With brown butter, creamy mascarpone, crispy sage, caramelized shallots, and a handful of other flavorful ingredients that didn’t fit in the title.
I’m in total food love.
That’s a big change, because until recently I didn’t even like lasagna. Big news: I now adore it. I don’t just like it—I absolutely love it.
Quick confession: sage kind of weirds me out. It’s fuzzy to the touch, more like a little creeper than a soft fruit. Still, it’s one of my favorite herbs for flavor and aroma. I especially love it crisped—two weeks ago I had pumpkin ravioli topped with fried sage and it was life-changing. Nothing on earth should taste that good, and yet it did.
I’m also terrible at slicing neat lasagna squares. Supposedly you should let it set, but patience is not my strong suit—I nearly ate the pan straight from the oven with a spoon. No regrets.
This gooey squash-and-cheese bake may not be the prettiest thing, but flavor-wise it’s one of the best dishes I’ve made. Each bite tastes like fall—warm, cozy, and perfectly seasoned. With all that roasted squash, it feels like a vegetable-packed win, too. I love when something this delicious is also comforting and kind of wholesome.
Roasted Butternut and Sweet Potato Whole Wheat Lasagna
Makes one 8×8 dish
9–12 whole wheat lasagna sheets (no-boil preferred)
1/2 medium butternut squash, peeled and cubed (about 2 cups)
2 medium sweet potatoes, peeled and cubed (about 1 1/2 cups)
12 ounces mascarpone, at room temperature
3 tablespoons unsalted butter
1 shallot, thinly sliced
3 cloves garlic, minced or pressed
1 1/2 cups freshly grated Parmesan
1/2 cup freshly grated mozzarella
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon nutmeg
A handful of sage leaves
Olive oil for drizzling
Preheat the oven to 350°F (175°C).
Roast the squash and potatoes: Spread cubed butternut and sweet potatoes on a baking sheet. Drizzle lightly with 1–2 teaspoons olive oil and toss by hand to coat. Sprinkle with nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Roast for about 50 minutes, turning every 15 minutes, until tender and lightly caramelized. Let cool slightly.
Once cool, mash the vegetables until spreadable. You can use a potato masher or a hand mixer for a smoother, whipped texture—consistency is up to you, just make sure it spreads easily.
Make the mascarpone filling: Heat a skillet over medium heat and add the butter. Add the sliced shallot and garlic and cook, stirring frequently, for 2–3 minutes until the butter browns lightly and the shallots are fragrant. Be careful not to burn the butter; if it gets too hot, reduce the heat. Remove from heat and cool for about 10 minutes.
In a bowl, combine the mascarpone, 3/4 cup Parmesan, remaining salt and pepper, and the browned shallot-garlic butter. Stir until smooth and spreadable.
Assemble the lasagna: Spray an 8×8-inch baking dish with nonstick spray. Place 2–3 lasagna sheets in the bottom (depending on size), then spread half of the mashed squash mixture evenly over the noodles. Dollop and spread half of the mascarpone mixture on top, then sprinkle with half the mozzarella and the remaining Parmesan. Repeat with another layer of noodles, the rest of the squash, mascarpone, and cheeses.
Top the assembled dish with whole sage leaves; they will crisp as the lasagna bakes. Bake for about 45 minutes, until the top is golden and bubbly. Let it rest briefly if you can, then serve. This dish serves 2–4 as a main or 4–6 as a side.
Do me a favor and make this for dinner. You’ll be glad you did.