Butternut Squash Lasagna: Sage, Spinach & Sausage Comfort

A comforting mix of sweet squash and savory filling adds warmth to every table.

By Medha deb

Created on Sep 17, 2025

A comforting mix of sweet squash and savory filling adds warmth to every table.

Butternut Squash Lasagna: Bringing Fall Comfort to Your Table

Lasagna gets a seasonal twist with roasted butternut squash, aromatic sage, spicy Italian sausage, fresh spinach, and layers of creamy cheeses. This recipe expertly fuses classic Italian flavors with nourishing autumn produce for a dish both hearty and sophisticated. Whether you’re looking for a crowd-pleasing family dinner or a festive meal for special occasions, butternut squash lasagna delivers warmth, nutrition, and deep flavor in every forkful.

Why Make Butternut Squash Lasagna?

Seasonal flavors: Butternut squash and sage offer fall-inspired aromas, sweetness, and nutrition.
Balanced nutrition: The combination of squash, spinach, eggs, and cottage cheese makes this casserole rich in protein, fiber, and vitamins.
Flexible for gatherings: Serves 10–12, making it an ideal centerpiece for potlucks, holiday tables, or family-style dinners.
Make-ahead friendly: Assemble in advance and bake just before serving; leftovers hold up beautifully.

Ingredients You’ll Need

(For 10–12 servings)

Ingredient	Amount	Details
Butternut squash	8 cups (about 3 lb.)	Pre-chopped for convenience
Fresh sage leaves	6	Whole, for roasting
Olive oil	4 Tbsp, divided	For roasting and sautéing
Kosher salt	3 tsp, divided	Seasoning layers
Black pepper	1 1/2 tsp, divided	To taste
Hot Italian sausage	1 lb.	Casing removed
Half-and-half	1 1/4 cups	Creamy sauce base
Frozen chopped spinach	10 oz (1 package)	Thawed and squeezed dry
Cottage cheese (large curd)	3 cups	For classic tang and texture
Eggs	2, beaten	Binds cheese layer
Grated parmesan cheese	3/4 cup, divided (plus more)	For depth and finish
Garlic cloves	4, finely chopped	Sautéed for aroma
Lasagna noodles	12 (16-oz package)	Boiled al dente
Fresh mozzarella cheese	12 oz (1 ball)	Tears for gooey layers

Ingredient Notes & Substitutions

Butternut squash: Pre-chopped saves time; whole squash is economical if you prefer to prep yourself.
Sausage: Hot Italian sausage provides a gentle, warming spice; swap for sweet Italian or even plant-based if desired.
Cottage cheese: Large curd creates more texture. Substitute ricotta for a more traditional Italian result.
Spinach: Frozen for ease; fresh baby spinach can be sautéed and drained instead.

Step-by-Step Preparation Guide

1. Roast the Butternut Squash with Sage

Toss pre-chopped squash with 2 tablespoons olive oil, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and whole sage leaves.
Spread evenly on a large, rimmed baking sheet.
Roast at 425°F for 30–35 minutes, stirring halfway, until squash is tender and edges are caramelized.
Discard sage leaves; let squash cool slightly.

2. Cook the Italian Sausage

Heat a large skillet over medium heat and add 1 tablespoon olive oil.
Add the sausage, breaking it up with a spoon, and cook until browned and cooked through (about 6–8 minutes).
Transfer cooked sausage to a bowl and set aside.

3. Prepare the Squash Sauce

Combine roasted squash, half-and-half, and remaining olive oil in a food processor or blender.
Season with 1 teaspoon salt and 1/2 teaspoon pepper.
Process until smooth and creamy—adjust thickness with additional half-and-half if needed.

4. Sauté Spinach and Garlic

In the same skillet, sauté chopped garlic in leftover sausage drippings (or fresh olive oil) over medium heat until fragrant (about 1 minute).
Add thawed spinach and cook until heated through (about 2 minutes).
Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Remove from heat and allow any excess moisture to evaporate.

