Name: Butternut Squash and Sage Lasagna Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2-pound butternut squash (medium), peeled and cut into 1/2-inch cubes; ½ tablespoon olive oil; ½ teaspoon kosher salt; ¼ teaspoon garlic powder; 9 to 12 lasagna noodles (6 to 8 ounces, gluten-free if necessary); 1 ½ tablespoons chopped fresh sage, divided, plus additional leaves as desired; Zest of ½ lemon (about 2 teaspoons); ⅛ teaspoon ground nutmeg; ½ cup plus 2 tablespoons milk; 16 ounces (2 cups) whole milk ricotta cheese; ¼ teaspoon kosher salt; Fresh ground black pepper, to taste; 1 cup shredded Pecorino cheese, divided; 8 ounces (2 ½ cups) shredded mozzarella cheese, divided

If you’re on the hunt for a cozy, comforting dinner that still feels a bit special, I’m excited to share my Butternut Squash and Sage Lasagna Recipe with you. This isn’t your everyday red sauce lasagna—it’s layered with tender roasted squash, fragrant sage, and a luscious ricotta cheese sauce that’s honestly divine. When I first tried this combo, I was amazed at how the subtle sweetness of the squash and the earthiness of sage made such a dynamic pair. Trust me, once you make it, you’re going to want this recipe on regular rotation.

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Why You’ll Love This Recipe

Seasonal Flavor Boost: Butternut squash brings natural sweetness and creaminess that pairs beautifully with the herbaceous touch of fresh sage.
Cheesy Comfort: The ricotta and mozzarella combo creates a rich, gooey texture without being overly heavy.
Flexible and Friendly: Whether you’re cooking gluten-free or just looking for a vegetarian option, this recipe easily adapts.
Make-Ahead Magic: Prepare parts or the entire lasagna in advance for a stress-free dinner later in the week.

A white rectangular baking dish holds a cheesy layered casserole with three visible layers, topped with a golden-brown melted cheese layer scattered with fresh green herb leaves. The top cheese layer is creamy white with browned spots and sprinkled with small dried herb bits. Below this, a bright yellow-orange layer peeks out near the edges, contrasting with the creamy top. One square piece is partially lifted by a wooden spatula, showing a soft, rich texture inside. The dish sits on a white marbled surface next to a beige cloth and scattered fresh herbs. Photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash and Sage Lasagna, vegetarian lasagna recipes, fall comfort food recipes, easy lasagna with squash, seasonal vegetarian dinners

Ingredients You’ll Need

The ingredients here come together so harmoniously. I always recommend choosing fresh sage and good-quality ricotta—it really makes a difference. Also, if you can find a nice firm butternut squash, that’ll save you time peeling and ensure perfect texture.

Flat lay of vibrant cubed butternut squash, fresh green sage leaves, bright lemon zest curls, creamy white ricotta cheese dollops, shredded golden mozzarella cheese, crumbly Pecorino cheese chunks, delicate sheets of uncooked lasagna noodles, and a sprinkle of warm ground nutmeg, all beautifully arranged with a natural, fresh look placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash and Sage Lasagna, vegetarian lasagna recipes, fall comfort food recipes, easy lasagna with squash, seasonal vegetarian dinners

Butternut Squash: Choose a medium-sized squash that’s firm and free of soft spots; a serrated peeler or sharp knife helps with peeling.
Olive Oil: Use extra virgin for the best flavor in roasting the squash and coating the noodles.
Kosher Salt: Enhances all the flavors without overwhelming them.
Garlic Powder: Adds a gentle bash of savoriness without overpowering the delicate squash.
Lasagna Noodles: Opt for gluten-free if needed, or fresh noodles if you prefer to skip boiling.
Fresh Sage: Bright and earthy, chopping it fresh adds a lovely herbaceous kick.
Lemon Zest: This little citrus burst keeps the dish lively and balanced.
Ground Nutmeg: Just a pinch complements the squash and sage beautifully.
Milk: Whole milk works best for creamy ricotta sauce but low-fat is fine too.
Ricotta Cheese: Pick a good quality whole milk ricotta that’s creamy and smooth—trust me, it’s worth it.
Fresh Ground Black Pepper: To season and brighten the dish.
Pecorino Cheese: Adds a sharper, salty bite and depth to the cheesy layers.
Mozzarella Cheese: Use part-skim or whole milk shredded mozzarella for that gooey melt.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Butternut Squash and Sage Lasagna Recipe is—you can tweak it easily to fit your taste or dietary needs. I’ve experimented with a few variations depending on the season and who’s coming over.

