Butternut Squash Lasagna with Sage

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Butternut squash lasagna is a Mediterranean version of classic Italian lasagna. Tender lasagna noodles, creamy butternut squash sauce with sage, and Italian cheeses come together in a delicious and rich autumn dish.

Slice of butternut squash lasagna with a sage leaf on top.

About This Recipe

My high school friend, Rita, sent me a recipe for Butternut Squash Lasagna many years ago, and told me I had to try it. Rita’s an excellent cook and we share recipes a lot, so if she gives it the thumbs up, it’s worth a try.

As the leaves turn golden and the air becomes crisp, there’s nothing quite like the comforting aroma of a hearty lasagna baking in the oven. In this unique twist on a classic favorite, we’re trading traditional meat layers for savory butternut squash, resulting in a dish that’s as visually stunning as it is delicious. 

Butternut squash lasagna on a white plate.

It’s a Martha Stewart recipe requiring fresh lasagna noodles. If you can’t find fresh lasagna noodles, boil them the old fashioned way in salted water according to the package. If you use no-boil noodles, you’ll need to increase the cooking time by 15-20 minutes.

This recipe for Butternut Squash Lasagna has browned butter and sage, and is a great vegetarian addition to your fall or Thanksgiving menus.

How to Make Butternut Squash Sage Lasagna

I’m not going to lie, this isn’t the quickest recipe on my site. It does require some prep work. I’ve adapted the recipe and indicated changes where you can save time.

Preparing the Butternut Squash

The original Martha Stewart butternut squash lasagna recipe uses a whole butternut squash, which is then peeled, cubed and roasted. Many grocery stores carry pre-cubed butternut squash, which makes prep much easier!

You’ll need about 3 pounds prepared squash, or a whole squash that’s approximately 3 1/2 pounds. If you’re using a whole squash, peel, seed and cube the squash.

Once you’ve cubed the squash, toss it with olive oil and kosher salt and pepper and roast the cubes at 425 degrees F for about 25 minutes, or until they are tender. The time will depend on how large or small the cubes are, so test them at 20 minutes.

Butternut squash on baking dish.

Preparing the lasagna filling

There are two fillings that make up the layers of this lasagna with butternut squash. When using squash in lasagna, first, the cooked squash is partially mashed so that it retains some small chunks.  You can mash the squash with the back of a spoon, or use your hands. 

Mashing butternut squash in a bowl with a wooden spoon.

It’s then mixed with chicken broth and chopped sage leaves that are cooked in browned butter.

The second filling is a combination of ricotta, cream, egg yolks and fresh mozzarella cut into cubes, and chicken or vegetable broth. To save time, you can also use pre-shredded mozzarella.

What kind of noodles?

Martha uses fresh lasagna noodles. If you’re feeling very ambitious, you can make your own lasagna noodles, boil regular lasagna noodles according to the package instructions, or use no-boil lasagna noodles. If you do use no-boil noodles, you’ll need to increase the amount of chicken broth by 1/2 cup, and increase the baking time by 15-20 minutes.

Assembling the lasagna

Once you’ve prepared the butternut squash and ricotta fillings, you are ready to assemble.

Ingredients for lasagna.
  1. Start with a thin layer of ricotta mixture on the bottom of the pan.
  2. Add a layer of noodles. If they don’t fit perfectly, you can break them to fit.
  3. Spread 1/2 of the butternut and sage mixture over the noodles.                
  4. Add another layer of noodles.
  5. Spread about 1 cup of ricotta mixture over noodles.
  6. Repeat, noodles, squash, noodles, ricotta.
  7. Top ricotta mixture with grated parmesan cheese.                                       
Lasagna layered in baking dish and topped with shredded mozzarella cheese.

I hope you enjoy this delicious, autumn-inspired butternut squash lasagna recipe!

Are you looking for more pasta recipes? This Three Cheese Manicotti from Christina’s Cucina looks delicious!

Slice of butternut squash lasagna on a spatula.
Butternut squash lasagna.

