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.
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).
In a bowl, mix ricotta, parmesan, egg, salt, and pepper until smooth.
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.
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.
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.
Let rest 10 minutes before slicing.
Garnish with fried sage leaves if desired.
Arugula salad with lemon vinaigrette
Roasted brussels sprouts or asparagus
A glass of buttery Chardonnay
6 servings