Butternut Squash Lasagna with Mushrooms and Sage Recipe

I absolutely love this Butternut Squash Lasagna with Mushrooms and Sage Recipe because it’s a cozy, soul-warming dish that feels fancy without being complicated. The sweetness of roasted butternut squash pairs so beautifully with savory mushrooms and the earthy aroma of fresh sage — it’s like fall wrapped up in a pan. Whenever I’m craving comfort food that’s also a little different from your usual lasagna, this recipe is my go-to.

You’ll find that this dish works wonderfully for special family dinners or when you want to impress friends with something vegetarian yet hearty. Plus, it’s a perfect make-ahead meal since the flavors actually get better after a day or two. If you’ve been searching for a lasagna that balances creamy, savory, and fresh elements, this Butternut Squash Lasagna with Mushrooms and Sage Recipe is totally worth giving a try.

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Ingredients You’ll Need

The ingredients in this Butternut Squash Lasagna with Mushrooms and Sage Recipe come together to create rich layers of flavor and texture — from sweet roasted squash to earthy mushrooms and fresh herbs. Try to use fresh sage if you can; it really makes the dish sing.

• Butternut squash: Choose one that feels heavy for its size and has a bright orange skin for sweeter flesh.
• Sweet onion: Roasting brings out its natural sweetness, complementing the squash perfectly.
• Olive oil: Use good quality extra virgin olive oil for roasting and sautéing — it adds subtle fruitiness.
• Mushrooms: I love a mix of cremini and shiitake for depth; wild mushrooms work great if you can find them.
• Shallot or onion: Adds a gentle sharpness when sautéed with mushrooms.
• Garlic cloves: Fresh garlic boosts the savory flavors in the filling wonderfully.
• Fresh sage: The star herb here, lending that wonderful autumnal aroma.
• Baby spinach or other greens (optional): Adds color and a fresh bite—which I like for balance.
• Ricotta cheese (or tofu ricotta): Creates the creamy layer, and using tofu ricotta makes it vegan-friendly.
• Egg (optional): Makes the ricotta filling richer but isn’t essential.
• Nutmeg: Just a hint adds warmth and depth to the cheese layer.
• Mozzarella cheese: Use fresh shredded or good-quality pre-shredded for melty goodness.
• Pecorino or Parmesan cheese: Adds savory saltiness and a nutty finish.
• No-boil lasagna noodles (or boiled): No-boil noodles save time and soak up the sauce beautifully.
• All-purpose flour (optional for béchamel): For making a quick creamy topping if you want to go the extra step.
• Milk or nut milk (optional for béchamel): Keeps the béchamel smooth and luscious.

Variations

One of the things I love about this Butternut Squash Lasagna with Mushrooms and Sage Recipe is how easy it is to make it your own. You can switch up the cheese, swap out herbs, or add some greens — whatever suits your mood or pantry.

• Vegan Version: I replaced the ricotta with tofu ricotta and used vegan mozzarella for a fully plant-based lasagna that still feels indulgent.
• Herb Swaps: Sometimes I swap sage for thyme or rosemary, depending on what I have fresh, and it works beautifully.
• Greens Boost: Adding spinach or kale to the mushroom filling gives this dish a fresh, vibrant touch that my family loves.
• Make it Gluten-Free: Using gluten-free no-boil noodles lets you enjoy this even if you’re avoiding gluten.

How to Make Butternut Squash Lasagna with Mushrooms and Sage Recipe

Step 1: Roast the Butternut Squash and Onion

Start by preheating your oven to 425°F. Carefully halve the butternut squash and scoop out the seeds. Place the halves cut-side down on a parchment-lined baking sheet with the onion wedges nearby. Drizzle everything lightly with olive oil. Roast for about 30-40 minutes, or until the squash is fork-tender. You can do this a day ahead for convenience or try cooking the whole squash quickly in an Instant Pot for about 22 minutes if you’re short on time. Once cooled, scoop out about 3 to 3 ½ cups of squash flesh into a food processor along with the onion, olive oil, water, salt, pepper, and garlic powder. Blend until incredibly smooth — I like mine almost pourable so the no-boil noodles can soak it all up.

