Butternut squash lasagna is a perfect recipe for cosy fall dinners. It combines tender layers of butternut squash, prosciutto, mozzarella, and a hint of pesto to create a comforting yet easy meal. Whether you’re a fan of traditional lasagna or looking to try something new, this recipe will surely become a family favourite.
If you love Italian cuisine like this butternut squash lasagne, you’re going to enjoy these tasty dishes! For brunch, whip up a fluffy egg bake with potatoes, or keep it simple with shrimp and pasta in a creamy sauce for dinner. If you want a quick appetizer, try sweet and cheesy baked pears—they're so easy! For a filling main, go for a hearty risotto dish with prawns and peas or savour spaghetti with tuna, olives, and a kick of chilli.
These recipes are perfect for cosy meals, along with the butternut squash lasagna and easy pesto gnocchi with peas and basil.
Each one is simple to make and brings a taste of Italy to your kitchen. No complicated steps—just straightforward, delicious dishes for everyday cooking.
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Butternut squash isn’t just for lasagna—try it in pumpkin-shaped bread rolls for a fun side dish or breakfast. For something sweet, the best pumpkin muffins are moist, spiced, and perfect for snacking.
For an elegant meal, go for this oven-roasted duck with creamy butternut squash puree—a rich, savoury combo perfect for special occasions.
💗 Why This Recipe Works
- Sweet butternut squash, salty prosciutto, creamy mozzarella, and fresh pesto make a delicious combo.
- No noodles—gluten-free but still hearty and filling.
- Simple to make with easy-to-find ingredients.
💭 Expert Tip
For perfectly even slices of butternut squash, use a mandoline slicer. It will ensure the slices cook evenly and make layering easier.
🥘 Ingredients to Make Butternut Squash Lasagne
*See the recipe card for full information on ingredients and quantities.
- Butternut squash: I always go for one that feels heavy and has a deep orange color. If I have time, I roast it first to bring out its natural sweetness.
- Olive oil: Extra virgin is the way to go for the best taste. I avoid blends with refined oils since they don’t have the same richness.
- Prosciutto or mortadella: If using prosciutto, thin slices with a good balance of fat and meat work best. Mortadella should have visible white flecks for the right texture.
- Mozzarella: Whole milk mozzarella melts beautifully. If using fresh, pat it dry so the lasagna doesn’t turn watery.
- Parmesan: Freshly grated Parmigiano-Reggiano has the best texture and taste—pre-grated just isn’t the same.
- Pesto: A good-quality pesto with fresh basil and real Parmigiano-Reggiano makes a huge difference. If I have extra time, I love making it from scratch.
👩🍳 How to Make Butternut Squash Lasagne
You’ll love this easy butternut squash lasagna! It’s quick, delicious, and filled with wholesome ingredients. I’ll guide you through roasting the squash and layering it together. Your kitchen will smell amazing! Also, try my Zucchini Scarpaccia – an easy Italian tart in 30 minutes.
Step 1: Preheat the oven to 400°F/200°C. Peel the butternut squash and slice it into thin rounds. Set aside.
Step 2: In a baking dish, layer the butternut squash slices, followed by prosciutto or mortadella and shredded mozzarella.
Step 3: Repeat the layers until all ingredients are used. Top with pesto and grated parmesan cheese.
Step 4: Cover with foil or damp parchment, bake for 45 minutes, then uncover for the last 10 minutes to brown the top.
Pro Tip: After baking, let the lasagna rest for 10 minutes before slicing. This helps the layers hold together nicely.
♻️ Substitutions
- Butternut squash: You can replace this with sweet potato or thin zucchini slices.
- Prosciutto: If you don’t have prosciutto, use ham or leave it out for a vegetarian option.
- Mozzarella: Use a dairy-free cheese alternative for a vegan-friendly dish or fresh mozzarella.
- Pesto: Swap in a homemade version or even a sun-dried tomato spread.
- Parmesan: Nutritional yeast can work as a vegan substitute.
- Chilli flakes: If you’re not a fan of spicy food, skip this or add black pepper instead.
📋 Variations
- Vegan Option: Use dairy-free cheese and omit the prosciutto for a plant-based meal.
