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Easy Creamy Butternut Squash Lasagna with Sage Brown Butter

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This creamy butternut squash lasagna with sage brown butter is a rich, comforting dish that feels fancy enough for a holiday but simple enough for a weeknight. The sweetness of roasted squash pairs perfectly with nutty brown butter and a creamy béchamel, all layered with no-boil noodles and plenty of cheese.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1/2 cup unsalted butter
  • 12–15 fresh sage leaves (plus extra for garnish)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/2 cup heavy cream (optional)
  • 1/2 teaspoon nutmeg, freshly grated
  • Salt and white pepper, to taste
  • 12 no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese (low-moisture, whole milk)
  • 1 cup grated Parmesan cheese
  • 1 cup ricotta cheese (full-fat)
  • 1 egg, lightly beaten

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly, then mash with a fork or potato masher to a chunky texture.
  2. While squash roasts, melt butter in a large skillet over medium heat. Add sage leaves and cook, swirling occasionally, until butter turns golden brown and smells nutty (4-5 minutes). Remove sage leaves and set aside for garnish. Add minced garlic to brown butter and cook for 30 seconds until fragrant.
  3. Whisk flour into brown butter mixture and cook for 1-2 minutes, stirring constantly. Slowly pour in warmed milk while whisking vigorously to prevent lumps. Add heavy cream and nutmeg, then continue whisking until sauce thickens enough to coat the back of a spoon (5-7 minutes). Season with salt and white pepper. Set aside.
  4. In a small bowl, combine ricotta cheese, beaten egg, 1/2 cup Parmesan, and a pinch of salt. Mix until smooth.
  5. Spread a thin layer of béchamel on the bottom of a 9×13-inch baking dish. Place 4 no-boil noodles on top, slightly overlapping if needed. Spread half of the mashed squash over noodles, followed by dollops of half the ricotta mixture. Sprinkle with 1/3 of the mozzarella and 1/4 cup Parmesan. Repeat layers: noodles, remaining squash, remaining ricotta, more cheese. For final layer, add last 4 noodles, pour remaining béchamel over top, and sprinkle with remaining mozzarella and Parmesan.
  6. Cover dish with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 15-20 minutes until top is golden and bubbly. Let rest for at least 10 minutes before slicing.

Notes

For best results, don’t skip roasting the squash—it concentrates sweetness. Warm milk before adding to roux to prevent lumps. Let lasagna rest at least 10 minutes after baking for clean slices. If top browns too quickly, tent loosely with foil. For gluten-free, use gluten-free no-boil noodles and 1:1 gluten-free flour. For dairy-free, use vegan butter, unsweetened oat milk, and dairy-free cheese.

Nutrition

Keywords: butternut squash lasagna, sage brown butter, creamy lasagna, fall recipe, vegetarian lasagna, no-boil noodles, comfort food

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