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Easy One-Pan Butternut Squash Lasagna: Best Fall Comfort Food

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This easy one-pan butternut squash lasagna is a quick and delicious fall comfort food made in a single skillet. No boiling noodles, no separate dishes, and minimal cleanup—perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into ½-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cups vegetable broth (low-sodium)
  • ½ cup heavy cream
  • 9 no-boil lasagna noodles, broken into halves or thirds
  • 1 cup ricotta cheese (whole milk or part-skim)
  • 1 large egg, lightly beaten
  • ½ cup freshly grated Parmesan cheese (divided)
  • 2 cups shredded low-moisture part-skim mozzarella cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle.
  2. Prep the squash: Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into ½-inch cubes (about 4 cups).
  3. Sauté the aromatics: Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic, dried sage, and dried thyme; cook for 30 seconds until fragrant.
  4. Cook the squash: Add cubed butternut squash to the skillet. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until squash starts to soften and get lightly browned on edges.
  5. Add the liquid: Pour in vegetable broth and heavy cream. Stir, scraping up any browned bits from the bottom. Bring to a gentle simmer. Taste and adjust seasoning.
  6. Layer the noodles: Break lasagna noodles into pieces that fit your skillet. Lay half of the noodle pieces over the squash mixture, pressing them down gently so they are submerged.
  7. Add the ricotta layer: In a small bowl, mix ricotta cheese, beaten egg, and ¼ cup grated Parmesan. Drop spoonfuls over the noodle layer and gently spread.
  8. Second noodle layer: Arrange remaining noodle pieces over the ricotta layer. Press down gently. Sprinkle with ½ cup shredded mozzarella.
  9. Cover and simmer: Put the lid on the skillet (or cover tightly with foil). Reduce heat to medium-low and simmer for 15 minutes.
  10. Add the final cheese layer: Remove lid. Sprinkle remaining mozzarella and Parmesan evenly over the top.
  11. Bake until golden: Transfer skillet to preheated oven. Bake for 15-18 minutes until cheese is melted, bubbly, and golden. For extra browning, broil for the last 2 minutes, watching closely.
  12. Rest before serving: Remove from oven and let rest for 5-10 minutes. This allows the lasagna to set.
  13. Garnish and serve: Sprinkle with fresh parsley if using. Cut into wedges and serve warm.

Notes

Don’t skip browning the squash—it develops flavor. Watch the liquid ratio; add more broth if dry, leave lid off if soupy. Let the lasagna rest before serving for clean slices. For extra browning, broil the last 2 minutes but watch closely.

Nutrition

Keywords: butternut squash lasagna, one-pan lasagna, easy lasagna, fall comfort food, vegetarian lasagna, weeknight dinner

Find it online: https://sparklespoon.com/easy-one-pan-butternut-squash-lasagna-best-fall-comfort-food/