Butternut Squash Lasagna with Sage Recipe

If you’re craving a cozy, comforting dish that feels a little fancy but comes together without fuss, you’re going to love this Butternut Squash Lasagna with Sage Recipe. I absolutely love how the sweet, roasted butternut squash pairs with the earthy sage and creamy ricotta – it’s like autumn on a plate. Whether you’re making dinner for your family or impressing friends at a weekend gathering, this lasagna blasts traditional expectations and delivers something fresh, satisfying, and utterly delicious.

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Ingredients You’ll Need

I love that the ingredients for this Butternut Squash Lasagna with Sage Recipe are simple but punchy. You’ll find the flavors complement each other so well without a long list of items—just fresh squash, cheese, and herbs, plus your lasagna noodles. When shopping, try to grab a nice firm butternut squash and fresh sage if you can; it really makes a difference.

• Butternut squash: Look for a medium-sized squash that feels heavy for its size and has a smooth, unblemished skin.
• Olive oil: Use a good-quality extra virgin olive oil to bring out the squash’s natural goodness.
• Kosher salt: It’s preferred for seasoning because of its larger flakes and cleaner flavor.
• Garlic powder: Adds subtle depth without overpowering the squash.
• Lasagna noodles: I often go gluten-free for this recipe, and it works wonderfully—just watch your cooking time.
• Fresh sage: This herb is the star—chopped fresh for the ricotta sauce and sprinkled on top for a fragrant finish.
• Lemon zest: Adds the perfect bright, citrusy contrast to the rich cheese and squash layers.
• Ground nutmeg: Just a pinch enhances the warmth of the dish without being too spicy.
• Milk: Helps loosen up the ricotta mixture for a silky cheese sauce.
• Whole milk ricotta cheese: Creamy and mild, it makes the lasagna ultra-moist and luscious.
• Fresh ground black pepper: For seasoning and a little kick.
• Pecorino cheese: I love its sharp, salty flavor; it balances the sweetness perfectly.
• Mozzarella cheese: Melted mozzarella melts beautifully, giving that classic lasagna stretch and gooey factor.

Variations

This Butternut Squash Lasagna with Sage Recipe is a wonderful base that you can tweak to suit your tastes or dietary needs. I like to experiment sometimes with add-ins or tweaks depending on what’s in my fridge or the season.

• Make it vegan: I’ve swapped out ricotta for a cashew-based cheese and used dairy-free mozzarella alternatives, and it still turned out rich and satisfying.
• Add greens: Tossing some fresh spinach or kale in between layers is a personal favorite to add some color and extra nutrients.
• Spicy kick: I once mixed a pinch of red pepper flakes into the ricotta sauce for a little heat that surprised everyone—in a good way!
• Use fresh pasta noodles: If you can find fresh lasagna noodles, skip the boiling step for an even quicker assembly and slightly silkier texture.

How to Make Butternut Squash Lasagna with Sage Recipe

Step 1: Prep and boil the butternut squash

Start by peeling your butternut squash—this is easier than you might think with a serrated vegetable peeler. Cut it into roughly half-inch cubes so it cooks evenly. Bring a pot of water to a boil and cook the cubes for about 5 to 6 minutes, just until fork-tender. Don’t overcook here; you want the squash to hold its shape so it layers nicely in the lasagna. Drain, then toss with olive oil, kosher salt, and garlic powder to add some savory depth.

Step 2: Boil and prep the lasagna noodles

Bring a large pot of well-salted water to a boil and cook your lasagna noodles just shy of al dente (about 5 minutes). Here’s a little trick I learned: after draining, drizzle a baking sheet lightly with olive oil and lay the noodles flat on it. Flip them so both sides get coated to prevent sticking—it saves so much frustration when layering later!

Step 3: Mix the ricotta sauce

In a medium bowl, stir together chopped fresh sage (reserve a bit for the very end), lemon zest, ground nutmeg, ricotta cheese, kosher salt, pepper, and milk. The milk loosens the ricotta, transforming it into a luscious cheese sauce that will bind everything together beautifully.

Step 4: Layer your lasagna like a pro

In a 9” x 13” baking dish, begin by spreading half a cup of the ricotta sauce on the bottom to keep those noodles from sticking. Then add a layer of noodles, followed by half your cooked squash, about two-thirds of the cheese sauce, 1 cup shredded mozzarella, and a third cup of Pecorino. Repeat the layers once more, then finish with a final noodle layer topped with the rest of the ricotta sauce. Sprinkle the remaining mozzarella, Pecorino cheese, and reserved sage leaves on top for that gorgeous golden crust.

Step 5: Bake to bubbly perfection

Cover your lasagna tightly with aluminum foil (I’ve learned this helps keep the moisture locked in) and bake at 375°F for 40 minutes. Then, pull off the foil carefully and bake uncovered for another 20 minutes until bubbling and beautifully browned. Let it rest for 5 to 10 minutes before serving so it sets nicely and doesn’t slide apart when you cut it.

How to Serve Butternut Squash Lasagna with Sage Recipe

Garnishes

I like to sprinkle a bit of freshly grated Pecorino or Parmesan on top after plating and a few extra fresh sage leaves for that gorgeous herbaceous pop. If you’re feeling fancy, a light drizzle of good-quality olive oil or a pinch of red pepper flakes adds a nice touch without overpowering the flavors.

Side Dishes

My family often enjoys this lasagna with a crisp green salad dressed simply with lemon vinaigrette to cut through the richness. Garlic-roasted green beans or a simple sauté of seasonal greens like kale or Swiss chard also pair beautifully without overwhelming.

Creative Ways to Present

For a special occasion, I’ve layered individual portions in small ramekins for a charming presentation, topped with a fresh sage leaf and a sprinkle of Parmesan. It’s a guaranteed showstopper for dinner parties or holiday meals. Plus, it makes plating neat and easy!

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in the fridge for 2 to 3 days. I recommend placing them in an airtight container and reheating gently to preserve that perfect creamy texture. It’s even better the next day once all those flavors have settled!

Freezing

I’ve frozen this lasagna both as a whole pan and in single servings. I find cutting it into portions beforehand makes for easier thawing and reheating. Just wrap each piece tightly and store in freezer-safe containers. When you’re ready, defrost in the fridge overnight.

Reheating

To reheat, cover the lasagna with foil and warm it in a 400°F oven for about 15 minutes (longer if frozen). This method keeps the top soft and the inside warm and melty without drying out. I avoid microwaving because it can leave the texture a bit rubbery.

FAQs

Final Thoughts

This Butternut Squash Lasagna with Sage Recipe has become a staple for me during cooler months because it feels hearty and indulgent without being heavy. I love sharing it with friends who are skeptical about vegetarian dishes—it wins them over every time. It takes a bit of prep, but the payoff is totally worth it. I can’t wait for you to try it and see how it becomes one of your go-to comfort meals too.

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