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Cozy Butternut Squash Lasagna with Sage Brown Butter

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A comforting, layered lasagna featuring roasted butternut squash, creamy ricotta, and nutty sage brown butter. This recipe captures the cozy magic of a beloved Portland restaurant dish, perfect for cold nights and special gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cut into ½-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg, freshly grated if possible
  • ½ cup unsalted butter (1 stick)
  • 12–15 fresh sage leaves, plus more for garnish
  • Pinch of salt
  • 2 cups whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • ½ cup grated Parmesan cheese, divided
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Pinch of nutmeg
  • 12 no-boil lasagna noodles
  • 3 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese for topping
  • Fresh sage leaves for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the butternut squash: Cut off both ends, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut flesh into ½-inch cubes.
  3. Roast the squash: Toss cubed squash with olive oil, salt, pepper, and nutmeg. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and lightly browned. Set aside to cool slightly.
  4. Make the sage brown butter: While squash roasts, melt butter in a medium saucepan over medium heat. Add sage leaves. Cook, stirring occasionally, until butter turns deep golden brown and smells nutty (about 5-7 minutes). Remove from heat and set aside.
  5. Prepare the cheese mixture: In a large bowl, combine ricotta, beaten egg, ¼ cup Parmesan, salt, pepper, and a pinch of nutmeg. Mix until smooth.
  6. Lower oven temperature to 375°F (190°C).
  7. Start layering: Spread about 2 tablespoons of sage brown butter on the bottom of a 9×13-inch baking dish. Place 4 no-boil lasagna noodles on the bottom, slightly overlapping if needed.
  8. First layer: Spread ⅓ of the ricotta mixture over noodles. Top with ⅓ of the roasted squash. Drizzle with 2 tablespoons sage brown butter. Sprinkle with ¾ cup mozzarella and 2 tablespoons Parmesan.
  9. Second layer: Repeat with 4 more noodles, another ⅓ of ricotta, another ⅓ of squash, 2 tablespoons brown butter, and remaining mozzarella and Parmesan.
  10. Third layer: Repeat with remaining noodles, ricotta, squash, and brown butter.
  11. Top layer: Place final 4 noodles on top. Spread any remaining ricotta mixture. Pour any remaining sage brown butter over top. Sprinkle with remaining mozzarella and Parmesan. Arrange crispy sage leaves from brown butter on top.
  12. Bake covered: Cover dish tightly with aluminum foil. Bake for 30 minutes.
  13. Bake uncovered: Remove foil and bake for another 15-20 minutes, until top is golden and bubbly.
  14. Rest before serving: Let lasagna rest for at least 15 minutes before cutting.

Notes

Don’t skip roasting the squash—it concentrates flavor and prevents sogginess. Watch the brown butter carefully; it can burn quickly. Let the lasagna rest for at least 15 minutes before cutting to allow layers to set. For best results, use room temperature ricotta and egg. Make extra brown butter for drizzling on top before serving.

Nutrition

Keywords: butternut squash lasagna, sage brown butter, vegetarian lasagna, fall recipe, comfort food, holiday dinner, roasted squash lasagna

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