Butternut Squash Sheet Pan Lasagna
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This Butternut Squash Sheet Pan Lasagna recipe is packed with flavor and perfect for weeknight dinners! If you’ve been on social media lately, chances are you’ve seen the viral Giada recipe for Sheet Pan Lasagna. I put my own fall spin on the dish by combining creamy butternut squash sauce, flavorful sage sausage, melty cheese, and tender lasagna noodles. Everything is tossed together and cooked right on a sheet pan for the easiest lasagna you’ll ever make.
Why you’ll love this lasagna
For the last few months I’ve seen the viral sheet pan lasagna recipe popping up all over my Instagram feed. Originally created by Giada De Laurentiis on her site Giadzy, I loved this idea, but wanted to put my own spin on it.
So I waited a few months until fall officially arrived and made a fall sheet pan lasagna that you’re going to love! And here’s why:
- It’s easier to make than traditional lasagna! No need to fuss with layers, just toss everything together and spread it out on a sheet pan.
- The flavors are amazing! You’ll feel like you’re in Italy in October as soon as you take a bite of this lasagna. It has some of the traditional lasagna flavors, like garlic, ricotta cheese, parmesan, and mozzarella, combined with some of my favorite fall flavors, like butternut squash and sage.
- It’s quick to make, but still impressive! It takes under an hour to make this sheet pan meal from start to finish, but the presentation is still beautiful and impressive, just like a traditional lasagna!
Ingredients
Here I explain the best ingredients for this butternut squash sheet pan lasagna recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Olive oil
- Spinach
- Salt
- Garlic cloves
- Fresh sage leaves – if you can’t find fresh sage leaves, I recommend replacing them with Litehouse Freeze Dried Sage, as a close substitute.
- Ricotta cheese – I recommend using whole milk ricotta for it’s rich, creamy flavor and texture.
- Red onion
- Pork sausage with sage – this ingredient should be easy to find in the meat section near the other sausage at the grocery store. If you can’t find it, you can replace it with loose Italian sausage.
- Lasagna noodles
- Butternut squash pasta sauce – for this recipe, I like to use my homemade butternut squash sauce. You can make it up to 3 days in advance and store it in the fridge until you’re ready to make the lasagna. I’ve also made this recipe with Trader Joe’s Autumnal Harvest Pasta Sauce, which is made with a combination of tomatoes, pumpkin, butternut squash, and carrots. It gives the lasagna a different flavor than pure butternut squash sauce, but it’s an easy substitute that’s still delicious. You can also find jars of butternut squash pasta sauce online and in some stores.
- Mozzarella cheese
- Parmigiano reggiano – for the best flavor, use this cheese if you can find it. You can also use parmesan cheese, but I still recommend buying a block and shredding it yourself for the best flavor and texture.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
Prepare the ricotta and spinach mixture to top the lasagna.
- Heat olive oil in a large pan, or dutch oven, on the stove over medium heat. Add spinach leaves and cook for 1-2 minutes.
- Add minced garlic and fresh chopped sage. Cook for another minute.
- Transfer the spinach mixture from the pan to a mesh strainer over the sink. Use a spatula to press out any liquid from the spinach, then transfer it to a medium bowl.
- Add ricotta cheese and salt to the spinach mixture, stir to combine, then set it aside.
Prepare the noodles and butternut squash meat sauce.
- Bring a large pot of salted water to boil on the stove. Once boiling, add broken lasagna noodles to the water and cook for 4 minutes, stirring often to avoid clumping. Scoop out one cup of the pasta cooking water before draining the pasta. Set the pasta water and cooked pasta aside.
- Wipe out the pot you used to cook the spinach, then place it back on the stove over medium-high heat. Add oil and once it’s hot, add diced onions. Cook the onions for 3-4 minutes, then add pork sausage to the pan.
- Cook and crumble until the sausage is browned, around 5-7 minutes. Drain any grease from the pot, then place it back on the stove.
- Pour the butternut squash sauce in the pan and stir to combine everything. Add the reserved cup of pasta water and the cooked pasta, along with shredded mozzarella cheese and grated parmigiano reggiano.
Assemble the sheet pan lasagna.
- Transfer the noodles and meat sauce from the pot on the stove to an oiled sheet pan. I used a 13 inch x 18 inch sheet pan.
- Dollop the prepared spinach ricotta mixture evenly across the lasagna.
- Top with more shredded mozzarella cheese and grated parmigiano reggiano.
- Place one or two large pieces of non-stick foil over the lasagna. If you don’t have non-stick foil, spray the aluminum foil with cooking spray before placing it over the lasagna. Place in a preheated oven at 425°F and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the sauce is bubbly and the top is lightly browned.
