Print

Cozy Butternut Squash Lasagna with Sage Brown Butter

butternut squash lasagna - featured image
Print Recipe

A creamy, comforting lasagna where roasted butternut squash replaces the traditional béchamel, layered with sage brown butter, ricotta, mozzarella, and Parmesan. Perfect for fall dinners and cozy gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup unsalted butter (1 stick)
  • 12–15 fresh sage leaves
  • 2 cups whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese (low-moisture, part-skim)
  • 1 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • ½ teaspoon nutmeg, freshly grated
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 12 no-boil lasagna noodles
  • 2 cups fresh spinach leaves (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place cubed butternut squash on sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
  2. While squash roasts, melt butter in a large skillet over medium heat. Add sage leaves and cook, swirling occasionally, until butter turns deep golden brown and smells nutty (about 4-5 minutes). Remove from heat; sage leaves will crisp as they cool.
  3. Let roasted squash cool for 5 minutes. Transfer half to a bowl and mash or blend until smooth, adding a splash of milk (about ¼ cup) if needed. Set aside. Reserve remaining squash chunks.
  4. In a medium bowl, combine ricotta, 1 cup mozzarella, ½ cup Parmesan, beaten egg, nutmeg, salt, and pepper. Stir until well combined.
  5. Reduce oven temperature to 375°F (190°C). Spread a thin layer of squash puree (about ½ cup) on bottom of a 9×13-inch baking dish. Layer 3 no-boil lasagna noodles on top. Spread ⅓ of ricotta mixture over noodles. Add ⅓ of roasted squash chunks. Drizzle with 2 tablespoons sage brown butter (reserve crispy sage leaves for top). Sprinkle ⅓ of remaining mozzarella and 1 tablespoon Parmesan. Repeat layers two more times. For final layer, top with noodles, remaining squash puree, remaining mozzarella a…
  6. Cover dish with foil (spray foil with cooking spray to prevent sticking) and bake for 30 minutes. Remove foil and bake another 15-20 minutes until top is golden and bubbly. Let rest 10-15 minutes before slicing.

Notes

Don’t skip the resting time—it allows layers to set. Watch brown butter closely as it can burn quickly. Use no-boil noodles for convenience. Toast sage leaves for extra crunch. Double recipe and freeze one for later.

Nutrition

Keywords: butternut squash lasagna, sage brown butter, fall lasagna, vegetarian lasagna, cozy dinner

Find it online: https://evadinnerideas.com/cozy-butternut-squash-lasagna-with-sage-brown-butter/