Adding Crispy Pancetta or Bacon: When I want to add a smoky punch, a little pancetta crisped and folded into the layers takes this from vegetarian to wow-worthy meat-lover’s delight.
Swap in Spinach or Kale: I sometimes add sautéed greens for an extra veggie boost; they complement the squash and keep it hearty.
Go Vegan: Use dairy-free ricotta and mozzarella alternatives, and swap milk for almond or oat milk—the flavors adapt nicely.
Make it Gluten-Free: I use gluten-free lasagna noodles when friends can’t eat gluten, and it’s just as delicious.

How to Make Butternut Squash and Sage Lasagna Recipe

Step 1: Prepare the Butternut Squash

Start by peeling and cubing your butternut squash into roughly half-inch pieces. If you haven’t tackled a butternut squash before, I highly recommend watching a quick video on how to do it safely—it saved me so much time and frustration! Then, boil the cubes in salted water for about 5 to 6 minutes until they’re fork tender but not mushy. Drain them well and then toss with olive oil, kosher salt, and a pinch of garlic powder. This simple seasoning brings out the natural sweetness while adding a subtle depth.

Step 2: Cook the Lasagna Noodles

While your squash is boiling, bring a large pot of salty water to a boil and cook your lasagna noodles until just shy of al dente—around 5 minutes. You want the noodles flexible but with a little bite since they’ll finish cooking in the oven. Drain them and spread them out on an olive oil-drizzled baking sheet to keep them from sticking. Flipping them in the oil really helps when layering to avoid tears—a little trick I picked up early on saves so much hassle!

Step 3: Make the Ricotta Cheese Sauce

In a bowl, combine the ricotta cheese with lemon zest, a pinch of nutmeg, salt, pepper, and most of the chopped fresh sage (saving a bit for garnish). Slowly stir in the milk until you get a creamy, spreadable consistency. This sauce is the heart of the lasagna—it adds just enough tang and richness to balance the sweetness of the squash.

Step 4: Assemble Your Butternut Squash and Sage Lasagna

Grab a 9 x 13” baking dish and spread a thin layer of ricotta sauce on the bottom to keep things from sticking. Lay down your first layer of noodles, followed by half the cooked butternut squash, about two-thirds of the cheese sauce, a cup of mozzarella, and roughly a third of the Pecorino cheese. Repeat with another noodle layer and the remaining squash and cheeses. Finally, top with a last noodle layer, spread the rest of the ricotta sauce evenly on top, and finish with mozzarella, Pecorino, and that last sprinkle of fresh sage. The sage aroma going into the oven is one of my favorite parts—it smells like fall in your kitchen.

Step 5: Bake and Enjoy

Cover the lasagna tightly with foil and bake at 375°F for 40 minutes. Then remove the foil and bake for another 20 minutes or until the top is beautifully browned and bubbly. Let it rest for around 5 to 10 minutes before serving—this step helps it settle so you get perfect slices every time. My family goes crazy for this part because leftovers taste even better the next day!

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Pro Tips for Making Butternut Squash and Sage Lasagna Recipe

Perfect Squash Texture: Don’t overboil the squash – it should be tender but not falling apart; this gives your lasagna nice layers instead of a mushy one.
Noodle Handling: Drizzle your noodles lightly with olive oil as soon as they’re cooked to keep them from sticking while assembling.
Fresh Sage Matters: Using fresh sage instead of dried elevates the flavor enormously; chop it just before mixing for maximum aroma.
Resting Time: Letting the lasagna rest after baking makes cutting easier and flavors meld together, so don’t skip it!

