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Butternut Squash and Sage Lasagna

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

  • Servings: 8
Butternut Squash and Sage Lasagna

Source: Martha Stewart Living, October 2008


  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
  • Freshly grated nutmeg
  • 2 tablespoons unsalted butter
  • 1/3 cup loosely packed fresh sage leaves, coarsely chopped
  • 1 1/4 cups homemade or store-bought low-sodium chicken or vegetable stock
  • Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 4 ounces finely grated Parmesan cheese (1 1/4 cups)


  1. Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.

  2. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.

  3. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.

  4. Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.

  5. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.

  6. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Cook's Note

Because fresh pasta is more supple than dried, the uncovered edge of store-bought noodles will crisp more readily than the fresh version.

Reviews (36)

  • A2acolyte 18 Nov, 2014

    Has anyone had success in making this dish either part-way or fully ahead of time? I'd like to make this for my vegetarian friends on Thanksgiving, but will also be roasting a turkey.

  • schamberlain 5 Dec, 2013

    Made this for vegetarians on Thanksgiving and it was fantastic. Had slightly less squash, but it was fine. One trick, I sprinkled a little more nutmeg on each of the ricotta layers. And I started the layers off with a noodle.

  • bschwitz 26 Nov, 2013

    I made this for a dinner party. They all asked for the recipe. It was so good! I will definitely be making this again.

  • irisheyes77 1 Dec, 2012

    This was delicious! I used no-boil noodles and they cooked great, but I think they absorbed too much of the squash/stock moisture so the dish ended up a bit dry. Next time I will either add more stock or I also think it would be nice with a bechamel sauce.

  • djtopaz 22 Oct, 2012

    I just made this recipe and it is delicious! I also added in some sweet Italian sausage so it was not vegetarian. i didn't have broth so i made some with a knorr boullion packet. I highly recommend this and do suggest you use the fresh pasta and fresh mozzarella, it makes such a difference in the taste. I don't think I'll be using the packaged stuff too often anymore.

  • ab95 21 Oct, 2012

    This is so delicious!

    I used no-boil packaged lasagna sheets because it's what I had on hand and it turned out great. You have to soak them first in some warm water until they were soft. If you don't, they will soak up all of the liquid and leave a crunchy rock. That was my only substitution.

    For anyone looking to reduce the recipe for just 1 person: I did 1/3 of everything and it fits perfectly in a bread pan. 3 perfect slices. That way you don't have to eat leftovers the entire week!

  • cupcakestockings 7 Nov, 2011

    I love lasagna, and always have the challenge that I am cooking for but ONE person and end up with way too many leftovers and too many segments of frozen lasagna in my freezer.
    Solution: I made the perfect lasagna for ONE in a *bread pan*! It yielded 3 perfect slices!

    Based on this recipe:
    I used roasted pumpkin and shallots instead of squash. Skipped the heavy cream, used a whole egg, and low-fat ricotta and mozzarella. I also added some Cayenne pepper.

    This is an EXCELLENT recipe!
    Loved it.

  • Katteriet 9 Sep, 2011

    Amazing dish! It's delicously tasty, and pretty easy to make. This will run as a favourite in my family!

  • dgiesb 12 Mar, 2011

    I am making this tonight. I'm using fresh lasagna sheets from my local italian grocer and I'm not planning on par boiling the noodles. I'm confident that the moisture in the squash and cheese mixture will be good to cook the noodles and I don't want the noodles to be soggy. I'll update with results...

  • running_foodie 11 Dec, 2010

    bijou09 - it does not specify "vegetarian" anywhere on this recipe. If you want a vegetarian dish, simply sub veg stock for the chicken stock. I have done so several times with delicious results. There's no need to be snide.

  • susiejv 27 Nov, 2010

    This is absolutely delicious. I make it often.

  • 52restaurants52weeks 22 Nov, 2010

    Could you take it to step 5 then travel a few hours and put it in the oven or would that not work?

  • bijou09 13 Nov, 2010

    I thought this was meatless. Do people not understand that chicken stock is made from chicken?

  • stephmonster87 9 Nov, 2010

    This looks delicious! Thanks for including Vegetarian alternatives. Im going to serve this as a side to tofurkey! and assorted pies..haha

  • siamom 4 Nov, 2010

    EVERYBODY asks me for this recipe, it is one I reach for frequently when I have a party. Somehow it is both comfort food and interesting to eat. It freezes very well, just make sure you thaw it completely before you bake. Substitute veggies stock and you have a satisfying meal for both vegetarians and omnivores.

  • EdithAnnC 1 Nov, 2010

    This recipe calls for "chicken stock". Chicken is a meat, therefore this is not a "meatless recipe". If someone served this to me and I ate it thinking it was vegetarian I would never eat there again. You could have used vegetable stock instead, SHAME YOU YOU.

