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Quick Butternut Squash Lasagna with Easy Sage Brown Butter

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A quick and easy butternut squash lasagna with sage brown butter that delivers all the cozy, creamy comfort of traditional lasagna in about 45 minutes. Perfect for busy weeknights, this recipe uses no-boil noodles and a simple brown butter sauce for a delicious, crowd-pleasing meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled and cubed into ½-inch pieces
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 3 cloves garlic, minced
  • ½ cup heavy cream
  • ½ cup chicken or vegetable broth
  • 9 no-boil lasagna noodles
  • 15 ounces whole milk ricotta cheese
  • 2 cups shredded whole milk mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Peel butternut squash, remove seeds, and cut into ½-inch cubes.
  2. Toss cubed squash with olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly golden. Set aside.
  3. While squash roasts, make the sage brown butter sauce: In a medium skillet over medium heat, melt 4 tablespoons unsalted butter. Swirl occasionally until it foams and turns golden with brown specks (2-3 minutes). Add 6 fresh sage leaves; cook until crisp (about 20 seconds). Remove sage leaves with a fork and set aside for garnish.
  4. Reduce heat to low. Add minced garlic to the browned butter; cook 30 seconds until fragrant. Pour in ½ cup heavy cream and ½ cup broth, stirring constantly. Simmer 2 minutes until slightly thickened. Season with ¼ teaspoon salt, a pinch of black pepper, and nutmeg if using. Remove from heat.
  5. In a medium bowl, combine ricotta cheese, ½ cup grated Parmesan, 1 cup shredded mozzarella, and ¼ teaspoon salt. Stir until smooth.
  6. Spread 2 tablespoons of brown butter sauce on the bottom of an 8×8 or 9×9 baking dish. Place 3 no-boil lasagna noodles on top, breaking to fit if needed. Spread half of the roasted squash over noodles. Dollop half of the ricotta mixture over squash and spread gently. Drizzle with ⅓ of the remaining brown butter sauce. Repeat layers: noodles, remaining squash, remaining ricotta, another ⅓ of sauce. Top with final 3 noodles, remaining sauce, and 1 cup shredded mozzarella.
  7. Cover dish tightly with aluminum foil. Bake at 400°F (200°C) for 25 minutes.
  8. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden. Let lasagna rest for 10 minutes before slicing. Garnish with crispy sage leaves and extra Parmesan.

Notes

The brown butter is the star—don’t rush it. Use a light-colored pan to see the color change. No-boil noodles need moisture to soften; if sauce seems thick, add an extra tablespoon of broth. Let the lasagna rest for 10 minutes before slicing to allow layers to set. Double the crispy sage leaves for extra garnish.

Nutrition

Keywords: butternut squash lasagna, quick lasagna, sage brown butter, weeknight dinner, fall recipe, comfort food

Find it online: https://breezybake.com/quick-butternut-squash-lasagna-with-easy-sage-brown-butter/