Description
Butternut Squash Lasagna with Sage is a comforting and flavorful vegetarian lasagna featuring tender cubes of butternut squash, aromatic fresh sage, and creamy ricotta cheese layered between tender noodles, then baked to golden perfection. This dish combines the natural sweetness of squash with savory Italian cheeses and a hint of lemon zest and nutmeg, making it an ideal hearty meal for fall or winter gatherings.
Ingredients
Scale
For the Butternut Squash
- 2-pound butternut squash (medium)
- ½ tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
For the Lasagna
- 9 to 12 lasagna noodles (6 to 8 ounces, gluten-free if necessary)
- 1 ½ tablespoons chopped fresh sage, divided, plus additional leaves as desired
- Zest of ½ lemon (about 2 teaspoons)
- ⅛ teaspoon ground nutmeg
- ½ cup plus 2 tablespoons milk
- 16 ounces (2 cups) whole milk ricotta cheese
- ¼ teaspoon kosher salt
- Fresh ground black pepper, to taste
- 1 cup shredded Pecorino cheese, divided
- 8 ounces (2 ½ cups) shredded mozzarella cheese, divided
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the assembled lasagna.
- Boil the Butternut Squash: Peel and cut the butternut squash into small ½-inch cubes. Bring a medium pot of water to a boil, add the cubed squash, and cook for 5 to 6 minutes until fork tender. Drain the squash and transfer to a medium bowl. Toss with olive oil, kosher salt, and garlic powder to season.
- Boil the Lasagna Noodles: In a large pot of well-salted boiling water, cook the lasagna noodles just before al dente, about 5 minutes, stirring often to prevent sticking. Drain the noodles and drizzle a baking sheet with olive oil. Lay the noodles flat on the sheet and turn them over to coat with oil, preventing sticking during layering.
- Prepare the Ricotta Sauce: In a medium bowl, combine 1 tablespoon of chopped fresh sage (reserve ½ tablespoon for topping), lemon zest, nutmeg, ricotta cheese, kosher salt, freshly ground black pepper, and the milk. Stir well to create a smooth, flavorful cheese sauce.
- Layer the Lasagna: In a 9” x 13” baking dish, spread ½ cup of ricotta sauce evenly on the bottom. Add a layer of noodles followed by half of the cooked squash, around ⅔ cup of ricotta sauce, 1 cup of mozzarella cheese, and ⅓ cup of Pecorino cheese. Repeat this layering process one more time: noodles, remaining squash, ⅔ cup ricotta sauce, 1 cup mozzarella, and ⅓ cup Pecorino. Top with a final layer of noodles, then spread the remaining ricotta sauce over them. Sprinkle the top with the remaining ½ cup mozzarella, ⅓ cup Pecorino, and ½ tablespoon chopped sage.
- Bake the Lasagna: Cover the lasagna with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil carefully and continue baking for an additional 20 minutes until the cheese is browned and bubbly. Allow the lasagna to stand for 5 to 10 minutes before serving to set.
- Storage and Reheating: Refrigerate leftovers for up to 2 to 3 days. To reheat, warm in a 400°F oven until heated through. The lasagna can also be frozen in single portions; defrost overnight in the fridge and reheat covered at 400°F for about 15 minutes until warmed.
Notes
- If using fresh lasagna noodles, boiling is unnecessary as they cook during baking.
- Make ahead by boiling the squash and noodles in advance and refrigerating them until ready to assemble.
- Prepare the entire lasagna the day before, refrigerate overnight, and increase baking time as needed to warm through and brown the cheese.
- For freezing, cut into single servings and store in individual containers; defrost overnight before reheating.
Nutrition
- Serving Size: 1 slice (approx. 1/9th of recipe)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg
