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If you’re searching for a cozy, comforting dish packed with autumnal flavors, this Butternut Squash and Sage Lasagna Recipe is an absolute winner. Layers of tender roasted butternut squash, fragrant herbs, creamy ricotta, and luscious béchamel come together in a warm, cheesy embrace that’ll make every bite feel like a hug from a dear friend. Lightly nutty and subtly spiced, it’s a beautiful twist on classic lasagna that’s perfect for family dinners, special occasions, or whenever you want to celebrate the magic of seasonal ingredients.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a unique role in building the rich taste, silky texture, and golden color of this lasagna. From the naturally sweet roasted butternut squash to the fresh sage that lifts every layer, every component works together to create harmonious, delicious comfort food.
- Butternut squash: Peeled, seeded, and cubed for roasting—it adds sweetness, moisture, and beautiful color.
- Olive oil: Helps caramelize the squash and enhance its natural flavors.
- Salt: Balances sweetness and boosts overall savory notes throughout the dish.
- Black pepper: Adds just the right amount of gentle heat and complexity.
- Ground nutmeg: Brings warmth and a subtle spice that complements the squash and béchamel.
- Fresh sage: Chopped for roasting and garnish—its earthy aroma perfectly marries with butternut squash.
- Ricotta cheese: Creamy and mild, it provides rich body and softness to the layers.
- Grated Parmesan cheese: Sharp, salty, and nutty, it intensifies the cheesy flavor profile.
- Egg: Binds the ricotta mixture for smooth, velvety texture.
- Fresh thyme: Adds delicate herbaceous hints that brighten the dish.
- Butter: Creates a luscious base for the béchamel sauce.
- All-purpose flour: Thickens the béchamel beautifully when combined with butter.
- Milk: Whole or 2%, it transforms the béchamel into a creamy, dreamy sauce.
- Lasagna noodles: Provides structure and the perfect vehicle for all those layers.
- Shredded mozzarella cheese: Melts to golden perfection, adding gooey, stringy goodness.
- Fresh sage leaves (optional): For garnish, boosting aroma and visual appeal.
How to Make Butternut Squash and Sage Lasagna Recipe
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, ground nutmeg, and chopped fresh sage. Spreading the squash out evenly on a baking sheet ensures each piece caramelizes evenly into tender, flavorful morsels that will shine in the lasagna.
Step 2: Prepare the Ricotta Mixture
While the squash roasts, mix ricotta cheese, grated Parmesan, egg, fresh thyme, salt, and pepper in a bowl until smooth. This mixture adds richness and a creamy texture to every cheesy layer, balancing the sweetness of the squash with savory depth.
Step 3: Make the Béchamel Sauce
In a saucepan, melt butter over medium heat. Whisk in all-purpose flour and cook for about 1-2 minutes to form a roux; this step ensures a silky, lump-free sauce. Slowly pour in milk, whisking constantly, then continue cooking until thickened. Season the sauce with ground nutmeg, salt, and pepper for that classic comforting flavor that ties the whole dish together.
Step 4: Assemble the Lasagna
Lower the oven temperature to 375°F (190°C) and grease a baking dish. Start by spreading a layer of the béchamel sauce on the bottom, then layer cooked lasagna noodles on top. Follow with dollops of the ricotta mixture, roasted butternut squash, and another layer of béchamel. Repeat these layers until all ingredients are used, finishing off with a generous sprinkling of shredded mozzarella for a bubbly, golden crust.
Step 5: Bake the Lasagna
Cover the dish with foil to lock in moisture and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is beautifully golden and bubbling. This baking method ensures creamy layers while giving you that irresistibly crisp cheese topping you crave.
Step 6: Rest and Garnish
Let the lasagna rest for about 10 minutes before slicing to allow the layers to set perfectly. Fresh sage leaves sprinkled on top add a charming burst of color and aroma that makes every serving feel thoughtfully finished.
How to Serve Butternut Squash and Sage Lasagna Recipe
Garnishes
Fresh sage leaves are the perfect garnish here, offering a fragrant, herbal lift that connects you to the dish’s autumn spirit. A light dusting of extra Parmesan can also add a salty spark before serving.
Side Dishes
This lasagna pairs wonderfully with simple green salads featuring peppery arugula or crisp baby spinach tossed in lemon vinaigrette, which provide a refreshing contrast. For something heartier, roasted Brussels sprouts or garlic bread bring complementary textures and flavors to the meal.
