No-Noodle Butternut Squash Lasagna with Sausage and Sage

Why You’ll Love This Recipe

I love this recipe because it’s a wholesome twist on a classic comfort food. Instead of heavy noodles, I use roasted butternut squash slices, which add natural sweetness and keep the dish gluten-free. The combination of creamy ricotta, golden mozzarella, and fresh sage makes every bite rich and satisfying. I also enjoy how flexible this recipe is—sometimes I make it spicy with hot sausage, and other times I keep it mild. It’s a family favorite that feels indulgent while still being healthy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
3 cups roasted butternut squash, sliced (about 1 medium squash)
1 pound Italian sausage (spicy or sweet)
10 fresh sage leaves, chopped
1 cup ricotta cheese
2 large eggs
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Directions

1. I start by preheating my oven to 400°F (200°C). I cut the butternut squash in half, scoop out the seeds, drizzle it with olive oil, and season with salt and pepper. I place it cut-side down on a baking sheet.

2. I roast the squash for about 40–45 minutes until it’s fork-tender.

3. While the squash roasts, I cook the Italian sausage in a skillet over medium heat until browned, about 5–7 minutes, adding the chopped sage during the last minute.

4. In a bowl, I mix ricotta cheese, eggs, salt, and pepper until smooth.

5. To assemble, I layer roasted butternut squash slices, ricotta mixture, sausage, and mozzarella cheese in a baking dish. I repeat the layers as needed.

6. I finish by topping with the remaining mozzarella and Parmesan cheese, then bake at 375°F (190°C) for 30 minutes until bubbly and golden brown.

Servings and Timing

This recipe serves 8 people. The total time is about 1 hour and 30 minutes, including 45 minutes for roasting the squash, 15 minutes for preparation and assembly, and 30 minutes for baking.

Variations

Sometimes I like to add spinach or kale for extra greens. I also switch up the cheese by using goat cheese in place of ricotta for a tangier flavor. For a vegetarian version, I skip the sausage and add sautéed mushrooms or lentils. If I want more spice, I use hot Italian sausage and a sprinkle of crushed red pepper.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I cover the dish with foil and warm it in a 350°F oven until heated through. For quicker meals, I microwave single portions. This dish also freezes well—I let it cool completely, wrap it tightly, and freeze for up to 2 months.

FAQs

Can I make this lasagna ahead of time?

Yes, I often assemble it a day before and refrigerate it. I just bake it the next day, adding about 10 extra minutes to the cooking time.

Can I freeze this before baking?

I can freeze it before baking by assembling the layers, wrapping the dish tightly, and freezing it. When ready, I bake it from frozen, adding 15–20 minutes to the baking time.

What can I use instead of butternut squash?

I sometimes use sweet potatoes or zucchini slices instead, depending on the season.

Can I make it dairy-free?

Yes, I swap the ricotta and mozzarella for dairy-free alternatives and use nutritional yeast instead of Parmesan.

How do I keep the lasagna from being watery?

I make sure to roast the squash fully so it’s not releasing too much water. I also let it cool slightly before slicing.

Can I make this vegetarian?

Yes, I replace the sausage with mushrooms, lentils, or another hearty vegetable filling.

What side dishes go well with this lasagna?

I like serving it with a simple green salad or roasted vegetables to balance the richness.

Can I use ground turkey instead of sausage?

Yes, I sometimes use ground turkey and season it with Italian herbs and spices to mimic the sausage flavor.

Do I need to peel the butternut squash?

Yes, I peel it after roasting—it comes off easily once it’s tender.

Can I add more layers?

Absolutely, I often add extra layers if I have more squash or filling, especially when I want a thicker lasagna.

Conclusion

This no-noodle butternut squash lasagna with sausage and sage is one of my go-to comfort dishes when I want something hearty yet wholesome. I love how the roasted squash adds natural sweetness, the sausage brings savory depth, and the cheese makes it perfectly creamy. It’s a beautiful, versatile meal that I enjoy making for both everyday dinners and special gatherings.