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Butternut Squash, Sage, and Goat Cheese Lasagna
I love lasagna, and so does my family. I mean, who doesn’t? It’s delicious and filling! You can even say that lasagna is somewhat of a social butterfly; you can prepare it during formal parties or take it to any casual potluck and it would never be out of place.
Another amazing feature of lasagna is that it encourages variation and creativity. You don’t need to stick to just one strict recipe. Rather, it’s easy to change up a few of its ingredients while retaining its delectable flavor.
One good example of lasagna’s versatility is this recipe for Butternut Squash, Sage, and Goat Cheese Lasagna. As you might have guessed, there’s no meat! It’s perfect for people who want to stay healthy without sacrificing their palate’s enjoyment.
The recipe’s name does say goat cheese, but for this dish, you can actually use multiple cheeses that greatly enhance its mouthwatering flavor. Aside from the tartness of goat cheese, this recipe calls for freshly grated parmesan, Pecorino Romano, and mozzarella. The combination of creamy and salty flavors bring together the sweet, nutty taste of butternut squash, the mild starchiness of lasagna noodles, and the smoothness of marinara sauce.
Let’s not forget sage, which can never be absent as long as there’s cheese around! Chopped sage melds well with the cheese layer, while the leaves top off this recipe with their potent fragrance and elegant appearance.
You don’t need to wait for fall to arrive to enjoy a hearty serving of Butternut Squash, Sage, and Goat Cheese Lasagna. You can indulge in the taste of autumn any time of the year by trying out this recipe!
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Butternut Squash, Sage, and Goat Cheese Lasagna
A vegetarian twist on an all-time favorite, this butternut squash, sage, and goat cheese lasagna is both healthy and mouthwatering!
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves 8
- Category: Entrées
Ingredients
- Butternut squash puree
- 1 large onion, peeled and diced
- 4 garlic cloves, peeled and left whole
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Pinch of crushed red pepper flakes
- Salt and pepper to taste
- Cheese layer:
- 8 ounces crumbled goat cheese
- 1 15-ounce container part-skim ricotta cheese
- 1 10-ounce package frozen spinach, defrosted and squeezed dry
- 1/2 cup Pecorino Romano cheese, preferably freshly grated
- 1/2 cup Parmesan cheese, preferably freshly grated
- Fresh sage, chopped (1 to 3 tablespoons, to taste)
- Assembly:
- Marinara sauce (homemade or store-bought)
- No-boil lasagna noodles
- 4 cups low-moisture mozzarella cheese, grated
- 1 cup Parmesan cheese, preferably freshly grated
- Sage leaves
- Nutmeg
Instructions
- Preheat oven to 450 degrees. In a large bowl, toss together the onions, garlic cloves, and squash with the red pepper flakes, salt, and pepper.
- Spread the mixture on a baking sheet and roast for 20 to 30 minutes, stirring halfway through, until squash is tender and onions are browned.
- Allow the vegetables to cool slightly, then puree them, in batches, in a food processor until smooth. Reduce oven temperature to 375 degrees.
- Meanwhile, mix together the cheese layer ingredients including a pinch of nutmeg and a sprinkling of salt and pepper.
- Butter a 9×12 baking pan and spread a little marinara sauce on the bottom. Layer the ingredients in the following order: noodles, squash puree, ricotta mixture, a drizzle of marinara, grated cheeses, and noodles.
- Repeat layers until the mixtures are used up, finishing with a layer of noodles covered with marinara and topped with remaining grated cheeses. Place whole sage leaves on top of the cheese.
- Cover the pan with foil and place on a baking sheet in the oven, baking for 30 minutes. Uncover and bake an additional 15 minutes, or until the top is golden brown and bubbling.
- Remove from oven and let rest for 10 minutes before cutting.
Perfect Pairings
This elegant butternut squash lasagna deserves equally sophisticated sides that won’t compete with its complex flavors. Start with a simple mixed greens salad featuring baby spinach, arugula, and toasted walnuts, dressed with a light vinaigrette made from apple cider vinegar and Dijon mustard. The peppery greens and crunchy nuts provide textural contrast to the creamy, layered main dish.
For something warm and seasonal, try roasted Brussels sprouts with pancetta and dried cranberries. The slight bitterness of the sprouts balances the sweetness of the butternut squash, while the cranberries echo the autumn theme. Simply halve the Brussels sprouts, toss with olive oil and salt, then roast at 400°F until crispy and caramelized.
A crusty sourdough bread with herb butter makes the perfect vehicle for soaking up any extra marinara sauce on your plate. Mix softened butter with fresh thyme, rosemary, and a touch of garlic – herbs that complement the sage in your lasagna beautifully. The tangy sourdough cuts through the richness while adding satisfying texture to every bite.
From Prep to Perfection
The roasting technique in this recipe is crucial for developing deep, caramelized flavors, but here are some insider tips to make your squash prep even better. When selecting butternut squash, choose ones that feel heavy for their size with a matte, tan skin – shiny skin indicates the squash isn’t fully ripe. The neck should be long and thick, as that’s where most of your usable flesh comes from.
Prep shortcuts: If you’re short on time, many grocery stores now sell pre-cubed butternut squash. While fresh is ideal, this convenience option works perfectly and saves significant prep time. You can also roast whole butternut squash halves face-down on a baking sheet – it’s easier to scoop out the flesh once it’s tender.
Flavor boosters: Before roasting, try tossing your cubed squash with a drizzle of maple syrup or honey. This enhances the natural sweetness and creates even better caramelization. A pinch of cinnamon or nutmeg in the roasting mix also adds warmth that pairs beautifully with the sage.
The key to perfect puree consistency is letting the roasted vegetables cool slightly before processing – hot vegetables can create a gluey texture. Pulse the food processor rather than running it continuously, and add a splash of vegetable broth if the mixture seems too thick.
Creative Variations for Every Season
While this autumn-inspired version is perfection, don’t hesitate to adapt it throughout the year! For a summer variation, substitute roasted zucchini and yellow squash for the butternut squash, and swap the sage for fresh basil. The goat cheese and spinach remain perfect complements to the lighter summer vegetables.
Winter comfort version: Add roasted mushrooms – shiitake, cremini, or porcini – alongside the butternut squash for deeper, earthier flavors. The umami from the mushrooms creates incredible depth, making this an even heartier cold-weather meal.
For spring freshness, try adding a layer of sautéed leeks and fresh peas to the traditional recipe. The mild onion flavor of leeks pairs beautifully with butternut squash, while bright green peas add color and sweetness.
Protein additions for non-vegetarians could include crumbled Italian sausage mixed into the cheese layer, or thin slices of prosciutto between the noodle layers. Both complement the sage and goat cheese combination without overwhelming the delicate squash flavors.
The beauty of this recipe lies in its elegant simplicity – once you master the basic technique, you can customize it endlessly while maintaining that perfect balance of sweet, savory, and creamy that makes this lasagna so irresistible!
Sage is one of the most versatile and easy herbs for home gardeners to grow! With The Ultimate Sage Gardening Guide, you’ll have everything you need to know about growing and enjoying this versatile herb.
Have you tried this recipe? It makes a great dish to share with family or a few friends. Please tell us how it turned out for you.
