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Creamy Butternut Squash Lasagna with Crispy Sage

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A comforting vegetarian lasagna featuring a silky butternut squash béchamel sauce, layered with ricotta and cheeses, and topped with nutty brown butter and crispy sage leaves.

Ingredients

Scale
  • 2 large butternut squash (approx. 3–4 lbs)
  • 1 cup unsalted butter
  • 1 large bunch fresh sage leaves
  • 1 box lasagna noodles (approx. 12–16 sheets)
  • 15 oz whole milk ricotta cheese
  • 2 cups whole milk
  • 1/4 cup all-purpose flour
  • 1/4 tsp freshly grated nutmeg
  • 2 cups low-moisture mozzarella cheese
  • 1 cup parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender and caramelized.
  2. Puree the roasted squash until completely smooth using a blender or immersion blender. Set aside.
  3. In a large Dutch oven, melt butter over medium heat until it turns golden brown and nutty (5-7 minutes). Remove from heat and whisk in flour to make a roux; cook for 1 minute.
  4. Slowly whisk in milk, garlic, nutmeg, salt, and pepper. Cook, stirring constantly, until the sauce thickens (about 5 minutes). Remove from heat and stir in half of the ricotta and half of the parmesan.
  5. Boil lasagna noodles in salted water for 2 minutes less than package directions. Drain, rinse with cold water, and lay flat to prevent sticking.
  6. Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a 9×13 inch baking dish. Layer noodles, remaining sauce, remaining ricotta mixture, and half the mozzarella. Repeat layers. Top with final noodles and remaining parmesan.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until bubbly and golden. Let rest for 15 minutes before slicing.
  8. While lasagna rests, melt remaining butter in a skillet over medium heat. Fry sage leaves for 1-2 minutes until crisp. Drain on paper towels and sprinkle over lasagna before serving.

Notes

Ensure squash is roasted until caramelized to balance savory elements. Do not burn the butter when making the brown butter sage topping. For a gluten-free version, use gluten-free noodles and flour. For dairy-free, substitute with vegan butter, oat milk, and cashew ricotta.

Nutrition

Keywords: butternut squash lasagna, vegetarian lasagna, crispy sage, fall recipes, comfort food, squash recipe, creamy lasagna

Find it online: https://lirafood.com/creamy-butternut-squash-lasagna-with-crispy-sage/