This is the kind of dish that makes you want to pull up a chair and linger just a little longer at the dinner table. Filled with creamy sage ricotta, sweet roasted butternut squash, and a cozy béchamel that hugs every bite, this lasagna turns simple ingredients into something truly special. Whether you’re feeding your family on a chilly weeknight or hosting a cozy dinner with friends, this is one you’ll want on repeat.
Why You’ll Love This Recipe
This lasagna was inspired by one of my first autumn dinner parties as a personal chef. The client wanted something vegetarian, elegant, and comforting—and the result was this golden, cheesy masterpiece that had everyone asking for the recipe.
- Cozy, comforting, and full of fall flavor
- Perfect make-ahead dish for entertaining
- Sage and lemon zest give the ricotta a fragrant lift
- Customizable for gluten-free and dairy-free diets
- Layers beautifully without getting soggy
Ingredients Breakdown
Essentials
- 1 medium butternut squash (2–2.5 lbs), peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1½ cups whole-milk ricotta
- ½ cup grated Parmesan, plus ½ cup more for topping
- 1 large egg
- 2–3 tablespoons fresh sage, finely chopped (or 1 tablespoon dried)
- Zest of ½ lemon (optional but recommended)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups warm whole milk
- Pinch of ground nutmeg
- 9–12 lasagna noodles (regular or no-boil)
- 1 cup shredded mozzarella or fontina (optional)
- Fresh sage leaves or crispy sage, for garnish
Pro Tips
- Swap fresh sage with dried if needed—just reduce the quantity.
- Try fontina for a buttery melt that pairs beautifully with the squash.
- No-boil lasagna sheets save time and effort.
- Add lemon zest to brighten up the creamy layers—it makes a big difference!
Step-by-Step Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cubed squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet and roast for 25–30 minutes or until soft and caramelized. Cool slightly, then mash or blend into a rough purée.
- In a bowl, mix ricotta, ½ cup Parmesan, egg, chopped sage, lemon zest (if using), salt, and pepper. Set aside.
- In a small saucepan over medium heat, melt butter. Stir in flour and cook for 1–2 minutes. Slowly whisk in warm milk, cooking until thick and smooth. Season with salt, pepper, and nutmeg. Keep warm.
- Boil regular lasagna sheets until al dente, drain and cool (skip this step if using no-boil noodles).
- Spread a thin layer of béchamel sauce in a 9×13-inch baking dish. Add a layer of noodles, then roasted squash, dollops of sage ricotta, and a drizzle of béchamel. Repeat layers, ending with a generous layer of béchamel on top.
- Sprinkle remaining Parmesan and mozzarella (if using) over the top.
- Cover tightly with foil and bake at 375°F (190°C) for 35–40 minutes. Remove foil and bake another 10–15 minutes, until bubbly and golden.
- Let rest for 10–15 minutes before slicing. Garnish with fresh or crisped sage leaves.
Chef’s Tips and Tricks
- Mash the squash instead of blending it completely to keep some texture in the filling.
- Use warm milk for béchamel to ensure a smooth sauce.
- Let the lasagna rest after baking—it helps the layers hold together and makes serving easier.
- Double the batch and freeze one for later—future-you will thank you!
Recipe Variations and Serving Suggestions
- Add greens: Layer in sautéed spinach or kale for a nutrient boost.
- Make it dairy-free: Use plant-based cheeses and an olive oil béchamel with unsweetened almond milk.
- Gluten-free option: Swap in GF lasagna sheets and use a GF flour blend in the béchamel.
- Holiday-worthy side: Serve with arugula salad and roasted Brussels sprouts for a festive vegetarian spread.
- Wine pairing: A crisp white wine like Soave or a buttery Chardonnay complements the sage and squash beautifully.
FAQs
Can I make this ahead of time?
Absolutely! Assemble the lasagna up to 1 day in advance, cover tightly with foil, and refrigerate. Add about 15 extra minutes to your bake time if cooking straight from the fridge.
Can I freeze leftovers?
Yes! Slice into portions and freeze individually for easy grab-and-heat dinners. Reheat in the microwave or oven until hot throughout.
What’s the best way to crisp the sage?
Heat a bit of olive oil in a skillet and fry whole sage leaves for 10–20 seconds until crisp. Drain on paper towels and sprinkle with a tiny pinch of salt. They make a gorgeous garnish!
Recipe Card
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Ingredients:
- 1 medium butternut squash, peeled and cubed (2–2.5 lbs)
- 2 tablespoons olive oil
- Salt and pepper
- 1½ cups whole-milk ricotta
- ½ cup + ½ cup Parmesan
- 1 large egg
- 2–3 tablespoons chopped fresh sage
- Zest of ½ lemon (optional)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups warm whole milk
- Pinch of nutmeg
- 9–12 lasagna noodles
- 1 cup shredded mozzarella (optional)
- Fresh sage for garnish
Instructions:
- Roast squash at 425°F with olive oil, salt, and pepper for 25–30 minutes. Mash roughly when cool.
- Mix ricotta with Parmesan, egg, sage, lemon zest, salt, and pepper.
- Make béchamel by whisking butter and flour, then slowly adding warm milk until thick. Season with salt, pepper, and nutmeg.
- Layer noodles, squash, ricotta, and béchamel in a 9×13” dish. Repeat and finish with béchamel and cheese on top.
- Bake covered at 375°F for 35–40 minutes, then uncovered for 10–15 minutes. Rest 10 minutes before serving.
Nutrition: ~380 calories per serving
If you loved this lasagna, I’d be thrilled if you left a comment below or snapped a photo and tagged @thekitchensaid on Instagram! Let’s keep sharing the love—one cozy, cheesy layer at a time.
