

• Step 1. Lay the butternut squash on its side on a cutting board.
• Step 2. Use a large knife to chop off about 1/2-inch from the top and bottom of the squash.
• Step 3. Peel the squash with a vegetable peeler.
• Step 4. Slice the squash in half down the center. Lay the bottom half of the squash on a flat side and cut in half. Scrape out seeds.
• Step 5. Lay the top half of the squash on a flat side and cut into planks, then sticks, then cubes. Slice remaining squash; cut into cubes. Use as directed.

How To Make Butternut Squash Lasagna

While there are a few steps involved in making this lasagna, the end result is so worth it.

Note: To get ahead of the prep, you can prepare the squash puree in advance, then refrigerate in an airtight container for up to two days before using.

Full instructions on making the lasagna are below, but here's a brief recap before you get started:

• Step 1. Preheat oven to 400°F. Toss together squash, olive oil, and cayenne on a baking sheet. Bake until tender, about 35 minutes.
• Step 2. Cook butter in a small saucepan until it browns, 4 to 5 minutes. Remove from heat.
• Step 3. Process ricotta, Parmesan, eggs, and salt until well combined. Transfer to a bowl, and stir in spinach and sage; set aside.
• Step 4. Process cooked squash in a clean food processor bowl until smooth. Add brown butter and pulse to combine. Transfer to a bowl.
• Step 5. Spread some of the squash puree in a baking dish greased with butter. Top with 3 noodles. Spread some of the ricotta mixture over noodles, top with squash puree, and sprinkle with mozzarella. Repeat twice. Cover with lightly greased aluminum foil.
• Step 6. Place a baking sheet lined with foil on bottom of oven to catch any cheese drips. Bake lasagna for 30 minutes. Uncover; bake until browned, 20 to 25 minutes. Let stand 10 minutes before serving. Garnish with sage.

How To Store and Reheat Butternut Squash Lasagna

To make this lasagna ahead: This lasagna can be made-ahead in two ways—baked or unbaked. If baked ahead, refrigerate whole lasagna for up to three days, or freeze for up to three months. Thaw overnight in the refrigerator if frozen, then bring to room temperature before baking, covered, in a preheated 350°F oven until hot throughout before serving.

To bake fresh, prepare the lasagna through Step 6. Wrap entire freezer-safe baking dish in plastic wrap and then foil, and freeze up to 3 months, or refrigerate overnight. Thaw in refrigerator overnight if frozen, then cover with foil and bake as directed (increasing the initial 30 minute baking time to 45 minutes).

For leftover lasagna: Wrap and refrigerate leftover butternut squash lasagna for up to three days, or freeze for up to three months. Thaw overnight in the refrigerator if frozen, then bring to room temperature before baking, covered, in a preheated 350°F oven until hot throughout before serving. It can also be reheated covered on the stovetop, or in the microwave.

More Butternut Squash Recipes You'll Love

Celebrate the cooler months by leaning into the sweet-and-savory taste of butternut squash with these recipes:

• Butternut Squash Gratin
• Fall Squash Galette
• Pumpkin-and-Winter Squash Gratin
• Butternut Squash Mac and Cheese
• Butternut Squash Soup
• Butternut Squash Bread Pudding
• Candied Roasted Squash
• Beef-and-Butternut Stew

Editorial contributions by Katie Rosenhouse.