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Easy Butternut Squash Lasagna with Sage Brown Butter

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A quick and easy butternut squash lasagna with sage brown butter that comes together in about an hour. No-boil noodles and a simple technique make this comfort food perfect for weeknights.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 12–15 fresh sage leaves
  • 1 medium butternut squash (about 2 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 15 ounces whole milk ricotta cheese
  • 1 large egg
  • 1 cup grated Parmesan cheese
  • 2 cups shredded low-moisture part-skim mozzarella cheese
  • 1/4 cup chopped fresh parsley (optional)
  • 12 no-boil lasagna noodles

Instructions

  1. Preheat your oven to 375°F. Position the rack in the middle of the oven.
  2. Prepare the butternut squash: Cut the squash in half lengthwise, scoop out the seeds. Rub the cut sides with olive oil, salt, and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until tender. Let cool, then scoop the flesh into a bowl and mash roughly with a fork.
  3. Make the sage brown butter: While the squash roasts, melt the butter in a light-colored skillet over medium heat. Add the sage leaves. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and set aside.
  4. Mix the cheese filling: In a medium bowl, combine the ricotta, egg, half the Parmesan (about 1/2 cup), and the chopped parsley. Add a pinch of salt and pepper. Stir until smooth.
  5. Assemble the lasagna: Spread a thin layer of brown butter (about 2 tablespoons) on the bottom of a 9×13-inch baking dish. Layer in this order: 4 lasagna noodles, 1/3 of the mashed squash, 1/3 of the ricotta mixture, 1/3 of the mozzarella, and drizzle with brown butter (about 2 tablespoons). Repeat two more times. Finish with a final layer of noodles, remaining brown butter, remaining Parmesan, and any leftover mozzarella.
  6. Bake covered: Cover the dish tightly with foil. Bake for 30 minutes.
  7. Bake uncovered: Remove the foil and bake for another 15-20 minutes, until the top is golden and bubbly.
  8. Rest before serving: Let the lasagna rest for 10-15 minutes before slicing.

Notes

Don’t rush the brown butter; watch carefully as it can burn quickly. Season each layer as you go. Let the lasagna rest before slicing to avoid a soupy mess. Make extra brown butter to drizzle over the finished dish.

Nutrition

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

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