Butternut Squash Lasagna (Cozy Fall Favorite)
This creamy butternut squash lasagna layers roasted squash, ricotta, mozzarella, and sage for the ultimate fall comfort food. A perfect make-ahead casserole for family dinners or holiday gatherings.
Why You’ll Love This Recipe
Ingredients
Ingredients
For the Squash Filling
- 1 large butternut squash about 3 lbs, peeled, seeded, cubed
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 1 cup whole milk ricotta
- ½ cup heavy cream
For the Lasagna Layers
- 12 sheets lasagna noodles or no-boil, see notes
- 2 cups mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 1 ½ cups ricotta cheese
- 1 egg to bind ricotta
- 2 tablespoon fresh sage chopped
- 2 tablespoon butter for finishing
Instructions
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet, roast for 30–35 minutes until tender and caramelized.
- Make the Squash Purée: Blend roasted squash with ricotta and cream until smooth. Adjust seasoning.
- Prepare Ricotta Layer: Mix remaining ricotta with 1 egg, chopped sage, and a pinch of salt.
- Cook the Noodles: (if not using no-boil) Boil in salted water until al dente. Drain and set aside.
- Assemble Lasagna: In a greased 9x13-inch baking dish, spread ⅓ squash purée. Add noodle layer. Spread ricotta mixture, sprinkle mozzarella. Repeat layers (squash, noodles, ricotta, cheese). Finish with squash purée, mozzarella, and Parmesan. Dot with butter.
- Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil, bake 15 minutes more until golden and bubbling.
- Rest & Serve: Let lasagna rest 10 minutes before slicing. Garnish with fried sage leaves if desired.
Notes
Serving Suggestions
Pair with a crisp arugula salad, roasted root vegetables, and a glass of Chianti Classico or Pinot Noir.
Tips & Variations
• Add caramelized onions or sautéed spinach between layers.
• Swap ricotta for béchamel if you prefer a classic Italian texture.
• Make ahead: assemble up to 24 hours in advance, refrigerate, and bake when ready.
Pair with a crisp arugula salad, roasted root vegetables, and a glass of Chianti Classico or Pinot Noir.
Tips & Variations
• Add caramelized onions or sautéed spinach between layers.
• Swap ricotta for béchamel if you prefer a classic Italian texture.
• Make ahead: assemble up to 24 hours in advance, refrigerate, and bake when ready.
Tried this recipe?Let us know how it was!
