Butternut Squash Lasagna with Sage

Introduction

You’re about to make the ultimate fall comfort food. This lasagna layers creamy, sweet roasted butternut squash with rich ricotta and the unmistakably warm, earthy flavor of sage. It’s a show-stopping dish that feels indulgent yet wonderfully 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 extra-virgin olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon white pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. Transfer the roasted squash to a large bowl and mash with a potato masher or fork until mostly smooth but with some texture remaining. Stir in the chicken broth until well combined. This is your squash sauce.
3. In a small saucepan, melt the unsalted butter over medium heat. Add the coarsely chopped sage and cook for 1-2 minutes until fragrant and the butter begins to brown slightly. Pour this sage butter into the squash sauce and mix thoroughly.
4. In a separate bowl, combine the ricotta cheese, heavy cream, and egg yolks. Mix until smooth. Fold in the mozzarella cheese chunks, nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper.
5. Reduce oven temperature to 375°F (190°C). Assemble the lasagna in a 9×13 inch baking dish. Spread a thin layer of the squash sauce on the bottom. Layer in this order: a single layer of lasagna noodles, half of the remaining squash sauce, half of the ricotta mixture, and a sprinkle of grated Parmesan. Repeat with noodles, the remaining squash sauce, the remaining ricotta mixture, and more Parmesan. Finish with a final layer of noodles and the remaining Parmesan.
6. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly. Let rest for 15 minutes before slicing and serving.

Variations

• Herb Swap: Replace the sage with an equal amount of fresh, chopped rosemary or thyme for a different aromatic profile.
• Creamy Layer: Instead of mixing the mozzarella into the ricotta, layer it separately between the other fillings for distinct pockets of melted cheese.
• Individual Servings: Assemble the lasagna in individual oven-safe dishes for a beautiful plated presentation.
• Texture Contrast: For a crunchy topping, mix panko breadcrumbs with a little olive oil and sprinkle over the lasagna for the last 10 minutes of baking.

Tips for Success

• Sauce Consistency: If your mashed squash mixture seems too thick after adding the broth, you can add a splash more to reach a spreadable, sauce-like consistency.
• Noodle Note: If using standard fresh noodles or no-boil noodles, the provided liquid is sufficient. If using traditional dry noodles, you must boil them first according to package directions.
• Resting is Key: Allowing the lasagna to rest for a full 15 minutes after baking is crucial for clean slices—it lets the layers set.
• Brown the Butter: Don’t skip cooking the sage in the butter until it’s fragrant and nutty; this deepens the flavor significantly.

Storage & Reheating

Store leftovers covered in the refrigerator for up to 4 days. For best reheating, cover a portion with foil and warm in a 350°F oven for 15-20 minutes, or until heated through. Microwaving is quicker but can make the noodles a bit softer.

FAQ

Can I make this lasagna ahead of time?

Yes, assemble it 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 can I use instead of white pepper?

You can use an equal amount of finely ground black pepper, though it will leave small visible specks in the pale squash sauce.

Is the squash sauce supposed to be chunky or smooth?

It’s a matter of preference. For a smoother sauce, blend the roasted squash and broth in a food processor. The recipe intends for a rustic, mashed texture.

Can I use dried sage?

It’s not recommended. The flavor is less vibrant, and you would need to cook it in the butter to bloom it. Use about 1.5 teaspoons if you must, but fresh is ideal.

Do I have to use fresh lasagna noodles?

You can use no-boil or traditional dry lasagna noodles. If using no-boil, ensure there’s enough moisture (see note in ingredients). If using regular dry noodles, boil them first.

Can I freeze this lasagna?

Yes, before or after baking. Wrap the unbaked or baked and cooled lasagna tightly in plastic wrap and foil. Thaw in the refrigerator overnight before baking or reheating.