Butternut Squash Lasagna with Sage Ricotta: A Cozy Autumn-Inspired Delight

As the crisp autumn air settles in and the leaves turn golden, there’s nothing more comforting than cozying up with a plate of hearty, flavorful lasagna. This Butternut Squash Lasagna with Sage Ricotta combines the natural sweetness of roasted butternut squash with the creaminess of sage-infused ricotta, melty mozzarella, and the nutty depth of Pecorino Romano. It’s the perfect dish for anyone craving an elegant yet comforting meal. In this detailed recipe, we’ll walk you through the steps to create a dish that is as delicious as it is beautiful.

What is Butternut Squash Lasagna with Sage Ricotta?

Butternut Squash Lasagna with Sage Ricotta is a twist on traditional lasagna, replacing the usual meat or tomato sauce with a hearty, roasted butternut squash filling. The layers of this dish are enriched with a creamy, herb-infused ricotta mixture, melted mozzarella, and sharp Pecorino Romano. The addition of fresh sage brings an earthy, aromatic flavor that complements the sweetness of the squash, making this dish a perfect fall comfort food. It’s both rich and comforting, yet light enough to be enjoyed at any time of year.

The Origin of Butternut Squash Lasagna

While lasagna is a beloved Italian dish, the inclusion of butternut squash brings a modern, seasonal twist to the classic recipe. The tradition of layering pasta, cheese, and sauce dates back to Ancient Rome, but the modern version we know today is largely attributed to Italy’s Emilia-Romagna region. However, adding vegetables like squash to lasagna became more popular in recent years as people started to embrace more plant-based and seasonal ingredients in their cooking. Butternut squash’s sweetness and creamy texture make it the perfect substitute for more traditional lasagna fillings, especially in autumn when the squash is in season.

Ingredients for Butternut Squash Lasagna with Sage Ricotta

For this recipe, we’ve combined seasonal ingredients with rich, cheesy layers to create a mouthwatering dish. Here’s what you’ll need to get started:

For the Squash Layer:

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 1 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp garlic powder

For the Ricotta Mixture:

• 16 oz whole milk ricotta
• ½ cup milk
• 1½ tbsp chopped fresh sage (plus extra for garnish)
• Zest of ½ lemon
• ⅛ tsp ground nutmeg
• ¼ tsp kosher salt
• Freshly ground black pepper
• 1 cup shredded Pecorino Romano
• 2½ cups shredded mozzarella

Lastly for Assembly:

• 9–12 lasagna noodles (boiled or no-boil)
• Olive oil (for coating noodles)
• Optional: crispy sage leaves or arugula pesto for garnish

Step-by-Step Directions and Preparation Method

1. Roast the Squash

Start by preheating your oven to 400°F (200°C). While the oven is heating, peel and cube the butternut squash into bite-sized pieces. Toss the squash cubes with olive oil, kosher salt, and garlic powder until they’re evenly coated. Spread the squash on a baking sheet in a single layer, ensuring that they have room to roast and caramelize.

Roast the squash in the preheated oven for 25–30 minutes, or until the squash is tender and slightly caramelized. You should see golden-brown edges as it roasts. Once done, remove from the oven and set aside.

2. Prepare the Ricotta Mixture

In a large mixing bowl, combine the ricotta, milk, chopped sage, lemon zest, ground nutmeg, kosher salt, and freshly ground black pepper. Stir well to combine all the ingredients into a smooth, creamy mixture. Once mixed, fold in the shredded Pecorino Romano and mozzarella cheese, leaving you with a luscious, creamy ricotta mixture that will make the lasagna layers extra indulgent.

3. Cook the Noodles

If you are using traditional lasagna noodles, bring a large pot of salted water to a boil. Add the noodles and cook until they are just al dente (firm but not overcooked). Drain the noodles and coat them lightly with olive oil to prevent them from sticking together. Set aside.

If you prefer to use no-boil noodles, simply skip the boiling step and follow the package instructions for layering.

