If you’re craving a cozy, comforting dish that feels like a warm hug on a plate, the Butternut Squash and Sage Lasagna Recipe is your new best friend. This dish brings together the sweet, caramelized goodness of roasted butternut squash with the earthy, aromatic touch of fresh sage, all layered amid creamy ricotta and luscious béchamel sauce. It’s a vibrant twist on traditional lasagna that will have everyone asking for seconds, perfect for fall dinners or anytime you want a slice of seasonal magic.
Ingredients You’ll Need
Every ingredient in this Butternut Squash and Sage Lasagna Recipe plays a crucial role, creating a beautiful balance of flavors and textures that make the dish shine. From the tender squash to the rich cheeses and fragrant herbs, these essentials combine simply but brilliantly.
- Butternut squash: Roasting the cubed squash enhances its natural sweetness and softens the bite.
- Olive oil: Helps to roast the squash perfectly, giving it a golden caramelized finish.
- Salt and black pepper: Essential seasonings to bring out the best flavors in every layer.
- Ground nutmeg: Adds a warm, subtle spice that pairs beautifully with squash and dairy.
- Fresh sage: Offers a fragrant, woodsy note that complements the squash’s sweetness.
- Ricotta cheese: Creates a creamy, slightly tangy layer that softens the texture of the lasagna.
- Grated Parmesan cheese: Delivers a sharp, nutty contrast in the ricotta mixture.
- Egg: Binds the ricotta mixture, making it luscious and stable.
- Fresh thyme: Another layer of herbal brightness that adds depth to the cheese mixture.
- Butter: The base for the béchamel sauce, adding richness and smoothness.
- All-purpose flour: Thickens the béchamel sauce to velvety perfection.
- Milk: Creates the creamy white sauce that ties the whole lasagna together.
- Lasagna noodles: The canvas for all the delicious layers, tender and ready to soak up flavors.
- Shredded mozzarella cheese: Melts to create a golden, bubbly, and irresistible top layer.
- Fresh sage leaves (optional): For garnish that adds a final touch of herbal aroma and beauty.
How to Make Butternut Squash and Sage Lasagna Recipe
Step 1: Roast the Butternut Squash
Start by preheating the oven to 400°F (200°C) so it’s ready when your squash is all prepped. Toss those bright orange cubes with olive oil, salt, black pepper, ground nutmeg, and fresh chopped sage. Spread them out on a baking sheet for even roasting. This step caramelizes the squash, concentrating its sweetness and infusing it with fragrant herb flavor that sets the tone for the lasagna.
Step 2: Prepare the Ricotta Mixture
While the squash softens in the oven, whisk together ricotta cheese, grated Parmesan, an egg, fresh thyme, plus salt and pepper to taste. This mixture will be creamy, flavorful, and perfect for layering between noodles and squash. The egg helps the filling hold its shape while baking, but the herbs and cheeses really make it sing.
Step 3: Whip Up the Béchamel Sauce
Next, melt butter in a saucepan and stir in the flour, whisking for a minute or two to cook out the raw taste. Gradually add milk while whisking continuously to avoid lumps. Cook until thick and velvety, then season with a pinch of nutmeg, salt, and pepper. This smooth béchamel brings luscious, creamy texture to the lasagna, coating every layer like a soft silk blanket.
Step 4: Assemble Your Lasagna Layers
Lower the oven temperature to 375°F (190°C) and grease a baking dish. Start layering by spreading some béchamel sauce on the bottom to prevent sticking. Add cooked lasagna noodles, then spoon on the ricotta mixture, roasted butternut squash, and more béchamel. Repeat this layering rhythm until all ingredients are used, topping everything with shredded mozzarella for that irresistible golden finish.
Step 5: Bake to Perfection
Cover the dish with foil to keep moisture in and bake the lasagna for 25 minutes. Then remove the foil and bake for another 15-20 minutes to create a bubbly, golden crust on top. Let it rest for 10 minutes after baking to help the layers settle, making cutting neat slices easier.
How to Serve Butternut Squash and Sage Lasagna Recipe
Garnishes
A sprinkle of fresh sage leaves on top is not only beautiful but adds a fresh herbal aroma as you serve. You could also add a light dusting of extra Parmesan for a salty finish that complements the flavors beautifully.
Side Dishes
This lasagna pairs wonderfully with crisp green salads tossed in a tangy vinaigrette or roasted seasonal vegetables like Brussels sprouts or green beans. A simple garlic bread can also be perfect for mopping up every last bit of that creamy béchamel sauce.
