Butternut Squash Lasagna with Sage, Prosciutto & Goat Cheese

Butternut squash lasagna made with roasted butternut squash, prosciutto, goats‘ cheese, ricotta, and crispy sage leaves. A wintery, indulgent comfort food that will keep you cozy all evening. This white lasagna has been one of my favorite meals all season. It’s rich, but it’s absolutely delicious.

Healthy January? Not this time—sometimes comfort food wins.

Lasagna (or lasagne) is my absolute favorite meal. Whether it’s a classic beef ragu, a vegetarian lentil version, or this creamy butternut squash lasagna, I can’t resist the layers of fresh pasta, soft cheese and a bubbling filling.

Sage and prosciutto are one of my favorite flavor combinations and they pair perfectly with roasted squash and creamy cheeses. If you want a lighter prosciutto-based meal, try prosciutto chicken involtini with spinach and ricotta.

Making Fresh Pasta

Fresh pasta adds a lovely texture and flavor to lasagna, but store-bought fresh lasagna sheets work perfectly if you’re short on time. If you enjoy making pasta, take the extra half hour—homemade sheets do elevate the dish.

How Many Lasagna Layers Do I Need?

For a stable, well-balanced lasagna, aim for around 6–7 pasta layers. Too few layers packed with filling can make the lasagna collapse and become sloppy when served. You don’t need a huge amount of filling for each layer—balance is key. Save slightly more sauce for the top so the pasta doesn’t dry out and so it comes out of the oven bubbling.

How To Make Butternut Squash Lasagna – Step By Step

Preheat the oven to 180°C / 350°F / gas mark 4. Peel the butternut squash and roughly chop into medium chunks. Place the squash and whole garlic cloves (skins on) on a large baking tray. Drizzle with 1 tbsp olive oil, sprinkle with dried oregano, and season with salt and pepper. Roast for 30–35 minutes, until the squash is soft and cooked through.

If using fresh homemade pasta, make it while the squash roasts. If you prefer speed, use store-bought fresh lasagna sheets.

Remove the squash from the oven and let it cool for about 5 minutes. Squeeze the roasted garlic from its skins and mash together with the squash using a fork. If there is excess liquid, drain as much as possible before assembling.

Grate a melting cheese such as fontal, fontina, gruyere or cheddar and mix it with ricotta in a bowl. Season with half the nutmeg and a pinch of salt and pepper, then set aside.

Make a Parmesan béchamel: melt 50g (1.7 oz) butter in a saucepan over medium heat, stir in 1 heaped tbsp (30g) flour to form a paste and cook for 1 minute. Gradually whisk in half the milk (about 300 ml), then the remaining milk, whisking constantly to avoid lumps. When the sauce thickens, stir in 1 tbsp freshly grated Parmesan, the remaining pinch of nutmeg, salt and pepper. Remove from heat once the cheese has melted and the sauce is smooth.

Time to layer:

Spoon a couple of tablespoons of béchamel across the base of an ovenproof dish and spread evenly. Add a pasta sheet cut to size. Spoon and spread some mashed squash over the pasta, dot over some of the ricotta-cheese mixture, crumble a little goat’s cheese and tear over pieces of prosciutto. Drizzle more béchamel over the layer. Repeat until you have 5–7 layers, keeping a little béchamel for the final top layer.

Tip: save a little extra prosciutto to place on top when you remove the foil for the final bake—this adds a pretty, crisp texture.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until golden and bubbling. Let the lasagna rest for 5–10 minutes before serving.

To finish, quickly fry 5–6 sage leaves in 1 tbsp olive oil for a few seconds until crisp, drain on kitchen paper and garnish the lasagna with them just before serving.

Ingredients

• 2.2 lbs (1 kg) butternut squash
• 5–6 garlic cloves
• 1/2 tbsp dried oregano
• 1 tbsp olive oil
• 5.2 oz (150g) melting cheese such as fontal, fontina, gruyere or cheddar
• 8.8 oz (250g) ricotta cheese (good quality)
• 1.7 oz (50g) butter
• 1 heaped tbsp (30g) flour
• 2.5 cups (600 ml) milk
• 1/2 tsp nutmeg
• Salt and pepper
• 1 tbsp freshly grated Parmesan
• 3.5 oz (100g) crumbly goat’s cheese
• 3.5 oz (100g) prosciutto crudo
• 5–6 sage leaves
• Store-bought fresh lasagna sheets enough for 6–7 layers (or make fresh pasta below)

To make fresh pasta

• 1 1/3 cup + 1 tbsp (200g) Italian 00 flour or all-purpose flour
• 2 large eggs

Instructions (summary)

• Preheat oven to 180°C / 350°F. Roast the squash and garlic with oregano, oil, salt and pepper for 30–35 minutes.
• Make fresh pasta if using, or use shop-bought sheets.
• Mash squash with roasted garlic and drain excess liquid.
• Mix grated melting cheese with ricotta, nutmeg, salt and pepper.
• Prepare béchamel: melt butter, stir in flour, slowly whisk in milk until thick, add Parmesan and seasoning.
• Layer béchamel, pasta, squash, ricotta mixture, goat’s cheese and prosciutto for 5–7 layers. Reserve some béchamel and prosciutto for the top.
• Cover with foil and bake 20 minutes, remove foil and bake 10–15 minutes more. Rest 5–10 minutes.
• Fry sage leaves in olive oil for a few seconds, drain, and garnish before serving.

Notes

• Adding prosciutto to the top during the final bake gives the lasagna an attractive finish and additional texture.
• Use store-bought fresh lasagna sheets to save time; homemade pasta improves texture and flavor if you have the time.

Nutrition (per serving, approximate)

Calories: 587 kcal | Carbohydrates: 41 g | Protein: 35 g | Fat: 55 g | Saturated Fat: 29 g | Sodium: 813 mg | Fiber: 5 g

More comfort food ideas

• Parmigiana di Melanzane (Aubergine Parmigiana)
• Broccoli Rabe Ricotta Gnudi with Parmesan Cream
• Pizzoccheri Pasta with Potatoes and Cabbage
• Mozzarella in Carrozza – Fried Mozzarella Sandwiches
• Baked Polenta with Beef and Sausage Ragu

If you try this butternut squash lasagna, please rate the recipe and share how it turned out in the comments. I love hearing feedback and tips from readers.