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Easy One-Pan Butternut Squash Lasagna: Best Family Dinner

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This easy one-pan butternut squash lasagna is a simple, forgiving, and delicious weeknight dinner that uses no-boil noodles and roasted squash to create a creamy, comforting meal with minimal cleanup.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups, or one medium squash)
  • No-boil lasagna noodles (12 sheets, or about 8 ounces)
  • Ricotta cheese (15 ounces, or one standard container)
  • Mozzarella cheese, shredded (2 cups, about 8 ounces)
  • Parmesan cheese, grated (½ cup, about 2 ounces)
  • Garlic, minced (4 cloves, or about 2 teaspoons)
  • Fresh sage leaves (about 10 leaves)
  • Olive oil (3 tablespoons)
  • Heavy cream (1 cup, or use half-and-half for a lighter option)
  • Vegetable or chicken broth (1 cup)
  • Salt and black pepper (to taste)
  • Nutmeg, freshly grated (¼ teaspoon)
  • Butter (2 tablespoons, for greasing the pan and adding richness)

Instructions

  1. Preheat your oven to 375°F (190°C). While it’s heating, peel and cube your butternut squash into ½-inch pieces. This is the most time-consuming part, so give yourself about 10 minutes. The pieces don’t have to be perfect—just roughly the same size so they cook evenly. I usually get about 4 cups of cubes from one medium squash.
  2. Heat 2 tablespoons of olive oil in your large oven-safe skillet over medium heat. Add the cubed squash and 4 minced garlic cloves. Cook for about 5-7 minutes, stirring occasionally, until the squash starts to soften and the garlic is fragrant. The squash should have some golden-brown edges but doesn’t need to be fully cooked through. Add the fresh sage leaves and cook for another minute until they’re slightly crispy. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
  3. While the squash is cooking, prepare the ricotta mixture. In a medium bowl, combine 15 ounces of ricotta cheese, 1 cup of shredded mozzarella (reserve the other cup for topping), ¼ cup of grated Parmesan, ¼ teaspoon of freshly grated nutmeg, and a pinch of salt and pepper. Stir until everything is well combined. Taste it—it should be creamy and slightly salty. If it tastes flat, add a little more salt.
  4. Remove the skillet from heat. Spread the squash mixture evenly across the bottom of the pan. Pour ½ cup of heavy cream and ½ cup of broth over the squash. This liquid will help the no-boil noodles cook properly. Don’t skip this step—the noodles need moisture to soften.
  5. Layer the lasagna. Place 4 no-boil lasagna noodles over the squash mixture, breaking them if needed to fit. Spread about ⅓ of the ricotta mixture over the noodles. Repeat this process: noodles, ricotta, noodles, ricotta. You should have three layers of noodles and three layers of ricotta. The top layer should be noodles.
  6. Pour the remaining ½ cup of heavy cream and ½ cup of broth over the top. This ensures the top noodles cook properly. Sprinkle the reserved 1 cup of shredded mozzarella and remaining ¼ cup of grated Parmesan over the top. Dot with 2 tablespoons of butter, cut into small pieces. This adds richness and helps the top brown beautifully.
  7. Cover the skillet tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes. The foil traps steam, which helps the noodles soften. After 30 minutes, carefully remove the foil—watch out for the steam, it’s hot! Return the skillet to the oven, uncovered, and bake for another 15-20 minutes, until the top is golden brown and bubbly. The edges should be slightly caramelized, and you should see the sauce bubbling up around the sides.
  8. Let it rest for 10 minutes before serving. I know it’s hard to wait, but this step is crucial. The lasagna needs time to set so it doesn’t turn into a soupy mess when you cut into it. The internal temperature should be around 165°F (74°C) if you want to check with a thermometer.

Notes

Don’t skip the squash prep: aim for ½-inch cubes for perfect texture. The water content of your squash matters; if using frozen, thaw and pat dry. Let the lasagna rest for 10 minutes before serving to allow it to set. Watch your oven temperature; if it runs hot, check the lasagna at the 25-minute mark during the uncovered baking phase. This lasagna freezes beautifully; double the recipe for meal prep.

Nutrition

Keywords: butternut squash lasagna, one-pan lasagna, easy lasagna, weeknight dinner, family dinner, vegetarian lasagna, no-boil noodles

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