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Cozy Butternut Squash Lasagna with Sage Brown Butter

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This cozy butternut squash lasagna with sage brown butter is a warm, creamy, and deeply savory comfort dish that combines roasted squash, a nutty brown butter sauce, and layers of cheese for a soul-satisfying meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/2 cup unsalted butter (1 stick)
  • 12–15 fresh sage leaves, plus extra for garnish
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 cup heavy cream
  • 1/2 teaspoon nutmeg, freshly grated
  • 15 ounces whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 large egg
  • 1 clove garlic, minced
  • 12–15 no-boil lasagna noodles

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly, then mash roughly with a fork.
  2. While squash roasts, melt butter in a large skillet over medium heat. Add fresh sage leaves and cook, swirling occasionally, until butter turns deep golden brown and smells nutty, about 5-7 minutes. Remove crispy sage leaves with a slotted spoon and set aside on a paper towel.
  3. Reduce heat to medium-low. Whisk flour into brown butter and cook for 1 minute, stirring constantly. Slowly pour in warm milk while whisking to prevent lumps. Add heavy cream, nutmeg, salt, and pepper. Whisk until sauce thickens, about 3-4 minutes. Remove from heat and stir in half of the crispy sage leaves, crumbled.
  4. In a medium bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, minced garlic, salt, and pepper. Mix until smooth.
  5. Lower oven temperature to 375°F (190°C).
  6. Spread a thin layer of sage brown butter sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Layer 3-4 no-boil noodles on top, slightly overlapping. Spread half of the mashed squash over noodles. Dollop half of the ricotta mixture on top and spread gently. Sprinkle with 1/3 cup mozzarella and 2 tablespoons Parmesan. Repeat layers: noodles, remaining squash, remaining ricotta, more cheese. Top with a final layer of noodles, remaining sauce, and remaining mozzarella and Parmesan.
  7. Cover dish with foil (spray foil with cooking spray to prevent sticking) and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, until top is golden and bubbly. Let rest for 10-15 minutes before slicing.
  8. Garnish with reserved crispy sage leaves and fresh sage if desired. Slice and serve warm.

Notes

Don’t rush the brown butter; medium heat is best. Warm your milk before adding to prevent lumps. Let the lasagna rest for 10-15 minutes before slicing to allow it to set. Use fresh sage for the best flavor. Make extra sauce if desired for drizzling.

Nutrition

Keywords: butternut squash lasagna, sage brown butter, comfort food, fall recipe, vegetarian lasagna

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