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Lighter Butternut Squash Lasagna with Sage Brown Butter

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A lighter, comforting lasagna that swaps half the ricotta for roasted butternut squash, finished with a nutty sage brown butter sauce. It’s rich, satisfying, and perfect for a cozy dinner without the heavy feeling.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh sage (about 10–12 leaves)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 9 no-boil lasagna noodles
  • 2 cups shredded low-moisture mozzarella cheese
  • Extra fresh sage leaves and Parmesan for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until fork-tender and edges caramelize. Let cool slightly.
  2. In a medium bowl, mash the roasted squash with a fork or potato masher until mostly smooth. Add ricotta, beaten egg, Parmesan, and chopped sage. Stir until well combined. Adjust salt and pepper to taste. Set aside.
  3. In a large skillet, melt butter over medium heat. Add whole sage leaves. Cook, swirling occasionally, until butter turns golden-brown and smells nutty, about 3-4 minutes. Remove from heat.
  4. Using a slotted spoon, remove sage leaves and set aside for garnish. Return pan to low heat and whisk in flour. Cook for 1 minute, stirring constantly. Slowly pour in milk while whisking. Add salt, pepper, and nutmeg. Continue whisking until sauce thickens, about 2-3 minutes. Remove from heat.
  5. Reduce oven temperature to 375°F (190°C). Spread a thin layer of brown butter sauce on the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles on top. Spread half of the butternut ricotta mixture over noodles. Drizzle with about 1/3 of the remaining sauce and sprinkle with 1/3 of the mozzarella. Repeat layers: noodles, remaining ricotta mixture, another 1/3 of sauce, another 1/3 of mozzarella. Top with final 3 noodles, remaining sauce, and remaining mozzarella. Sprinkle with extra Parmesa…
  6. Cover dish with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden brown. Let rest for at least 10 minutes before slicing.
  7. Garnish with reserved crispy sage leaves and fresh Parmesan. Serve warm.

Notes

Don’t skip the caramelization of the squash—it adds natural sweetness. Watch the brown butter carefully as it can burn quickly. Let the lasagna rest for at least 10 minutes before slicing to ensure clean slices. For a gluten-free version, use gluten-free no-boil noodles and a gluten-free flour blend.

Nutrition

Keywords: butternut squash lasagna, lighter lasagna, sage brown butter, vegetarian lasagna, fall recipe, comfort food

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