Butternut Squash Lasagna with Sage

Introduction

This butternut squash lasagna delivers the perfect balance of sweet, savory, and rich. You’ll love the creamy, nutty filling layered with the aromatic punch of fresh sage. It’s a show-stopping vegetarian main course that feels elegant yet comforting.

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). On a large baking sheet, toss the butternut squash pieces with the extra-virgin olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon white pepper. Roast for 25-30 minutes, or until the squash is very tender and caramelized at the edges.
2. Reduce oven temperature to 375°F (190°C). Transfer the roasted squash to a large bowl and mash thoroughly with a potato masher or fork. Stir in the chicken broth until well combined. Set aside.
3. In a small skillet, melt the unsalted butter over medium heat. Add the chopped sage leaves and cook, stirring constantly, for about 1-2 minutes until the butter begins to brown and the sage is fragrant. Immediately pour the sage butter into the mashed squash mixture and stir to combine.
4. In a separate medium bowl, mix the ricotta cheese, heavy cream, egg yolks, fresh mozzarella, nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper.
5. To assemble the lasagna, spread a thin layer of the butternut squash mixture on the bottom of a 9×13-inch baking dish. Layer fresh lasagna noodles over the squash (if using regular fresh noodles, no pre-boiling is required; follow package instructions if using no-boil varieties).
6. Spread half of the ricotta mixture evenly over the noodles. Sprinkle with a portion of the grated Parmesan cheese.
7. Add another layer of noodles. Spread all of the remaining butternut squash mixture over them. Add a final layer of noodles, then top with the remaining ricotta mixture. Finish with the remaining grated Parmesan.
8. Cover the dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly. Let the lasagna rest for 15 minutes before slicing and serving.

Variations

• Thinner, Crispier Top: Broil the assembled, unbaked lasagna for 2-3 minutes before adding the foil to get a deeper golden top layer after baking.
• Individual Portions: Assemble the lasagna in individual oven-safe ramekins or small baking dishes for a beautiful plated presentation.
• Herb Twist: Substitute half of the sage with fresh thyme leaves for a different aromatic profile that still complements the squash beautifully.
• Make Ahead: Assemble the lasagna completely, cover, and refrigerate overnight. Bake as directed, adding 10-15 minutes to the covered baking time since it will be cold.

Tips for Success

• Squash Consistency: Mash the squash well, but leaving a few small chunks adds a lovely texture to the layers.
• Browning the Butter: Watch the sage butter closely; it can go from browned to burnt very quickly. Remove it from the heat as soon as it smells nutty.
• No-Cook Noodles: If using true “no-boil” or “oven-ready” noodles, ensure you use the full 1 3/4 cups of chicken broth to provide enough moisture for them to soften properly.
• Resting is Key: Allowing the lasagna to rest after baking lets the layers set, making it much easier to cut clean slices.

Storage & Reheating

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

FAQ

Can I use dried sage instead of fresh?

It’s not recommended. The flavor of fresh sage when cooked in butter is integral to this dish. Dried sage has a much more potent, earthy flavor that will not achieve the same result.

What can I substitute for chicken broth to make this vegetarian?

Use a high-quality vegetable broth in equal measure for a fully vegetarian version.

Do I have to use white pepper?

White pepper is used for its slightly different, more floral heat and to keep the filling visually clean without black specks. You can use an equal amount of finely ground black pepper if that’s what you have.

My fresh noodles seem very thick. Should I boil them first?

Can I freeze this lasagna?

Yes, for up to 3 months. Assemble and bake it completely, let it cool, then wrap tightly. Thaw overnight in the fridge and reheat, covered, in a 350°F oven until hot.

Why are there two sets of salt and white pepper in the ingredients?

One set seasons the butternut squash as it roasts, and the other set seasons the ricotta cheese mixture. Seasoning in layers builds a more balanced and flavorful final dish.