Butternut Squash Lasagna with Sage

Introduction

This butternut squash lasagna is the ultimate cozy, crowd-pleasing dish. You get layers of sweet roasted squash, creamy sage-infused ricotta, and rich, gooey cheeses in every bite. It’s a fantastic way to celebrate fall flavors that feels both comforting and elegant.

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 425°F (220°C). Toss the prepared butternut squash pieces with 2 tablespoons of extra-virgin olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon white pepper. Spread on a baking sheet in a single layer and roast for 25-30 minutes, until tender and caramelized. Reduce oven temperature to 375°F (190°C) when done.
2. While the squash roasts, prepare the sage butter. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the coarsely chopped sage leaves and cook for 1-2 minutes until fragrant and the butter just begins to brown slightly. Remove from heat.
3. In a large bowl, combine 1 pound of whole-milk ricotta cheese, 1/2 cup heavy cream, 2 large egg yolks, the prepared sage butter, 1 teaspoon of grated nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper. Mix until smooth and fully incorporated.
4. Assemble the lasagna in a 9×13 inch baking dish. Spread a thin layer of the ricotta mixture on the bottom of the dish. Add a layer of fresh lasagna noodles. Top with half of the roasted squash, then a third of the ricotta mixture, followed by a third of the fresh mozzarella chunks and a third of the grated Parmesan. Repeat the layers (noodles, remaining squash, ricotta, cheeses) once more. Finish with a final layer of noodles, the remaining ricotta mixture, and the remaining mozzarella and Parmesan cheeses.
5. Carefully pour 1 1/4 cups of chicken broth around the edges of the lasagna. (If using no-boil noodles, add the full additional 1/2 cup for a total of 1 3/4 cups).
6. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and bubbly. Let the lasagna rest for 10-15 minutes before slicing and serving.

Variations

• Rustic Style: Instead of layering, roughly mash the roasted squash and mix it directly into the ricotta filling for a more homogenous texture.
• Individual Portions: Assemble the lasagna in smaller oven-safe dishes or ramekins for personalized servings; adjust baking time down slightly.
• Herb Swap: While sage is classic, try infusing the butter with fresh thyme or rosemary for a different aromatic profile.
• Crispy Topping: For the last 5 minutes of baking, broil the lasagna to get an extra-crispy, deeply golden cheese crust.

Tips for Success

• Ensure your butternut squash pieces are cut uniformly to an inch so they roast evenly.
• Letting the lasagna rest after baking is crucial; it allows the layers to set so you get clean slices.
• If using fresh noodles, you can use them straight from the package. For no-boil dried noodles, be precise with the broth amount to ensure they cook through.
• Taste your ricotta mixture before assembling and adjust the seasoning if needed—this is your main flavor base.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven until heated through, or microwave individual servings in 60-second intervals, stirring in between.

FAQ

Can I use dried sage instead of fresh?

You can, but the flavor will be more concentrated and less bright. Use about 1 1/2 teaspoons of dried rubbed sage, and add it directly to the ricotta mixture, skipping the butter infusion step.

Do I have to use white pepper?

White pepper is used for its milder flavor and to keep the filling visually light, but you can substitute an equal amount of finely ground black pepper if that’s what you have.

Can I make this lasagna ahead of time?

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

What’s the purpose of the chicken broth?

The broth steams during baking, which helps cook the noodles and keeps the lasagna moist without making it soupy. It’s essential for no-boil noodles.

Can I use a different type of squash?

Yes, other sweet, dense squashes like kabocha or delicata would work well, though roasting times may vary slightly.

Do I need to boil fresh lasagna noodles first?

No, the fresh lasagna noodles called for in this recipe are typically designed to be used without pre-boiling, as they will cook in the moisture from the other ingredients and the broth during baking.