Butternut Squash and Sage Lasagna

Butternut Squash and Sage Lasagna
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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.

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Yields6 Servings
Prep Time35 minsCook Time1 hr 5 minsTotal Time1 hr 40 mins
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
Roast the Squash
1

  1. Preheat oven to 400°F (200°C).

  2. Toss squash cubes with olive oil, salt, pepper, nutmeg, and sage.

  3. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.

  4. 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

  1. Melt butter in a saucepan over medium heat.

  2. Whisk in flour and cook for 1 minute.

  3. Gradually add warm milk, whisking constantly to avoid lumps.

  4. Simmer until thickened (about 5 minutes), then season with salt, pepper, and a pinch of nutmeg.

Assemble the Lasagna
4

  1. In a greased 9x13-inch baking dish, spread a thin layer of béchamel sauce.

  2. Layer noodles, half the mashed squash, dollops of ricotta mixture, béchamel sauce, and a sprinkle of mozzarella.

  3. Repeat layers, finishing with noodles, béchamel, and mozzarella on top.

Bake
5

  1. Cover with foil and bake at 375°F (190°C) for 25 minutes.

  2. Remove foil and bake an additional 15 minutes until bubbly and golden.

Garnish and Serve
6

  1. Let rest 10 minutes before slicing.

  2. 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

  1. Preheat oven to 400°F (200°C).

  2. Toss squash cubes with olive oil, salt, pepper, nutmeg, and sage.

  3. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.

  4. 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

  1. Melt butter in a saucepan over medium heat.

  2. Whisk in flour and cook for 1 minute.

  3. Gradually add warm milk, whisking constantly to avoid lumps.

  4. Simmer until thickened (about 5 minutes), then season with salt, pepper, and a pinch of nutmeg.

Assemble the Lasagna
4

  1. In a greased 9x13-inch baking dish, spread a thin layer of béchamel sauce.

  2. Layer noodles, half the mashed squash, dollops of ricotta mixture, béchamel sauce, and a sprinkle of mozzarella.

  3. Repeat layers, finishing with noodles, béchamel, and mozzarella on top.

Bake
5

  1. Cover with foil and bake at 375°F (190°C) for 25 minutes.

  2. Remove foil and bake an additional 15 minutes until bubbly and golden.

Garnish and Serve
6

  1. Let rest 10 minutes before slicing.

  2. 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

Notes

Butternut Squash and Sage Lasagna
IngredientsDirections
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