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Best Butternut Squash Lasagna with Sage Brown Butter Recipe

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This butternut squash lasagna with sage brown butter is a decadent, creamy, cheesy lasagna that converts even the biggest squash skeptics. The nutty, sage-infused brown butter ties everything together for a comforting, crowd-pleasing dish.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1/2 cup (1 stick) unsalted butter
  • 15–20 fresh sage leaves
  • 4 cups whole milk
  • 1/3 cup all-purpose flour
  • 12–15 lasagna noodles (no-boil preferred)
  • 15 ounces full-fat ricotta cheese
  • 3 cups shredded low-moisture mozzarella cheese
  • 1 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1 large egg
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1/2-inch pieces. Toss with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized. Mash into a chunky puree and set aside.
  2. In a large skillet over medium heat, melt 1/2 cup butter. Add sage leaves and cook, stirring constantly, until butter turns golden amber and smells nutty (5-7 minutes). Remove crispy sage leaves with a slotted spoon and set aside. Reserve the brown butter.
  3. In the same skillet, melt 3 tablespoons of the reserved brown butter over medium heat. Whisk in flour and cook for 1-2 minutes until toasty. Slowly whisk in milk, bring to a gentle simmer, then reduce heat to low. Cook 5-7 minutes, whisking occasionally, until thickened. Stir in 1/2 teaspoon salt, nutmeg, and a pinch of pepper. Set aside.
  4. In a medium bowl, combine ricotta, 1 cup Parmesan, egg, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until smooth.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of bechamel (about 1/2 cup) in a 9×13-inch baking dish. Layer noodles, half the squash, half the ricotta mixture, 1 cup mozzarella, and 2 tablespoons brown butter. Repeat layers. Top with final layer of noodles, remaining bechamel, remaining mozzarella, crispy sage, and last of the brown butter.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake 15-20 minutes more until golden and bubbly. Let rest 15-20 minutes before slicing.

Notes

Don’t skip roasting the squash—it concentrates sweetness. Watch brown butter carefully as it can burn quickly. Season every layer. Let lasagna rest before slicing to prevent it from falling apart. Can be assembled a day ahead and refrigerated.

Nutrition

Keywords: butternut squash lasagna, sage brown butter, vegetarian lasagna, fall recipe, comfort food, make-ahead lasagna

Find it online: https://ovenmila.com/best-butternut-squash-lasagna-with-sage-brown-butter-recipe/