Butternut Squash Lasagna with Sage

Introduction

This Butternut Squash Lasagna is the ultimate celebration of fall, layering creamy roasted squash with rich cheeses and fragrant sage. It’s a comforting, elegant dish that feels special enough for a holiday table. You’ll love how the sweet squash perfectly balances the savory, nutty cheeses.

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 butternut squash pieces with the olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon white pepper. Spread on a large, rimmed baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
2. Reduce oven temperature to 375°F (190°C). Transfer the roasted squash to a large bowl and mash coarsely with a fork or potato masher. Stir in the 1 1/4 cups chicken broth until combined.
3. In a small skillet, melt the butter over medium heat. Add the chopped sage and cook, stirring, for about 1 minute until fragrant. Stir the sage butter into the mashed squash mixture.
4. In a separate bowl, combine the ricotta cheese, heavy cream, egg yolks, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper. Stir in the nutmeg.
5. Assemble the lasagna in a 9×13 inch baking dish. Spread a thin layer of the squash mixture on the bottom. Layer in this order: noodles, a portion of the ricotta mixture, a portion of the squash mixture, pieces of fresh mozzarella, and a sprinkle of grated Parmesan. Repeat the layers 2-3 more times, ending with a final layer of noodles, the remaining ricotta mixture, and a generous topping of Parmesan. If using no-cook noodles, pour an extra 1/2 cup chicken broth around the edges of the assembled lasagna.
6. Cover the dish tightly with foil and bake at 375°F for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly. Let the lasagna rest for 15 minutes before slicing and serving.

Variations

• For a crispier top, place the lasagna under the broiler for the final 2-3 minutes of baking (watch carefully!).
• Try grilling the butternut squash slices before peeling and cubing them for a deeper, smoky flavor in the mash.
• Serve individual portions with a simple side salad of bitter greens (like arugula) dressed with lemon vinaigrette to cut through the richness.
• For a beautiful presentation, use whole sage leaves fried in a little butter or oil as a crispy garnish on top of the baked lasagna.

Tips for Success

• Letting the lasagna rest after baking is crucial—it allows the layers to set, making it much easier to cut clean squares.
• Taste your ricotta mixture before assembling; you can adjust the nutmeg, salt, or pepper to your liking.
• If you’re using fresh lasagna noodles that require boiling, be sure to cook them until just al dente and lay them out on a clean kitchen towel to prevent sticking before assembling.
• For the most flavor, grate the Parmesan cheese yourself from a block just before using it.

Storage & Reheating

Store leftover lasagna, covered tightly in the baking dish or in an airtight container, in the refrigerator for up to 4 days. To reheat, cover individual portions loosely with foil and warm in a 350°F oven for 15-20 minutes, or microwave until hot throughout. The oven method will preserve the texture best.

FAQ

Can I use dried lasagna noodles?

Yes. If using traditional dry noodles that require boiling, cook them until al dente before assembling. You can also use no-boil/oven-ready noodles; just remember to add the extra 1/2 cup of broth to the dish as noted in the ingredients and instructions.

What can I use instead of white pepper?

Black pepper is a fine substitute for white pepper. White pepper is traditionally used for its slightly different flavor and to avoid visible black specks in the pale filling, but the taste difference is minimal.

Can I make this lasagna ahead of time?

Absolutely. 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 since it will be cold from the fridge.

Can I use pre-shredded mozzarella?

Yes, you can substitute with 2 cups of pre-shredded, low-moisture whole-milk mozzarella. The fresh mozzarella provides a creamier melt, but shredded works well for convenience.

My squash filling seems very loose. Is that okay?

Yes, that’s normal. The mashed squash mixture will be quite loose after adding the broth, but it thickens perfectly during baking as the noodles absorb the excess moisture.

Can I freeze this lasagna?

Yes, it freezes well. Assemble and bake it completely, let it cool, then wrap the whole dish (or individual portions) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat, covered, in a 350°F oven until heated through.