Vegetable Lasagna Recipe

I find myself craving something warm and substantial when the weather turns cool, and this vegetable lasagna recipe always hits the spot. The aroma of fresh sage and roasted butternut squash fills the house while it bakes, and the resulting dish has rich, creamy layers that feel like a big hug.

It’s a hearty, family-friendly meal perfect for a cozy weekend dinner. The creamy butternut squash and sage sauce elevates this easy dinner idea from a simple casserole to something truly special. This recipe uses oven-ready noodles and thoughtful preparation to maximize flavor while keeping the process manageable for a home cook. Get ready for a delicious, crowd-pleasing dish that will become a new fall and winter favorite.

Ingredients

• Produce: 1 kg / 2.2 lb butternut squash (peeled, seeded, cubed); 2 medium zucchini (quartered and sliced thin); 2 large bell peppers (red/yellow, diced); 200 g / 7 oz cremini mushrooms (sliced); 150 g / 5 oz fresh spinach; 2 large yellow onions (1 finely diced, 1 roughly chopped); 6 cloves garlic (minced, divided); 15 g / 0.5 oz fresh sage leaves (roughly chopped). Ingredient Note: The fresh sage is essential for pairing with the butternut squash; do not substitute with dried sage if possible.
• Dairy & Cheeses: 450 g / 16 oz ricotta cheese; 340 g / 12 oz shredded mozzarella cheese (divided); 80 g / 3 oz grated Parmesan cheese (divided); 250 ml / 1 cup full-fat milk (for the sauce base; non-dairy milk like unsweetened oat or soy milk can be swapped for a plant-based version).
• Pantry Staples: 340 g / 12 oz oven-ready lasagna noodles; 794 g / 28 oz can crushed tomatoes; 250 ml / 1 cup vegetable broth; 60 ml / 1/4 cup extra virgin olive oil (divided); 30 g / 1/4 cup all-purpose flour; 1.5 teaspoons fine sea salt (divided); 0.75 teaspoon freshly ground black pepper (divided); 0.25 teaspoon grated nutmeg.

Instructions

1. Roast the Butternut Squash: Preheat your oven to 200°C / 400°F. Toss the cubed butternut squash with 30 ml / 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and half of the chopped sage. Spread in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes, or until fork-tender and lightly caramelized around the edges. Pro Tip: Ensure the squash is in a single layer to roast properly, rather than steam in a pile.
2. Prepare the Vegetable Filling: While the squash roasts, heat 15 ml / 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Sauté the finely diced onion for 5-7 minutes until softened, then add half of the minced garlic and cook for 1 minute until fragrant. Stir in the zucchini, bell peppers, and mushrooms, cooking for 8-10 minutes until vegetables are tender-crisp. Add the fresh spinach and cook until wilted (about 2 minutes). Finally, stir in the crushed tomatoes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a simmer, reduce heat to low, and cook for 10 minutes, allowing flavors to meld. Remove from heat.
3. Create the Creamy Butternut Squash Sauce: In a separate medium saucepan, heat the remaining 15 ml / 1 tablespoon of olive oil over medium heat. Sauté the roughly chopped onion for 5 minutes until soft, then add the remaining minced garlic and remaining chopped sage, cooking for 1 minute until fragrant. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the vegetable broth and milk until smooth. Bring to a gentle simmer, whisking constantly, until the sauce thickens. Remove from heat. Transfer the roasted butternut squash to a blender along with the thickened milk mixture and blend until completely smooth and creamy. Season with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and the nutmeg. If the sauce seems too thick, add a splash more milk or broth before blending to reach a creamy consistency.
4. Assemble the Lasagna Layers: Lightly grease a 23×33 cm / 9×13 inch baking dish. Spread about 125 ml / 1/2 cup of the vegetable tomato sauce evenly on the bottom of the dish, then layer with oven-ready noodles. Spread half of the remaining vegetable tomato sauce over the noodles. Dot half of the ricotta cheese over the sauce. Evenly spread one-third of the creamy butternut squash sauce over the ricotta. Sprinkle with one-third of the mozzarella and one-third of the Parmesan.
5. Repeat Layers and Final Topping: Repeat the layering process once more: noodles, remaining vegetable tomato sauce, remaining ricotta, another third of the creamy butternut squash sauce, and another third of the mozzarella and Parmesan. For the final layer, place the last noodles, spread the remaining creamy butternut squash sauce, then top generously with the remaining mozzarella and Parmesan cheeses.
6. Bake and Rest: Cover the baking dish tightly with aluminum foil and bake for 30 minutes at 200°C / 400°F. Remove the foil and bake for an additional 20-25 minutes, or until the noodles are tender and the sauce is bubbly. Broil for the final 2-3 minutes if desired to brown the top. Remove from oven and let rest for at least 15 minutes before slicing and serving.

