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Cozy One-Pan Butternut Squash Lasagna | Easy Fall Dinner

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A creamy, savory, and slightly sweet one-pan lasagna that swaps meat for roasted butternut squash, with a nutty brown butter and sage sauce. It’s an easy, no-boil noodle recipe that comes together in about an hour for a cozy fall dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and thinly sliced into ¼-inch half-moons
  • 9–12 no-boil lasagna noodles
  • 15 ounces whole milk ricotta cheese
  • 2 cups shredded low-moisture mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup heavy cream
  • 10–12 fresh sage leaves
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • Salt and black pepper to taste
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 375°F (190°C). Peel and slice the butternut squash into ¼-inch thick half-moons.
  2. In a small skillet over medium heat, melt the butter. Add the sage leaves and cook for about 2 minutes until the butter turns golden brown and smells nutty. Remove the sage leaves and set aside. Stir the minced garlic and a pinch of salt into the browned butter.
  3. In a medium bowl, combine the ricotta, 1 cup of the mozzarella, ¼ cup of the Parmesan, the nutmeg, and a pinch of salt and pepper. Mix until smooth.
  4. Drizzle the bottom of a 9×13-inch baking dish with the olive oil. Spread about ¼ cup of the heavy cream on the bottom. Arrange a layer of no-boil lasagna noodles, breaking to fit if needed. Spread half of the ricotta mixture over the noodles. Top with a layer of butternut squash slices, overlapping slightly. Drizzle with some of the browned butter mixture. Repeat the layers: noodles, remaining ricotta, squash, and more browned butter. For the final layer, add another layer of noodles, the remain…
  5. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 15-20 minutes, until the top is golden and bubbly and the squash is tender when pierced with a fork.
  6. Let the lasagna rest for at least 10 minutes before cutting and serving.

Notes

Slice the squash evenly for even cooking. Don’t skip the resting time after baking to allow the lasagna to set. Brown the butter slowly to avoid burning. For extra crispy sage leaves, fry them separately in a little butter before adding to the top. If using frozen butternut squash, thaw and pat dry first. The lasagna can be assembled ahead and refrigerated for up to 24 hours before baking; add 10-15 minutes to the covered baking time.

Nutrition

Keywords: butternut squash lasagna, one-pan lasagna, fall dinner, vegetarian lasagna, easy lasagna, no-boil lasagna, brown butter sage lasagna

Find it online: https://sunnysavory.com/cozy-one-pan-butternut-squash-lasagna-easy-fall-dinner/