4. Assemble the Lasagna

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or cooking spray to ensure easy removal of the lasagna later.

Begin by spreading a thin layer of the ricotta mixture along the bottom of the prepared dish. Then, place your first layer of noodles on top of the ricotta mixture. Follow this by layering half of the roasted butternut squash, a generous amount of ricotta mixture, a cup of mozzarella cheese, and a third of the Pecorino Romano. Repeat these layers, finishing with a final layer of noodles topped with the remaining ricotta mixture, mozzarella, and Pecorino Romano.

5. Bake the Lasagna

Cover the lasagna with foil and bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and continue baking for an additional 20 minutes or until the top is golden and bubbly. Allow the lasagna to rest for about 10 minutes before slicing into it to allow the layers to set.

Variations of Butternut Squash Lasagna

While this recipe is already a unique take on the classic lasagna, there are several ways you can customize it to suit your taste preferences or dietary needs:

1. Add Sautéed Mushrooms or Caramelized Onions

For an extra depth of flavor, try adding sautéed mushrooms or caramelized onions between the layers. These ingredients will add earthy, savory flavors that complement the sweetness of the butternut squash.

2. Use Gluten-Free Noodles

For those with gluten sensitivities, swap out traditional lasagna noodles for gluten-free pasta. There are several high-quality gluten-free lasagna noodle options available that will work just as well in this recipe.

3. Make it Vegan

To make this recipe vegan, simply substitute the ricotta and mozzarella for plant-based alternatives. Vegan cheeses made from nuts or soy can provide a similar creamy texture and flavor. Additionally, you can use a dairy-free milk option such as almond or oat milk.

4. Add Roasted Garlic for Extra Flavor

For a more robust flavor profile, you can roast a head of garlic alongside the butternut squash and incorporate it into the ricotta mixture. The roasted garlic will bring a sweet, mellow flavor that enhances the overall taste of the lasagna.

Frequently Asked Questions (FAQs) About Butternut Squash Lasagna

1. Can I use frozen butternut squash for this recipe?

Yes, you can use frozen butternut squash in this recipe. Be sure to thaw it and drain any excess moisture before using it in the recipe to avoid soggy layers.

2. How do I prevent the lasagna from being too watery?

To avoid a watery lasagna, ensure that you roast the butternut squash until it’s fully caramelized and tender. This helps to remove excess moisture. Also, if using no-boil noodles, make sure they’re evenly coated with the ricotta mixture to prevent them from absorbing too much liquid.

3. Can I make this recipe ahead of time?

Yes, this lasagna can be prepared ahead of time. Assemble the lasagna, cover it tightly with foil, and store it in the refrigerator for up to 2 days before baking. You may need to add a few extra minutes to the baking time if it’s chilled.

4. Can I freeze this lasagna?

Yes, you can freeze this lasagna. After assembling it, cover tightly with foil and plastic wrap, and freeze for up to 3 months. To bake from frozen, preheat the oven to 375°F (190°C) and bake for 60-75 minutes, or until it’s fully heated through.

5. What can I serve with Butternut Squash Lasagna?

Pair this hearty lasagna with a simple arugula salad dressed in lemon vinaigrette, roasted Brussels sprouts, or even a crisp glass of Chardonnay or sparkling apple cider for the perfect autumn meal.

Conclusion: Butternut Squash Lasagna

Butternut Squash Lasagna with Sage Ricotta is the perfect dish to bring warmth, comfort, and elegance to your fall meals. With its layers of roasted butternut squash, creamy sage-infused ricotta, and melty mozzarella, it’s a cozy, satisfying dish that’s sure to impress. Whether you’re looking for a vegetarian alternative to classic lasagna or simply want to try something new, this recipe is a must-try. The fragrant sage and nutty Pecorino Romano elevate the flavors, making every bite a delicious celebration of the season. Don’t forget to try out some of the variations and pairings for even more delicious options!

Print