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Cozy Butternut Squash Lasagna with Sage Brown Butter

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A cozy butternut squash lasagna with sage brown butter, creamy béchamel, and layers of roasted squash, ricotta, and mozzarella. This vegetarian showstopper is perfect for fall comfort and holiday dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2 ½ to 3 pounds), peeled, seeded, and cut into ½-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter (1 stick)
  • 12–15 fresh sage leaves (plus extra for garnish)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • Pinch of nutmeg
  • ½ cup reserved sage brown butter
  • 2 cups whole milk ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder (optional)
  • 12–15 no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese (low-moisture, whole milk)
  • ½ cup grated Parmesan cheese (for the top layer)
  • Extra sage leaves for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, pepper, and nutmeg. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  2. In a large skillet over medium heat, melt ½ cup butter. Add sage leaves and cook, swirling occasionally, until butter turns deep golden brown and smells nutty (about 4-5 minutes). Remove from heat and pour through a fine-mesh strainer into a heatproof bowl, reserving crispy sage leaves separately. Set aside ½ cup brown butter for béchamel.
  3. In a medium saucepan over medium heat, melt 3 tablespoons butter. Whisk in flour and cook for 1 minute. Slowly pour in warm milk, whisking constantly. Cook until sauce thickens enough to coat the back of a spoon (5-7 minutes). Remove from heat and stir in salt, white pepper, nutmeg, and reserved ½ cup sage brown butter. Set aside.
  4. In a medium bowl, combine ricotta, egg, ½ cup Parmesan, salt, pepper, and garlic powder. Mix until smooth. If ricotta is watery, drain through cheesecloth or fine-mesh strainer for 15 minutes first.
  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 as follows: 3-4 no-boil lasagna noodles, ⅓ of roasted squash, ⅓ of ricotta mixture, ⅓ of remaining béchamel, drizzle with some reserved sage brown butter, sprinkle with ⅓ of mozzarella. Repeat layers two more times, ending with a final layer of noodles. Spread remaining béchamel on top, drizzle with last of sage brown butter, and sprinkle with remaining mozzarella and ½ cu…
  6. Cover dish with aluminum foil (sprayed with cooking spray) and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, until top is golden and bubbly. Let lasagna rest for at least 15-20 minutes before slicing.

Notes

Drain ricotta if watery to prevent soggy lasagna. Watch brown butter closely to avoid burning. Let lasagna rest 15-20 minutes after baking to set layers. Can be assembled a day ahead and refrigerated; add 10 minutes to covered baking time. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash lasagna, sage brown butter, vegetarian lasagna, fall lasagna, cozy lasagna, Thanksgiving lasagna

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