How to Serve Butternut Squash and Sage Lasagna Recipe

A square piece of lasagna sits on a white plate with a thin blue rim, placed on a white marbled surface. The lasagna has about four visible layers: the top layer is a light golden cheese with small bits of herbs scattered on it and a fresh green leaf on top; beneath it are layers of creamy white sauce and pasta sheets, with chunks of soft orange squash or pumpkin visible in the middle layers. The edges of the lasagna are slightly browned, and the texture looks rich and smooth. Part of a white baking dish with more lasagna is seen blurred in the background. photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash and Sage Lasagna, vegetarian lasagna recipes, fall comfort food recipes, easy lasagna with squash, seasonal vegetarian dinners

Garnishes

I like to add a few fresh sage leaves lightly crisped in a pan for garnish—adds a delightful crunch and booms with sage aroma. A sprinkle of extra Pecorino right before serving also gives a nice salty pop. If you’re feeling fancy, a drizzle of good-quality olive oil rounds everything out perfectly.

Side Dishes

This lasagna pairs beautifully with a simple green salad tossed in lemon vinaigrette or roasted Brussels sprouts for a touch of bitterness to balance the sweet layers. For a cozy dinner, I often serve it with garlic bread rubbed with fresh herbs—it’s always a hit with guests.

Creative Ways to Present

For special occasions, I’ve layered this Butternut Squash and Sage Lasagna Recipe in individual ramekins for an elegant, personal touch. It’s also lovely served in a deep-dish skillet at a casual get-together, letting everyone help themselves family-style. Presentation with garnished fresh herbs and perhaps a sprinkle of toasted pine nuts makes it look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

After baking, cool the lasagna to room temperature and store leftovers covered tightly in the fridge. I usually keep leftovers in the baking dish wrapped with foil or transfer to airtight containers. It keeps beautifully for up to 2 to 3 days. The flavors actually deepen, so leftovers are fantastic the next day.

Freezing

Freezing this lasagna works really well if you cut it into individual portions first—store each slice wrapped tightly in plastic wrap and foil or an airtight container. When I’ve done this, I just defrost in the refrigerator overnight before reheating, and it holds up without losing sauce or texture.

Reheating

To reheat leftovers, place the lasagna in an oven-safe dish covered with foil and bake at 400°F for about 15 to 20 minutes or until warmed through. This method keeps the top from drying out. I avoid microwaving because it can make the noodles rubbery, but if you are in a pinch, reheat gently in short bursts.

FAQs

Can I make this Butternut Squash and Sage Lasagna Recipe gluten-free?

Absolutely! Simply swap regular lasagna noodles for gluten-free noodles and follow the same cooking method. Ensure your ricotta and cheese are also gluten-free (most are, but double-check packaging), and you’re good to go.
Can I prepare this lasagna ahead of time?

Yes! You can boil your squash and noodles a day in advance, or assemble the entire lasagna and refrigerate it overnight. Just add an extra 10-15 minutes to your baking time if it’s coming straight from the fridge.
What if I don’t have fresh sage?

Fresh sage really makes the flavor here, but if you have dried sage, use about a third of the amount and add it during cooking rather than raw. The flavor will be less vibrant but still tasty.
Can I use fresh lasagna noodles instead of dried?

Definitely! Fresh noodles don’t require boiling beforehand; just layer them directly in the dish. This can save you some prep time and gives a lovely tender texture.

Final Thoughts

This Butternut Squash and Sage Lasagna Recipe holds a special spot in my kitchen rotation because it brings such cozy flavors with a fresh twist. It’s my go-to when I want comfort food that feels seasonal and a little fancy without any fuss. Give it a try—you’ll find it’s a crowd-pleaser whether it’s a quiet weeknight or a holiday gathering. I can’t wait to hear how your family and friends fall in love with it, just like mine did.