5. Mix Cheese Filling

In a large bowl, stir together cottage cheese, eggs, parmesan cheese (1/2 cup), the cooked spinach mixture, and half the mozzarella cheese.
Mix gently to combine—do not overwork, to preserve lightness.

6. Assemble the Lasagna

Preheat oven to 375°F. Lightly grease a deep 13×9-inch baking dish.
Spread about 1 cup butternut squash sauce on the bottom.
Arrange 4 cooked lasagna noodles over the sauce.
Top with half of the sausage, half of the cheese filling, and another 1 cup squash sauce.
Repeat the layers: noodles, remaining sausage, cheese filling, another layer of squash sauce.
Finish with a top layer of noodles, the rest of the squash sauce, torn mozzarella, and remaining parmesan cheese (1/4 cup), plus a sprinkling for a golden top.

7. Bake

Cover the dish tightly with foil and bake for 25 minutes.
Remove foil and bake an additional 20–25 minutes, until cheese bubbles and the top turns golden brown.
Let the lasagna rest for 15–20 minutes before slicing—this ensures neat layers and easy serving.

Expert Tips for the Perfect Lasagna

Chop squash evenly for uniform roasting and texture.
Drain spinach thoroughly to avoid watery layers.
Let lasagna rest after baking to allow layers to set.
For extra flavor: Add a sprinkle of nutmeg to the squash sauce or cheese filling.
Make ahead: Assemble up to 1 day in advance and refrigerate unbaked (extend baking time by 10–15 minutes if chilled).
Freeze portions: Wrap cooled slices tightly and freeze for quick, cozy meals later.

Serving Suggestions and Presentation

Pair with a simple green salad dressed with balsamic vinaigrette.
Add warm crusty bread or garlic knots for a complete meal.
Garnish slices with extra parmesan, fresh cracked pepper, or chopped sage.
Serve as a vegetarian main (substitute sausage with sautéed mushrooms or lentils).

Nutrition Information (approximate per serving)

Calories	Protein	Carbs	Fat
415	22g	39g	19g

Values will vary depending on ingredient brands, substitutions, and serving size.

Frequently Asked Questions (FAQs)

Can I use fresh spinach?: Yes. Sauté 10 oz fresh baby spinach until wilted, then squeeze dry before adding to the cheese layer.
Is it necessary to roast the squash?: Roasting enhances sweetness and depth. While steaming works, roasted squash yields richer flavor.
Can this lasagna be made vegetarian?: Absolutely. Omit the sausage and add extra mushrooms or lentils for heartiness.
What’s the best way to cut and serve lasagna?: Allow lasagna to cool for at least 15 minutes post-bake, then slice with a sharp, serrated knife for tidy servings.
Are lasagna noodles cooked or no-boil?: This recipe uses standard lasagna noodles boiled al dente. No-boil noodles can be substituted with slight adjustments to liquid and bake time.

Troubleshooting & Variations

Lasagna too wet? Try draining cottage cheese or squeezing spinach drier next time.
Desire more spice? Add crushed red pepper flakes to sausage while cooking.
Dairy-free option: Substitute coconut cream for half-and-half and vegan cheese alternatives.

Storage and Reheating

Refrigerator: Store leftovers tightly covered for up to 4 days.
Freezer: Cut cooled lasagna into individual portions, wrap well, and freeze up to 2 months.
Reheating: Microwave slices or reheat covered in oven at 350°F for 15–20 minutes.

Seasonal Pairings: What to Serve with Butternut Squash Lasagna

Crisp apple salad with toasted walnuts
Roasted Brussels sprouts or green beans
Herbed focaccia bread
Mulled cider or light-bodied red wine

Conclusion: The Cozy Allure of Butternut Squash Lasagna

This lasagna highlights how a simple squash, infused with fresh sage and paired with robust sausage and spinach, can transform a familiar classic into an autumnal celebration. Each layer brings flavor, color, and comfort—perfect for gathering loved ones around the table. Savor the rustic, creamy warmth and make this dish part of your cool weather favorites.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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