  • cmgillis56 30 Oct, 2010

    I'm a first time member of a CSA (Community Sponsored Agriculture) and have a hard time deciding what to do with all the fresh produce. This site provide excellent ideas and recipes. This is a tasty entre, even my husband loved it. Couldn't decide what to serve with it. I did reduce the stock (I think I only used about 1/2 cup) and only had a few tablespoons of sage. Consistency was just right. Next time, I'll have the full amount of sage, but keep the reduced volume of stock. Enjoy

  • ShopGirl24 29 Oct, 2010

    Yum! Great recipe. Like others, I made a couple substitutions, and it turned out beautifully (2% milk instead of heavy cream... part skim ricotta... vegetable stock instead of chicken stock... a bit less parmesan). It is a great dish for company, and great for a Sunday night if you want easy leftovers for lunch or dinner later in the week.

  • ShopGirl24 29 Oct, 2010

    Yum! Great recipe. Like others, I made a couple substitutions, and it turned out beautifully (2% milk instead of heavy cream... part skim ricotta... vegetable stock instead of chicken stock... a bit less parmesan). It is a great dish for company, and great for a Sunday night if you want easy leftovers for lunch or dinner later in the week.

  • kymcc 21 Oct, 2010

    Unfortunately, mine didn't work out so well. It was very, VERY sloppy. I followed the directions pretty close (I think). It was still tasty, and I will try it again next time with no stock.

  • pumpkinpants 19 Oct, 2010

    Great recipe! I used the lower fat ricotta and mozzarella and added slices of grilled Jennie-O sweet Italian sausage to the squash layer. Turned out good and my boyfriend is very pleased.

  • amberweishaar 4 Oct, 2010

    Yummy! We used store-bought regular (not no-boil) noodles, part-skim ricotta, 2% milk instead of cream, and 2% mozzarella. It was delicious!

  • newmommissescooking 17 Oct, 2009

    love this recipe and want to make it for a dinner for four, but would like to also serve a protein...chicken..any suggestions on what would be good with it to balance the richness

  • amandainDE 24 Feb, 2009

    It was perfect frozen - just popped it in the microwave and made a simple salad.

  • amandainDE 5 Feb, 2009

    Very good! I froze 1/2 - hope it turns out OK. I like Kitchentrove's idea of adding toasted pine nuts. Nice with a simple salad.

  • Kitchentrove 30 Dec, 2008

    Made this recently. Oh my gosh. It was like dessert for dinner. I've been craving it since. Next time I may add some pine nuts or walnuts. Yummy

  • SwimMomRuns 22 Dec, 2008

    I made this in November and it was wonderful! I used the no-boil noodles without any problems--lasagne wasn't too dry. I plan to make it again tonight, so hopefully it will turn out just as well.

  • PenelopeRB 20 Nov, 2008

    Tasty and pretty simple to make. Next time I'll definitely use more sage. Make sure to watch your sage closely to ensure that it does not burn. I used part-skim ricotta and whole milk in lieu of cream. We didn't miss the extra fat. Next time I'd probably mash up more of the squash as I prefer a less chunky lasagna. I used packaged noodles, not the no-boil variety. Great meshing of flavors!

  • amazing_gracie 12 Nov, 2008

    Re: "Has anyone made this using no-boil store bought noodles?"

    I did this weekend and definitely wouldn't reccommend them. Homemade or store bought boiled noodles are the way to go. The no-boils absorbed all of the moisture and left the lasagna really dry. Otherwise, the flavors were great

  • Michael 30 Oct, 2008

    I'm the editor of Living and I've made this twice (both times with store-bought noodles but don't tell the Food Department). It was a hit at both dinner parties. Saturday night I made one and half times the recipe for 6 people, and there was barely any left. A huge hit. The second time I even added more sage leaves, cause I love sage so much. And it smells fantastic.

  • jenniferwfowler 27 Oct, 2008

    everyday cooking has a recipe for chicken enchiladas with pumpkin, is that it?

  • PamLaRoccoYoung 21 Oct, 2008

    I am trying to get the recipe for a chicken and pumpkin dish I saw in the October 2008 issue. I can't find the magazine, my library does not have it, and I really want top cook this for my Halloween party. I went on the web site and cannot find it there. Can anyone hel;p me. Thanks in advance.

  • tabassan 20 Oct, 2008

    Has anyone made this using no-boil store bought noodles?

  • mongtz 15 Oct, 2008


  • Cheryllion 15 Oct, 2008

    I made this last night just because "butternut squash

  • monumentallybusy 13 Oct, 2008

    I made this on Friday with homemade whole-wheat lasagna noodles. We loved the fresh sage in this recipe. A very hardy lasagna that left us stuffed. I would cut the squash into smaller pieces next time as everyone thought the 1 inch chunks were a little large.

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