Creative Ways to Present
For a dinner party, cut the lasagna into neat squares and serve portions on warm plates with a drizzle of sage-infused olive oil or a sprinkle of toasted walnuts for extra crunch. Layer in a clear glass baking dish so guests can admire the vibrant layers before digging in.
Make Ahead and Storage
Storing Leftovers
This Butternut Squash and Sage Lasagna Recipe keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors deepen as it rests, making leftovers just as rewarding as fresh.
Freezing
If you want to save some for later, freeze the lasagna before baking or once cooled after baking by wrapping it tightly with foil and plastic wrap. It will last up to 3 months in the freezer and thaw evenly in the fridge overnight before reheating.
Reheating
Reheat individual slices in the microwave or place the whole dish covered with foil in a 350°F oven until warmed through. Adding a splash of milk or a few extra cheese slices on top can help restore creaminess and meltiness during reheating.
FAQs
Can I use frozen butternut squash instead of fresh?
While fresh butternut squash delivers the best texture and flavor, you can use frozen. Just thaw and drain any excess moisture before roasting to avoid watery lasagna layers.
Is there a vegan version of this Butternut Squash and Sage Lasagna Recipe?
Absolutely! Swap ricotta with almond or cashew-based cheeses, use plant-based milk and vegan butter for the béchamel, and replace mozzarella with a vegan cheese alternative to keep all the cozy flavors intact.
Can I prepare the lasagna entirely ahead of time?
Yes, you can assemble the lasagna a day in advance and keep it covered in the refrigerator. Bake it fresh prior to serving for maximum flavor and texture.
What type of sage works best in this recipe?
Fresh sage is ideal for its bright, herbaceous flavor and aroma, but dried sage can be used when fresh isn’t available—just reduce quantity slightly as dried herbs are more concentrated.
Can I substitute the ricotta cheese?
You can use cottage cheese for a lighter version, but it won’t be as creamy or smooth. For the classic texture, stick to ricotta or a well-blended soft cheese alternative.
Final Thoughts
I truly hope you give this Butternut Squash and Sage Lasagna Recipe a try because it’s a cozy, delicious way to celebrate seasonal ingredients with a special twist. Every bite delivers layers of comforting warmth and delightful flavors that will have you coming back for more and eager to share it with friends and family. Happy cooking and even happier eating!
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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
A comforting and flavorful Butternut Squash and Sage Lasagna that layers roasted butternut squash with creamy ricotta and fragrant sage, all baked in a rich white sauce and topped with melted mozzarella cheese. Perfect for a hearty vegetarian dinner that combines autumnal flavors with classic Italian comfort.
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)
White Sauce (Béchamel)
- 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, black pepper, nutmeg, and chopped sage. Spread evenly on a baking sheet and roast for 25-30 minutes until the squash is tender and slightly caramelized.
- Prepare Ricotta Mixture: In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, egg, fresh thyme, salt, and pepper. Mix well to create a creamy and flavorful ricotta filling. Set aside.
- Make White Sauce: In a saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Gradually pour in milk, whisking constantly to prevent lumps. Continue cooking until the sauce thickens. Season with ground nutmeg, salt, and pepper to taste.
- Preheat Oven for Baking: Reduce oven temperature to 375°F (190°C). Grease a baking dish to prepare for the lasagna assembly.
- Assemble Lasagna Layers: Begin by spreading a thin layer of white sauce on the bottom of the baking dish. Layer cooked lasagna noodles over the sauce, then spread a layer of ricotta mixture. Add a layer of roasted butternut squash followed by more white sauce. Repeat these layers until all ingredients are used, finishing with a top layer of white sauce. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake Lasagna: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Rest and Garnish: Allow the lasagna to rest for 10 minutes after baking to set. Garnish with fresh sage leaves if desired before slicing and serving.
Notes
- Ensure lasagna noodles are cooked al dente before assembling to prevent over-soft noodles in the finished dish.
- You can use dried sage and thyme if fresh herbs are not available; adjust quantities as indicated.
- The white sauce (béchamel) must be whisked constantly to avoid lumps and achieve a smooth texture.
- For a richer flavor, whole milk is recommended for the white sauce, but 2% milk will work fine as well.
- Letting the lasagna rest before serving helps the layers set for cleaner slicing.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
