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. Don’t tell Martha, but I used no-boil pasta noodles!
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.
Martha uses fresh lasagna noodles. If you’re feeling very ambitious, you can make your own lasagna noodles, 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.
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 recipes using no-boil noodles? This Three Cheese Manicotti from Christina’s Cucina looks delicious!
Butternut Squash Lasagna with Sage
Butternut squash 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
- fresh lasagna noodles or no-boil (see note above about stock)
- 4 ounces Parmesan cheese grated
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.
- 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.
- 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 substitute no-boil noodles. If using no-boil noodles, increase chicken or vegetable stock by 1/2 cup.