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Cozy Butternut Squash Lasagna with Sage Brown Butter

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A warm, comforting lasagna featuring roasted butternut squash, nutty sage brown butter sauce, and creamy cottage cheese. Perfect for fall dinners, this dish is budget-friendly, family-approved, and can be made ahead for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ cup unsalted butter (1 stick)
  • 12–15 fresh sage leaves (plus extra for garnish)
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups whole milk (2% works too)
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg (freshly grated if possible)
  • 12–15 lasagna noodles (no-boil or regular)
  • 2 cups shredded mozzarella cheese
  • 1 cup cottage cheese (full-fat or low-fat)
  • ½ cup grated Parmesan cheese
  • Additional sage leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Prep the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with olive oil, salt, pepper, and garlic powder on the prepared baking sheet. Spread in a single layer.
  3. Roast the squash for 25-30 minutes, flipping halfway, until fork-tender and caramelized. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).
  4. Make the sage brown butter sauce: Melt butter in a large skillet over medium heat. Add fresh sage leaves and cook, stirring occasionally, until butter turns golden brown and smells nutty (5-7 minutes). Remove sage leaves with a slotted spoon and set aside on a paper towel.
  5. Finish the sauce: Add minced garlic to the browned butter and cook for 30 seconds. Sprinkle in flour and whisk continuously for 1 minute. Slowly pour in milk while whisking constantly. Add salt and nutmeg. Cook, whisking often, until sauce thickens (5-7 minutes). Remove from heat.
  6. Mash the roasted squash with a fork or potato masher until mostly smooth with a few chunks. Stir in about ½ cup of the brown butter sauce.
  7. If using regular lasagna noodles, cook them in salted boiling water according to package directions minus 2 minutes. Drain and lay flat on parchment paper. If using no-boil noodles, skip this step.
  8. Assemble the lasagna: Spread a thin layer of brown butter sauce on the bottom of a 9×13-inch baking dish. Layer 3-4 noodles. Spread half of the mashed squash, then dollop half of the cottage cheese. Sprinkle with ⅓ of the mozzarella and ⅓ of the Parmesan. Repeat layers: noodles, remaining squash, remaining cottage cheese, another ⅓ of mozzarella and Parmesan. Top with final layer of noodles, pour remaining brown butter sauce over top, and sprinkle with remaining mozzarella and Parmesan. Crumble …
  9. Cover with aluminum foil (spray underside with cooking spray) and bake at 375°F for 30 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly. Let rest for 10-15 minutes before slicing.

Notes

Let the lasagna rest for 10-15 minutes after baking for clean slices. Don’t rush the brown butter—watch for the color change and nutty aroma. Use room temperature milk to prevent lumps in the sauce. Season the squash well to balance its sweetness. For best results, assemble the night before and refrigerate.

Nutrition

Keywords: butternut squash lasagna, sage brown butter, fall lasagna, vegetarian lasagna, comfort food, make-ahead lasagna

Find it online: https://dinadishes.com/cozy-butternut-squash-lasagna-with-sage-brown-butter/