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Cozy Butternut Squash Lasagna with Sage Brown Butter

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A soul-warming lasagna featuring sweet roasted butternut squash, creamy ricotta, and a nutty sage brown butter sauce. This vegetarian comfort food is perfect for chilly evenings and holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter
  • 10–12 fresh sage leaves, roughly chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup vegetable broth, low-sodium
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 9 no-boil lasagna noodles
  • 2 cups whole-milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese, low-moisture part-skim
  • 1/2 cup chopped fresh parsley

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss cubed squash with olive oil, salt, pepper, and nutmeg. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly, then mash about half with a fork, leaving the rest in chunks. Set aside.
  2. While squash roasts, make the sauce. In a medium saucepan over medium heat, melt butter. Swirl occasionally. After 3-4 minutes, when butter foams and turns golden with brown specks and smells nutty, add chopped sage. Stir for 30 seconds, then add minced garlic and cook 30 seconds more.
  3. Whisk in flour to form a roux. Cook 1-2 minutes, stirring constantly, until smooth and golden. Slowly pour in warm milk while whisking vigorously. Add vegetable broth, salt, pepper, and cayenne (if using). Continue whisking until sauce thickens, about 3-4 minutes. Remove from heat.
  4. In a medium bowl, combine ricotta, beaten egg, 1/4 cup Parmesan, and parsley. Mix until combined. Season with a pinch of salt and pepper.
  5. Lower oven temperature to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread about 1/2 cup of the sage brown butter sauce over the bottom.
  6. Layer: 3 no-boil lasagna noodles, half of the roasted squash, half of the ricotta mixture, 1/3 of the mozzarella, and 1/3 of the remaining sauce. Repeat layers: noodles, remaining squash, remaining ricotta, another 1/3 of mozzarella, and another 1/3 of sauce. Top with final 3 noodles, remaining sauce, remaining mozzarella, and remaining 1/4 cup Parmesan.
  7. Cover tightly with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 10-15 minutes, until cheese is bubbly and golden brown. Let rest for 10 minutes before slicing.

Notes

For best results, don’t skip browning the butter—watch it closely to avoid burning. Use room-temperature ingredients to prevent lumps. Let the lasagna rest for 10 minutes before slicing to ensure clean layers. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash lasagna, sage brown butter, vegetarian lasagna, fall recipe, comfort food, holiday lasagna

Find it online: https://willarecipes.com/cozy-butternut-squash-lasagna-with-sage-brown-butter/