Description
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.
Ingredients
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
For Assembly:
- 9–12 lasagna noodles (boiled or no-boil)
- Olive oil (for coating noodles)
- Optional: crispy sage leaves or arugula pesto for garnish
Instructions
1. Roast the Squash:
- Preheat oven to 400°F (200°C).
- Toss squash cubes with olive oil, salt, and garlic powder.
- Roast for 25–30 minutes until tender and caramelized. Set aside.
2. Prepare Ricotta Mixture:
- In a bowl, mix ricotta, milk, sage, lemon zest, nutmeg, salt, pepper, ½ cup Pecorino, and 1 cup mozzarella.
- Stir until smooth and creamy.
3. Cook the Noodles:
- Boil lasagna noodles until just al dente. Drain and coat lightly with olive oil to prevent sticking.
4. Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread a thin layer of ricotta mixture.
- Layer noodles, half the roasted squash, ricotta mixture, 1 cup mozzarella, and ⅓ cup Pecorino.
- Repeat layers. Finish with noodles, remaining ricotta mixture, mozzarella, and Pecorino.
5. Bake:
- Cover with foil and bake for 40 minutes.
- Remove foil and bake another 20 minutes until golden and bubbly.
- Let rest 10 minutes before slicing.
Notes
Let it rest for 10–15 minutes before serving to help the layers set. Pair with a simple arugula salad and a drizzle of balsamic glaze for a balanced, cozy meal.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian