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Best Creamy Butternut Squash Sage Lasagna Recipe

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This creamy butternut squash sage lasagna features roasted squash, a silky béchamel, and earthy sage for a comforting, elegant dish that’s perfect for fall and winter.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds)
  • 1/2 cup packed fresh sage leaves
  • 6 tablespoons unsalted butter
  • 4 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 4 cloves garlic, minced
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • 12 no-boil lasagna noodles
  • 15 ounces whole milk ricotta cheese
  • 3 cups shredded low-moisture part-skim mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds. Drizzle cut sides with olive oil, season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast 40-50 minutes until fork-tender and edges caramelized. Let cool slightly, then scoop flesh into a bowl (about 3 cups).
  2. While squash roasts, make the sage béchamel: In a large saucepan over medium heat, melt 3 tablespoons butter. Cook until light golden brown and nutty, about 3-4 minutes. Add minced garlic and half the chopped sage leaves, cook 30 seconds. Whisk in flour, cook 1 minute. Slowly pour in milk and heavy cream, whisking constantly. Bring to a gentle simmer, cook 5-7 minutes until thickened. Remove from heat, stir in nutmeg, 1/2 teaspoon salt, and pepper.
  3. Add roasted squash to béchamel. Use an immersion blender or regular blender to puree until smooth. Adjust seasoning, adding brown sugar if needed. Set aside.
  4. In a medium bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, a pinch of salt, pepper, and 1 tablespoon chopped sage. Mix well.
  5. Assemble lasagna: Spread 1/2 cup squash béchamel on bottom of a 9×13-inch baking dish. Layer 3 no-boil noodles. Spread 1/3 of remaining béchamel, dollop 1/3 of ricotta mixture, sprinkle 1/3 of remaining mozzarella and some Parmesan. Repeat layers twice. For final layer, add last 3 noodles, remaining sauce, and remaining mozzarella and Parmesan. Sprinkle remaining sage leaves on top.
  6. Cover tightly with foil. Bake at 375°F (190°C) for 30 minutes. Remove foil, bake 20-25 minutes more until golden and bubbly. Let rest at least 15 minutes before slicing.

Notes

Let lasagna rest at least 15 minutes before slicing for clean pieces. For make-ahead, assemble up to 24 hours in advance and refrigerate. Freezes well for up to 3 months. For a dairy-free version, use plant-based milk, butter, and cheese alternatives. For gluten-free, use gluten-free noodles and flour blend.

Nutrition

Keywords: butternut squash lasagna, sage lasagna, creamy lasagna, fall lasagna, vegetarian lasagna, comfort food

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