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Perfect Butternut Squash Lasagna with Easy Brown Butter Sauce

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This butternut squash lasagna features a rich brown butter sauce, roasted squash, and creamy ricotta, all layered with no-boil noodles for an impressive yet easy vegetarian main dish.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup grated Parmesan cheese
  • 2 cups ricotta cheese (whole milk)
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh sage leaves
  • 3 cups shredded mozzarella cheese
  • 12 to 15 no-boil lasagna noodles

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and dried sage. Spread in a single layer on a rimmed baking sheet. Roast for 25 to 30 minutes, flipping halfway, until tender and edges are browned. Let cool slightly, then mash roughly with a fork.
  2. While squash roasts, melt butter in a large saucepan over medium heat. Cook, swirling occasionally, until butter turns deep golden brown and smells nutty, about 5 to 7 minutes. Immediately whisk in flour and cook for 1 minute, stirring constantly.
  3. Slowly pour in warm milk and heavy cream, whisking continuously. Bring to a gentle simmer and cook for 3 to 4 minutes until thickened. Remove from heat and stir in salt, pepper, nutmeg, and 1 cup Parmesan cheese. Adjust seasoning.
  4. In a medium bowl, combine ricotta, egg, 1/2 cup Parmesan, parsley, and half the fresh sage. Mix until smooth.
  5. Spread about 1/2 cup of brown butter sauce on the bottom of a 9×13-inch dish. Layer 3 to 4 no-boil noodles over sauce. Spread one-third of mashed squash over noodles. Dollop one-third of ricotta mixture over squash and spread gently. Sprinkle with 1 cup mozzarella. Drizzle with about 1 cup of brown butter sauce. Repeat layers two more times. For final layer, top with noodles, remaining sauce, last of mozzarella, and reserved fresh sage.
  6. Cover dish tightly with aluminum foil. Bake at 375°F (190°C) for 40 minutes. Remove foil and bake for another 15 to 20 minutes until top is bubbly and golden brown. Let rest for at least 15 minutes before slicing.

Notes

Don’t rush the brown butter; watch it closely to avoid burning. Warm the milk before adding to the roux to prevent lumps. Let the lasagna rest for at least 15 minutes after baking for clean slices. Can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to covered baking time if starting cold.

Nutrition

Keywords: butternut squash lasagna, brown butter sauce, vegetarian lasagna, no-boil noodles, fall recipe, holiday dinner

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