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Cozy Butternut Squash Lasagna with Sage Brown Butter

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A rich and comforting lasagna featuring roasted butternut squash, creamy ricotta, and a nutty sage brown butter sauce. Perfect for fall and winter, this dish is a crowd-pleaser that can be made ahead.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/2 cup unsalted butter
  • 15–20 fresh sage leaves
  • 2 cups whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 12–15 lasagna noodles (regular or no-boil)
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Fresh sage leaves for garnish (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 rimmed baking sheet. Roast 40-50 minutes until tender. Let cool, then scoop flesh into a bowl and mash with a fork or potato masher. Set aside.
  2. While squash roasts, make sage brown butter: Place butter in a medium saucepan over medium heat. Cook, swirling occasionally, until butter foams, subsides, and turns golden brown with a nutty aroma (about 5-7 minutes). Add fresh sage leaves; they will sizzle and crisp. Remove from heat and set aside.
  3. In a large bowl, combine ricotta, egg, 1/2 cup Parmesan, nutmeg, and a pinch of salt and pepper. Mix until smooth. Taste and adjust seasoning.
  4. If using regular lasagna noodles, cook in salted boiling water for 2 minutes less than package directions. Drain and lay flat on a parchment-lined baking sheet. If using no-boil noodles, skip this step.
  5. Preheat oven to 375°F (190°C). Spread about 2 tablespoons of sage brown butter on the bottom of a 9×13-inch baking dish. Layer: 3-4 noodles, 1/3 of mashed squash, 1/3 of ricotta mixture, 1/3 of remaining brown butter, 1 cup mozzarella, and 1/3 cup Parmesan. Repeat layers two more times, ending with noodles. Top with remaining mozzarella and Parmesan, and drizzle any leftover brown butter. Arrange fresh sage leaves on top.
  6. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake another 15-20 minutes until cheese is bubbly and golden. Let rest 10-15 minutes before slicing.

Notes

Don’t rush the brown butter; watch it closely to avoid burning. Season squash well with salt. Let lasagna rest before slicing for clean pieces. Use room temperature ricotta for smoother blending. Grate your own mozzarella for best melting.

Nutrition

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

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