If you are looking for a cozy, flavor-packed dish that combines the warmth of fall ingredients with classic comfort food, this Butternut Squash and Sage Lasagna Recipe will become your new favorite. The roasted, slightly sweet butternut squash paired with the earthy aroma of fresh sage creates a harmony that elevates traditional lasagna into something genuinely special. Velvety ricotta and creamy béchamel sauce add a luscious texture that blankets tender pasta layers, making every bite utterly satisfying and perfect for sharing with loved ones on any occasion.
Ingredients You’ll Need
Though this recipe might feel indulgent, the ingredients are straightforward and each one plays a key role in balancing flavors and textures. From the buttery richness of the béchamel to the fresh herbal notes of sage and thyme, every element is thoughtfully chosen to create harmony in this dish.
- Butternut squash: Roasting it brings out a natural sweetness and tenderness that’s essential for the filling.
- Olive oil: Helps roast the squash to a perfect golden and slightly caramelized texture.
- Salt and black pepper: Basic seasonings that enhance all the flavors without overpowering.
- Ground nutmeg: A subtle touch that adds warmth and complexity to both the squash and béchamel.
- Fresh sage: Its earthy, fragrant flavor is the star herb of this lasagna.
- Ricotta cheese: Adds creamy richness and binds the filling layers beautifully.
- Parmesan cheese: Provides a nutty, savory depth that complements the squash and herbs.
- Egg: Helps to set the ricotta mixture, giving structure to the layers.
- Fresh thyme: A subtle herbaceous note to balance the richness.
- Butter and all-purpose flour: The foundation for a smooth, silky béchamel sauce.
- Milk: Whole or 2% milk makes the béchamel creamy without heaviness.
- Lasagna noodles: Cooked until al dente to offer the perfect tender chew.
- Mozzarella cheese: Melts beautifully on top with a bubbly golden crust.
- Fresh sage leaves (optional): For an aromatic, pretty garnish.
How to Make Butternut Squash and Sage Lasagna Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C) and tossing the peeled, seeded, and cubed butternut squash with olive oil, salt, black pepper, ground nutmeg, and chopped fresh sage. Roasting the squash draws out its natural sweetness and softens it perfectly to meld into the lasagna layers. Spread it evenly on a baking sheet and roast for about 25 to 30 minutes until the cubes are tender and lightly caramelized. This step builds the foundation for the dish’s distinct flavor.
Step 2: Prepare the Ricotta Mixture
While the squash roasts, mix together ricotta cheese, grated Parmesan, egg, fresh thyme, and a pinch of salt and pepper in a bowl. This creamy, well-seasoned ricotta filling will add richness and a slight tang to contrast the sweet squash, binding the layers beautifully without overpowering the delicate flavors.
Step 3: Make the Béchamel Sauce
In a saucepan over medium heat, melt butter and whisk in flour, cooking for 1 to 2 minutes to form a roux that eliminates any raw flour taste. Slowly pour in milk while whisking continuously to prevent lumps from forming. Cook until the sauce thickens to a smooth, creamy consistency. Season with ground nutmeg, salt, and pepper for a warm and subtly savory touch that complements the squash and cheese layers perfectly.
Step 4: Assemble the Lasagna
Lower your oven temperature to 375°F (190°C) and grease a baking dish. Start layering by spreading a thin layer of béchamel sauce on the bottom, then adding a layer of cooked lasagna noodles. Follow with dollops of the ricotta mixture, a generous layer of roasted butternut squash, and more béchamel sauce. Repeat these layers until all ingredients are used, finishing with a final topping of mozzarella cheese. This layering technique ensures every bite is a delightful mix of creamy, cheesy, and tender textures.
Step 5: Bake to Perfection
Cover the assembled lasagna tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil to allow the mozzarella to brown and bubble beautifully while baking for an additional 15 to 20 minutes. Once baked, let the lasagna rest for about 10 minutes before slicing to help it set and maintain its shape, ensuring every piece comes out perfectly.
How to Serve Butternut Squash and Sage Lasagna Recipe
Garnishes
Fresh sage leaves add a lovely aromatic touch and pop of color when used as a garnish. You can also sprinkle a bit of extra Parmesan or fresh thyme on top just before serving to brighten the flavors and presentation even more.
Side Dishes
This dish pairs wonderfully with a crisp, simple green salad dressed with lemon vinaigrette to cut through the richness. Roasted vegetables or a light, garlicky sautéed spinach also complement the lasagna without competing with the depth of its flavors.
