If you’re looking for a cozy, flavor-packed vegetarian dish that feels like a warm hug, Butternut Squash and Sage Lasagna is bound to become your new favorite. Sweet, creamy butternut squash pairs beautifully with earthy sage, layered between tender noodles and melty cheese, making each bite both comforting and elegant. This lasagna is perfect for family dinners, special occasions, or any time you want to impress without the fuss — and it just happens to be a showstopper for fall and winter gatherings. Whether you’re already a fan or brand new to the idea, Butternut Squash and Sage Lasagna is a must-try for anyone who loves rich flavors and satisfying, homemade meals.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity — each ingredient brings something special to the table, whether it’s flavor, texture, or a pop of color. Here’s what you’ll need to create this savory, irresistible Butternut Squash and Sage Lasagna:
- Lasagna noodles: Classic noodles form the backbone of every delicious layer and hold all that creamy goodness together.
- Olive oil: Just a couple of tablespoons help sauté the veggies and add a subtle, fruity richness.
- Onion: Diced onion brings a gentle sweetness and depth to the squash filling.
- Garlic: Two cloves infuse the dish with bold, aromatic notes that make the flavors pop.
- Butternut squash: The star of the show — peeled and cubed, it cooks down into a silky, sweet puree.
- Vegetable broth: Used for simmering the squash, this adds savory undertones and helps create that luscious texture.
- Milk or cream: A splash goes a long way in making the filling extra smooth and luxurious.
- Ground nutmeg: Just a hint brings out the natural sweetness of the squash and adds warmth.
- Fresh sage: Sage is the hero herb here, infusing the lasagna with its uniquely earthy, aromatic flavor.
- Salt and black pepper: Essential for balancing and enhancing all the other flavors.
- Ricotta cheese: Creamy ricotta adds a mild, rich layer that melts beautifully into the lasagna.
- Egg: Binding the ricotta mixture for a firmer, fluffier filling.
- Parmesan cheese: Grated Parmesan brings a sharp, nutty kick and a golden crust on top.
- Mozzarella cheese: Shredded mozzarella delivers that stretchy, gooey, irresistible melt.
- Extra chopped sage: For a fresh, eye-catching garnish and another pop of herbal flavor.
How to Make Butternut Squash and Sage Lasagna
Step 1: Prepare the Noodles
Start by preheating your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until they’re al dente, then drain them and set them aside. Keeping the noodles from sticking is key; I like to lay them flat on a towel or drizzle them with a little olive oil. This step lays the foundation for your perfect Butternut Squash and Sage Lasagna layers!
Step 2: Make the Butternut Squash Filling
Heat olive oil in a large skillet over medium heat. Add your diced onion and cook for 3–4 minutes until it’s soft and fragrant. Stir in the garlic, then add the butternut squash cubes, vegetable broth, and chopped sage. Cover and let everything simmer for 15–20 minutes, or until the squash is meltingly tender. Once it’s ready, blend the mixture until smooth and creamy, then stir in the milk or cream, nutmeg, and a good pinch of salt and black pepper. This filling is the heart of your Butternut Squash and Sage Lasagna and brings all those cozy, autumnal vibes.
Step 3: Mix the Ricotta Layer
In a separate bowl, combine ricotta cheese, one egg, and half of your grated Parmesan. This creates a rich, pillowy layer that contrasts beautifully with the squash and gives each bite a soft, luscious texture. Season with a little salt and pepper if you like — it’s your call!
Step 4: Assemble the Lasagna
Spread a thin layer of the butternut squash puree onto the bottom of a 9×13-inch baking dish. Next, add three lasagna noodles. Top with one-third of the ricotta mixture, one-third of the squash puree, and one-third of the mozzarella cheese. Repeat this layering process two more times, finishing with a generous topping of mozzarella and the remaining Parmesan. This is where the magic happens, and all the flavors come together in your Butternut Squash and Sage Lasagna.
Step 5: Bake to Golden Perfection
Cover your lasagna with foil and bake for 25 minutes. Then, remove the foil and bake for another 15–20 minutes until the top is bubbling and golden brown. Let the lasagna rest for about 10 minutes before slicing — this helps everything set up so your layers look as good as they taste. Don’t forget to sprinkle with extra chopped sage just before serving for that fresh, herbal finish!
How to Serve Butternut Squash and Sage Lasagna
Garnishes
A handful of freshly chopped sage sprinkled on top right before serving adds not only a burst of color but also a fragrant, earthy note that perfectly complements the sweet squash and creamy cheeses. For a little extra flair, try a light dusting of freshly grated Parmesan or even a drizzle of browned butter infused with sage leaves.
Side Dishes
This lasagna is hearty enough to stand on its own, but it’s even better with a crisp green salad tossed in a tangy vinaigrette to balance the richness. Roasted Brussels sprouts, garlicky sautéed spinach, or even a simple tomato salad make excellent sidekicks, brightening up your plate and making the meal feel even more festive.
