Butternut Squash and Sage Lasagna Recipe

If you’re looking for a cozy, comforting meal that’s a little different but still feels like a classic, you’ve got to try this Butternut Squash and Sage Lasagna Recipe. I absolutely love how the sweet, tender butternut squash pairs with aromatic sage and creamy cheeses—it’s like fall wrapped up in every bite. Plus, this recipe is perfect for sharing with friends or family because it’s hearty and elegant all at once.

this …

Ingredients You’ll Need

Each ingredient in this Butternut Squash and Sage Lasagna Recipe plays a key role—whether it’s adding sweetness, creaminess, or depth. I’ve found that using fresh sage and good quality cheeses really elevates the dish, so it’s worth spending a little extra time sourcing those.

• Butternut Squash: Choose a medium-sized one with firm skin; easier to peel and cube, plus sweeter flavor.
• Olive Oil: Extra virgin olive oil adds richness and helps caramelize the squash beautifully.
• Kosher Salt: Essential for seasoning throughout—brings all flavors to life without overwhelming.
• Garlic Powder: Adds subtle warmth to the butternut squash without the bite of fresh garlic.
• Lasagna Noodles: You can go gluten-free if needed; just remember to boil just until tender but still firm.
• Fresh Sage: The star herb here—its aromatic, slightly peppery notes complement the sweetness brilliantly.
• Lemon Zest: A little zing to brighten the creamy ricotta mixture and keep it from feeling too heavy.
• Ground Nutmeg: Just a pinch adds warm spice that brings a comforting depth to the sauce.
• Milk: Whole milk is best for a luscious ricotta sauce—but you can substitute if needed.
• Ricotta Cheese: Creamy and mild, it’s the base for the luscious cheese sauce layer.
• Pecorino Cheese: Adds a salty, sharp punch that balances the sweetness and creaminess well.
• Mozzarella Cheese: Melts wonderfully and gives that luscious, stringy cheese pull everyone loves.

Variations

One of the reasons I keep coming back to this Butternut Squash and Sage Lasagna Recipe is how easy it is to personalize. Whether you want to switch up the cheese or add a veggie twist, it adapts beautifully so you can make it your own.

• Swap the Cheese: I’ve tried using goat cheese instead of ricotta for a tangier flavor; it’s delicious if you enjoy something a bit more assertive.
• Make it Vegan: Use plant-based ricotta and mozzarella, and swap milk for unsweetened almond or oat milk—you’ll still get that creamy texture.
• Add Greens: My family loves a layer of sautéed spinach or kale added between the noodles for a nutrient boost and beautiful color.
• Herbal Variations: Feel free to mix sage with rosemary or thyme to experiment with flavor profiles that suit your palate.

How to Make Butternut Squash and Sage Lasagna Recipe

Step 1: Prep and Boil the Butternut Squash

Start by peeling and cutting your butternut squash into roughly ½-inch cubes. I discovered that using a serrated vegetable peeler makes the peeling part so much easier. Once cut, bring a medium pot of water to a boil, then add the squash cubes. Boil them for about 5 to 6 minutes until they’re fork tender—this is key, so don’t skip the test piece! When done, drain the squash and toss it in olive oil, kosher salt, and garlic powder while still warm. This simple seasoning step really builds the delicious flavor base for the dish.

Step 2: Boil the Lasagna Noodles

While the squash cooks, bring a large pot of well-salted water to a boil. Add your noodles and cook them until just shy of al dente—about 5 minutes or so. Stir frequently so they don’t stick. Once drained, drizzle a baking sheet with olive oil and lay the noodles flat. Flip them to coat both sides lightly; this tip came from my early attempts when the noodles stuck together and made layering a nightmare. Now, it works like a charm!

Step 3: Make the Ricotta Sage Sauce

In a medium bowl, combine about 1 tablespoon of chopped fresh sage (reserve a bit for the topping), lemon zest, ground nutmeg, ricotta cheese, kosher salt, freshly ground black pepper, and milk. Stir gently until everything is blended into a creamy, aromatic sauce that’s bursting with flavor. My tip is to use fresh lemon zest—it really brightens this sauce beautifully and balances the richness.

Step 4: Layer Your Lasagna

This is where the magic happens. In a 9” x 13” baking dish, start by spreading ½ cup of your ricotta sauce on the bottom—this prevents sticking and builds a flavor foundation. Next, add a layer of noodles, half the cooked squash, scant ⅔ cup of ricotta sauce, 1 cup mozzarella, and ⅓ cup Pecorino cheese. Repeat this layering with the remaining noodles, squash, cheese sauce, and cheeses. Finally, top with another noodle layer, spread remaining ricotta sauce on top, sprinkle the last of mozzarella and Pecorino cheeses, and scatter the reserved sage leaves. If any noodles need trimming to fit your pan, don’t worry—it won’t affect the end taste.

Step 5: Bake Until Golden and Bubbly

Cover your assembled lasagna with foil and bake at 375°F for 40 minutes. Then, carefully remove the foil and bake another 20 minutes until the top is beautifully browned and bubbly. Let it rest for 5 to 10 minutes before cutting in—trust me, this helps the layers set up so you get perfect slices every time. I usually get so tempted to dig in right away, but patience really pays off here!

How to Serve Butternut Squash and Sage Lasagna Recipe

Garnishes

I love to finish this lasagna with a sprinkle of fresh sage leaves and a little extra grated Pecorino cheese right before serving. It adds a pop of color and intensifies that incredible sage flavor. Plus, a light drizzle of good quality olive oil can make it feel just a bit more luxurious.

Side Dishes

My favorite side is a simple green salad with a tangy vinaigrette to cut through the richness—something like arugula with lemon and toasted pine nuts. Roasted Brussels sprouts or garlic sautéed green beans also pair really nicely and round out the meal.

Creative Ways to Present

For special occasions, I’ve layered this lasagna in individual ramekins for a stylish, personalized presentation. You can also serve it with a garnish of edible flowers or microgreens for an elegant touch that’ll have your guests asking for the recipe.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover lasagna tightly in the baking dish with foil and store it in the fridge for 2-3 days. Keeping it sealed helps maintain moisture so the next meal tastes just as good as the fresh-out-of-the-oven version.

Freezing

Freezing works great—just slice the lasagna into individual portions and wrap them tightly in plastic wrap and foil before freezing. This way, you can pull out exactly how much you need without thawing the whole batch. It’s been a lifesaver on busy weeknights!

Reheating

When reheating, I always thaw the lasagna overnight in the fridge, then bake it covered with foil at 400°F for about 15 minutes until warmed through. Removing the foil for the final few minutes helps re-crisp the top just like freshly baked.

FAQs

Final Thoughts

This Butternut Squash and Sage Lasagna Recipe is truly one of those dishes that feels like a warm hug on a plate. I remember the first time I made it, I was surprised at how effortlessly the flavors came together to make something so memorable. Whether you’re serving it for a cozy family dinner or a seasonal gathering, I think you’ll find it as comforting and impressive as I do. Give it a try—you’ll be so glad you did!

Print