Go Back
–+ servings
Close-up of a layered slice of Butternut Squash and Sage Lasagna topped with melted cheese and fresh sage leaves.

Butternut Squash and Sage Lasagna

This recipe creates a layered lasagna featuring roasted butternut squash puree and a browned butter béchamel sauce, topped with crispy sage.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 8 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Butternut Squash
  • 1 large butternut squash (3 lb)
  • 1 whole head garlic
  • Olive oil For roasting
  • Kosher salt For roasting
For the Browned Butter Béchamel
  • 6 Tbsp unsalted butter
  • 1/3 cup flour
  • 2 1/2 cups whole milk
  • 1 pinch nutmeg
  • 1 1/4 tsp Kosher salt
To Assemble
  • 1 lb pasta (fresh or dried) Par-cook dried noodles if not oven-ready
  • 16 oz mozzarella cheese, grated
  • 2 cups Parmesan Cheese, grated (microplane)
  • 2 Tbsp unsalted butter For frying sage
  • 1 bunch sage Leaves removed

Equipment

  • Oven
  • Sheet tray
  • Blender
  • Saucepan
  • 9X13-inch baking pan
  • Large skillet

Method
 

  1. Pre-heat your oven to 400 degrees F.
  2. Cut the butternut squash in half lengthwise. Place the halves on a sheet tray, flesh side up. Drizzle the flesh with olive oil and a pinch of kosher salt, then rub to distribute.
  3. Cut about 1/4 to 1/2 of an inch from the top of the garlic head to expose the cloves. Drizzle with olive oil, sprinkle with salt, and wrap the head tightly in aluminum foil. Place the garlic on the baking sheet with the squash.
  4. Bake for 40 to 45 minutes, or until the squash flesh is tender and the garlic is soft and golden brown. The squash is done when a paring knife enters the thickest part easily.
  5. Allow the squash to cool for 15 to 20 minutes. Scoop out the seeds from the center of the squash.
  6. Scoop the cooked squash flesh into a blender. Squeeze the roasted garlic cloves from their skins and add them to the blender. Add 1.5 teaspoons of kosher salt and about 1/2 cup of water. Blend until the mixture is smooth and spreadable, adding more water if necessary to reach the correct consistency. Set this mixture aside.
  7. Brown the 6 tablespoons of butter in a saucepan over medium heat.
  8. Add the flour to the browned butter and cook for 1 minute over low heat to remove the raw flour taste.
  9. Slowly stream in the milk while whisking constantly to prevent lumps. The mixture will thicken initially but thin out as all the milk is added.
  10. Bring the mixture to a simmer over medium heat. Once simmering, cook for 2 more minutes while whisking until the béchamel has thickened enough to coat the back of a spoon. Finish with a pinch of nutmeg. Turn off the heat and set aside.
  11. Pre-heat your oven to 350 degrees F.
  12. Spread a thin layer of the butternut squash mixture on the bottom of a 9x13 inch baking pan to coat it.
  13. Layer the lasagna: top the squash with one layer of noodles, 1/3 of the remaining squash mixture, 1/4 of the béchamel, 1/4 of the mozzarella, and 1/4 of the Parmesan. Repeat this layering sequence two more times.
  14. Top the final layer with the last of the noodles, the remaining 1/4 of the béchamel, and the remaining 1/4 of each cheese.
  15. Bake for 45 minutes to 1 hour, until the lasagna is bubbling and golden brown on top.
  16. While the lasagna bakes, heat the 2 tablespoons of butter in a large skillet. Add the sage leaves and fry them on both sides until they become crispy.
  17. Finish the lasagna by topping it with the crispy sage leaves before serving.

Notes

If you use standard store-bought lasagna noodles, par-cook them before assembling the lasagna. If you use oven-ready dried noodles or fresh pasta sheets, you do not need to par-cook them.

Tried this recipe?

Let us know how it was!