Step 2: Prepare the Mushroom and Spinach Filling

Heat olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms, diced shallot or onion, and salt. Let the mushrooms cook until they release their liquid and then begin to brown — this can take about 10-12 minutes. Add the garlic, chopped sage, and pepper, cooking for another 2-3 minutes until fragrant. At the very end, toss in baby spinach to wilt if you’re using it. Taste and adjust the seasoning; sometimes a drizzle of truffle oil at this point takes the filling to another level. This component can also be made up to 3 days in advance and kept refrigerated.

Step 3: Mix the Ricotta Layer

In a bowl, combine the ricotta cheese with the egg (if using), nutmeg, and salt. Mixing with a fork works best. The egg adds richness and helps the ricotta set, but it’s perfectly fine to skip it if you prefer. This mixture will add a velvety creaminess between your layers.

Step 4: Assemble the Lasagna

Lower your oven temperature to 375°F and grease a 9×13-inch baking dish. Start by spreading about 1 cup of the butternut squash puree into a thin, even layer. Cover this with the first layer of no-boil lasagna noodles. Next, spread half the ricotta mixture over the noodles, then add half the mushroom and spinach filling. Sprinkle with ½ cup mozzarella and 2-3 tablespoons of pecorino. Add the second layer of noodles then repeat with 1 cup of butternut sauce, the remaining ricotta, mushrooms, and cheeses. Finally, top with the last layer of noodles, cover generously with the remaining butternut sauce, and finish with shredded mozzarella or the quick béchamel sauce if you want that ultra-creamy top (details below).

Cover the pan with parchment paper, then tightly tent foil over it to keep a sealed environment—this helps the noodles cook perfectly without drying out. Bake for 40 minutes, then remove the foil and bake uncovered for an additional 15-20 minutes or until bubbly and golden. Let it rest for 10 minutes before slicing into 9 hearty servings.

Optional Step: Make the Quick Béchamel Sauce

If you want to fancy things up, melt olive oil or butter in a small saucepan, whisk in flour, and cook for a minute or so. Slowly add milk (or nut milk), whisking constantly until the sauce thickens. Season with salt, pepper, and nutmeg. Stir in the remaining mozzarella and parmesan until melted for a creamy layer to spread on top of the lasagna before baking. This extra step creates a dreamy golden crust that’s hard to resist.

How to Serve Butternut Squash Lasagna with Mushrooms and Sage Recipe

Garnishes

I love garnishing this lasagna with crispy sage leaves for that beautiful pop of color and added crunch. To make them, gently fry fresh sage leaves in some olive oil until crisp, then drain on paper towels. Sometimes I sprinkle a little extra pecorino or Parmesan cheese on top for a savory finish.

Side Dishes

This dish pairs beautifully with a simple arugula salad dressed in lemon vinaigrette, which cuts through the richness and adds freshness. Roasted Brussels sprouts or a light garlic green beans side are also favorites that complement the earthy flavors of the lasagna.

Creative Ways to Present

For dinner parties, I sometimes bake individual portions in small ramekins for easy plating and a charming rustic look. You can also layer the filling in a glass dish for a pretty visual effect so guests can see all the colorful layers. Adding a drizzle of arugula pesto on top before serving offers a fresh, bright note that elevates this dish even more.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna tightly wrapped in foil or in an airtight container in the fridge for up to 4 days. It holds its flavor really well, and I find the texture actually gets creamier after a day.

Freezing

This Butternut Squash Lasagna with Mushrooms and Sage Recipe freezes beautifully. I assemble it in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge before baking.

Reheating

To reheat, cover with foil and warm in a 350°F oven until heated through, about 20-30 minutes. Removing the foil for the last 5-10 minutes helps refresh the top’s golden crust. Microwaving works but can make the noodles a bit softer.

FAQs

Final Thoughts

This Butternut Squash Lasagna with Mushrooms and Sage Recipe has genuinely become one of my favorite comfort foods to make and share. There’s something about the combination of creamy squash, earthy mushrooms, and fragrant sage that keeps me coming back to it, especially during cozy evenings. If you’re looking for a vegetarian lasagna that’s both rich and fresh, don’t hesitate to try this recipe — I promise you’ll impress yourself and everyone at your table!

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