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Creamy Butternut Squash Lasagna with Sage Brown Butter

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This creamy butternut squash lasagna with sage brown butter is a vegetarian comfort food that even squash skeptics love. Roasted squash, silky béchamel, and nutty brown butter create layers of deep, satisfying flavor perfect for fall gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900g), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 6 tablespoons unsalted butter (85g)
  • 12–15 fresh sage leaves, plus more for garnish
  • 3 tablespoons unsalted butter (42g)
  • 3 tablespoons all-purpose flour (24g)
  • 3 cups whole milk (710ml), warmed slightly
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg
  • 1 cup grated parmesan cheese (100g), divided
  • 2 cups whole milk ricotta cheese (450g)
  • 1 large egg
  • 1/2 cup grated parmesan cheese (50g)
  • 1/4 cup chopped fresh parsley (optional)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 12 no-boil lasagna noodles (about 250g)
  • 2 cups shredded mozzarella cheese (200g), low-moisture, whole milk
  • 1/2 cup grated parmesan cheese (50g) for the top

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. Toss cubed squash with olive oil, salt, pepper, and nutmeg until evenly coated. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized. Set aside to cool slightly.
  2. While squash roasts, place 6 tablespoons butter in a small skillet over medium heat. Add fresh sage leaves. Cook, swirling occasionally, until butter turns deep golden brown and smells nutty, about 4-5 minutes. Remove from heat and pour into a heatproof bowl, sage leaves included. Set aside.
  3. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until bubbly and golden. Slowly pour in warm milk while whisking continuously. Continue whisking until sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in salt, white pepper, nutmeg, and half of the grated parmesan. Cover to prevent skin from forming.
  4. In a medium bowl, combine ricotta cheese, egg, parmesan, parsley (if using), salt, and pepper. Mix until smooth and well combined.
  5. Reduce oven temperature to 375°F (190°C). Spread a thin layer of béchamel sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Layer 3-4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then layer half of the roasted squash cubes. Drizzle with about 2 tablespoons of sage brown butter (including some crispy sage leaves). Sprinkle with 1/3 of the mozzarella and a little parmesan. Repeat layers: noodles, remaining ricotta, remaining squash, more sage b…
  6. Cover dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes, until top is golden and bubbly and edges are slightly browned. Let lasagna rest for at least 15 minutes before cutting.

Notes

Roast the squash instead of boiling to prevent a watery lasagna. Warm the milk for the béchamel to avoid lumps. Let the lasagna rest for 15-20 minutes after baking for clean slices. Double the sage brown butter if you love sage. For best results, assemble the lasagna a day ahead and refrigerate; the flavors meld beautifully overnight.

Nutrition

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

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