This Butternut Squash Sheet Pan Lasagna is a cozy, flavor-packed weeknight dinner that’s surprisingly simple to make. Inspired by the viral sheet pan lasagna concept, this version adds a fall twist with creamy butternut squash sauce, sage-seasoned pork sausage, melty cheeses, tender lasagna noodles, and a ricotta-spinach topping. Everything is mixed together and baked on a sheet pan for an easy, crowd-pleasing meal.
Why you’ll love this lasagna
This sheet pan lasagna keeps all the comforting flavors of traditional lasagna but removes the fuss of layering. It’s a great option for busy weeknights, potlucks, and family dinners because you can prepare it quickly and still end up with a beautiful, satisfying dish. The combination of butternut squash sauce and sage pork sausage gives the lasagna a warm, savory-sweet profile that feels like autumn in every bite.
- Faster and simpler than classic lasagna: No precise layering is required—just mix and spread everything on a sheet pan.
- Seasonal, comforting flavors: Butternut squash sauce and sage-enhanced sausage pair beautifully with garlic, ricotta, mozzarella, and Parmigiano-Reggiano.
- Impressive but approachable: Ready in under an hour, and it serves a crowd while still looking special on the table.
Ingredients
Below are the main ingredients used in this recipe. For the exact measurements and full step-by-step instructions, see the recipe card at the end of this post.
- Olive oil
- Baby spinach
- Salt
- Garlic (minced)
- Fresh sage (chopped)
- Ricotta cheese (whole-milk recommended)
- Red onion (diced)
- Pork sausage with sage (or loose Italian sausage if unavailable)
- Lasagna noodles (broken into pieces)
- Butternut squash pasta sauce (homemade or store-bought)
- Mozzarella cheese (shredded)
- Parmigiano-Reggiano (freshly grated if possible)
Instructions
Overview: cook and drain the spinach, mix with ricotta for a topping; cook broken lasagna noodles and reserve some pasta water; brown sausage with onions, add butternut squash sauce and cheeses, then combine with the pasta. Spread everything on an oiled sheet pan, dollop with the ricotta-spinach mixture, top with more cheese, and bake until bubbly and lightly browned. Full details follow in the recipe card below.
Prepare the ricotta and spinach mixture
- Heat a skillet or Dutch oven over medium heat and add a bit of olive oil. Add baby spinach and cook 1–2 minutes until wilted.
- Add minced garlic and chopped sage; cook another minute to bloom the flavors.
- Transfer the spinach to a mesh strainer and press out excess liquid. Return the drained spinach to a bowl, season with salt, and stir in ricotta until combined. Set aside to top the lasagna later.
Prepare the noodles and butternut squash meat sauce
- Bring a large pot of salted water to a boil. Add broken lasagna noodles and cook for about 4 minutes, stirring to prevent sticking. Reserve 1 cup of the pasta cooking water before draining the noodles.
- In the same pan used earlier (wipe it out and return to medium-high heat), add olive oil and cook diced red onion for 3–4 minutes. Add the pork sausage and cook, crumbling with a spoon, until browned, about 5–7 minutes. Drain excess grease.
- Stir in the butternut squash sauce, then add the reserved pasta water, the cooked noodles, and half of the shredded mozzarella and grated Parmigiano-Reggiano. Mix until the pasta is coated and the cheese begins to melt into the sauce.
Assemble the sheet pan lasagna
- Pour and spread the noodle, sausage, and sauce mixture into a well-oiled 13″ x 18″ sheet pan (or divide between two 9″ x 13″ pans).
- Dollop the ricotta-spinach mixture evenly across the top.
- Sprinkle with remaining shredded mozzarella and grated Parmigiano-Reggiano.
- Cover with non-stick foil (or spray regular foil with cooking spray to prevent cheese from sticking). Bake at 425°F for 20 minutes. Remove the foil and bake an additional 5–10 minutes, until the sauce is bubbly and the top is lightly browned.
Recipe notes
- Pan size: Use a 13″ x 18″ sheet pan when possible. If you don’t have one, split the mixture across two 9″ x 13″ pans to avoid overflow.
- Covering helps: Cover the lasagna for the first portion of baking to prevent the edges from over-browning. Try covering for 15–20 minutes, then uncover for the final bake time for a browned, bubbly top.
- Cheese tip: To avoid cheese sticking to foil, use non-stick foil or spray the foil with cooking spray before covering.
- More meat, fewer noodles: This recipe is noodle-forward. If you prefer a meatier bake, halve the noodles and add an extra pound of sausage.
- Make ahead and storage: Assemble the lasagna, cover, and refrigerate up to 24 hours before baking. Leftovers store in an airtight container for up to 6 days and reheat well in the microwave for 2–3 minutes per serving.
What to serve with it
A crisp green salad, roasted vegetables, or warm garlic bread all pair beautifully with this lasagna. For a lighter side, try a mixed-leaf salad with a bright vinaigrette to cut through the richness. For a heartier meal, serve with cheesy pull-apart rolls or garlic knots.
Roasted Butternut Squash Salad
Brussels Sprout Salad with Dijon Dressing
Cheesy Pull Apart Rolls
Garlic Knots
Butternut Squash Sheet Pan Lasagna
Ingredients
- 4 tablespoons olive oil, divided
- 5 ounces baby spinach
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon salt, plus more for pasta water
- 2 cups ricotta cheese
- 1 cup diced red onion
- 1 pound pork sausage with sage
- 1 pound lasagna noodles, broken into 2-inch pieces
- 25 ounces butternut squash pasta sauce
- 2 1/2 cups low-moisture mozzarella, shredded, divided
- 1 1/2 cups Parmigiano-Reggiano, freshly grated, divided
Instructions
- Preheat oven to 425°F. Oil a 13″ x 18″ sheet pan with 2 tablespoons olive oil and set aside.
- Heat a large skillet or Dutch oven over medium heat with 1 tablespoon olive oil. Add spinach and cook 1–2 minutes. Add garlic and sage and cook 1 minute. Transfer to a mesh strainer, press out excess liquid, then combine the drained spinach with ricotta and 1/2 teaspoon salt. Set aside.
- Bring a large pot of salted water to a boil. Add broken lasagna noodles and cook 4 minutes, stirring to prevent clumping. Reserve 1 cup pasta water, then drain pasta.
- Return the skillet to medium-high heat, add remaining 1 tablespoon olive oil, and cook diced onion 3–4 minutes. Add the pork sausage and cook, crumbling, until browned, about 5–7 minutes. Drain any excess grease.
- Add the butternut squash sauce to the sausage and onions. Stir in reserved pasta water, cooked pasta, and half of the mozzarella and Parmigiano-Reggiano. Mix until well combined.
- Spread the mixture across the oiled sheet pan. Dollop the ricotta-spinach mixture evenly on top, then sprinkle with remaining mozzarella and Parmigiano-Reggiano.
- Cover with non-stick foil (or spray foil with cooking spray) and bake for 20 minutes. Uncover and bake another 5–10 minutes until bubbly and lightly browned. Let rest a few minutes before serving.
Notes
- You can assemble ahead: cover and refrigerate up to 24 hours before baking.
- Leftovers reheat well in the microwave for 2–3 minutes per portion.
- Store leftovers in an airtight container in the refrigerator for up to 6 days.