Fall Butternut Squash and Sausage Lasagna

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This Butternut Squash and Sausage Lasagna is layers of savory Italian sausage with tender spinach, a creamy butternut squash puree, lasagna noodles, smothered in a rich homemade cheese béchamel sauce. It’s the ultimate fall comfort food.

The butternut squash adds a little natural sweetness, while the sausage, fresh sage, and creamy Parmesan cheese sauce balance everything out. It’s hearty, cheesy, and full of cozy fall flavors.

This white sauce based lasagna makes a wonderful holiday dinner side or main, an easy make-ahead dinner for busy weeknights or a special Sunday meal!

I absolutely love any type of lasagna, especially one that mixes up the traditional flavors.

Also try my Classic Lasagna Recipe, this easy Sheet Pan Lasagna, One Pan Chicken Broccoli Lasagna, Freezer Friendly Stuffed Shells or delicious Chicken Alfredo Stuffed Shells for a satisfying pasta night.

Why You’ll Love This Recipe

• Perfect fall flavors: Butternut squash, Italian sausage, spinach, and sage are such a delicious combination.
• Creamy and cheesy: A homemade Parmesan and mozzarella béchamel sauce keeps every layer rich and creamy.
• A fun twist on traditional lasagna: All the familiar lasagna comfort with a seasonal fall makeover.
• Make-ahead friendly: Assemble it ahead of time and bake when you’re ready for dinner.

Ingredients You’ll Need

Butternut Squash Layer

• Butternut squash, mashed. I’m using frozen, cubed butternut squash for an easy shortcut. I just cook it and then throw it into the blender to puree.
• Butter– salted or unsalted, your favorite
• Heavy cream or milk– this helps to thin the mash.
• Seasonings– salt, black pepper, garlic powder, and fresh or dried sage.
• Blender, Food Processor or Immersion Blender to make the puree.

Sausage and Spinach Layer

• Mild or sweet Italian sausage
• Garlic, minced
• Baby spinach
• Seasonings– Italian seasoning, sage, red pepper flakes (optional)
• Pan– I love this one by Our Place

Cheese Béchamel Sauce

• Butter
• All-purpose flour
• Milk– whole milk is best for a rich sauce
• Seasonings– salt, black pepper, garlic powder, ground nutmeg
• Shredded mozzarella
• Parmesan cheese
• Pan– I reuse the pan from cooking the sausage so I’m not dirtying more dishes

Lasagna

• 12 lasagna noodles, cooked according to package directions or the oven ready kind; which is what I’m using
• Shredded mozzarella cheese, for topping
• Parmesan cheese, for topping
• 9×13 Baking dish

How to Make Fall Butternut Squash and Sausage Lasagna

1. Prepare the butternut squash.

Add the cooked butternut squash to a blender or food processor. (I’m using frozen butternut squash cubes so I just microwave it) Add in the butter, cream, salt, pepper, garlic powder, and sage. Blend until smooth and creamy.

2. Cook the sausage and spinach.

In a large skillet over medium-high heat, brown the Italian sausage, breaking it into small crumbles as it cooks.

Add the minced garlic, Italian seasoning, and sage. Cook for another minute until fragrant.

Add the fresh spinach and cook for 2–3 minutes, stirring until wilted. If using red pepper flakes, stir them in. Remove from the heat and set aside.

Tip: If you like the lasagna to be meaty double the ingredients for sausage layer.

3. Make the cheese béchamel sauce.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.

Slowly pour in the milk, whisking continuously to prevent lumps. Continue cooking for 5–7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Season with salt, pepper, garlic powder, and optional nutmeg.

Remove from the heat and stir in the mozzarella and Parmesan until melted and smooth.

The sauce should be creamy and pourable, not overly thick. If needed, whisk in a little extra milk.

4. Assemble the lasagna.

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.

Spread a thin layer of béchamel sauce over the bottom of the baking dish, about 1/2 cup.

Layer the ingredients in this order:

1. A layer of lasagna noodles.
2. One-third of the butternut squash mixture.
3. One-third of the sausage and spinach mixture.
4. A generous layer of béchamel sauce.

Repeat these layers two more times, finishing with a final layer of lasagna noodles.

Spread the remaining béchamel sauce evenly over the final noodle layer. This is important for keeping the top noodles moist!

Sprinkle mozzarella and Parmesan over the top.

5. Bake.

Cover the baking dish tightly with foil and bake for 1 hour if using the oven ready lasagna noodles or 30 minutes if your noodles are already cooked.

