If you are craving a comforting yet sophisticated dish that dazzles with seasonal flavors, this Butternut Squash and Sage Lasagna Recipe is your go-to culinary treasure. Combining the natural sweetness of roasted butternut squash with the earthy warmth of sage, this lasagna layers creamy ricotta, luscious béchamel, and gooey mozzarella between tender noodles. Every forkful offers a perfect balance of creamy, cheesy, and slightly nutty notes that make this dish a standout on any table. Whether for a family dinner or an elegant gathering, this recipe brings warmth and elegance in every bite.
Ingredients You’ll Need
Gathering simple, fresh, and wholesome ingredients is the key to nailing this Butternut Squash and Sage Lasagna Recipe. Each component plays a vital role, from the roasted squash adding tender sweetness to the fragrant sage infusing every layer with herbal goodness.
- Butternut squash: Peeled, seeded, and cubed to roast perfectly tender and sweet, it’s the star of this dish.
- Olive oil: Helps roast the squash to caramelized perfection while adding a fruity richness.
- Salt and black pepper: Essential seasonings that enhance all the flavors throughout.
- Ground nutmeg: Adds a subtle warmth that brings depth and complements the squash beautifully.
- Fresh sage: The magical herb that lends earthiness and aroma, balancing the sweet squash.
- Ricotta cheese: Creamy and mild, it adds a luscious texture between the layers.
- Grated Parmesan cheese: Sharp and salty, this cheese boosts savory notes for complexity.
- Egg: Binds the ricotta mixture for a silky filling.
- Fresh thyme: Offers a delicate, herbal lift that plays beautifully with sage.
- Butter: The base for the rich béchamel sauce that ties this dish together.
- All-purpose flour: Thickens the béchamel to a smooth, creamy consistency.
- Milk: Adds creaminess to the béchamel, making it silky and indulgent.
- Lasagna noodles: Tender pasta sheets that soak up the sauce and flavors perfectly.
- Shredded mozzarella cheese: Melts beautifully on top, creating that irresistible golden crust.
- Fresh sage leaves (optional): For garnish, to bring a final aromatic flourish to the presentation.
How to Make Butternut Squash and Sage Lasagna Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, black pepper, a pinch of nutmeg, and chopped sage. Spread the cubes evenly on a baking sheet and roast for 25 to 30 minutes until fork-tender and caramelized on the edges. This roasting step enhances the natural sweetness and imparts a lovely depth of flavor.
Step 2: Prepare the Ricotta Mixture
While the squash is roasting, combine ricotta cheese, grated Parmesan, the egg, fresh thyme, and a pinch of salt and pepper in a bowl. Mix these together gently until smooth. This mixture serves as a creamy, savory layer that complements the squash’s sweetness perfectly.
Step 3: Make the Béchamel Sauce
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until lightly golden to cook out the raw flour taste. Slowly pour in the milk while whisking constantly to prevent lumps. Continue cooking until the sauce thickens to a creamy consistency. Season with nutmeg, salt, and pepper to add warmth and balance to the rich sauce.
Step 4: Assemble the Lasagna
Lower the oven temperature to 375°F (190°C) and grease your baking dish. Begin by spreading a thin layer of the béchamel sauce on the bottom, then lay down a layer of cooked lasagna noodles. Spread a portion of the ricotta mixture over the noodles, followed by a generous layer of roasted butternut squash, and then more béchamel sauce. Repeat this layering process until all components are used up, finishing with a final layer of béchamel and a generous topping of shredded mozzarella cheese.
Step 5: Bake to Perfection
Cover the assembled lasagna with foil and bake for 25 minutes. Then remove the foil and bake for another 15 to 20 minutes, allowing the cheese on top to turn golden and bubbly. This step melds all the flavors and textures together to create a luscious, comforting dish that is irresistibly inviting.
Step 6: Rest and Garnish
Allow the lasagna to rest out of the oven for 10 minutes before slicing. This resting time helps the layers to set, making each slice neat and stunning. If you love a fresh herbal touch, garnish each serving with fresh sage leaves. The aroma will instantly elevate the dining experience.
How to Serve Butternut Squash and Sage Lasagna Recipe
Garnishes
Fresh sage leaves are a classic garnish that not only beautify the dish but also add a fragrant herbal note on top. For extra elegance, consider a light sprinkle of Parmesan cheese or a drizzle of good-quality olive oil just before serving to add a touch of shine and flavor.
Side Dishes
This lasagna pairs wonderfully with simple, crisp sides such as a fresh arugula salad with lemon vinaigrette or roasted Brussels sprouts tossed with garlic. The freshness and slight bitterness of these sides cut through the richness of the lasagna, creating a well-rounded, satisfying meal.
