Butternut Squash and Sweet Potato Lasagne is a comforting vegetarian dinner layered with creamy ricotta, tender vegetables, fresh herbs, spinach, and toasted pine nuts. Finished with a crisp Parmesan breadcrumb topping, this colorful lasagne combines naturally sweet vegetables with savory, creamy flavors for a satisfying family meal.
Why You’ll Love This Recipe
This vegetable lasagne offers a delicious change from traditional tomato-based versions. Butternut squash and sweet potato create a smooth, slightly sweet filling that pairs beautifully with rosemary, sage, nutmeg, and creamy ricotta.
It is also wonderfully family-friendly. The layers are hearty without feeling overly heavy, while spinach and toasted pine nuts add color, texture, and extra flavor.
Best of all, the golden Parmesan breadcrumb topping provides a crisp contrast to the soft pasta and creamy filling underneath.
Ingredients
For the lasagne:
- 50g Parmesan cheese, finely grated
- 50g dried natural breadcrumbs
- 600g butternut squash and sweet potato, peeled and cubed
- Pinch of salt
- 4 sprigs fresh rosemary
- 12 fresh sage leaves
- Olive oil, for drizzling
- 12 lasagne sheets
- 75g baby spinach
- 100g toasted pine nuts
For the ricotta sauce:
- 100g Parmesan cheese, finely grated
- 2cm piece fresh ginger, peeled and grated
- 600g ricotta cheese
- 2 large egg yolks
- Pinch of freshly grated nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
For the salad:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Pinch of English mustard powder, optional
- Salt, to taste
- Freshly ground black pepper, to taste
- 80g wild rocket
Instructions
- Preheat the oven. Set the oven to 220°C/425°F, or 200°C fan. Lightly grease a suitable baking dish.
- Prepare the topping. Combine 50g finely grated Parmesan with the breadcrumbs in a small bowl. Set aside for later.
- Cook the vegetables. Place the cubed butternut squash and sweet potato in a large saucepan. Cover with boiling salted water and cook for about 15–20 minutes, or until completely tender.
- Prepare the herbs. Remove the rosemary leaves from their stems and roughly chop them with the fresh sage leaves.
- Pre-cook the pasta. Bring a large saucepan of water to a boil and add a small drizzle of olive oil. Cook the lasagne sheets for about 5 minutes to begin softening them. Drain carefully and toss very lightly with oil to help prevent sticking.
- Make the ricotta filling. Combine 100g Parmesan, grated ginger, ricotta, egg yolks, nutmeg, salt, and black pepper in a bowl. Stir until smooth and evenly combined.
- Mash the vegetables. Drain the cooked squash and sweet potato thoroughly. Return them to the pan and mash until smooth. Season with salt and black pepper.
- Build the first layer. Spread one-third of the vegetable mash over the bottom of the baking dish. Scatter over one-third of the rosemary and sage, followed by one-third of the toasted pine nuts and spinach.
- Add pasta and ricotta. Arrange four softened lasagne sheets over the vegetables, trimming them if necessary. Spread one-third of the ricotta mixture over the pasta.
- Repeat the layers. Continue layering the vegetable mash, herbs, pine nuts, spinach, pasta, and ricotta until all the ingredients have been used.
- Add the topping. Sprinkle the Parmesan breadcrumb mixture evenly over the surface of the Butternut Squash and Sweet Potato Lasagne.
- Bake. Bake for 15–20 minutes, or until the pasta is tender and the top is crisp and golden brown.
- Prepare the salad. Whisk together the extra virgin olive oil, balsamic vinegar, optional mustard powder, salt, and black pepper. Toss or drizzle over the rocket shortly before serving.
- Serve. Allow the lasagne to rest for about 5 minutes before slicing. Serve warm alongside the dressed rocket salad.
Tips & Tricks
Drain the cooked squash and sweet potato thoroughly before mashing. Excess water can make the vegetable layers loose and prevent clean slices.
Try to keep the vegetable pieces similar in size before boiling so they become tender at roughly the same time.
Do not skip pre-cooking the lasagne sheets unless the package specifically indicates that they will cook properly with the relatively low-moisture filling used here.
Toast plain pine nuts briefly in a dry skillet if you cannot find pre-toasted ones. Watch them carefully because they can brown quickly.
For a particularly crisp finish, spread the Parmesan breadcrumb mixture evenly across the entire surface rather than concentrating it in the center.
After baking, give the lasagne a few minutes to settle before cutting. This helps the creamy ricotta and vegetable layers hold together better.
Details
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: Approximately 6 servings
Category: Main Course
Method: Baking
Cuisine: Italian-Inspired
Difficulty: Intermediate
Dietary Notes: Vegetarian; halal-friendly when cheeses and other packaged ingredients are halal-certified or made without animal-derived rennet
Notes
You can use an even mixture of butternut squash and sweet potato or adjust the proportions depending on what you have available.
Baby spinach can be replaced with chopped mature spinach or kale. If using frozen spinach, thaw it first and squeeze out as much excess moisture as possible.
Walnuts or pumpkin seeds can replace pine nuts when needed, although they will give the dish a different texture and flavor.
For serving, a peppery rocket salad is an excellent contrast to the creamy ricotta lasagne. Roasted vegetables or a simple mixed green salad also work well.
Nutrition
Approximate nutrition per serving:
Calories: 600–700 kcal
Protein: 25–30g
Carbohydrates: 55–65g
Fat: 30–38g
These values are estimates and will vary according to the exact cheeses, pasta, serving size, and other ingredients used.
