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Easy Butternut Squash Lasagna with Sage Brown Butter

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This easy butternut squash lasagna swaps traditional béchamel for a silky roasted squash puree, layered with sage brown butter, ricotta, and mozzarella. It’s a weeknight-friendly comfort dish that’s perfect for fall dinners and holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/2 cup vegetable broth or chicken broth
  • 6 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 12 no-boil lasagna noodles
  • 15 ounces ricotta cheese
  • 1 large egg
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon nutmeg
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, until fork-tender and slightly caramelized.
  3. Make the squash puree: Transfer the roasted squash to a food processor. Add the broth and blend until completely smooth, similar to thick pudding. Set aside.
  4. Make the sage brown butter: While the squash roasts, melt the butter in a large skillet over medium heat. Add the sage leaves and cook, swirling occasionally, until the butter turns golden brown and smells nutty (about 5-7 minutes). Remove from heat and set aside.
  5. Prepare the ricotta mixture: In a medium bowl, combine the ricotta, egg, 1/2 cup of the Parmesan, nutmeg, and a pinch of salt and pepper. Stir until well combined.
  6. Lower the oven temperature to 375°F (190°C).
  7. Assemble the lasagna: Spread a thin layer of squash puree (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Layer in this order: 4 no-boil lasagna noodles, 1/3 of the remaining squash puree, 1/3 of the ricotta mixture, 1/3 of the mozzarella, and a drizzle of sage brown butter with some crispy sage leaves. Repeat layers two more times. Top with remaining mozzarella and Parmesan.
  8. Bake covered for 30 minutes: Cover the dish tightly with aluminum foil and bake for 30 minutes.
  9. Bake uncovered for 15-20 minutes: Remove the foil and continue baking until the cheese is bubbly and golden brown. For extra browning, broil for the last 2 minutes.
  10. Rest before serving: Let the lasagna sit for 10-15 minutes before slicing and serving.

Notes

Don’t skip roasting the squash; it concentrates the flavor. Watch the brown butter carefully as it can burn quickly. Let the lasagna rest for 15 minutes after baking to set the layers. For best results, use freshly grated Parmesan. You can make extra brown butter for drizzling over the finished dish.

Nutrition

Keywords: butternut squash lasagna, sage brown butter, fall lasagna, easy lasagna, vegetarian lasagna, weeknight dinner

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