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Butternut Squash, Sage, Goat Cheese Lasagna


Doesn't the name alone make you want to try this one? It comes from Molly's great "food journal" blog, "Yes to Yolks."

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Rate this recipe 4.7/5 (14 Votes)


  • 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 (or to taste)
  • Salt and pepper, to taste
  • 8 oz crumbled goat cheese
  • 1 (15-oz) container ricotta cheese (I used part-skim)
  • 1 (10-oz) package of frozen spinach, defrosted, and squeezed dry
  • 1/2 cup Pecorino Romano cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • Fresh sage, chopped
  • Marinara sauce (when making dishes with a lot of prep, I use store bought. Feel free to make your own)
  • No-boil lasagna noodles (I use these. They make my life so much easier)
  • 4 cups low-moisture mozzarella cheese, freshly grated (I used part-skim)
  • 1 cup Parmesan cheese, freshly grated
  • Sage leaves


Adapted from


Step 1

Preheat oven to 450°F. In large bowl, toss onions, garlic cloves, and squash with oil, red pepper flakes, salt, and pepper. Spread out in an even layer on a baking sheet and roast for 20-30 minutes or until the squash is tender and onions are browned, stirring halfway through. Allow the vegetables to cool slightly and then puree the mixture in a food processor until smooth. Reduce oven temperature to 375°F.

Meanwhile, mix together the goat cheese, ricotta cheese, defrosted spinach, parmesan cheese, and pecorino cheese. Grate in a little nutmeg and season to taste with salt and pepper.

Butter a 9 x 13-in baking dish and pour a thin layer of marinara sauce on the bottom. Top with a layer of the noodles, followed by the squash puree, then the cheese mixture, and then more marinara sauce. Top the sauce with mozzarella and more parmesan. Top the cheeses with the noodles and repeat the layers 2-3 more times. Make sure to reserve some grated cheeses for the top of the lasagna.

Cover the baking dish with aluminum foil, place on a baking sheet, and bake for 30 minutes. Uncover and bake for 15 minutes longer or until cheese is golden brown and bubbly. Let stand 10 minutes for easier serving.

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