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
Scale
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.