Make-Ahead & Meal Prep Tips

This vegetable lasagna recipe is great for make-ahead convenience, whether you’re planning a weeknight meal or preparing for a holiday gathering. The flavors develop even more overnight, making it a wonderful option for easy dinner ideas.

Overnight Preparation

To save time on the day of serving, you can assemble this vegetable lasagna completely ahead of time, up to 24 hours in advance. Simply cover the assembled dish tightly with plastic wrap and aluminum foil, then store in the refrigerator. When ready to bake, add 10-15 minutes to the initial covered baking time to account for starting from cold.

Freezing Instructions

For long-term meal prep, this vegetable lasagna freezes beautifully. Bake it as directed, let cool completely, then cover tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen at a slightly lower temperature (180°C / 350°F) for longer (approximately 1 hour) until heated through. To keep this healthy meal prep friendly, I like to slice individual portions first, then freeze them individually in airtight containers.

Ingredient Pre-prep

If you’re making this vegetable lasagna recipe on a weeknight, you can roast the butternut squash and prepare the vegetable tomato sauce 1-2 days ahead of time. Store them separately in airtight containers in the refrigerator, then proceed with making the creamy sauce and assembling the lasagna when ready.

Serving Suggestions and Pairings

This hearty vegetable lasagna pairs well with simple, fresh sides that help balance the richness of the cheese and creamy sauce.

Crisp Green Salad

To cut through the richness of the creamy sauce and cheeses, serve with a simple side salad. A vinaigrette dressing made with lemon juice and olive oil will balance the savory flavors nicely. It’s a classic pairing for family dinners.

Crusty Bread

A warm loaf of crusty Italian or sourdough bread is perfect for soaking up the extra sauce. Toast it with a little garlic butter for added flavor.

Simple Roasted Vegetables

If you want to add more vegetables to the meal, serve alongside simple roasted asparagus or green beans with a squeeze of lemon. This helps round out the meal and adds extra nutrition to a family-friendly favorite.

Frequently Asked Questions

What can I substitute for butternut squash in this recipe?

You can use sweet potato or pumpkin instead of butternut squash. Roast them the same way and blend them into the sauce for a similar texture and sweetness. The creamy butternut squash sauce is the highlight of this vegetable lasagna recipe, so choose a similar starchy vegetable for the best result.

Can I use fresh lasagna noodles instead of oven-ready?

Yes, absolutely. If using fresh noodles, you may need to reduce the initial covered baking time slightly (by about 5-10 minutes) as they cook faster than oven-ready noodles. You can also par-cook them slightly if you prefer.

How do I prevent my vegetable lasagna from getting watery?

Make sure you cook down the vegetable filling thoroughly to evaporate excess moisture before adding the tomatoes. Also, allow the lasagna to rest for at least 15 minutes after baking before slicing. The resting period is critical for the noodles to set and the sauces to absorb; otherwise, the creamy sauce will run out and make the dish watery.

Can I make this dairy-free or vegan?

Yes, swap the milk for unsweetened plant-based milk (like oat or soy) and ensure your ricotta, mozzarella, and parmesan are plant-based alternatives. This makes for a healthy vegetable lasagna option that fits many dietary needs.

Why did my vegetable lasagna fall apart when I sliced it?

