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Cozy Butternut Squash Lasagna with Sage Brown Butter

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This cozy butternut squash lasagna with sage brown butter features layers of tender pasta, velvety roasted squash, creamy béchamel, and nutty brown butter. It’s a comforting, vegetarian-friendly dish perfect for fall and winter.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (1 stick / 113 g) unsalted butter
  • 10–12 fresh sage leaves, plus more for garnish
  • ¼ cup (60 g) unsalted butter
  • ¼ cup (30 g) all-purpose flour
  • 3 cups (720 ml) whole milk, warmed
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon white pepper
  • 12 no-boil lasagna noodles
  • 2 cups (200 g) shredded whole-milk mozzarella cheese
  • 1 cup (100 g) grated Parmesan cheese, plus more for topping
  • 1 cup (240 g) ricotta cheese
  • 1 large egg
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss cubed squash with olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and caramelized. Set aside to cool slightly.
  2. While squash roasts, place ½ cup butter in a small skillet over medium heat. Add sage leaves. Cook, swirling occasionally, until butter turns golden-amber and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl.
  3. In a medium saucepan, melt ¼ cup butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and golden. Slowly pour in warm milk, whisking constantly. Cook until sauce thickens (5-7 minutes). Remove from heat and stir in salt, nutmeg, and white pepper.
  4. In a medium bowl, combine ricotta, egg, ¼ teaspoon salt, and ⅛ teaspoon pepper. Mix until smooth.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of béchamel (about ½ cup) on the bottom of a 9×13-inch baking dish. Layer: 4 lasagna noodles, ⅓ of the roasted squash, dollops of ⅓ of the ricotta mixture, ⅓ of the remaining béchamel, drizzle ⅓ of the brown butter, and sprinkle ⅓ of the mozzarella and Parmesan. Repeat layers two more times. Finish with remaining béchamel, brown butter, and a generous sprinkle of Parmesan. Top with crispy sage leaves.
  6. Cover with foil (spray underside with cooking spray) and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly. Let rest for at least 15 minutes before slicing.

Notes

Let the lasagna rest for at least 15 minutes before slicing to allow layers to set. For make-ahead, assemble completely, cover, and refrigerate for up to 24 hours before baking (add 10-15 minutes to baking time). To freeze, assemble but do not bake; wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 60 minutes covered, then 20 minutes uncovered.

Nutrition

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

Find it online: https://dinadinnertable.com/cozy-butternut-squash-lasagna-with-sage-brown-butter/