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Embrace the comforting flavors of autumn with this indulgent Butternut Squash Lasagna. Packed with layers of tender roasted butternut squash, creamy ricotta, and a medley of melted cheeses, this dish is the perfect combination of savory and slightly sweet. Fresh sage, a hint of nutmeg, and the brightness of lemon zest bring warmth and depth to every bite, while the golden layers of mozzarella and Parmesan create an irresistible finish. Whether you’re hosting a dinner party or simply craving a seasonal twist on a classic, this lasagna is sure to steal the spotlight on your table. It’s a cozy, cheesy masterpiece that will make you savor every forkful.
The recipe can be found here.
Start by preheating the oven to 375 degrees F.
Prepare the squash. Peel the squash and cut into ½-inch cubes. I find it easiest to use a potato peeler to peel the squash but use whatever method you prefer. Bring a pot of salted water to a boil and add the squash. Boil for 6-7 minutes or until tender and easily pierced with a fork. Drain then pour into a large mixing bowl. Add 1 Tbsp olive oil, ½ tsp salt, and garlic powder. Stir to combine and set aside.
Prepare the noodles. Bring a large pot of salted water to a boil. Add the noodles and boil until al dente. Drain and drizzle with olive oil to prevent sticking. Set aside.
Prepare the ricotta sauce. Add the 1 ½ Tbsp chopped sage (save some for topping), lemon zest, nutmeg, heavy cream, ricotta, ½ tsp salt, and ½ tsp pepper to a mixing bowl. Stir to combine.
Make the lasagna. Spread ½ cup of the ricotta sauce over the bottom of a 9×13 baking dish. Add 1 layer of noodles (you should be able to fit 4-5, depending on how tight you squeeze them). Top with ½ of the cooked squash, then about 2/3 of the ricotta sauce. Sprinkle 1 cup of shredded mozzarella and 1/3 cup of shredded parmesan cheese over the top. Make a second layer of the same – noodles, the rest of the cooked squash, about 2/3 of the ricotta sauce, 1 cup of shredded mozzarella, and 1/3 cup of parmesan cheese. Add a top layer of noodles, spread the remaining ricotta sauce over the top. Sprinkle the last cup of shredded mozzarella and remaining 1/3 cup of parmesan cheese over the top.
Cover with foil and bake for 30-40 minutes, then uncover and bake for an additional 15-20 minutes or until the top is browned. Let stand for 5-10 minutes. Garnish with the remaining chopped sage.
Slice, serve, and enjoy!
Leftovers should be cooled completely and stored in an airtight container in the fridge.
The recipe can be found here.
This Butternut Squash Lasagna is a perfect example of how seasonal ingredients can elevate a traditional dish. The rich, creamy layers combined with the earthy sweetness of roasted squash make each bite a delightful experience. Whether it’s for a family meal or a special occasion, this dish brings warmth and comfort to your table. Top it off with fresh sage and a sprinkle of Parmesan, and you’ve got a comforting meal that’s as satisfying as it is delicious.
Happy Cooking!
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