The Easiest Shortcut Butternut Squash Lasagna Recipe (with Ravioli)
This butternut squash lasagna recipe uses store-bought ravioli instead of regular lasagna noodles — so you get all that rich, creamy flavor without the extra work. With layers of Alfredo sauce, crispy bacon, gooey cheese, and fresh sage, it’s the easiest fall dinner (or holiday main dish) that everyone will love.
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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