Butternut Squash and Sage Lasagna

Here’s a delicious and hearty recipe for Butternut Squash and Sage Lasagna that’s perfect for a cozy dinner!

Butternut Squash and Sage Lasagna Recipe

Ingredients (Serves 6-8)

For the Butternut Squash Filling:

• 1 large butternut squash (about 2–2.5 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 2–3 cloves garlic, minced
• 2 teaspoons fresh sage, finely chopped (or 1 teaspoon dried sage)
• Salt and pepper, to taste
• ½ cup vegetable broth or water

For the Ricotta Mixture:

• 1 container (15 oz) ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped (optional)
• Pinch of nutmeg
• Salt and pepper, to taste

For Assembly:

• 1 package lasagna noodles (regular or no-boil)
• 2 cups shredded mozzarella cheese (for layering)
• ½ cup grated Parmesan cheese (for topping)

For the Bechamel Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk (or plant-based milk for a vegan option)
• 1 teaspoon salt
• ¼ teaspoon white or black pepper
• ½ teaspoon nutmeg (optional)

Instructions

1. Roast the Butternut Squash:

• Preheat the oven to 400°F (200°C).
• Toss the cubed butternut squash with olive oil, garlic, sage, salt, and pepper. Spread evenly on a baking sheet.
• Roast for 25–30 minutes, or until the squash is tender and starting to caramelize.
• Mash the roasted squash with a fork or blend it with vegetable broth until smooth but still slightly chunky.

1. Prepare the Ricotta Mixture:

• In a mixing bowl, combine ricotta, 1 cup shredded mozzarella, Parmesan, egg, parsley, nutmeg, salt, and pepper. Mix until smooth.

1. Make the Bechamel Sauce:

• Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
• Slowly add the milk, whisking continuously to prevent lumps. Cook until the sauce thickens (about 5–7 minutes).
• Season with salt, pepper, and nutmeg. Set aside.

1. Cook the Lasagna Noodles:

• If using regular lasagna noodles, cook them in salted boiling water according to the package instructions. Drain and set aside.

1. Assemble the Lasagna:

• Preheat the oven to 375°F (190°C).
• Spread a thin layer of bechamel sauce on the bottom of a 9×13-inch baking dish.
• Layer as follows:
  1. Lasagna noodles.
  2. Butternut squash mixture.
  3. Ricotta mixture.
  4. A drizzle of bechamel sauce.
  5. Sprinkle of mozzarella cheese.
• Repeat the layers, ending with a layer of lasagna noodles topped with the remaining bechamel, mozzarella, and Parmesan cheese.

1. Bake:

• Cover the dish with foil and bake for 25 minutes.
• Remove the foil and bake for an additional 15–20 minutes, or until the cheese is golden and bubbly.

1. Serve:

• Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh sage leaves if desired.

Enjoy this comforting, autumn-inspired lasagna with a crisp green salad or garlic bread!