If you’re looking for a twist on classic comfort food, you’re going to adore this Butternut Squash Lasagna with Sage Recipe. It’s not just your average lasagna— the sweet, velvety butternut squash paired with fragrant fresh sage creates a rich, cozy flavor that feels like a warm hug on a plate. I absolutely love how this turns out every time I make it, and trust me, your family and friends will be begging for the recipe too!

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Why You’ll Love This Recipe

Comforting and Unique: It has all the warm familiarity of lasagna, but with the sweet earthiness of butternut squash and fresh sage that you rarely find in traditional recipes.
Perfectly Balanced Flavors: The lemon zest and nutmeg add subtle brightness and warmth, making each bite delightfully complex without being overwhelming.
Easy to Customize: Whether you want gluten-free noodles or a dairy-free version, it’s flexible enough to adapt while still tasting amazing.
A Crowd Pleaser: My family goes crazy for this, especially during cozy fall dinners or holiday gatherings—it’s always a hit!

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 Lasagna with Sage, vegetarian butternut squash lasagna, cozy fall lasagna recipes, homemade butternut squash casserole, healthy baked lasagna with sage

Ingredients You’ll Need

These ingredients come together beautifully—fresh butternut squash for a natural creamy sweetness, aromatic sage for depth, and a blend of cheeses that melt into a luscious filling. A few simple pantry staples pull it all together.

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 Lasagna with Sage, vegetarian butternut squash lasagna, cozy fall lasagna recipes, homemade butternut squash casserole, healthy baked lasagna with sage

Butternut squash: Choose a medium-sized squash (about 2 pounds) so it roasts evenly and provides a tender texture without being watery.
Olive oil: Extra virgin is best to drizzle over the squash for roasting, enhancing flavor and preventing sticking.
Kosher salt: For seasoning—this helps bring out the natural sweetness in the squash.
Garlic powder: Just a touch adds a gentle savory depth without overpowering the delicate squash.
Lasagna noodles: Either regular or gluten-free, boiled until just shy of al dente to avoid mushiness after baking.
Fresh sage: Chopped for mixing into the ricotta sauce and sprinkled on top—it’s the star herb that lifts the whole dish.
Lemon zest: Adds a vibrant, fresh pop that balances the richness of the cheeses beautifully.
Ground nutmeg: A pinch warms up the ricotta sauce, complementing the sage and squash flavors subtly.
Milk: Whole milk or your choice works to thin out the ricotta into a creamy sauce.
Ricotta cheese: Whole milk ricotta is creamy and mild, making it the perfect base for the sauce.
Fresh ground black pepper: Gives a little kick and complexity to the cheesy layers.
Pecorino cheese: Sharp, salty, and nutty—balances the sweetness of the squash.
Mozzarella cheese: Melty and gooey, it creates those irresistible cheese pulls everyone loves in lasagna.

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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’m a big fan of making this dish your own, so feel free to tweak it! Depending on your mood or dietary needs, I’ve found simple swaps and add-ins that keep it delicious.

Gluten-free version: I usually use gluten-free lasagna noodles without any change to the rest of the recipe. The texture comes out just as comforting.
Vegan adaptation: Substitute ricotta with cashew cheese, use plant-based mozzarella, and swap milk for almond or oat milk. Fresh sage and roasted squash still shine.
Added greens: Sometimes I sneak in sautéed spinach or kale between layers—it packs a nutritional punch without messing with the flavor balance.
Spicy twist: A pinch of crushed red pepper flakes in the ricotta sauce adds a subtle heat that wakes up the palate nicely.

How to Make Butternut Squash Lasagna with Sage Recipe

Step 1: Prepare the Butternut Squash

Start by peeling and cutting your butternut squash into ½-inch cubes. I discovered this trick: a serrated vegetable peeler makes peeling so much easier and safer—trust me, I used to struggle with stubborn squash skin! Boil the cubes in salted water for about 5 to 6 minutes until they’re tender but not mushy. Drain them well, then toss with olive oil, salt, and garlic powder. This step softens the squash and infuses it with flavor, making a smooth and rich base for your lasagna.

Step 2: Cook the Noodles

While your squash is boiling, bring a large pot of well-salted water to a boil and cook your lasagna noodles just before they reach al dente—about 5 minutes. Stir frequently so they don’t stick together. Once done, drain the noodles immediately and lay them in a single layer on a baking sheet drizzled with olive oil, turning each noodle to coat it lightly. This simple step keeps them from sticking during assembly, which I learned the hard way the first time I skipped this and ended up with a sticky noodle mess!