Creative Ways to Present
For a charming dinner party, serve individual portions scooped into small ramekins or cast iron skillets to keep them warm. You can also layer the lasagna in glass bakeware so guests can see the beautiful layers of squash and cheese that make this recipe so inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover lasagna in an airtight container in the refrigerator. It will keep well for 3 to 4 days, and the flavors often deepen overnight, making for even better leftovers.
Freezing
This Butternut Squash and Sage Lasagna Recipe freezes beautifully. Wrap portions tightly in plastic wrap and then foil or place the whole assembled but unbaked lasagna in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual slices gently in the oven at 350°F (175°C) until warmed through, about 15 to 20 minutes. You can also microwave, but oven reheating helps preserve the creamy texture and crisp topping better.
FAQs
Can I use dried sage instead of fresh?
Yes, dried sage works well if fresh isn’t available. Use about one-third the amount of dried compared to fresh since it’s more concentrated in flavor. It will still lend that lovely herbal note that defines the dish.
Is there a vegan or dairy-free version of this recipe?
You can make this recipe vegan by substituting plant-based ricotta and mozzarella alternatives, using non-dairy milk like almond or oat, and replacing butter with vegan margarine. Just keep in mind the texture and flavor profile might shift a bit.
Can I prepare the squash ahead of time?
Absolutely! Roasting the butternut squash a day in advance saves time on the day you assemble the lasagna. Keep it refrigerated in an airtight container until ready to use.
Do I need to pre-cook the lasagna noodles?
Yes, this recipe calls for cooking the lasagna noodles according to package instructions before assembling. This ensures they become tender and cook evenly during baking.
What can I substitute for ricotta cheese?
If you don’t have ricotta, you can try cottage cheese blended smooth or a mix of cream cheese and plain yogurt. These alternatives will still provide creaminess though the flavor will be slightly different.
Final Thoughts
This Butternut Squash and Sage Lasagna Recipe feels like a warm hug on a plate — joyous, comforting, and sophisticated all at once. It’s the sort of dish you want to share with friends and family, inviting everyone to savor each layer of flavor and texture. Don’t hesitate to try it out at your next gathering or cozy night in; it’s sure to become a staple in your recipe rotation once you do.
Print
Butternut Squash and Sage Lasagna Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This comforting butternut squash and sage lasagna combines roasted squash, creamy ricotta, and a rich white sauce layered between tender lasagna noodles. Infused with warm nutmeg and fresh herbs, it’s a flavorful vegetarian dinner perfect for cozy gatherings.
Ingredients
Roasted Butternut Squash
- 1 large butternut squash (peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh sage (chopped, or 1 teaspoon dried sage)
Cheese Mixture
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon fresh thyme (chopped, or 1/2 teaspoon dried thyme)
- Salt and pepper (to taste)
White Sauce (Béchamel)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 1/4 teaspoon ground nutmeg
- Salt and pepper (to taste)
Lasagna Assembly
- 12 lasagna noodles (cooked according to package instructions)
- 2 cups shredded mozzarella cheese
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat Oven and Roast Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, nutmeg, and chopped sage until evenly coated. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly caramelized.
- Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, grated Parmesan, egg, fresh thyme, and a pinch of salt and pepper. Mix well to incorporate and set aside for layering.
- Make White Sauce (Béchamel): In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, ensuring it doesn’t brown. Gradually pour in the milk while whisking continuously to prevent lumps. Cook the sauce until it thickens, about 5-7 minutes. Stir in nutmeg, salt, and pepper to taste, then remove from heat.
- Assemble Lasagna: Preheat oven to 375°F (190°C). Grease a baking dish. Spread a thin layer of white sauce on the bottom, followed by a layer of cooked lasagna noodles. Add some of the ricotta cheese mixture, a layer of roasted butternut squash, and more white sauce. Repeat the layering process, finishing with a layer of noodles topped with remaining white sauce. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake Covered then Uncovered: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and bubbly with golden spots.
- Rest and Serve: Let the lasagna rest for 10 minutes after removing from the oven to set. Garnish with fresh sage leaves if desired, then slice and serve warm.
Notes
- For a smoother white sauce, warm the milk before adding it to the roux.
- Use no-boil lasagna noodles if you want to save time, but adjust the sauce quantity to ensure enough moisture.
- Fresh herbs add the best flavor, but dried can be substituted.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