Creative Ways to Present
Serve this Butternut Squash and Sage Lasagna Recipe in individual ramekins for an elegant presentation at dinner parties, or layer in a casserole dish for rustic family-style serving. Adding a sprinkle of toasted pine nuts on top before baking adds a delightful crunch that creates textural contrast and a nutty finish.
Make Ahead and Storage
Storing Leftovers
Leftover lasagna can be stored covered tightly in the refrigerator for up to 4 days. Keeping it chilled well helps maintain the flavors and textures, so reheat portions gently for the best experience later.
Freezing
This lasagna freezes beautifully! Wrap individual portions or the whole dish tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve the creamy layers and prevent drying out.
Reheating
To reheat, warm in the oven at 350°F (175°C) for 20–25 minutes covered with foil to keep moisture intact, then remove foil for the last 5 minutes to refresh the cheesy, golden top. Microwave reheating is also possible but may cause uneven warming, so the oven is preferred for best results.
FAQs
Can I use frozen butternut squash for this recipe?
Yes, frozen butternut squash can be a convenient alternative. Just be sure to thaw and drain any excess water before roasting to avoid a soggy lasagna.
Is it possible to make this lasagna vegan?
Absolutely! Replace ricotta and mozzarella with plant-based cheeses, use a vegan butter substitute for the béchamel, and opt for plant-based milk like almond or oat milk. Nutritional yeast can add a cheesy flavor boost.
Do I have to cook the lasagna noodles first?
This recipe calls for cooked noodles to ensure a tender texture. However, if you prefer no-boil noodles, you can try them, but you’ll need to add extra sauce to help hydrate the noodles while baking.
Can I substitute fresh sage with dried sage?
Yes, dried sage works well. Use about one-third of the amount of fresh sage since dried herbs are more concentrated in flavor.
How long does it take to prepare and cook this lasagna?
The total time is roughly 1 hour and 30 minutes including preparation and baking, so plan accordingly to enjoy this delicious homemade meal without rushing.
Final Thoughts
This Butternut Squash and Sage Lasagna Recipe is truly a comforting delight that brings both warmth and elegance to your dining table. Its harmonious blend of roasted autumn flavors, creamy cheese layers, and aromatic herbs makes it a recipe worth revisiting season after season. Give it a try—you might just find your new favorite lasagna that everyone will be asking for again and again!
Print
Butternut Squash and Sage Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Butternut Squash and Sage Lasagna is a comforting and flavorful vegetarian dish combining roasted butternut squash, aromatic sage, creamy ricotta, and a rich béchamel sauce layered between tender lasagna noodles and topped with melted mozzarella cheese. Perfect for a cozy family meal or special occasion, this recipe offers a delightful balance of sweetness from the squash and savory herbal notes.
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)
Ricotta 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)
Assembly
- 12 lasagna noodles (cooked according to package instructions)
- 2 cups shredded mozzarella cheese
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat Oven and Roast Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, nutmeg, and chopped sage. Spread evenly on a baking sheet and roast for 25-30 minutes until the squash is tender and lightly caramelized.
- Prepare Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, grated Parmesan, egg, chopped thyme, and salt and pepper to taste. Mix until smooth and set aside to let the flavors meld.
- 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 pour in the milk while whisking to prevent lumps. Continue cooking and stirring until the sauce thickens to a creamy consistency. Season with nutmeg, salt, and pepper, then remove from heat.
- Assemble Lasagna: Preheat the oven to 375°F (190°C). Grease a baking dish lightly. Start with a layer of béchamel sauce on the bottom, then arrange a layer of cooked lasagna noodles. Spread a portion of the ricotta mixture over the noodles, top with roasted butternut squash, and then add more béchamel sauce. Repeat the layering process until all ingredients are used, finishing with a top layer of béchamel sauce and a generous sprinkling of shredded mozzarella cheese.
- Bake Covered: Cover the lasagna with aluminum foil and bake for 25 minutes. The cover helps the lasagna cook evenly and keeps the moisture inside.
- Bake Uncovered and Brown: Remove the foil and bake for an additional 15-20 minutes until the cheese on top is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for about 10 minutes after baking to set for easier slicing. Garnish with fresh sage leaves if desired before serving to enhance both flavor and presentation.
Notes
- Use fresh herbs if possible for better flavor, but dried herbs work as well.
- Feel free to substitute part of the milk with cream for a richer béchamel sauce.
- To save time, use no-boil lasagna noodles, but make sure to adjust layering slightly with extra sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven covered with foil to maintain moisture.
- For a vegan version, replace ricotta and cheeses with plant-based alternatives and use a non-dairy milk for the béchamel sauce.
