Butternut Squash Lasagna with Sage

Introduction

This rich and satisfying Butternut Squash Lasagna is a celebration of fall flavors. The natural sweetness of roasted squash pairs beautifully with fragrant sage and layers of creamy, cheesy filling. You’ll love how it turns a classic comfort dish into something elegant and seasonal.

Prep & Cook Time

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour 20 minutes

Servings: 12

Ingredients

• 3 1/2 pounds butternut squash (peeled, seeded and cut into 1 inch pieces)
• 2 Tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1 1/4 cups chicken broth ((use an additional 1/2 cup if using no-cook noodles))
• 2 tablespoons unsalted butter
• 1/3 loosely packed fresh sage leaves (coarsely chopped)
• 1 pound whole-milk ricotta cheese
• 1/2 cup heavy cream
• 2 large eggs yolks
• 1/2 pound fresh mozzarella cheese (cut into chunks (or shredded))
• 1 teaspoon Freshly grated nutmeg… (I used ground)
• 1 package fresh lasagna noodles (see note above about regular or no–boil noodles)
• 4 ounces Parmesan cheese (grated)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash pieces with olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon white pepper on a large baking sheet. Roast for 25-30 minutes, or until very tender. Remove from oven and reduce oven temperature to 375°F (190°C).
2. Transfer the roasted squash to a large bowl and mash with a fork or potato masher until mostly smooth. Stir in the chicken broth to create a loose, saucy consistency. Set aside.
3. In a small skillet, melt the butter over medium heat. Add the chopped sage and cook, stirring constantly, until the butter is fragrant and the sage is crisp, about 2-3 minutes. Pour the sage butter into the mashed squash mixture and stir to combine.
4. In a medium bowl, combine the ricotta cheese, heavy cream, egg yolks, fresh mozzarella, nutmeg, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon white pepper. Mix well.
5. To assemble, spread about 1 cup of the butternut squash sauce on the bottom of a 9×13-inch baking dish. Arrange a single layer of fresh lasagna noodles over the sauce.
6. Spread half of the ricotta cheese mixture over the noodles, then top with about 1/3 of the remaining squash sauce and a sprinkle of Parmesan cheese.
7. Add another layer of noodles, followed by the remaining ricotta mixture, another 1/3 of the squash sauce, and more Parmesan.
8. Finish with a final layer of noodles, the last of the squash sauce, and the remaining Parmesan cheese.
9. Cover the dish tightly with aluminum foil. Bake at 375°F for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly. Let the lasagna rest for 15 minutes before slicing and serving.

Variations

• Grilled Version: For a smoky twist, grill slices of the butternut squash before mashing.
• Individual Portions: Assemble the lasagna in individual oven-safe ramekins for a beautiful, portion-controlled presentation.
• Lighter Texture: Whip the ricotta mixture in a food processor for a fluffier, smoother filling layer.
• Crispy Top: For the final bake, broil the lasagna for 2-3 minutes to get a deeper, crispier cheese crust.

Tips for Success

• Ensure your squash pieces are uniformly sized (1 inch) so they roast evenly and become tender at the same time.
• Letting the lasagna rest after baking is crucial; it allows the layers to set, making it much easier to cut clean slices.
• If using no-boil/oven-ready noodles, be sure to add the extra 1/2 cup of chicken broth to the squash mash so the noodles have enough moisture to cook through.
• Taste your squash mixture before assembling and adjust seasoning if needed, as squash sweetness can vary.

Storage & Reheating

Store leftover lasagna, covered tightly or in an airtight container, in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F oven until warmed through, about 20-30 minutes.

FAQ

Can I use dried sage instead of fresh?

It’s not recommended, as dried sage is much more potent and lacks the fresh, bright flavor of the leaves. If you must, use about 1 teaspoon dried sage added directly to the squash mixture.

Can I make this lasagna ahead of time?

Yes. Assemble it completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

What can I use instead of white pepper?

You can use an equal amount of finely ground black pepper. White pepper is simply preferred for its slightly different flavor and to avoid black specks in the pale squash filling.

Do I need to boil fresh lasagna noodles first?

Check your package instructions. Many “fresh” pasta sheets are designed to be used without pre-boiling. If using regular dried lasagna noodles, you should boil them first until al dente.

Can I freeze this lasagna?

Yes. Assemble and bake it, then let it cool completely. Wrap the entire dish (or individual slices) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Why is my lasagna watery?

This is usually from the squash releasing liquid. Make sure to roast the squash until completely tender and caramelized, and allow the assembled lasagna to rest fully before cutting so the layers can absorb excess moisture.