Serious question: is there anything better than layers of roasted veggies, noodles and cheese piled high and bubbling hot? Didn’t think so. Ever since I made my famous turkey lasagna years ago I’ve been in LOVE with creating deliciously savory, cozy lasagna recipes that warm you up from the inside out.

To celebrate fall and all things comfort food, I had to reshare this incredible roasted vegetable butternut squash lasagna filled with everything you could want in a comforting dinner. There are 5 different types of veggies roasted to perfection and snuggled between layers of noodles, cheese, and two types of sauce. Instead of red sauce, we’re making a sweet & savory spiced butternut squash sauce, plus a traditional ricotta layer. All I can say is HOT DAMN this might just be your new fav lasagna recipe that just so happens to be vegetarian.

I highly recommend adding this goodness to your Thanksgiving menu for all of your veggie family and friends! I included plenty of ways to prep it ahead of time and even freeze it before or after baking so that you can have a wonderful dinner in no time at all. Happy cooking!

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What you’ll need to make this butternut squash lasagna

This delicious roasted vegetable lasagna is layered up with beautiful roasted veggies, a classic ricotta mixture, sweet & savory butternut squash, and of course, plenty of melted cheese. It’s truly the perfect vegetarian comfort food! Here’s everything you’ll need to make it:

• For the roasted veggies: we’re using red bell pepper, yellow pepper, red onion, baby bella mushrooms and zucchini. A true rainbow of veggies in this lasagna! You’ll roast them up with olive oil, garlic powder, salt & pepper.
• For the butternut squash: the squash will create a creamy, flavorful sauce layer instead of using traditional tomato sauce in the lasagna. You’ll start by roasting a large butternut squash (get all of our tips & tricks for prepping your squash here!) then blending the flesh with milk, cinnamon, nutmeg, ginger, allspice, salt and pepper.
• For the noodles: you’ll of course need some lasagna noodles to layer it all up!
• For the ricotta mixture: we’re alternating the veggies and butternut squash sauce with a savory ricotta layer made from ricotta, an egg, salt and pepper. Easy.
• For the layers: what’s lasagna without melty cheese? I like to use shredded mozzarella and grated parmesan.
• To garnish: add a sprinkle of fresh chopped parsley for a beautiful garnish.

Easy ways to customize

Out of a few ingredients? Here’s what I can recommend substituting and customizing in this roasted vegetable lasagna recipe:

• Choose your veggies. Feel free to mix and match the roasted veggies with any you have on hand, or use more of one veggie than another! You really can’t go wrong.
• Go gluten free. You can also make this recipe gluten free by using gluten free lasagna noodles.
• Simplify the spices. Out of any of the warming spices? Feel free to use a teaspoon of pumpkin pie spice instead!
• Swap the squash. I love the flavor that butternut squash adds to the cozy sauce, but roasted sweet potato should work well or you can try my pumpkin lasagna.

Can I use no-cook lasagna noodles?

I don’t love using no-cook noodles because they tend to have a different texture, but if you’re in a pinch (or only have no-cook on hand) feel free to use them!

Our best lasagna-making tips

Homemade lasagna may look a bit intimidating because of all of the different components, but with these tips & tricks you’ll be making the BEST roasted veggie butternut squash lasagna like a pro:

• Don’t overcook the noodles. Make sure to boil the noodles just until al dente, not fully cooked because they’ll cook more when you bake the entire lasagna. No one likes mushy noodles!
• Use room temperature ricotta. The ricotta mixture is easiest to mix with room temp ingredients, so I suggest letting the container of ricotta and the egg sit out a bit to come to room temp.
• Pre-cook layers to save time. This butternut squash lasagna is easy to make but it is a bit time-intensive, so feel free to cut down on the prep and cooking by r0asting the veggies and butternut squash up to 3 days ahead of time! Get all of our tips for roasting butternut squash here!

Prep this lasagna ahead of time

This roasted vegetable butternut squash lasagna is the perfect make-ahead meal to serve a vegetarian crowd (and makes amazing leftovers!) To make it ahead of time simply assemble the lasagna completely as directed, cover and place it in the refrigerator one day before serving. It’s the perfect way to save time if you’re making this for Thanksgiving. When you’re ready to serve, bake it up as directed and enjoy!

Two ways to freeze butternut squash lasagna

This easy roasted vegetable lasagna recipe makes the best freezer-friendly meal! Here are two great ways to freeze it:

1. Bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring it to room temp, and then freeze the entire pan. Just make sure you double wrap it so the lasagna does not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered at 350 degrees F for 30-45 minutes or until heated through.
2. Freeze before baking: To freeze before baking, simply assemble the lasagna as written in the instructions, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake according to instructions.

More recipes for your Thanksgiving table

Get all of our amazing Thanksgiving recipes here, and more delicious comfort foods here! Remember to sign up for the Ultimate Thanksgiving Series, too.

I hope you love this cozy roasted vegetable butternut squash lasagna! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Cozy Roasted Vegetable Butternut Squash Lasagna

Cook Time 1 hour 45 minutes

Total Time 2 hours 15 minutes

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.

Ingredients

• 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)
• 2/3
  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
• 1/2
  teaspoon
  salt
• Freshly ground black pepper
• For the noodles:
• 10
  lasagna noodles
• For the ricotta mixture:
• 1
  (15 ounce) container ricotta
• 1
  egg
• 1/2
  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

Instructions

1. Preheat the oven to 400 degrees F.

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.

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.

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.

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.

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!)

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

8. To assemble the lasagna, spread 3/4 cup of butternut squash mixture over the bottom of a 9×13 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.

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.

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.

Recipe Notes

Check out the full post for all of our tips on how to cut down on prep time, make the lasagna ahead of time, and how to freeze it two different ways!

Nutrition

Servings: 12 servings

Serving size: 1 serving (based on 12)

Calories: 300kcal

Fat: 14.7g

Saturated fat: 7.5g

Carbohydrates: 28.7g

Fiber: 3.1g

Sugar: 4.9g

Protein: 15.4g