Butternut Squash & Sweet Potato Brown Butter Sage Lasagna

Oh man guys, this was a good one.  I’ve realized that brown butter sage anything is fabulous.  And that butternut squash anything is fabulous.  So I guess this was a winner before I even started.

I usually let Hubby take leftovers in to work for lunch the next day, but I fought him for this one.  I couldn’t get enough.  I think I’m going to take the cheesy brown butter sage sauce and bottle it and serve it on everything I eat.  And then I’d gain four thousand pounds.  But it would be worth it.

I think that sage is coming up on basil and cilantro as one of my top favorite herbs.  The smell, the taste…it’s just perfection.  And it feels like a soft blanket, which is a little weird, but kind of awesome at the same time.

See the inspiration for this dish here.


3.5 from 2 reviews
Butternut Squash & Sweet Potato Brown Butter Sage Lasagna
Recipe type: Entree, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 12 lasagna noodles
  • 1 butternut squash
  • 2 sweet potatoes, peeled and chopped into large chunks
  • 1 T honey
  • 16 oz mascarpone cheese
  • 3 T butter
  • 1 t brown sugar
  • 3 green onions, sliced
  • 1 T preminced garlic
  • 1½ cups parmesan
  • ½ cup mozzarella
  • 1 t salt
  • 1 t pepper
  • 2 T sage leaves, chopped
  1. Peel your sweet potatoes and cut them into chunks. Cut the butternut squash in half, scoop out the seeds and lay it, cut side down, in a Pyrex. Fill the Pyrex with ¼" water. Arrange sweet potatoes around the chunks and roast for 40 minutes at 400 degrees.
  2. When you only have about 15 minutes left to roast, you can begin with the filling. Put your butter in a skillet and melt it down. Add garlic, green onions and sage and cook for 2-3 minutes. Add brown sugar, salt and pepper and mix in to caramelize.
  3. Lower temperature and mix in your marscapone and about half of the parmesan cheese. Keep on a very low temperature and stir occasionally while putting together the rest of the dish.
  4. Pull the potatoes and butternut squash out of the oven. Scoop the inside out of the squash, put it in a bowl with the potatoes and smash them with a fork. Add the honey and stir in completely.
  5. Spray an 8x8 pan with non-stick and spread just a touch of the cheese mixture with a little bit of water on the bottom to start.
  6. Layer lasagna noodles on top, followed by the squash, followed by the cheese. Repeat and end with noodles on top.
  7. Top with the rest of the cheese mixture, parmesan and mozzarella, and an extra few sage leaves to roast up.
  8. Bake for 45 minutes at 350 degrees.
  9. Serve hot


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  1. I saw this on Tater Tots and Jello and it stopped me in my tracks. This looks delicious! I cant wait to try it myself. Thank you for sharing. I’m your newest follower and I would love if you followed me as well 🙂

  2. Ok I don’t even like lasagne very much but this looks delicious! I bet my husband would love it too.
    Just so you know, I featured you on today’s Show Off Saturday!

  3. Coming from TTJ
    Oh my… This looks delicious! And I think I’ll try the sage sauce on its own, with plain pasta too (my sage plant is growing so much!)
    A question though: do you think it is freezable?
    Thanks for sharing!

    • omg the sage sauce is just totally killer…i’m so jealous that you have a sage plant! i think that it’s freezable…i googled freezing marscapone cheese (because that’s the only thing i’d be worried about) and it said that it can be done!

  4. Visiting from TT&J. So happy I did! YOU are my kind of girl!! Can’t wait to try this out and many more. Thank you for sharing.

  5. Pinned! This looks amaze! I invite you to join me today (and every Tuesday) for the Tone Up Tuesday link up! All things fitness, healthy living, and wellness like recipes, workouts, fitness motivations, struggles and accomplishments. Live right now!


  6. Yum! This looks delicious and the pictures are great!

  7. WOW! YUM! Love this flavor combination! I am featuring this on Ticked Pink tomorrow!

  8. I just made this tonight for dinner. SO GOOD. And I think I could’ve eaten that sage butter cheese mixture all by itself.

  9. Made this last night. It was pretty good, but I have a few changes I would make for next time:
    – the method of roasting the squash and potatoes didn’t turn out great. I recommend peeling and cubing the squash, leaving out the water and tossing with a small amount of olive or peanut oil. This gets the added bonus of caramelizing a bit before you mash them and increasing the complexity of their flavors. To save time and oil-based calories, you could also boil the cubes.
    – I needed more cheese mixture (which was incredibly delicious!). I say make more than you need and save and extra for other things. Because it’s delicious.
    – The top layer got too crispy before the bottom layers were cooked. I suggest covering with aluminum for the first half of cooking, making sure the foil doesn’t touch the cheese too much, then removing so the cheese can brown but the pasta doesn’t.
    – There was a level of acidity not present that my taste buds were craving. I may consider adding sliced fresh roma tomatoes to each layer next time or a tablespoon of cider vinegar to the potato/squash mixture.

  10. This design is wicked! You obviously know how to keep a reader entertained.
    Between your wit and your videos, I was almost moved to start my own blog (well, almost…HaHa!) Fantastic
    job. I really loved what you had to say, and more than that, how
    you presented it. Too cool!


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