You likely sliced it too soon. The 15-minute resting period is critical for the noodles to set and the sauces to absorb. When I make this, I try to time it so the lasagna finishes baking exactly when we sit down at the table, forcing us to wait the full 15 minutes.

How long does leftover vegetable lasagna last?

Store covered in the refrigerator for 3-4 days, or freeze for up to 3 months. When reheating from the fridge, warm individual slices in the microwave for 2-3 minutes, or reheat the entire dish covered in the oven at 180°C / 350°F until heated through (approx. 20-30 minutes).

Conclusion

This creamy butternut squash vegetable lasagna recipe proves that comfort food can be both hearty and sophisticated. The rich, savory layers make it the perfect centerpiece for a family dinner or a cozy weekend gathering. Pin this recipe now and plan to make it for your next family meal!

vegetable lasagna recipe

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• Author: Lauren Mitchell
• Total Time: 95 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A hearty vegetable lasagna featuring a rich, creamy butternut squash and sage sauce layered with tender vegetables and cheeses. This comforting, family-friendly meal uses oven-ready noodles for efficient preparation.

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Ingredients

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• 1 kg butternut squash, peeled, seeded, cubed
• 2 medium zucchini, sliced thin
• 2 large bell peppers, diced
• 200 g cremini mushrooms, sliced
• 150 g fresh spinach
• 2 large yellow onions, diced (1 finely diced, 1 roughly chopped)
• 6 cloves garlic, minced, divided
• 15 g fresh sage leaves, chopped
• 450 g ricotta cheese
• 340 g shredded mozzarella cheese, divided
• 80 g grated Parmesan cheese, divided
• 250 ml whole milk (or non-dairy milk)
• 340 g oven-ready lasagna noodles
• 794 g crushed tomatoes (1 large can)
• 250 ml vegetable broth
• 60 ml olive oil, divided
• 30 g all-purpose flour
• 1.5 tsp fine sea salt, divided
• 0.75 tsp black pepper, divided
• 0.25 tsp grated nutmeg

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Instructions

1. Roast Squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with 30 ml (2 tbsp) olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and half the chopped sage. Roast on a baking sheet for 25-30 minutes until tender.
2. Prepare Vegetable Filling: In a skillet, sauté finely diced onion for 5-7 minutes. Add half the minced garlic and cook for 1 minute. Stir in zucchini, bell peppers, and mushrooms; cook for 8-10 minutes. Wilt spinach, then stir in crushed tomatoes, remaining salt, and remaining pepper. Simmer for 10 minutes.
3. Make Squash Sauce: In a saucepan, heat remaining 15 ml (1 tbsp) olive oil. Sauté roughly chopped onion, remaining garlic, and remaining sage. Add flour and cook for 1 minute to form a roux. Whisk in vegetable broth and milk until smooth and thickened. Blend roasted squash with thickened sauce mixture until smooth; season with nutmeg, salt, and pepper.
4. Assemble Lasagna Layers: Grease a 9×13 inch baking dish. Spread about 1/2 cup of the vegetable filling on the bottom. Add a layer of noodles, then half of the remaining vegetable filling, half of the ricotta, one third of the squash sauce, one third of the mozzarella, and one third of the Parmesan.
5. Repeat and Top: Repeat the layers once more with noodles, remaining vegetable filling, remaining ricotta, another third of the squash sauce, and another third of the mozzarella and Parmesan. For the final layer, place noodles, spread remaining squash sauce, and top generously with remaining mozzarella and Parmesan.
6. Bake and Rest: Cover with foil and bake at 400°F (200°C) for 30 minutes. Remove foil and bake for 20-25 minutes more until bubbly. Rest for at least 15 minutes before slicing.

Notes

To avoid a watery lasagna, cook down the vegetable filling thoroughly before adding tomatoes. Resting the lasagna for 15 minutes after baking is critical for the noodles and sauces to set properly. Fresh sage offers a superior flavor pairing with butternut squash compared to dried.

• Prep Time: 40 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 slice
• Calories: 550 kcal
• Sugar: 12 g
• Sodium: 700 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 5 g
• Protein: 24 g
• Cholesterol: 60 mg