butternut squash lasagna recipe
- The Best butternut squash lasagna recipe
- Butternut Squash Lasagna with Sage & Ricotta
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Butternut Squash Lasagna with Sage & Ricotta Works
- ❓ Frequently Asked Questions About Butternut Squash Lasagna with Sage & Ricotta
The Best butternut squash lasagna recipe
What really sells this recipe for me, though, is how much better it is for you than traditional lasagna. The butternut squash replaces a lot of the pasta, cutting down on carbs without sacrificing that comforting, layered texture. It’s packed with vitamins A and C, fiber, and even a little potassium, which makes me feel less guilty about letting the kids have seconds. Plus, it reheats beautifully, so leftovers taste just as good the next day. If you’re looking for a way to get more veggies into your family’s diet without a fight, this is the one to try.
Butternut Squash Lasagna with Sage & Ricotta
A cozy, vegetarian lasagna featuring roasted butternut squash, creamy ricotta, and fresh sage. This dish is layered with rich flavors and a touch of nutmeg for warmth, making it a perfect fall comfort food.
🥘Ingredients
- 1 medium butternut squash (about 3 lbs), peeled and cut into 1/4-inch slices
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 15 oz whole-milk ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh sage, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/8 tsp white pepper
- 9 lasagna noodles (no-boil or pre-cooked)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish (optional)
👨🍳Directions
-
1
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. -
2
Toss the butternut squash slices with olive oil, salt, pepper, and nutmeg. Arrange in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized. Reduce oven temperature to 375°F (190°C). -
3
While the squash roasts, prepare the ricotta filling. In a medium bowl, mix ricotta, egg, Parmesan, sage, salt, and pepper until smooth. Set aside. -
4
Make the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth. Cook for 3-5 minutes, stirring constantly, until thickened. Season with salt, nutmeg, and white pepper. Remove from heat. -
5
Assemble the lasagna: Spread 1/2 cup béchamel sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce, slightly overlapping. Spread half the ricotta mixture over the noodles, then top with half the roasted squash. Drizzle with 1/3 of the remaining béchamel. Repeat layers once more (noodles, ricotta, squash, béchamel). -
6
Top with a final layer of 3 lasagna noodles, remaining béchamel, mozzarella, and Parmesan. Cover loosely with aluminum foil. -
7
Bake for 30 minutes. Remove foil and bake for another 10-15 minutes, until bubbly and golden. Let rest for 10 minutes before slicing. Garnish with fresh sage leaves if desired.
🔧Equipment
- Large baking sheet
- Mixing bowls (medium and large)
- Whisk
- Saucepan
- 9×13-inch baking dish
- Aluminum foil
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Butternut Squash Lasagna with Sage & Ricotta Works
❓ Frequently Asked Questions About Butternut Squash Lasagna with Sage & Ricotta
1. Can I make butternut squash lasagna ahead of time?
Yes! This lasagna can be assembled up to 24 hours in advance and stored in the refrigerator before baking. Just cover it tightly with foil or plastic wrap to prevent drying out. When ready to bake, add 10–15 minutes to the cooking time since it will be cold. You can also freeze the unbaked lasagna for up to 3 months—thaw it in the fridge overnight before baking.
2. Can I substitute regular lasagna noodles for the butternut squash layers?
Absolutely. If you prefer traditional noodles, use 9–12 lasagna sheets (no-boil or pre-cooked) instead of the squash. Layer them as you would in a classic lasagna, adjusting the baking time if needed since noodles may cook faster than squash. For a gluten-free option, use gluten-free lasagna noodles or thinly sliced zucchini.
3. What’s the best way to cut and prepare butternut squash for lasagna?
Peel the squash, then slice it into 1/4-inch thick rounds (a mandoline works great for even slices). Remove the seeds and stringy bits from the center. To soften the squash slightly before assembling, you can roast the slices at 400°F (200°C) for 10–15 minutes or steam them for 3–5 minutes. This helps prevent a watery lasagna and ensures the squash cooks evenly.
4. Can I make this lasagna dairy-free or vegan?
Yes! For a dairy-free version, use plant-based ricotta (like almond or cashew ricotta), vegan mozzarella shreds, and nutritional yeast or vegan Parmesan for topping. Replace butter with olive oil and ensure your marinara sauce is dairy-free. For a vegan lasagna, also swap the egg (if your ricotta recipe calls for one) with a flax or chia “egg” (1 tbsp ground flaxseed + 3 tbsp water per egg).
5. How do I prevent my butternut squash lasagna from being watery?
Butternut squash releases moisture as it bakes, which can make the lasagna soggy. To prevent this:
– Salt the squash slices after slicing and let them sit for 10 minutes, then pat dry with a paper towel.
– Pre-cook the squash (roast or steam) to remove excess moisture.
– Use less sauce than you would in a traditional lasagna—about 1–1.5 cups total.
– Let the lasagna rest for 10–15 minutes after baking to allow the layers to set before slicing.
