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Butternut Squash & Sage Lasagna

This Butternut Squash & Sage Lasagna is a comforting, flavorful vegetarian dish blending roasted squash, fresh sage, and creamy cheeses in tender lasagna layers.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Easy, Sage, Squash, Vegetarian
Servings: 6 servings

Ingredients

  • 9 lasagna noodles
  • 2 cups butternut squash peeled and cubed
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh sage chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup spinach chopped
  • 2 cups marinara sauce

Instructions

Step 1: Prepare the Butternut Squash

  • Peel and cube the butternut squash into bite-sized pieces. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add cubed butternut squash, fresh sage, dried oregano, salt, and pepper. Cook, stirring occasionally, for 8-10 minutes until tender but not mushy. Remove from heat and set aside.

Step 2: Cook the Lasagna Noodles

  • Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions until al dente. Drain noodles and lay them flat on parchment paper or drizzle with olive oil to prevent sticking.

Step 3: Prepare the Cheese Mixture

  • In a mixing bowl, combine ricotta cheese with chopped spinach. Season lightly with salt and pepper.

Step 4: Assemble the Lasagna

  • Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in the baking dish. Lay down 3 lasagna noodles. Spread half of the ricotta-spinach mixture over noodles. Add half of the sautéed butternut squash on top, then sprinkle with a third of shredded mozzarella and a little Parmesan. Pour a layer of marinara sauce over this.
  • Repeat layers: noodles, ricotta-spinach, butternut squash, mozzarella, Parmesan, and marinara sauce. Finish with a final layer of noodles, remaining marinara sauce, and remaining mozzarella and Parmesan cheese.

Step 5: Bake

  • Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes or until cheese on top is bubbling and golden brown.

Step 6: Rest and Serve

  • Let the lasagna rest for about 10 minutes before slicing to help layers set. Serve with a crisp green salad or a harvest salad with butternut squash.

Equipment

  • Large Pot
  • Baking dish (9x13-inch recommended)
  • Large Skillet
  • Mixing Bowl
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Aluminum Foil

Notes

  • If you prefer a smoother texture, roast and mash the butternut squash before layering.
  • Use cottage cheese instead of ricotta for a lighter texture.
  • Substitute spinach with kale or Swiss chard for a heartier green.
  • Swap regular lasagna noodles for no-boil noodles to save time.
  • Use dairy-free cheese blends for a vegan-friendly alternative.