Easy to Bake Recipe for Butternut Squash Lasagna

Easy to Bake Recipe for Butternut Squash Lasagna

Let’s face it, traditional lasagna is satisfying. It goes above and beyond ordinary meals with its drool-invoking flavor. I love the layers, as well as all the gooey cheeses. There’s just one problem, I can’t serve it to my husband. He has terrible acid reflux with tomatoes, so I’ve adapted this recipe into a better version of the classic. Please enjoy this easy to bake recipe for butternut squash lasagna.

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A new fall twist on an old classic makes this butternut squash lasagna the perfect dinner recipe. It's easy to make and loaded with tasty squash and lots of cheese. You'll love every delicious layer of this easy to bake lasagna.
A new fall twist on an old classic makes this butternut squash lasagna the perfect dinner recipe. It’s easy to make and loaded with tasty squash and lots of cheese. You’ll love every delicious layer of this easy to bake lasagna.

The textures are amazing

Before we even begin, let’s discuss why this lasagna is so DANG good. In each bite, there are loads of veggies that perfectly combine into a harmonious symphony of flavor. There are firm textures, as well as soft and creamy.

Variety is the spice of life.

I don’t know about you, but meals that have a mix of flavors do best to fill the belly. There is a joy that comes from cooking, especially as you master the composition of texture. I mean, when you look at photos, don’t the most dynamic ones contain various levels of contrast? Variety is truly the spice of life.

Your entire family will love it

Additionally, this butternut squash lasagna is a hit with the kids, too. There’s no need to stress anymore about dinner because:

1.) Everybody will love it.

2.) You can totally prep ahead of time and then freeze.

Yes, you heard me correct. You can make this dish ahead of time, store it in the freezer for up to 3 months, then pop it in the oven when you’re ready.

It’s the perfect make-ahead dish!

My preference is to use these disposable oven pans and stack them high in my icebox. I mean, talk about easy. Honestly, if you make this recipe people will think you’ve got everything all figured out. A mama that handles day to day parenting AND cooks a slamming meal… How does she do it?

Kids helping with Butternut Squash Lasagna

And that’s how dinner is done.

In conclusion, keep in mind that proper prep makes everything easier. This recipe for butternut squash lasagna requires pre-roasted squash. I’ll usually roast a couple huge butternut squashes and use the leftovers the next day to make this recipe. If the kiddos are around, let them help with chopping veggies or laying the pasta. Food lovers are born when they are educated about the ingredients.

Until next time, I hope you enjoy this dish.


Fullest Mom

Butternut Squash Lasagna
Butternut Squash Lasagna

Butternut Squash Lasagna

Oven: 400F

Prep: 25 minutes

Cook: 30 minutes fresh, 70 minutes frozen

Serves: 6


  • 1 lb. ground beef
  • Lasagna (10-12 depending on your pan, cooked and drained)
  • 1 large pre-roasted butternut squash
  • 2 cups whole-milk ricotta cheese
  • 1 cup Alfredo sauce
  • 1/4 cup mushrooms (chopped)
  • 1 large egg
  • 2 16 oz. bags of shredded mozzarella cheese
  • 1 tsp. of rosemary
  • 1/2 tsp. of thyme
  • Pinch of salt and pepper


  1. First, take the pre-roasted butternut squash and remove the skin.
  2. Next, cut the squash into 1/4 inch slices.
  3. Set aside for later use.
  4. Preheat your oven to 400F.
  5. In a large non-stick skillet, add ground beef, oregano, thyme, salt, and pepper.
  6. Brown until fully cooked, then drain.
  7. Return beef to pan and add mushrooms and Alfredo sauce.
  8. Continue cooking on low until the mushrooms have softened.
  9. Remove from heat and set aside.
  10. In a large mixing bowl, add the egg and ricotta cheese.
  11. Stir until evenly combined. Then, set aside.
  12. Using your oven safe pan, add the cooked beef with sauce as the very first layer. It should be sparse and spread out, just enough to keep the pasta from sitting completely on the bottom of the pan.
  13. Now, add a single layer of lasagna noodles.
  14. Next, add a layer of the pre-roasted butternut squash.
  15. Follow up with a layer of the ricotta cheese mixture.
  16. Then, add a thin layer of mozzarella cheese.
  17. Repeat steps 12-16 except add a generous layer of the meat mixture.
  18. Additionally, the remainder of the shredded mozzarella cheese should go on top. (Thick layer.)
  19. Cover with aluminum foil and cook for 25 minutes. (70 if from frozen.)
  20. Remove the foil and then increase oven temperature to a high broil.
  21. Continue to cook until the cheese starts to bubble and turn golden brown on top. Usually about 8-10 minutes.

Read next: Warm and Comforting Beef Stew

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  • Megan

    This sounds awesome – will need to add to my recipe library!

    • Post authorFullestMom

      Thanks. Let me know how it comes out 🙂

  • Georgiana

    I never thought of using squash this way. Perfect timing for this recipe! My hubby always brings home tons of squash this time of year from generous people 😀

    • Post authorFullestMom

      You are so lucky. We tried to grow it in our garden several times; but, it’s just too hot over here. We have to depend on the grocery store. Let me know how it turns out 🙂

  • Erin

    This really looks tasty! I’ll have to add it to my menu plan to try!

    • Post authorFullestMom

      It’s simple and gives a twist to traditional lasagna. Since squash is in season now, give it a go.

  • Lauren

    This sounds delicious! Great variation on a classic 😉 I’ll have to give it a try one night for dinner, my son loves squash!

    • Post authorFullestMom

      That is great that he loves it. My littlest will eat plain squash all day; the others, you have to put it in a lasagna. Hope you enjoy.

  • Raquel

    Butternut squash and lasagna are two of my favorite things in the world…and you’ve combined them?! I need to try this asap.

    • Post authorFullestMom

      Absolutely try it and let me know how it went. There’s really not much extra prep vs. traditional lasagna. Also, you can freeze and bake when you’re ready.

  • Ria

    Sounds delicious! I’m gonna have to try this! Thanks for sharing!

    • Post authorFullestMom

      No, thank you for commenting 🙂 It’s super easy and incredibly delicious. Give it a try.

  • shann eva

    This sounds delicious! I also have really bad acid reflux, so this is the perfect solution for me too. I never would have thought about putting squash in instead…brilliant! Can’t wait to make and try!

    shann eva
  • Stefani @ Crafty Christian

    This looks amazing, girl! Can’t wait to try it. I’m always looking for new butternut squash recipes, it’s one of my faves!

    Stefani @ Crafty Christian
  • Tiffany @ shortsweetmom.com

    This dish sounds and looks absolutely delicious. I love that you am freeze it and save it for future use!

    Tiffany @ shortsweetmom.com
    • Post authorFullestMom

      Yes, freezing is the best part… and it tastes so much better than the prepackaged frozen lasagnas from the grocery store. Let me know if you try it out and tell us how everyone liked it.

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