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Easy Cozy Butternut Squash Lasagna with Sage Brown Butter

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A creamy, nutty, and savory lasagna featuring roasted butternut squash, sage brown butter bechamel, and a rich ricotta mixture. This comforting dish is perfect for fall and winter, and it’s so good it might just convert even the most stubborn lasagna skeptics.

Ingredients

Scale
  • 1 medium butternut squash, about 2 ½ to 3 pounds, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup unsalted butter (1 stick)
  • 12–15 fresh sage leaves
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • 2 cups whole milk ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg
  • 12 no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh sage leaves for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized. Remove from oven and set aside. Leave oven on.
  2. While squash roasts, make the sage brown butter sauce. In a medium saucepan over medium heat, melt the butter. Add fresh sage leaves. Cook, stirring occasionally, until butter turns deep golden brown and smells nutty, about 5-7 minutes. Use a slotted spoon to remove crispy sage leaves and set aside. Keep brown butter in pan.
  3. Whisk flour into brown butter to form a paste. Cook for 1 minute, stirring constantly. Gradually pour in milk, whisking continuously. Bring to a gentle simmer and cook for 3-5 minutes, stirring often, until sauce thickens enough to coat the back of a spoon. Stir in salt, nutmeg, and pepper. Remove from heat.
  4. In a medium bowl, combine ricotta, egg, Parmesan, salt, pepper, and a pinch of nutmeg. Mix until smooth. Set aside.
  5. Once squash is cool enough to handle, transfer to a large bowl. Mash roughly with a fork or potato masher, leaving some chunks. Stir in about ½ cup of the brown butter sauce. Crumble reserved crispy sage leaves and stir in.
  6. Reduce oven temperature 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. Layer 3 no-boil lasagna noodles on top, slightly overlapping. Spread one-third of the mashed squash mixture over noodles. Dollop one-third of ricotta mixture on top and spread gently. Sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan. Repeat layers two more times: noodles, squash, ricotta, mozzarella, Parmesan. For final layer, top with remaining 3 n…
  7. Cover dish tightly with foil. Bake for 35 minutes. Remove foil and bake for another 15-20 minutes, until top is golden and bubbly and edges are crispy. Let rest for at least 15 minutes before slicing.

Notes

Don’t rush the brown butter; medium heat is key. Season each layer individually. Let lasagna rest at least 15 minutes before slicing. Use a serrated knife for clean slices. If sage leaves don’t crisp up, fry extra leaves separately. For make-ahead, assemble and refrigerate up to 24 hours; add 10 minutes to covered baking time. Freezes well unbaked for up to 3 months.

Nutrition

Keywords: butternut squash lasagna, sage brown butter, fall lasagna, winter lasagna, vegetarian lasagna, comfort food, holiday lasagna

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