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Easy Cozy Butternut Squash Lasagna with Sage Brown Butter

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A cozy, comforting lasagna featuring roasted butternut squash, creamy ricotta, and nutty sage brown butter. Perfect for fall and winter evenings, this dish is a crowd-pleaser that feels like a warm hug.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup unsalted butter (1 stick)
  • 12–15 fresh sage leaves (plus extra for garnish)
  • 15 ounces whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 no-boil lasagna noodles
  • 3 cups shredded whole milk mozzarella cheese
  • 1/2 cup grated Parmesan cheese (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Mash with a fork until chunky. Set aside.
  2. While squash roasts, melt butter in a medium saucepan over medium heat. Add fresh sage leaves. Cook, stirring occasionally, until butter turns deep amber and smells nutty (about 4-5 minutes). Remove from heat immediately and pour into a small bowl, sage leaves included. Set aside.
  3. In a large bowl, combine ricotta, beaten egg, 1/2 cup Parmesan, nutmeg, salt, and pepper. Stir until smooth. Taste and adjust seasoning.
  4. Reduce oven temperature to 375°F (190°C). Spread about 2 tablespoons of sage brown butter on the bottom of a 9×13-inch baking dish.
  5. Layer 1: Place 3 no-boil lasagna noodles over the butter.
  6. Layer 2: Spread 1/3 of the mashed butternut squash over the noodles.
  7. Layer 3: Dollop 1/3 of the ricotta mixture over the squash and spread gently.
  8. Layer 4: Drizzle 1/3 of the remaining sage brown butter over the ricotta.
  9. Layer 5: Sprinkle 1 cup of shredded mozzarella cheese.
  10. Repeat layers two more times, ending with a final layer of noodles. On top, spread any remaining ricotta mixture, then the last of the brown butter, and top with remaining 1 cup mozzarella and 1/2 cup Parmesan.
  11. Cover tightly with aluminum foil. Bake for 40 minutes. Remove foil and bake for another 15-20 minutes, until cheese is bubbly and golden brown.
  12. Let rest on counter for at least 15 minutes before cutting.

Notes

Don’t skip roasting the squash; it prevents sogginess. Watch the brown butter closely to avoid burning. Let the lasagna rest for 15 minutes before cutting to ensure clean slices. Use room temperature ricotta for even baking. No-boil noodles are recommended for convenience.

Nutrition

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

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