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Easy Butternut Squash Lasagna with Sage Brown Butter Recipe

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A crowd-pleasing vegetarian lasagna featuring roasted butternut squash, sage brown butter sauce, and creamy cheeses. Perfect for holidays or cozy dinners, this make-ahead dish delivers rich, savory flavor without the need for boiling noodles.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes (about 4 cups cubed)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg, freshly grated if possible
  • ½ cup (1 stick) unsalted butter
  • 10–12 fresh sage leaves, plus more for garnish
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • 12 oven-ready lasagna noodles
  • 2 cups shredded whole-milk mozzarella (low-moisture)
  • 1 cup ricotta cheese (full-fat)
  • 1 egg
  • ½ cup grated Parmesan cheese (for top layer)
  • Fresh sage leaves for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and nutmeg on a rimmed baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until caramelized and fork-tender. Let cool 5 minutes, then mash or puree until smooth. Set aside (about 2 cups puree).
  2. While squash roasts, melt butter in a medium saucepan over medium heat. Swirl occasionally until butter foams and turns golden with brown specks (about 4-5 minutes). Add fresh sage leaves; they will sizzle and crisp in about 30 seconds. Remove sage leaves with a slotted spoon and set aside on paper towel.
  3. Reduce heat to low. Add minced garlic to brown butter and cook 30 seconds until fragrant. Sprinkle flour over butter and whisk constantly for 1 minute. Slowly pour in warm milk and cream, whisking continuously to prevent lumps. Cook until sauce thickens (3-4 minutes), then stir in ½ cup Parmesan until melted. Season with salt and pepper. Set aside.
  4. In a small bowl, mix ricotta cheese with egg and a pinch of salt and pepper. Do not overmix.
  5. Spread a thin layer (about ½ cup) of brown butter sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles side by side. Spread ⅓ of the squash puree over noodles. Dollop ⅓ of ricotta mixture and gently spread. Sprinkle ½ cup mozzarella. Drizzle with ⅓ of remaining brown butter sauce. Repeat layering two more times: noodles, squash, ricotta, mozzarella, sauce.
  6. For final layer, place last 3 noodles on top. Pour remaining brown butter sauce over noodles, covering edges. Sprinkle with remaining ½ cup mozzarella and ½ cup Parmesan. Arrange reserved crispy sage leaves on top.
  7. Cover dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 15-20 minutes until cheese is bubbly and golden brown. Let rest at least 10 minutes before slicing.

Notes

For make-ahead, assemble the night before, cover, and refrigerate. Add 10-15 minutes to covered baking time. To prevent watery lasagna, drain ricotta in a fine-mesh strainer for 15 minutes and let lasagna rest after baking. For a lighter version, use half-and-half instead of heavy cream and part-skim mozzarella. To add protein, layer cooked Italian sausage or shredded rotisserie chicken between squash layers.

Nutrition

Keywords: butternut squash lasagna, sage brown butter, vegetarian lasagna, holiday lasagna, make-ahead lasagna, crowd-pleasing lasagna

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