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Butternut Squash Lasagna with Sage
4.9 from 88 votes

Butternut Squash Lasagna with Sage

Butternut Squash Lasagna with Sage combines roasted butternut squash tossed with sage-butter and chicken broth, layered with a ricotta-cheese mixture and mozzarella. The texture balances creamy ricotta and chunks of tender squash, enhanced by the warmth of sage. Roasting the squash develops a soft, lightly golden filling, while the interplay of spices and cheeses brings savory depth to this layered pasta dish.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 302 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

Butternut squash filling
  • 3 1/2 pounds butternut squash peeled, seeded and cut into 1 inch pieces
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1 1/4 cups chicken broth use an additional 1/2 cup if using no-cook noodles
  • 2 tablespoons butter unsalted
  • 1/3 sage leaves coarsely chopped, loosely packed, fresh
Ricotta Filling
  • 1 pound ricotta cheese whole-milk
  • 1/2 cup heavy cream
  • 2 egg large, yolks
  • 1/2 pound mozzarella cheese cut into chunks (or shredded, fresh
  • 1 teaspoon nutmeg I used ground, freshly grated
  • 1 package lasagna noodles see note above about regular or no--boil noodles, fresh
  • 4 ounces Parmesan Cheese grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper

Instructions

Noodles
    Cup of Yum
  1. Fresh lasagna noodles need no cooking. If using dried lasagna noodles, prepare in salted, boiling water according to package directions. Drain and set aside. (If using no-boil noodles, increase liquid and baking time)
Preparing the squash
  1. Preheat oven to 425* F. Toss squash, 2 Tablespoons oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
  2. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
  3. Place squash in a medium bowl and mash 1/2 with the back of a wooden spoon. (I use my hands to do this) Leave the other 1/2 of the squash in small chunks. Gently stir in sage-butter mixture and chicken or vegetable broth. Season with 1 teaspoon salt and 1/4 teaspoon white pepper.
Ricotta Filling
  1. Reduce oven temperature to 375* F. Combine ricotta, cream, yolks, mozzarella in a medium bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper and pinch of nutmeg.
  2. Spread 3/4 cup of ricotta mixture in a 9 cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over the noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more, (noodles, squash, noodles, ricotta) Sprinkle Parmesan over ricotta mixture.
  3. Place baking dish on a rimmed baking sheet and cover with foil. Bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before serving. (If using no-bake noodles, increase baking time by 15-20 minutes).

Notes

  • Pre-cut butternut squash and pre-shredded mozzarella can save time during preparation.
  • Use vegetable stock instead of chicken broth to make the lasagna completely vegetarian.
  • If using no-boil lasagna noodles, increase the broth by 1/2 cup and bake 15-20 minutes longer until noodles are tender.

Nutrition Information

Serving 1serving Calories 302kcal (15%) Carbohydrates 18g (6%) Protein 14g (28%) Fat 20g (31%) Saturated Fat 11g (55%) Cholesterol 92mg (31%) Sodium 402mg (17%) Potassium 559mg (12%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 14680IU (294%) Vitamin C 29mg (32%) Calcium 361mg (36%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 302

% Daily Value*

Serving 1serving
Calories 302kcal 15%
Carbohydrates 18g 6%
Protein 14g 28%
Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 92mg 31%
Sodium 402mg 17%
Potassium 559mg 12%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 14680IU 294%
Vitamin C 29mg 32%
Calcium 361mg 36%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.