This autumn-inspired lasagna layers sweet roasted butternut squash, creamy ricotta, earthy sage, and rich béchamel sauce between tender pasta sheets. It’s comforting yet elegant — the perfect vegetarian centerpiece for a cozy gathering, a meatless holiday table, or simply a decadent dinner.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 35 minsCook Time 1 hr 5 minsTotal Time 1 hr 40 minsFor the Squash Layer
1 medium butternut squash (about 2–3 lbs), peeled and cubed
2 olive oil
Salt and pepper, to taste
1 tsp ground nutmeg
1 tbsp fresh sage, chopped
For the Ricotta Mixture
1 ½ cups ricotta cheese
½ cup grated parmesan cheese
1 egg
Salt and pepper, to taste
For the Béchamel Sauce
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 ½ cups whole milk (warm)
Pinch of nutmeg
Salt and pepper
For Assembly
12 no-boil lasagna noodles (or cooked noodles)
1 ½ cups shredded mozzarella cheese
Extra sage leaves for garnish
Roast the Squash
1
Preheat oven to 400°F (200°C).
Toss squash cubes with olive oil, salt, pepper, nutmeg, and sage.
Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
Mash roughly with a fork (leave some texture).
Make the Ricotta Mixture
2
In a bowl, mix ricotta, parmesan, egg, salt, and pepper until smooth.
Prepare the Béchamel Sauce
3
Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute.
Gradually add warm milk, whisking constantly to avoid lumps.
Simmer until thickened (about 5 minutes), then season with salt, pepper, and a pinch of nutmeg.
Assemble the Lasagna
4
In a greased 9x13-inch baking dish, spread a thin layer of béchamel sauce.
Layer noodles, half the mashed squash, dollops of ricotta mixture, béchamel sauce, and a sprinkle of mozzarella.
Repeat layers, finishing with noodles, béchamel, and mozzarella on top.
Bake
5
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Remove foil and bake an additional 15 minutes until bubbly and golden.
Garnish and Serve
6
Let rest 10 minutes before slicing.
Garnish with fried sage leaves if desired.
Suggested Sides
7
Arugula salad with lemon vinaigrette
Roasted brussels sprouts or asparagus
A glass of buttery Chardonnay
Ingredients For the Squash Layer
1 medium butternut squash (about 2–3 lbs), peeled and cubed
2 olive oil
Salt and pepper, to taste
1 tsp ground nutmeg
1 tbsp fresh sage, chopped
For the Ricotta Mixture
1 ½ cups ricotta cheese
½ cup grated parmesan cheese
1 egg
Salt and pepper, to taste
For the Béchamel Sauce
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 ½ cups whole milk (warm)
Pinch of nutmeg
Salt and pepper
For Assembly
12 no-boil lasagna noodles (or cooked noodles)
1 ½ cups shredded mozzarella cheese
Extra sage leaves for garnish
Directions Roast the Squash
1
Preheat oven to 400°F (200°C).
Toss squash cubes with olive oil, salt, pepper, nutmeg, and sage.
Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
Mash roughly with a fork (leave some texture).
Make the Ricotta Mixture
2
In a bowl, mix ricotta, parmesan, egg, salt, and pepper until smooth.
Prepare the Béchamel Sauce
3
Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute.
Gradually add warm milk, whisking constantly to avoid lumps.
Simmer until thickened (about 5 minutes), then season with salt, pepper, and a pinch of nutmeg.
Assemble the Lasagna
4
In a greased 9x13-inch baking dish, spread a thin layer of béchamel sauce.
Layer noodles, half the mashed squash, dollops of ricotta mixture, béchamel sauce, and a sprinkle of mozzarella.
Repeat layers, finishing with noodles, béchamel, and mozzarella on top.
Bake
5
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Remove foil and bake an additional 15 minutes until bubbly and golden.
Garnish and Serve
6
Let rest 10 minutes before slicing.
Garnish with fried sage leaves if desired.
Suggested Sides
7
Arugula salad with lemon vinaigrette
Roasted brussels sprouts or asparagus
A glass of buttery Chardonnay
Butternut Squash and Sage Lasagna
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