This butternut squash lasagna recipe uses store-bought butternut squash ravioli instead of regular lasagna noodles - so you get all that rich, creamy fall flavor without the extra work. With layers of Alfredo sauce, crispy bacon, fresh sage, and gooey cheese, it's the easiest fall dinner (or holiday main dish) that you'll make this season!
Why You'll Love It
This is legit the easiest Butternut Squash Lasagna Recipe! And the secret ingredient that makes this cozy comfort food come together insanely quicky is... store bought butternut squash ravioli!!!
It tastes like a creamy butternut dream, full of gooey cheese, crispy bacon, and buttery sage. But thanks to those ravioli, it comes together in a fraction of the time of traditional homemade lasagna.
There's no need to boil lasagna noodles or make your own butternut squash puree because the butternut squash ravioli does all the heavy lifting.
Just layer everything in a casserole dish, drizzle on that rich Alfredo sauce and cheese, sprinkle with bacon and sage and bake until the top is golden brown and bubbling.
For real, ya'll, this easy pasta recipe is perfect for chilly fall nights when you want something hearty but don't want to get into something complicated. With a little effort and some pantry items, the end result is cozy, savory, and totally satisfying.
This shortcut butternut squash ravioli an easy win for family gatherings, holiday parties, or any night when your soul (and stomach) needs a little comfort. The hardest part? Sharing it with your whole fam!
Ingredients & Substitutions
This recipe takes all the flavors of a savory butternut lasagna and makes it ridiculously easy. Most of the ingredients are things you can grab from your local grocery store. Absolutely no fancy kitchen gear or food processor needed! Kids can even make it!
- Alfredo Sauce: Use your favorite jarred Alfredo (I always grab Rao's) or make your own béchamel sauce with heavy cream, butter, and parmesan cheese. A butternut squash sauce would also be delicious if you have a trader joe's near you!
- Butternut Squash Ravioli: The star of this fall comfort food. You'll find it in the refrigerated pasta section. If you can't find it, pumpkin or spinach ravioli work beautifully. You don't even need to cook it!! But if you were against this, you could also use some butternut squash puree (or another cooked winter squash) mixed into some ricotta cheese.
- Creamy Italian Blend Cheese: This adds that gooey, melty factor we all crave in a lasagna. Shredded mozzarella cheese or parmesan cheese are great swaps.
- Cooked Bacon: Adds a salty, savory crunch that pairs perfectly with the creamy butternut filling. For a delicious vegetarian lasagna, skip the bacon or add sautéed onion or spinach instead.
- Fresh Mozzarella: Rip it up with your fingers and let it melt into those layers of noodles. Room temperature cheese melts best and gives you that dreamy pull of gooey cheese.
- Fresh Sage: Not mandatory but if you have it, add it! You could also add a sprinkle of ground sage or even rosemary if you wanted to.
- Garlic Salt: A simple shortcut that seasons the whole dish. Kosher salt and black pepper can also be added to taste.
How to Make It
This butternut squash lasagna couldn't be simpler yall! It's all about layering, baking, and letting the oven do the work. Grab your casserole dish, a little olive oil for the bottom, and get ready for cheesy perfection.
- PREHEAT OVEN: Preheat your oven to 400°F and lightly coat the bottom of your baking dish with olive oil or a bit of the Alfredo sauce.
- FIRST LAYER: Spread ⅓ of the jar of Alfredo sauce across the bottom of the dish. Add an even layer of the uncooked ravioli in a single layer. Sprinkle half the Italian blend cheese on top, followed by all of the bacon and chopped fresh sage. Drizzle with another ⅓ of the Alfredo sauce.
- ADD CHEESE: Top with half of the fresh mozzarella and sprinkle with half the garlic salt.
- SECOND LAYER: Add another layer of ravioli, then pour on the remaining Alfredo sauce, the rest of the Italian blend, and fresh mozzarella.
- COVER & BAKE: Cover the casserole dish tightly with aluminum foil (or plastic wrap if you're prepping ahead and storing in the fridge before baking). Then place the foiled lasagna in the middle of the oven and bake for 45 minutes.
- UNCOVER & FINISH: Remove the foil and bake for another 15 minutes or until the top is golden brown and bubbling.
- REST & SERVE: Let it rest for at least 15 minutes before cutting so those creamy layers can set. The end result is rich, tender, and absolutely irresistible.
- SERVE: Serve warm! If you want to get fancy, add a sprinkle of fried sage leaves or lemon zest on top for a pop of brightness.
- SAVE: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 15-20 extra minutes until heated through.
What to Serve It With
Serve this creamy butternut squash lasagna with a crisp kale salad, roasted brussels sprouts, or garlic bread to balance all the cheesy richness.
It also makes a great main dish for Thanksgiving dinner or a cozy holiday gathering. For extra comfort, try one of the following dishes, pour yourself a glass of white wine or apple cider and dig in while the gooey cheese is still hot.
- Sausage, Pepper & Onion Tomato Sauce Lasagna
- Easy Cream Sauce Recipe (White Parmesan Alfredo)
- Creamy Chicken Tortellini Alfredo Recipe
- Butternut Squash Spinach Lasagna Soup with Kale & Mozzarella
- Creamy White Lasagna Soup with Veggies
And for more tasty butternut squash recipes, check out all of my butternut squash recipes!
Recipe
The Easiest Shortcut Butternut Squash Lasagna Recipe (with Ravioli)
Equipment
Ingredients
- 1 15 oz jar Alfredo sauce
- 32 oz Fresh Butternut Squash Ravioli uncooked
- 8 oz Creamy Italian Blend Cheese grated (or asiago)
- 1 16 oz log Fresh Mozzarella
- 1 3.5 oz package Cooked Bacon Crumbles
- 1 tablespoon Fresh Sage finely chopped
- ½ teaspoon Garlic Salt divided
Instructions
- Preheat oven to 400°F.
- Add ⅓ of the Alfredo sauce to the bottom of a large baking dish.
- Evenly layer half of the ravioli on top. Then top with half of the Italian blend cheese and all of the bacon and sage. Drizzle with another ⅓ of the Alfredo sauce.
- Top with half of the fresh mozzarella and sprinkle it with half of the garlic salt, then add another layer of the remaining ravioli.
- Add the remaining Alfredo sauce, Italian blend cheese, and fresh mozzarella on top, then sprinkle with the remaining garlic salt.
- Cover with tinfoil and place in the oven and bake for 45 minutes.
- Remove foil and bake for another 15 minutes.
- Remove and let rest for 15 minutes before serving.
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