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Best Homemade Butternut Squash Lasagna with Sage Brown Butter

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A rich and comforting lasagna featuring velvety roasted butternut squash, a nutty sage brown butter sauce, and layers of tender pasta. This dish is a crowd-pleaser that even skeptics will love, perfect for cozy dinners or holiday gatherings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (1 stick / 113 g) unsalted butter
  • 10–12 fresh sage leaves (plus a few extra for garnish)
  • 3 tablespoons all-purpose flour
  • 3 cups (720 ml) whole milk, warmed
  • 1/2 cup (50 g) grated Parmesan cheese (freshly grated)
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 12 no-boil lasagna noodles
  • 2 cups (225 g) shredded whole-milk mozzarella cheese (low-moisture)
  • 1 cup (240 g) ricotta cheese (full-fat)
  • 1 large egg
  • 1/2 cup (50 g) grated Parmesan cheese (for layering and topping)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized. Let cool slightly, then mash with a fork or potato masher to a chunky puree. Set aside.
  2. In a medium saucepan over medium heat, melt the butter. Add sage leaves and cook, stirring occasionally, until butter turns deep golden brown and smells nutty, about 5-7 minutes. Remove sage leaves and set aside for garnish. Whisk in flour and cook for 1 minute. Slowly pour in warm milk, whisking constantly. Bring to a simmer, then reduce heat and cook for 3-4 minutes until thickened. Stir in 1/2 cup Parmesan, nutmeg, salt, and pepper. Adjust seasoning.
  3. In a small bowl, combine ricotta cheese, egg, and a pinch of salt and pepper. Mix until smooth.
  4. Spread a thin layer of sage brown butter sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Layer 3 no-boil lasagna noodles on top. Spread 1/3 of the mashed squash over the noodles, then dollop 1/3 of the ricotta mixture. Sprinkle 1/3 of the mozzarella and 1/4 cup Parmesan. Drizzle 1/3 of the remaining sauce. Repeat layering two more times: noodles, squash, ricotta, mozzarella, Parmesan, sauce. For the final layer, top with remaining noodles, last of the sauce, and remaining mozzare…
  5. Cover dish tightly with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 15-20 minutes, until top is golden and bubbly. Let rest for 10-15 minutes before slicing. Garnish with reserved crispy sage leaves.

Notes

For best results, use fresh sage and whole milk. Watch the brown butter closely to avoid burning. Let the lasagna rest before slicing to ensure clean cuts. The lasagna can be assembled up to 24 hours in advance and refrigerated. To freeze, assemble unbaked, wrap tightly, and freeze for up to 3 months; thaw overnight in the fridge before baking.

Nutrition

Keywords: butternut squash lasagna, sage brown butter, vegetarian lasagna, fall recipe, holiday lasagna, easy lasagna, make-ahead lasagna

Find it online: https://platebelle.com/best-homemade-butternut-squash-lasagna-with-sage-brown-butter/