Step 3: Mix the Ricotta Sauce

In a medium bowl, mix chopped fresh sage, lemon zest, nutmeg, salt, pepper, ricotta, and milk. I like to reserve a little bit of sage to sprinkle on top later for a pop of fresh color and flavor. Stir everything until smooth and creamy—this sauce is going to add luscious layers of flavor that balance sweet squash and melted cheese perfectly.

Step 4: Assemble the Lasagna

Grab a 9” x 13” baking dish and spread ½ cup of the ricotta sauce evenly across the bottom to prevent sticking. Then layer with noodles, half the cooked squash, about 2/3 cup of ricotta sauce, 1 cup shredded mozzarella, and ⅓ cup Pecorino cheese. Repeat the layers once more—noodles, squash, ricotta sauce, mozzarella, Pecorino. Finish with a final noodle layer, spread the remaining ricotta sauce on top, then sprinkle the top with mozzarella, Pecorino, and reserved sage. I like to cut noodles to fit edges neatly for a tidy presentation—makes the final dish look so professional!

Step 5: Bake and Serve

Cover the dish with foil and bake in a preheated 375°F oven for 40 minutes. Then, carefully remove the foil and bake for another 20 minutes until the top is golden brown and bubbly. Let it rest for 5 to 10 minutes before cutting—this helps the layers set up so your slices hold together beautifully. Trust me, the aroma that fills your kitchen at this step alone is worth the wait.

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Pro Tips for Making Butternut Squash Lasagna with Sage Recipe

Peel and Cut Wisely: Using a serrated vegetable peeler for butternut squash saved me loads of frustration and kept my fingers safe. Definitely invest in a good one!
Prevent Sticky Noodles: Tossing cooked noodles with olive oil right after draining is a game changer for easy layering—no sticking, no tears.
Balance Moisture: Don’t over-boil the squash; you want it tender but not soggy to keep your lasagna layers intact and not watery.
Rest Before Serving: Let the baked lasagna chill a bit out of the oven so slices hold their shape—otherwise it can be a bit too gooey and runny.

How to Serve Butternut Squash Lasagna with Sage 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 Lasagna with Sage, vegetarian butternut squash lasagna, cozy fall lasagna recipes, homemade butternut squash casserole, healthy baked lasagna with sage

Garnishes

I love topping this lasagna with a few fresh sage leaves crisped in a bit of butter for added aroma and a stunning presentation. A light sprinkle of extra Pecorino cheese right before serving adds a nice salty contrast too.

Side Dishes

Pair this dish with a simple green salad dressed in lemon vinaigrette to brighten up the richness. Roasted Brussels sprouts or garlic sautéed green beans also complement the earthy flavors beautifully.

Creative Ways to Present

For special occasions, I’ve served individual portions in mini ramekins or cast-iron skillets to make each serving feel personal and impressive. Layering with thin slices of roasted pear or apple on top adds a surprising fruity twist that guests rave about!

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with foil or plastic wrap and store in the fridge for up to 2-3 days. I find reheated slices taste just as comforting as the first time—perfect for a quick weekday dinner.

Freezing

If I have extra, I cut the lasagna into single servings and freeze them individually wrapped. This way, I can pull out just one portion at a time. It freezes really well without losing that lovely moist texture.

Reheating

To reheat, I thaw the piece overnight in the fridge, then cover with foil and bake it at 400°F for about 15 minutes until warmed through. This method keeps the top from drying out and restores the gooey cheese goodness.

FAQs

Can I use pre-roasted butternut squash instead of boiling it?

Absolutely! Roasting the butternut squash instead of boiling intensifies its natural sweetness and adds a bit of caramelized flavor. Just be sure to cut it into uniform cubes and roast at 400°F until fork tender, about 20-25 minutes, before using it in the lasagna.
Do I have to boil the lasagna noodles?

If you can find fresh lasagna noodles, they often don’t need boiling before baking—just be sure to separate them well and slightly overlap during assembly. For dried noodles, boiling just before al dente helps ensure they cook perfectly in the lasagna without drying out.
What if I don’t have fresh sage?

Fresh sage really brightens the dish, but if you can’t find it, dried sage can be used in smaller amounts (start with 1 teaspoon and adjust). You might also try substituting with fresh thyme for a different but complementary herb flavor.
Is this recipe good for meal prepping?

Yes! This lasagna stores and freezes really well, making it an excellent meal prep option. You can assemble it a day ahead, refrigerate, then bake it fresh or freeze individual portions for later use.

Final Thoughts

I still remember the first time I made Butternut Squash Lasagna with Sage Recipe—the blend of creamy cheese, sweet squash, and herbal sage totally won me over. It feels fancy but is really approachable to make, perfect for sharing with people you love or treating yourself on a cozy night. I hope you enjoy making and eating this as much as I do. Trust me, once you’ve tried it, it’ll become one of your go-to comfort meals, too!