Butternut Squash Lasagna with Sage
This creamy Butternut Squash Lasagna with Sage layers tender pasta with velvety butternut squash puree, aromatic fresh sage, and three cheeses for a cozy, sophisticated vegetarian main dish that embodies autumn’s best flavors.
Ingredients
- 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 3 tablespoons olive oil divided
- 1 teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 3 tablespoons fresh sage leaves chopped (plus 8-10 whole leaves for garnish)
- ¼ teaspoon nutmeg freshly grated if possible
- 2 cups whole milk ricotta cheese
- 1 cup heavy cream
- 2 large eggs lightly beaten
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese divided
- 12 no-boil lasagna noodles
- 2 tablespoons unsalted butter for crisping sage garnish
Instructions
- Prepare the squash: Preheat your oven to 425°F. Toss the butternut squash cubes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes until tender and edges begin to caramelize, stirring halfway through. Remove from oven and reduce temperature to 375°F.
- Make the squash filling: Heat remaining tablespoon of olive oil in a large sauté pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and chopped sage, cooking for another minute until fragrant. Transfer this mixture to a food processor or blender.
- Blend the sauce: Add roasted squash and nutmeg to the food processor. Pulse until smooth, adding a splash of cream if needed to achieve a thick but spreadable consistency. Taste and adjust seasoning with salt and pepper.
- Prepare the cheese mixture: In a medium bowl, combine ricotta, 1 cup of the heavy cream, beaten eggs, 1 cup of mozzarella, and ½ cup of Parmesan. Stir until well incorporated.
- Begin assembly: Spread about ½ cup of the squash mixture on the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles on top, slightly overlapping if necessary.
- Create the layers: Spread one-third of the remaining squash mixture over the noodles, then one-third of the cheese mixture. Repeat these layers twice more, ending with the cheese mixture on top.
- Add final cheese layer: Sprinkle the remaining 1 cup of mozzarella and ½ cup of Parmesan over the top layer.
- Bake covered: Cover the baking dish with aluminum foil (spray the inside with cooking spray to prevent sticking to cheese). Bake at 375°F for 40 minutes.
- Finish baking: Remove foil and bake for an additional 15 minutes until the top is golden and bubbly. While lasagna finishes, prepare the sage garnish.
- Make crispy sage: Melt butter in a small pan over medium heat. Add whole sage leaves and fry for 30-60 seconds until crisp but not burned. Transfer to a paper towel to drain.
- Rest before serving: Let lasagna rest for 15 minutes before cutting. Garnish with crispy sage leaves and serve warm.
Notes
- For deeper flavor, roast the butternut squash a day ahead and refrigerate until ready to use.
- The entire lasagna can be assembled up to 24 hours before baking—just cover and refrigerate, then add 10-15 minutes to the covered baking time.
- For a lighter version, substitute whole milk for the heavy cream.
- This lasagna freezes beautifully—either before or after baking. If freezing unbaked, thaw completely before cooking.
- Let the lasagna rest the full 15 minutes before cutting to prevent the layers from sliding apart.