Creative Ways to Present
For a special occasion, consider serving individual portions baked in small ramekins with a mini sage sprig garnish. Or plate hearty slices alongside a drizzle of browned butter sage sauce to echo those cozy autumn flavors more intensely.
Make Ahead and Storage
Storing Leftovers
This Butternut Squash and Sage Lasagna Recipe stores beautifully in the fridge for up to four days when covered tightly. The flavors deepen overnight, so leftovers can taste even better once reheated.
Freezing
You can freeze the entire assembled lasagna before baking. Wrap it well in plastic and foil to protect it, then bake it directly from frozen, adding extra cooking time. Alternatively, freeze baked leftovers in portions for quick future meals.
Reheating
To reheat, cover the lasagna with foil and warm it in the oven at 350°F (175°C) until heated through, usually 20-25 minutes. This keeps it moist and tender without drying out the top cheese layer.
FAQs
Can I use dried sage instead of fresh?
Yes! If fresh sage isn’t available, dried sage works well; just use about one-third of the amount called for fresh. It still delivers that signature earthy flavor.
Is it possible to make this recipe vegan?
Absolutely! Swap the cheeses for vegan alternatives, use plant-based milk and butter to make the béchamel, and replace the egg in the ricotta mixture with a binder like flaxseed meal blended with water. Roasted butternut squash and herbs still shine in this version.
Can I prepare the lasagna entirely ahead of time?
Yes, you can assemble it completely, then refrigerate for up to 24 hours before baking. Just bring it to room temperature before putting it in the oven to help it cook evenly.
What type of lasagna noodles should I use?
Regular dried lasagna noodles cooked al dente work best here, but you can also use no-boil noodles. Just be sure the layers remain moist to allow the noodles to soften properly.
How do I know when the lasagna is fully cooked?
The lasagna is done when the top is bubbly and golden brown, and you can see the sauce simmering around the edges. Letting it rest before serving also ensures it holds together well when sliced.
Final Thoughts
This Butternut Squash and Sage Lasagna Recipe is truly a celebration of comforting fall flavors with a twist that feels fresh and special. It’s a recipe that invites warmth to the table, perfect for sharing with loved ones on any chilly evening. I can’t wait for you to make it your own and enjoy those rich layers of creamy, cheesy, and herb-filled goodness!
Print
Butternut Squash and Sage Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Butternut Squash and Sage Lasagna is a comforting, flavorful vegetarian dish that combines roasted butternut squash with creamy ricotta and parmesan cheese layers, infused with herbs like sage and thyme. The lasagna is layered with silky béchamel sauce and shredded mozzarella, then baked to golden perfection, making it an ideal hearty meal for fall or any cozy occasion.
Ingredients
Roasted Butternut Squash
- 1 large butternut squash (peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh sage (chopped, or 1 teaspoon dried sage)
Cheese Mixture
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon fresh thyme (chopped, or 1/2 teaspoon dried thyme)
- Salt and pepper (to taste)
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 1/4 teaspoon ground nutmeg
- Salt and pepper (to taste)
Other
- 12 lasagna noodles (cooked according to package instructions)
- 2 cups shredded mozzarella cheese
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Roast butternut squash: Toss the cubed butternut squash with olive oil, salt, pepper, nutmeg, and chopped sage. Spread the mixture evenly on a baking sheet. Roast for 25-30 minutes until the squash is tender and slightly caramelized.
- Prepare cheese mixture: In a bowl, combine the ricotta cheese, grated Parmesan, egg, chopped thyme, and season with salt and pepper to taste. Mix well and set aside.
- Make béchamel sauce: In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to form a roux. Gradually add the milk while whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens. Season with nutmeg, salt, and pepper to taste, then remove from heat.
- Assemble lasagna: Preheat the oven to 375°F (190°C). Grease a baking dish. Spread a thin layer of béchamel sauce on the bottom, then layer cooked lasagna noodles, followed by the ricotta cheese mixture, roasted butternut squash, and more béchamel sauce. Repeat the layering process until all ingredients are used, finishing with a top layer of béchamel sauce and shredded mozzarella cheese.
- Bake the lasagna: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the cheese is golden and bubbly.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing to allow the layers to set. Garnish with fresh sage leaves if desired, then serve warm.
Notes
- Roast the butternut squash until soft for the best texture and flavor.
- Use fresh herbs if possible for more vibrant taste.
- Ensure the béchamel sauce is thick enough to hold the layers together.
- Lasagna noodles can be substituted with no-boil noodles to save time.
- Letting the lasagna rest before serving improves slicing and presentation.
