Butternut Squash Lasagna with Roasted Tomato & Caramelized Onions

This Butternut Squash Lasagna is everything I want when I’m craving something comforting. It’s rich without being heavy, deeply flavorful, and layered with simple ingredients that really shine. The roasted squash turns silky and savory, the onions get jammy and sweet, and the tomatoes add just enough acidity to keep things balanced. It’s perfect for a slow Sunday, a dinner party, or anytime you want something cozy coming out of the oven.

Why This Is Delish ❤️

This butternut squash lasagna hits that sweet spot between comforting and fresh. The butternut squash filling is creamy and fragrant from the roasted garlic and herbs, while the caramelized onions and tomatoes bring depth and a little sweetness. It feeds a crowd and somehow tastes even better after it’s had time to rest. Plus, it’s a great vegetarian main that doesn’t feel like a compromise — just really good food!

How to Make This Butternut Squash Lasagna 🤌

Preheat the oven to 425°F. Place the halved butternut squash and the garlic bulbs (tops exposed) in the ‘holes’ of the butternut squash halves and place on a baking sheet. Drizzle with olive oil, season with salt, pepper and scatter the rosemary and thyme over top. Roast for 35–40 minutes, until the squash is tender and caramelized. Check halfway and rotate the pan.

While the squash roasts, heat the olive oil and butter in a medium saucepan over medium heat. Add the sliced onion and cook slowly for 10–15 minutes, stirring often, until lightly caramelized. Add the cherry tomatoes and diced garlic, season with salt and pepper, and cook for another 10 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce. Remove from heat and set aside.

When the squash is done, scoop out the flesh and transfer it large bowl or food processor. Squeeze the roasted garlic cloves from their skins and add them to the squash, along with the milk, garlic powder, onion powder, thyme, and rosemary. Blend until smooth, adding water as needed to reach a spreadable consistency. Season with salt and pepper to taste.

In a separate bowl, combine the ricotta, egg, parmesan, parsley, salt, and pepper. Mix until smooth and set aside.

Lightly oil a baking dish. Spread a thin layer of the butternut squash mixture on the bottom, then a layer of the ricotta mixture, and then add a layer of lasagna sheets. Spread a layer of the squash mixture over the sheets, spoon over some of the tomato-onion sauce, and sprinkle with parmesan and mozzarella. Repeat the layers until all ingredients are used, finishing with mozzarella and parmesan on top.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until golden and bubbly on top. Broil for 2-3 minutes, until cheese is lightly browned.

Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil and serve warm. Enjoy!

Substitutions For Your Dietary Needs

• No ricotta: Swap with cottage cheese (blended smooth).
• Dairy-free: Use dairy-free ricotta, plant-based mozzarella, and unsweetened oat or cashew milk.
• No fresh herbs: Dried thyme and rosemary work — use about ⅓ the amount.
• Gluten-free: Use gluten-free lasagna sheets or thinly sliced roasted zucchini as layers.

Recipe Hacks & Tips

• Roast the squash until deeply caramelized — color equals flavor here!
• Don’t rush the onions. Low and slow gives you sweetness without bitterness.
• Let the lasagna rest before slicing so the layers set and hold together nicely.
• If your lasagna sheets need pre-cooking, slightly undercook them so they don’t go soft in the oven.

Serve These Delicious Dishes

• Hearty Minestrone Soup
• Kale, Apple & Roasted Butternut Squash Salad with Toasted Walnut Vinaigrette
• Crispy Chicken Cutlets with Caesar Salad

👝 How to Store Leftovers

Store leftovers tightly covered in the fridge for up to 4 days. Reheat individual slices in the microwave or warm the whole dish in a 350°F oven until heated through. This lasagna also freezes well — wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

🤔 Common Questions

Butternut Squash Lasagna with Roasted Tomato & Caramelized Onions

A cozy, oven-baked butternut squash lasagna layered with creamy roasted squash and garlic, jammy caramelized onions, and slow-roasted tomatoes, finished with ricotta, mozzarella, and parmesan for a rich, comforting vegetarian dish that’s perfect for sharing.

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5 from 1 Review

Prep Time:30 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 30 minutes mins

Yields: 8 Servings

Ingredients

ROASTED TOMATOES & CARAMELIZED ONIONS

• 2 cups cherry tomatoes
• 1 tablespoon olive oil
• 1 tablespoon butter
• salt & pepper
• 1 large onion thinly sliced
• 2 cloves garlic diced

BUTTERNUT SQUASH FILLING

• 1 medium butternut squash halved
• 2 cloves garlic tops exposed
• 2 tablespoons olive oil
• salt & pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• few handfuls fresh rosemary
• few handfuls fresh thyme
• 1 cup milk
• water as needed to thin out mixture

RICOTTA LAYER

• 2 cups ricotta
• 1 egg
• ½ cup parmesan cheese
• 1 tablespoon parsley chopped
• salt & pepper

ASSEMBLY

• lasagna sheets fresh or oven-ready
• 2 cups shredded mozzarella
• ½ cup parmesan
• fresh basil for serving

Instructions

• Preheat the oven to 425°F. Place the halved butternut squash and the garlic bulbs (tops exposed) in the ‘holes’ of the butternut squash halves and place on a baking sheet. Drizzle with olive oil, season with salt, pepper and scatter the rosemary and thyme over top. Roast for 35–40 minutes, until the squash is tender and caramelized. Check halfway and rotate the pan.
• While the squash roasts, heat the olive oil and butter in a medium saucepan over medium heat. Add the sliced onion and cook slowly for 10–15 minutes, stirring often, until lightly caramelized. Add the cherry tomatoes and diced garlic, season with salt and pepper, and cook for another 10 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce. Remove from heat and set aside.
• When the squash is done, scoop out the flesh and transfer it to large bowl or food processor. Squeeze the roasted garlic cloves from their skins and add them to the squash, along with the milk, garlic powder, onion powder, thyme, and rosemary. Blend until smooth, adding water as needed to reach a spreadable consistency. Season with salt and pepper to taste.
• In a separate bowl, combine the ricotta, egg, parmesan, parsley, salt, and pepper. Mix until smooth and set aside.
• Lightly oil a baking dish. Spread a thin layer of the butternut squash mixture on the bottom, then a layer of the ricotta mixture, and then add a layer of lasagna sheets. Spread a layer of the squash mixture over the sheets, spoon over some of the tomato-onion sauce, and sprinkle with parmesan and mozzarella. Repeat the layers until all ingredients are used, finishing with mozzarella and parmesan on top.
• Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until golden and bubbly on top. Broil for 2-3 minutes, until cheese is lightly browned.
• Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil and serve warm. Enjoy!

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