Roasted Butternut cubes fresh Sage ricottabechamel layered Lasagna browned mozzarella shortcut prep serves 8 45 min total cozy fall comfort
Ingredients
Scale
1 medium butternut squash (about 2–3 lb), peeled, seeded, and cubed
2–3 tbsp olive oil
Salt and freshly ground black pepper
12 no-boil lasagna noodles (or 9 regular noodles if you prefer boiling)
4 tbsp unsalted butter
8–10 fresh sage leaves
3 tbsp all-purpose flour
3 cups whole milk, warmed
Pinch of freshly grated nutmeg
1 1/2–2 cups ricotta cheese
1 large egg
2 cups shredded mozzarella
3/4 cup grated Parmesan or Pecorino Romano
2 teaspoons honey or maple syrup (optional)
Red pepper flakes (optional)
Fresh parsley, chopped (optional)
Instructions
Preheat oven to 425°F (220°C). Toss cubed squash with 2 tbsp olive oil, ¾ tsp salt, and a few grinds of pepper on a baking sheet. Roast until edges caramelize and cubes are tender, about 25–30 minutes, turning once.
In a small skillet over medium heat, melt 2 tbsp butter. Add sage leaves and cook until butter foams and then browns, about 2–3 minutes, until the aroma is nutty and the leaves are crisp. Remove leaves to drain and reserve brown butter (and crisp sage) for assembly.
In a medium saucepan, melt remaining 2 tbsp butter over medium heat. Whisk in flour and cook 1 minute until lightly golden. Gradually whisk in warm milk until smooth, then simmer gently until the sauce thickens and coats the back of a spoon, about 6–8 minutes. Season with ½ tsp salt, ¼ tsp pepper, and a pinch of nutmeg.
In a bowl, stir ricotta with the egg, ½ cup grated Parmesan, ¼ tsp salt, and a few grinds of pepper. Fold in a spoonful of béchamel to loosen if needed.
Preheat oven to 375°F (190°C). Spread a thin layer of béchamel on the bottom of a 9×13-inch baking dish (about ½ cup). Lay 3 no-boil noodles to cover (trim if needed). Spoon half the ricotta mixture over noodles, scatter half the roasted squash, drizzle with about 1–2 tbsp of the sage-browned butter, and sprinkle ¾ cup shredded mozzarella. Pour another 1 cup béchamel over the layer.
Add 3 more noodles, repeat with remaining ricotta, remaining squash, another drizzle of brown butter, and ¾ cup mozzarella. Top with final 3 noodles, spread the remaining béchamel evenly, and finish with remaining mozzarella and the remaining ¼ cup Parmesan.
Cover loosely with foil and bake for 20 minutes. Remove foil and bake until bubbly and golden on top, 15–20 more minutes, until sauce bubbles at the edges and cheese is lightly browned.
Let the lasagna rest 10–15 minutes before slicing to set the layers. Scatter crisped sage leaves and chopped parsley on top, and drizzle any remaining brown butter for shine and flavor.
Notes
A comforting autumn lasagna layering roasted butternut squash, creamy béchamel, ricotta, and sage-browned butter. Elegant enough for guests, forgiving for weeknights, and perfect for holiday dinners.