FAQ
Can I make Butternut Squash and Sweet Potato Lasagne ahead of time?
Yes. Assemble the lasagne in advance, cover it tightly, and refrigerate until you are ready to bake. If baking directly from the refrigerator, it may need a little additional cooking time.
Can I use only butternut squash instead of sweet potato?
Yes. You can make a vegetarian butternut squash lasagne without sweet potato. The filling will have a slightly lighter flavor and texture, but the same herbs and ricotta work beautifully with it.
Do I have to boil the lasagne sheets first?
For this recipe, partially cooking the pasta is recommended because the filling does not contain as much liquid as a traditional tomato-based lasagne. Always check your particular pasta package because cooking instructions vary.
Can I freeze sweet potato lasagne?
Yes. Once cooled, divide the lasagne into portions and freeze them in suitable airtight containers. The texture of the ricotta may change slightly after freezing, but the dish generally reheats well.
What goes well with vegetable lasagne?
A fresh rocket or mixed green salad balances the richness particularly well. Steamed green vegetables, roasted broccoli, or a simple cucumber salad are also good choices.
How do I know when the lasagne is cooked?
The top should be golden and crisp, and a knife inserted through the center should easily pass through the pasta layers. The filling should also be piping hot.
Storage
Allow leftover lasagne to cool before transferring it to an airtight container. Refrigerate for up to 3–4 days.
For longer storage, freeze individual portions for up to 2–3 months. Thaw frozen portions overnight in the refrigerator before reheating.
Reheat refrigerated lasagne in a covered baking dish at about 180°C/350°F until thoroughly hot. Removing the cover for the final few minutes can help restore some crispness to the breadcrumb topping.
Similar Recipes
Butternut Squash and Sweet Potato Lasagne
Ingredients
For the lasagne:
- – 50g Parmesan cheese finely grated
- – 50g dried natural breadcrumbs
- – 600g butternut squash and sweet potato peeled and cubed
- – Pinch of salt
- – 4 sprigs fresh rosemary
- – 12 fresh sage leaves
- – Olive oil for drizzling
- – 12 lasagne sheets
- – 75g baby spinach
- – 100g toasted pine nuts
For the ricotta sauce:
- – 100g Parmesan cheese finely grated
- – 2cm piece fresh ginger peeled and grated
- – 600g ricotta cheese
- – 2 large egg yolks
- – Pinch of freshly grated nutmeg
- – Salt to taste
- – Freshly ground black pepper to taste
For the salad:
- – 3 tablespoons extra virgin olive oil
- – 1 tablespoon balsamic vinegar
- – Pinch of English mustard powder optional
- – Salt to taste
- – Freshly ground black pepper to taste
- – 80g wild rocket
Instructions
- Preheat the oven. Set the oven to 220°C/425°F, or 200°C fan. Lightly grease a suitable baking dish.
- Prepare the topping. Combine 50g finely grated Parmesan with the breadcrumbs in a small bowl. Set aside for later.
- Cook the vegetables. Place the cubed butternut squash and sweet potato in a large saucepan. Cover with boiling salted water and cook for about 15–20 minutes, or until completely tender.
- Prepare the herbs. Remove the rosemary leaves from their stems and roughly chop them with the fresh sage leaves.
- Pre-cook the pasta. Bring a large saucepan of water to a boil and add a small drizzle of olive oil. Cook the lasagne sheets for about 5 minutes to begin softening them. Drain carefully and toss very lightly with oil to help prevent sticking.
- Make the ricotta filling. Combine 100g Parmesan, grated ginger, ricotta, egg yolks, nutmeg, salt, and black pepper in a bowl. Stir until smooth and evenly combined.
- Mash the vegetables. Drain the cooked squash and sweet potato thoroughly. Return them to the pan and mash until smooth. Season with salt and black pepper.
- Build the first layer. Spread one-third of the vegetable mash over the bottom of the baking dish. Scatter over one-third of the rosemary and sage, followed by one-third of the toasted pine nuts and spinach.
- Add pasta and ricotta. Arrange four softened lasagne sheets over the vegetables, trimming them if necessary. Spread one-third of the ricotta mixture over the pasta.
- Repeat the layers. Continue layering the vegetable mash, herbs, pine nuts, spinach, pasta, and ricotta until all the ingredients have been used.
- Add the topping. Sprinkle the Parmesan breadcrumb mixture evenly over the surface of the Butternut Squash and Sweet Potato Lasagne.
- Bake. Bake for 15–20 minutes, or until the pasta is tender and the top is crisp and golden brown.
- Prepare the salad. Whisk together the extra virgin olive oil, balsamic vinegar, optional mustard powder, salt, and black pepper. Toss or drizzle over the rocket shortly before serving.
- Serve. Allow the lasagne to rest for about 5 minutes before slicing. Serve warm alongside the dressed rocket salad.
Notes
Conclusion
This Butternut Squash and Sweet Potato Lasagne turns simple seasonal vegetables into a colorful, comforting dinner. The creamy ricotta filling, aromatic sage and rosemary, toasted pine nuts, spinach, and golden Parmesan breadcrumbs give every layer its own flavor and texture.
Serve this creamy vegetable lasagne with a crisp green salad for a satisfying meat-free dinner that feels special enough for weekends while still being approachable for family meals.