- Add Greens: Toss in some spinach or kale between layers for extra nutrients.
- Extra Crunch: Add a sprinkle of breadcrumbs mixed with parmesan on top before baking for a crunchy crust.
- Different Cheese: Try gouda, fontina, or ricotta for a new take.
❓ Butternut Squash Lasagne FAQs
Yes! Assemble the lasagna and store it in the fridge for up to a day before baking.
You can use sweet potatoes, zucchini, or even eggplant slices in place of butternut squash.
Yes, this recipe is naturally gluten-free since there are no traditional pasta noodles involved.
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for 10-15 minutes. You can also freeze the lasagne by wrapping it tightly in plastic wrap and foil for up to 2 months.
🥗 Serving Suggestions
Serve this butternut squash lasagna with this vegan salad with chickpeas & lentils or a simple Mediterranean salad or some soft white dinner buns. It pairs wonderfully with a crisp glass of white wine or sparkling water. For an extra Italian touch, sprinkle more parmesan on top before serving.
If You Enjoyed This Recipe, You Will Love These, Too
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Butternut Squash Lasagne
Equipment
- Baking Dish
- Mandoline slicer (optional)
- Aluminuim Foil or crumple a damp piece of parchment paper to seal the dish
Ingredients
- 1½ lbs butternut squash 680 g
- 8 thin slices prosciutto or mortadella
- 9 oz shredded or slices of fresh mozzarella 250 g
- 3 tablespoon pesto 45 ml
- 3 tablespoon grated parmesan cheese 45 ml
- 1 teaspoon dried oregano 5 ml
- Chili pepper flakes
- 3 tablespoon olive oil
Instructions
- Prepare the Butternut Squash - Preheat your oven to 400°F (200°C). Peel and thinly slice the butternut squash into rounds. Set them aside.
- Assemble the Lasagna: In a baking dish, layer the roasted butternut squash slices to form the base. Add a layer of prosciutto or mortadella, followed by shredded mozzarella. Repeat these layers until all ingredients are used. Spoon some pesto on top and sprinkle with grated parmesan cheese.
- Bake the Lasagna - Sprinkle dried oregano, a drizzle of olive oil if desired, and chilli pepper flakes over the top layer. Cover the dish with aluminum foil, or crumple a damp piece of parchment paper and use it to seal the dish. Bake for 45 minutes, uncovering during the last 10 minutes to allow the top to become golden and bubbly
- Let It Rest - Once baked, let the lasagna sit for 10 minutes before slicing and serving. This helps the layers set.
Video
Notes
- Make Ahead: You can assemble the lasagna a day in advance and refrigerate until ready to bake.
- Gluten-Free Option: This recipe is naturally gluten-free since it uses butternut squash instead of pasta noodles.
- Vegan Option: Swap out the mozzarella and parmesan for plant-based cheese, and omit the prosciutto or mortadella.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Freezing: This lasagna freezes well. Wrap it tightly before freezing, and thaw in the fridge overnight before reheating.
- Mandoline Tip: Use a mandoline slicer for thin, even slices of butternut squash, which helps the dish cook more evenly.
Swathi says
This butternut squash lasagne is so yummy and delicious. I have to make it again. My family requested to make again.
Sonja says
I love the idea of using Butternut squash instead of lasagna sheets! Makes this super indulgent dish instantly healthy and has me feel good about eating it!
Krystle says
I adore butternut squash mac and cheese so I knew I'd like this but MAN it is good! Love the prosciutto and pesto combo.
Juyali says
Made this for dinner, and we really enjoyed it. The butternut squash and pesto were a great combo.
Nicole Kendrick says
This worked exactly as written, thanks!
Jean says
OMG, this was soooo good. Wish I had doubled the recipe and will be making again soon.
Swathi says
Butternut squash lasagne is the perfect meal, I enjoyed it with my homemade soup.
Nicole says
This butternut squash lasagne was incredible!! So delicious and I absolutely loved the fall flavors. Great recipe!!
Oscar says
This butternut squash lasagne was a huge hit at my house! The flavors of the prosciutto, pesto, and gooey mozzarella worked so well with the butternut squash for a delicious and easy dinner.