Recipe notes
- If you don’t have an 18 inch x 13 inch sheet pan, you can divide the lasagna between two 9 inch x 13 inch sheet pans. You really don’t want to make it on a smaller sheet pan or you run the risk of it bubbling over and making a mess in your oven.
- To cover or not to cover? In Giada’s sheet pan lasagna recipe, she does not cover the lasagna while it bakes in the oven. I tried this recipe, baking it for 20 minutes uncovered, and the edges were so crispy, they were not edible. If you want more crispy edges, I recommend still covering it for the first 15 minutes, then you can uncover it for 10-15 minutes and you’ll get edges that are crispier, but still edible.
- Always use non-stick foil, or spray your foil generously with cooking spray before placing it over the lasagna. If not, you will indeed loose all of your cheese when you remove the foil and that would be very very sad!
- This recipe is very heavy on the noodles. If you love a lot of pasta, then this recipe is for you! If you’d like a heavier meat-sauce to noodle ratio, cut the amount of noodles in half and add another pound of sausage. We’ve done this at home and really like that you still get all of the flavors, but in a more meaty lasagna.
What to serve with it
Whip up a salad or bread to pair with the lasagna while it bakes in the oven. Try it with any of these delicious side dishes that are perfect for celebrating the fall season!
Butternut Squash Sheet Pan Lasagna
This Butternut Squash Sheet Pan Lasagna recipe is packed with fall flavors. It's easy to make in under an hour, and perfect for weeknight dinners!
Ingredients
- 4 tablespoons olive oil, divided
- 5 ounces baby spinach
- 1 tablespoon garlic cloves, minced
- 1 tablespoon fresh sage leaves, chopped
- ½ teaspoon salt, plus more for the pasta water
- 2 cups ricotta cheese
- 1 cup red onion, diced
- 1 pound pork sausage with sage
- 1 pound lasagna noodles, broken into 2-inch pieces
- 25 ounces butternut squash pasta sauce, click link for the recipe
- 2 ½ cups low moisture mozzarella, (shredded) divided
- 1 ½ cups parmigiano reggiano, (freshly grated) divided
Instructions
- Preheat the oven to 425°F. Oil a 13 inch x 18 inch sheet pan with 2 tablespoons olive oil. Set aside.
- Heat a large skillet, or dutch oven, on the stove over medium heat. Add 1 tablespoon olive oil to the skillet. When hot, add the spinach, cook for 1-2 minutes. Add the garlic and sage, cook for 1 minute. Transfer the spinach mixture to a mesh strainer and press on it with a spatula to remove excess liquid. Transfer the spinach to a medium bowl, add the salt and ricotta cheese. Stir to combine, then set it aside.
- Bring a large pot of salted water to boil on the stove over high heat. Once boiling, add broken lasagna noodles to the water and cook for 4 minutes, stirring often to avoid clumping. Scoop out one cup of the pasta cooking water before draining the pasta. Set the pasta water and cooked pasta aside.
- While waiting for the pasta water to boil, place the skillet that you cooked the spinach in back on the stove over medium-high heat. Add 1 tablespoon olive oil. Add the diced onions and cook for 3-4 minutes. Add the pork sausage. Crumble and cook until it’s browned, about 5-7 minutes. Remove from the heat and drain any grease from the skillet. Place it back on the stovetop over medium heat.
- Add the butternut squash sauce to the sausage and onions and mix well. Add the pasta water, pasta, and half of the shredded mozzarella and parmigiano reggiano cheese. Stir to combine.
- Spread the mixture on the oiled 13 x 18-inch baking sheet. Dollop the ricotta-spinach mixture on top, and sprinkle with the remaining shredded mozzarella and parmigiano reggiano cheese.
- Place one or two large pieces of non-stick foil over the lasagna. If you don’t have non-stick foil, spray the aluminum foil with cooking spray before placing it over the lasagna, or all of the cheese will stick to the foil when you remove it. Place in the oven and bake for 20 minutes. Uncover and bake for another 5-10 minutes, or until the sauce is bubbly, and the top is lightly browned.
Notes
- You can assemble the lasagna in advance, cover it with the nonstick foil, then place it in the refrigerator for up to 24 hours before baking it.
- Leftovers of this lasagna heat up well in the microwave. Place one portion on a plate and microwave for 2-3 minutes.
- Store the leftovers in an airtight container in the fridge for up to 6 days.
Nutrition Facts
Calories 816kcal (41%)Carbohydrates 61g (20%)Protein 40g (80%)Fat 46g (71%)Saturated Fat 19g (95%)Polyunsaturated Fat 4gMonounsaturated Fat 19gCholesterol 108mg (36%)Sodium 1457mg (61%)Potassium 841mg (24%)Fiber 5g (20%)Sugar 6g (7%)Vitamin A 11455mg (229%)Vitamin C 26mg (32%)Calcium 709mg (71%)Iron 3mg (17%)
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