Creative Ways to Present
For a beautiful dinner party presentation, try serving individual squares of Butternut Squash and Sage Lasagna on warmed plates with a swirl of squash puree or a few fried sage leaves on top. If you’re hosting a buffet or potluck, cut the lasagna into smaller pieces and arrange them on a platter garnished with fresh herbs — it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is never a bad thing!), cover your Butternut Squash and Sage Lasagna tightly with foil or transfer to an airtight container. It will keep beautifully in the refrigerator for up to 4 days, ready to be reheated for a quick, comforting meal anytime.
Freezing
This lasagna freezes like a dream! Assemble it completely, then wrap it tightly in plastic wrap and foil before freezing. You can also freeze individual slices for easy portioning. When you’re ready to enjoy, thaw in the fridge overnight and bake as directed, adding a few extra minutes to the cooking time if needed.
Reheating
To reheat, simply cover your lasagna with foil and warm it in a 350°F (175°C) oven until heated through, about 20–25 minutes. For single servings, the microwave works well too — just heat in 1-minute intervals until nice and hot. If you want to revive that crispy top, pop it under the broiler for a minute or two at the end.
FAQs
Can I use no-boil lasagna noodles for Butternut Squash and Sage Lasagna?
Absolutely! No-boil noodles save a step and work wonderfully in this recipe. Just make sure your squash puree is a bit on the saucy side so the noodles have enough moisture to cook through and become perfectly tender.
Is it possible to make this lasagna vegan?
Yes, you can easily make Butternut Squash and Sage Lasagna vegan by using plant-based ricotta and mozzarella, a flax egg instead of a regular egg, and your favorite non-dairy milk or cream. The flavors still shine, and you won’t miss out on that creamy, comforting texture.
Can I prepare Butternut Squash and Sage Lasagna ahead of time?
Definitely! You can assemble the entire lasagna up to 24 hours in advance and refrigerate it until you’re ready to bake. This is a lifesaver for busy weeks or holiday gatherings when you want all the work done ahead of time.
What can I use instead of sage if I can’t find it?
If fresh sage isn’t available, dried sage works in a pinch. Otherwise, fresh thyme or rosemary can offer a lovely herbal note, though the flavor will be a bit different. Sage really is classic here, but don’t let a missing herb stop you from making this dish!
How do I make the lasagna extra creamy?
For an even creamier Butternut Squash and Sage Lasagna, try adding a layer of béchamel sauce between the noodles and filling, as suggested in the recipe notes. This brings a luxurious, velvety element that pairs beautifully with the sweet squash and savory cheeses.
Final Thoughts
If you’re craving a dish that’s equal parts elegant and comforting, give Butternut Squash and Sage Lasagna a spot on your menu. It’s a little bit special, a whole lot delicious, and guaranteed to win hearts at any table. I hope you’ll give this recipe a try — and don’t be surprised if it becomes a new tradition in your kitchen!
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Butternut Squash and Sage Lasagna Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful Butternut Squash and Sage Lasagna featuring layers of creamy squash puree, ricotta cheese, and melted mozzarella, infused with fresh sage and warm spices. This vegetarian Italian-inspired main course is perfect for fall and showcases a delicious twist on a classic lasagna.
Ingredients
Pasta
- 9 lasagna noodles
Vegetables & Flavorings
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 1/2 cup vegetable broth
- 1 teaspoon chopped fresh sage (or 1/2 teaspoon dried)
- Salt and black pepper, to taste
- Extra chopped sage for garnish
Dairy & Eggs
- 1/4 cup milk or cream
- 1 (15-ounce) container ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Spices
- 1/2 teaspoon ground nutmeg
Instructions
- Prepare the noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions. Drain them well and set aside to prevent sticking.
- Cook the vegetable base: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Add minced garlic, cubed butternut squash, vegetable broth, and chopped sage. Cover and simmer for 15–20 minutes until the squash is tender.
- Puree the squash mixture: Using a blender or immersion blender, blend the cooked squash mixture until smooth. Return to heat and stir in milk or cream, ground nutmeg, salt, and black pepper to taste. Keep warm.
- Prepare the ricotta mixture: In a medium bowl, combine ricotta cheese, egg, and half of the grated Parmesan cheese. Mix thoroughly until smooth.
- Assemble the lasagna: Spread a thin layer of the butternut squash puree on the bottom of a 9×13-inch baking dish. Layer 3 cooked lasagna noodles on top. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the squash puree, and then sprinkle one-third of the shredded mozzarella cheese. Repeat these layers twice more, finishing with mozzarella and the remaining Parmesan cheese on top.
- Bake the lasagna: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 15–20 minutes until the top is golden and bubbly.
- Rest and garnish: Allow the lasagna to rest for 10 minutes before slicing to help it set. Garnish with freshly chopped sage if desired before serving.
Notes
- To save time, use pre-cut butternut squash available in stores.
- For added creaminess, consider adding a layer of béchamel sauce between the layers.
- This lasagna can be assembled ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 510mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg
