If you’re craving a cozy, soul-satisfying dish that embraces the flavors of fall, the Butternut Squash and Sage Lasagna Recipe is a dream come true. This hearty, vegetarian lasagna layers sweet roasted butternut squash with fragrant crispy sage, creamy ricotta, and luscious béchamel sauce, all melted together beneath a golden, bubbly blanket of mozzarella. Each bite sings with rich textures and warmth that makes it perfect for family dinners or special gatherings when you want to impress without stress.
Ingredients You’ll Need
Keeping this lasagna simple is key to letting each flavorful component shine. Every ingredient plays a vital role, whether it’s adding creaminess, intense aroma, or mouthwatering color to this unforgettable dish.
- Butternut squash (1 medium, about 2 lbs): Roasted to perfection, it provides a naturally sweet and velvety base for the layers.
- Olive oil (2 tablespoons): Helps achieve that golden browning on the squash for added depth.
- Salt (1/2 teaspoon): Enhances all the flavors beautifully without overpowering.
- Black pepper (1/4 teaspoon): Adds a subtle kick that balances the sweetness.
- Nutmeg (1/2 teaspoon): A warming spice that perfectly complements the squash and creamy cheeses.
- Ricotta cheese (2 cups): Brings rich creaminess and holds the layers together.
- Grated Parmesan cheese (1 cup): Boosts savory notes and adds a nice sharpness.
- Egg (1): Binds the ricotta mixture, keeping it silky and smooth.
- No-boil lasagna noodles (12): Saves time and layers the dish effortlessly.
- Shredded mozzarella cheese (2 cups): Melts into a gooey, irresistible topping and throughout the layers.
- Unsalted butter (2 tablespoons): Used for browning the sage and adds a nutty flavor.
- Fresh sage leaves (10): Crisped in butter to infuse the lasagna with an earthy, aromatic touch.
- Milk (2 cups): Creates the silky béchamel that ties everything together.
- All-purpose flour (2 tablespoons): Thickens the béchamel to creamy perfection.
- Butter for béchamel (2 tablespoons): Ensures a rich and smooth sauce.
- Salt and pepper to taste: Season the béchamel and overall dish for balance.
How to Make Butternut Squash and Sage Lasagna Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400 degrees Fahrenheit. Toss the peeled and cubed butternut squash with olive oil, salt, pepper, and a pinch of nutmeg on a baking sheet. Roast for about 25 to 30 minutes until the squash is tender and showing beautiful golden spots. This roasting step is crucial because it caramelizes the natural sugars and enhances the squash’s flavor, making it both sweet and savory. After roasting, mash or pulse the squash into a chunky puree that adds texture to the lasagna.
Step 2: Brown the Sage in Butter
While your squash roasts, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Once melted, add the fresh sage leaves and cook for 3 to 4 minutes until the butter turns golden brown and the sage crisps up. This infusion results in a nutty, fragrant butter that will deliver a burst of herbal flavor in every bite. Remove the sage leaves and set them aside to top the lasagna later, so you preserve their delightful crunch.
Step 3: Make the Béchamel Sauce
In another saucepan, melt 2 tablespoons of butter. Sprinkle in the flour and whisk continuously to create a smooth roux. Gradually add milk while whisking, cooking over medium heat until the sauce thickens to a creamy consistency. Season lightly with salt and pepper to enhance the delicate creaminess. The béchamel sauce is a luxurious ingredient that ties the entire dish together, lending a velvety texture and mild flavor.
Step 4: Prepare the Ricotta Mixture
In a bowl, combine the ricotta cheese with one egg and half a cup of grated Parmesan. Mixing these ingredients ensures the ricotta layer sets nicely while enriching the lasagna with a tangy, cheesy depth. This mixture is fantastic for balancing the sweetness of the squash and the richness of the béchamel.
Step 5: Assemble the Lasagna
Spread a spoonful of béchamel sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Layer in this order: no-boil noodles, the roasted butternut squash puree, ricotta mixture, a generous ladle of béchamel, and shredded mozzarella. Repeat the layering process until all ingredients are used, making sure to finish with a top layer of mozzarella and crispy sage leaves for that beautiful golden crust and aromatic finish.
Step 6: Bake to Perfection
Cover the baking dish with foil and bake in a preheated oven at 375 degrees Fahrenheit for 25 minutes. Then, remove the foil and bake for an additional 15 to 20 minutes until the lasagna is bubbling and the top is golden brown. Allow it to rest for around 10 minutes after baking to let the layers settle, making it easier to slice and serving with confidence.
How to Serve Butternut Squash and Sage Lasagna Recipe
Garnishes
Add some extra fresh sage leaves or a sprinkle of Parmesan cheese on top just before serving for an elegant and flavorful touch. A drizzle of good-quality olive oil can also brighten the dish and highlight the buttery richness of the sage.
Side Dishes
Pair this lasagna with a fresh green salad tossed in a tangy vinaigrette or some roasted seasonal vegetables to keep the meal balanced and vibrant. Garlic bread or a crusty baguette also work beautifully to mop up every last bit of that delicious béchamel.
Creative Ways to Present
For a festive touch, portion the lasagna into individual ramekins or mini cast-iron skillets and bake them separately. This approach makes for a stunning presentation and easier serving, especially when entertaining guests. You can even garnish each portion with a sage leaf and a small sprig of rosemary for a rustic, autumnal vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Butternut Squash and Sage Lasagna Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the flavors and moisture, ensuring that each reheated portion tastes nearly as fresh as the first slice.
Freezing
This lasagna freezes wonderfully if you want to prepare it in advance. Assemble the dish but stop before baking, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator before baking as directed, adjusting the baking time as needed.
Reheating
Reheat leftover slices in the oven at 350 degrees Fahrenheit for 15 to 20 minutes to keep the layers intact and the cheese melted perfectly. Avoid microwaving if possible, as it can make the noodles rubbery and the sauce separate, missing the magic that freshly baked lasagna delivers.
FAQs
Can I substitute another type of squash?
Absolutely! While butternut squash offers the perfect sweetness and texture, you can experiment with kabocha or delicata squashes for a slightly different flavor profile. Just be sure to adjust roasting times to ensure tenderness.
Do I need to boil the noodles before assembling?
No-boil lasagna noodles work best for this recipe, saving time and preventing overcooked noodles. Just layer them directly with the other ingredients and let the béchamel and roasted squash provide enough moisture during baking.
Is this recipe suitable for vegans?
This particular version is vegetarian but not vegan due to the cheese, egg, and butter. For a vegan adaptation, you can substitute plant-based cheeses and use a flax egg or omit it, while replacing butter with olive oil or vegan margarine.
Can I add garlic or onions to the squash?
Yes! Roasting the butternut squash with garlic cloves or caramelized onions adds an extra layer of savory depth that beautifully complements the sweetness of the squash and the herbal sage.
What wine pairs well with this lasagna?
Try a light to medium-bodied white wine like Pinot Grigio or a fruity red such as Chianti. These wines enhance the creamy, delicate flavors without overpowering the dish’s subtle complexity.
Final Thoughts
If you’re looking to impress yourself and others with a comforting, flavorful meal, the Butternut Squash and Sage Lasagna Recipe is a must-try. Its balance of sweet, savory, and creamy elements wrapped in a golden crust is pure joy on a plate. I can’t wait for you to enjoy this slice of autumn bliss as much as I do!
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Butternut Squash and Sage Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Butternut Squash and Sage Lasagna is a comforting Italian-American dish that layers roasted butternut squash puree with ricotta, béchamel sauce, mozzarella, and crispy sage for a rich and flavorful vegetarian main course perfect for fall.
Ingredients
Butternut Squash and Seasoning
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon nutmeg
Cheese Mixture
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 egg
Lasagna Assembly
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Sage Butter
- 2 tablespoons unsalted butter
- 10 fresh sage leaves
Béchamel Sauce
- 2 cups milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter (for béchamel)
- Salt and pepper to taste
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and nutmeg on a baking sheet. Roast for 25–30 minutes until the squash is tender and lightly browned. Once roasted, mash or blend it into a chunky puree.
- Make Sage Butter: While the squash roasts, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Add the fresh sage leaves and cook for about 3–4 minutes until the butter browns and the sage becomes crispy. Remove the sage leaves carefully and set them aside on a paper towel.
- Prepare Béchamel Sauce: In another saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for a minute to form a roux. Gradually add milk while whisking to avoid lumps. Continue cooking and whisking until the sauce thickens and becomes smooth. Season with salt and pepper to taste.
- Mix Cheese Filling: In a bowl, combine the ricotta cheese, egg, and 1/2 cup of the grated Parmesan cheese until well mixed.
- Assemble Lasagna: Spread a thin layer of béchamel sauce at the bottom of a 9×13-inch baking dish. Layer no-boil noodles over the sauce, then spread a layer of roasted squash puree followed by the ricotta cheese mixture, more béchamel, and a sprinkling of shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a top layer of mozzarella cheese and the crispy sage leaves.
- Bake: Cover the assembled lasagna with foil and bake at 375°F (190°C) for 25 minutes. Then remove the foil and bake for an additional 15–20 minutes until the top is bubbly and golden brown.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing and serving to let the layers set properly.
Notes
- You can prepare this lasagna ahead of time and refrigerate or freeze it before baking for convenience.
- For added depth of flavor, roast the butternut squash with garlic cloves or caramelized onions.
- Using no-boil noodles saves time and eliminates the need to pre-cook pasta sheets.
