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.
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.
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.
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.
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.
- Start with a thin layer of ricotta mixture on the bottom of the pan.
- Add a layer of noodles. If they don’t fit perfectly, you can break them to fit.
- Spread 1/2 of the butternut and sage mixture over the noodles.
- Add another layer of noodles.
- Spread about 1 cup of ricotta mixture over noodles.
- Repeat, noodles, squash, noodles, ricotta.
- Top ricotta mixture with grated parmesan 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!
Butternut Squash Lasagna with Sage
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
- 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.
Awesome post!
thanks heidi!
Love the sage and squash combo – This lasagna is sure to be a hit!
Now that is fall in a dish! I have been roasting a lot of butternut squash lately… this dish is in my future. 🙂
Sounds tasty! I love that you and your friend share recipes like that.
Cynthia, I would happily peel butternut squash to enjoy this recipe! YUM!
I just love squash and sage together – I bet it makes an excellent lasagan
I am anxious to try this, thank you for sharing! FYI, the trick is to bake the squash BEFORE you peel it.
This looks wonderful. Can you tell me the brand of no-boil noodles you recommend? I’ve just discovered these, and what a nice step-saver!
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!)
Than you Deborah!
Wow, I would have never thought to put butternut squash with pasta. I don’t think it would go down well in my house though as my hubby & sons are the ultimate carnivores lol!
Mine is too! But it would also make a fabulous side dish during the holidays!
I can’t wait to give this a try – it sounds delicious! Thanks for the inspiration.
you’re welcome! My daughters have asked for it again while butternut is still in season!
I have yet to taste the Mediterranean version of the classic Italian lasagna so this is new for me! Thanks for sharing your recipe 🙂
that sounds so delicious! I’ve never tried butternut squash lasagna, what a great idea!
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!
Ooo yes please this is right up my street for sure, as I love butternut squash. Love the step by step instructions too x
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!
Thanks so much Erica! We love it too!
Can you use regular dry lasagna noodles? If so, do you need to cook them first?
Yes Nancy, in which case you’d want to cook them just as you would if you were making regular lasagna.
Great as a side dish with turkey or ham, or roasted pork loin!
Thank you! Glad you liked it!
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!!
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
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.
Yes! It can absolutely be frozen! Allow it to thaw in the fridge for several hours before popping it in the oven.
Thank you!
Cynthia
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.
Thank you for you feedback. I will revisit the recipe and adjust the time.
Cynthia