Remove the foil and bake for another 5-10 minutes, until the cheese is melted, lightly golden, and the lasagna is bubbling around the edges. If you’d like a golden brown top turn the oven to broil for a couple of minutes. Just watch the cheese doesn’t burn.

Let the lasagna rest for 15 minutes before slicing and serving. This helps the layers set so you get nice slices.

Tips for the Best Fall Lasagna

• Don’t skimp on the sauce! Make sure each layer gets a generous amount of béchamel. Spreading sauce over the final noodle layer before adding the cheese helps prevent dry noodles and an overly thick cheese topping.
• Keep the béchamel pourable: It will thicken as it cools and bakes. If it becomes too thick while assembling, whisk in a splash of milk.
• Fresh or dried sage: Either works! Fresh sage has a slightly brighter flavor, while dried sage is convenient and more concentrated.
• Use cooked butternut squash: You can roast, steam, or microwave the squash until tender before mashing. Prepared butternut squash puree is another easy shortcut.
• Let it rest: Give the lasagna at least 15 minutes after baking so it holds together when sliced.

Variations and Substitutions

• Use ground turkey sausage: A great alternative if you prefer a lighter sausage.
• Try kale: Swap the spinach for chopped kale. Just cook it a little longer until tender.
• Add mushrooms: Sauté sliced mushrooms with the sausage for even more savory flavor.
• Use jarred Alfredo sauce: If you want to skip making the béchamel, substitute approximately 4 cups of jarred Alfredo sauce. Stir in a little Parmesan for extra flavor.
• Add extra cheese: A little fontina or Gruyère would be delicious mixed into the béchamel.

Make-Ahead Instructions

You can assemble this lasagna up to 24 hours ahead of time. Cover tightly with foil and refrigerate until ready to bake.

When baking straight from the refrigerator, allow an additional 10–15 minutes of covered baking time. Remove the foil for the final 10–15 minutes.

Storage and Reheating

Refrigerator: Store leftover lasagna in an airtight container or cover the baking dish tightly. Refrigerate for up to 4 days.

Freezer: Freeze individual portions or the entire baked lasagna. Wrap tightly and freeze for up to 3 months for best quality.

Reheating: Reheat individual portions in the microwave until heated through. For larger portions, cover with foil and warm in a 350°F oven until hot. Add a splash of milk or extra sauce if needed to keep it creamy.

What to Serve with Butternut Squash Lasagna

This lasagna is hearty enough to be the star of dinner! Serve it with:

• Garlic bread, garlic knots or breadsticks
• A simple green salad with lemon vinaigrette dressing
• Roasted Brussels sprouts
• Green beans with garlic and Parmesan
• Roasted broccoli or asparagus

Frequently Asked Questions

Can I use frozen butternut squash?

Yes! Frozen butternut squash works great. That’s what I use. Cook according to the package directions, drain any excess liquid, and mash with the butter, cream, and seasonings.

Can I use no-boil lasagna noodles?

Yes. Use no-boil noodles according to the package directions. Make sure the béchamel sauce is nice and creamy and that the noodles are completely covered with sauce so they soften properly.

Can I make this lasagna without spinach?

Absolutely! You can leave it out or substitute kale, sautéed mushrooms, or another favorite vegetable.

Can I use jarred Alfredo sauce instead of homemade béchamel?

Yes! Use approximately 4 cups of jarred Alfredo sauce in place of the homemade sauce. You can stir in some additional Parmesan cheese for a richer flavor.

Can I freeze this lasagna?

Yes! You can freeze the baked lasagna in individual portions or as a whole casserole. Thaw overnight in the refrigerator before reheating for best results.

What kind of sausage is best?

Mild or sweet Italian sausage is my favorite for this recipe. It adds savory flavor without overpowering the butternut squash. Hot Italian sausage is another great option if you like a little spice.

Final Thoughts

This Fall Butternut Squash and Sausage Lasagna is such a delicious way to bring seasonal flavors to the dinner table. Between the savory sausage, creamy squash, fresh sage, spinach, and cheesy béchamel, every bite is full of fall flavor. It’s a cozy dinner the whole family can enjoy!

Try These Fall Favorites Next

• Fall Roasted Vegetable Salad
• Creamy Turkey Orzo Soup
• Pumpkin Crab Bisque
• Apple Pie Pretzels
• Italian Wedding Soup
• Baked Sausage Feta Pasta
• Beef Stew with Pierogi
• Sausage and Wild Rice Casserole

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