Butternut Squash Lasagna with Sage

Cynthia
Tender lasagna noodles, cooked in a savory, creamy butternut squash sauce with sage and Italian cheeses.
4.85 from 52 votes
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Entree
Cuisine Mediterranean
Servings 12 servings
Calories 302 kcal

Ingredients
  

Butternut squash filling

  • 3 1/2 pounds butternut squash peeled, seeded and cut into 1 inch pieces
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1 1/4 cups chicken broth (use an additional 1/2 cup if using no-cook noodles)
  • 2 tablespoons unsalted butter
  • 1/3 loosely packed fresh sage leaves coarsely chopped

Ricotta Filling

  • 1 pound whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 2 large eggs yolks
  • 1/2 pound fresh mozzarella cheese cut into chunks (or shredded)
  • 1 teaspoon Freshly grated nutmeg… I used ground
  • 1 package fresh lasagna noodles see note above about regular or no–boil noodles
  • 4 ounces Parmesan cheese grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper

Instructions
 

Noodles

  • Fresh lasagna noodles need no cooking. If using dried lasagna noodles, prepare in salted, boiling water according to package directions. Drain and set aside. (If using no-boil noodles, increase liquid and baking time)

Preparing the squash

  • Preheat oven to 425* F. Toss squash, 2 Tablespoons oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
  • Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
  • Place squash in a medium bowl and mash 1/2 with the back of a wooden spoon. (I use my hands to do this) Leave the other 1/2 of the squash in small chunks. Gently stir in sage-butter mixture and chicken or vegetable broth. Season with 1 teaspoon salt and 1/4 teaspoon white pepper.

Ricotta Filling

  • Reduce oven temperature to 375* F. Combine ricotta, cream, yolks, mozzarella in a medium bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper and pinch of nutmeg.
  • Spread 3/4 cup of ricotta mixture in a 9 cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over the noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more, (noodles, squash, noodles, ricotta) Sprinkle Parmesan over ricotta mixture.
  • Place baking dish on a rimmed baking sheet and cover with foil. Bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before serving. (If using no-bake noodles, increase baking time by 15-20 minutes).

Notes

Notes:
  • To save time, use pre-cubed butternut squash and pre-shredded mozzarella cheese. 
  • To make this completely vegetarian, substitute the chicken broth for vegetable stock.
  • In place of fresh noodles, you can use regular lasagna noodles cooked per package instructions, or substitute no-boil noodles. If using no-boil noodles, increase chicken or vegetable stock by 1/2 cup and increase baking time by 15-20 minutes or until noodles are tender.

Nutrition

Serving: 1servingCalories: 302kcalCarbohydrates: 18gProtein: 14gFat: 20gSaturated Fat: 11gCholesterol: 92mgSodium: 402mgPotassium: 559mgFiber: 3gSugar: 3gVitamin A: 14680IUVitamin C: 29mgCalcium: 361mgIron: 1mg
Tried this recipe?Let us know how it was!

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31 Comments

  1. 5 stars
    This is a quintessential autumn recipe! The flavors are absolutely perfect together, but now I want a slice (or two) and don’t have squash to make this! (Runs to the store!)

  2. I have yet to taste the Mediterranean version of the classic Italian lasagna so this is new for me! Thanks for sharing your recipe 🙂

  3. Oh my goodness, yum! We try to have butternut squash at least once a week when it’s fall and this looks perfect for an upcoming meal… Thank you for sharing!

  4. Ooo yes please this is right up my street for sure, as I love butternut squash. Love the step by step instructions too x

  5. 5 stars
    Had to come back to say how much we loved this dish. Made it as written, and it was spot on – delicious! Will be on the menu often in the next few months, thank you!

  6. 1 star
    The cook times are waaaayyyy off. The lasagna noodles were still extremely chewy, even after cooking it for close to 50 mins. The flavor just wasn’t there. Too salty. I should have known better since every comment on here is about “how it sounds so delicious” yet none of the reviewers have actually made the recipe. Mom blogs are the absolute worst!!

    1. If you used the no-cook noodles, the cooki in time should be pretty accurate. If you used regular noodles, I can see why the time would be off.
      Too salty? The only thing that’s salted is the butternut squash when it’s roasted. The filling has no salt because the parmigiano is salty on its own.
      Not sure what went wrong? I’ll disregard your unkind comments.
      Cynthia

  7. 5 stars
    I made this and it is delicious. Can you tell me if it can be made ahead and frozen? I will try freezing a small amount and eating it soon, but I would like to take this with me to the family for Thanksgiving and its a couple of days drive. And I bet it would be excellent with a layer of Italian sausage for the carnivores. We had it as a side dish with roast pork and pickled beets. I plan to eat if for breakfast tomorrow.

  8. 1 star
    I also thought this sounded really good, but there is something seriously off with this recipe. I baked it for 35 minutes covered and 10 minutes uncovered and the noodles were still far from cooked. And yes, I used oven ready noodles. I have now put the rest of it back in the oven at 400 degrees for an additional 15 minutes. Flavor is okay, but nothing to write home about.

4.85 from 52 votes (46 ratings without comment)

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