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Cozy Butternut Squash Lasagna with Sage Brown Butter

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A comforting fall lasagna featuring roasted butternut squash, a rich sage brown butter sauce, and creamy ricotta, all baked to golden perfection. This easy recipe is perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 6 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 garlic cloves, minced
  • ½ teaspoon freshly grated nutmeg
  • Salt and white pepper to taste
  • 12 no-boil lasagna noodles
  • 15 ounces whole milk ricotta cheese
  • 1 large egg
  • 8 ounces fresh mozzarella cheese, shredded or torn
  • 1 cup grated Parmesan cheese
  • Extra fresh sage leaves for topping

Instructions

  1. Preheat oven to 400°F (200°C). Place cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly, then mash with a fork. Set aside.
  2. While squash roasts, make the sage brown butter sauce. In a medium saucepan, melt butter over medium heat. Add fresh sage leaves and fry for about 2 minutes until fragrant and slightly crispy. When butter turns golden brown and smells nutty, remove sage leaves and set aside for garnish. Reduce heat to medium-low, whisk in flour, and cook for 1 minute. Slowly pour in milk, whisking constantly. Add minced garlic, nutmeg, salt, and white pepper. Continue whisking until sauce thickens, about 5-7 min…
  3. In a large bowl, combine ricotta cheese, egg, and half of the grated Parmesan. Mix until smooth. Season with a pinch of salt and pepper.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of brown butter sauce (about ½ cup) on the bottom of a 9×13-inch baking dish. Place a layer of no-boil lasagna noodles on top. Spread half of the mashed roasted squash over the noodles. Dollop half of the ricotta mixture over the squash and spread gently. Sprinkle with one-third of the mozzarella and a little Parmesan. Drizzle with more brown butter sauce. Repeat layers: noodles, remaining squash, remaining ricotta, more cheese, and more sauce. …
  5. Cover dish tightly with aluminum foil and bake for 40 minutes. Remove foil and bake for another 15-20 minutes, until top is golden and bubbly. Let lasagna rest for at least 10-15 minutes before slicing.

Notes

Don’t rush the brown butter; it can burn quickly. Season the squash well with salt. Let the lasagna rest before slicing to ensure clean layers. Use room temperature ingredients for the ricotta mixture. For extra flavor, toast no-boil noodles in a dry skillet for 30 seconds per side.

Nutrition

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

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