Recipe

Nutty and Sweet Lasagna

A cozy weeknight lasagna with a creamy ricotta layer, toasty browned butter, and a subtle sweet note from roasted squash and maple. Comfort food, but make it interesting.

By Matt Campbell

•

4.8

A slice of nutty and sweet lasagna on a plate with browned butter sage sauce and golden bubbly cheese

Jump to Recipe

This is the lasagna I make when I want comfort, but I also want flavor that feels a little special without turning my kitchen into a science lab. It is rich and cheesy, yes, but it also has that nutty, toasty vibe from browned butter and Parmesan, plus a gentle sweetness from roasted butternut squash and a whisper of maple.

It eats like a hug and tastes like you paid attention. The best part is that it is still very doable on a weeknight because we keep the ingredient list friendly and the steps straightforward. No homemade pasta required. No fussy béchamel. Just good layers and a few smart shortcuts.

Hands layering lasagna noodles with ricotta mixture and roasted squash in a baking dish

Why It Works

Nutty depth without extra work: Browning the butter takes 5 minutes and makes the whole pan taste like toasted hazelnuts.
Sweet, not dessert: Roasted squash brings natural sweetness that balances salty cheese and savory herbs.
Reliable texture: A ricotta and egg layer sets up creamy, not watery, and using squeezed spinach keeps things tight.
Weeknight flexible: Roast the squash ahead, assemble in the morning, bake at dinner.

Pairs Well With

Arugula salad with lemon and Parmesan
Skillet garlic bread with crisp edges
Roasted broccolini with chili flakes
Apple and walnut green salad

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 4 days. Lasagna actually gets better after a night because the layers settle in.

Freezer: Wrap individual slices tightly and freeze up to 2 months. Thaw overnight in the fridge for best texture.

Reheat: For the best edges, reheat in a 350°F oven, covered with foil, for 15 to 25 minutes (depending on slice size). Microwave works, but the oven brings back the cozy.

Common Questions

Is this lasagna very sweet?

No. Think “sweet potato vibe” sweet, not “birthday cake.” Roasting concentrates flavor, and the maple is just a nudge. If you are sensitive to sweet notes, skip the maple and add an extra pinch of salt.

What noodles should I use?

Oven-ready (no-boil) noodles are the most effortless option and what I reach for on a weeknight. You can also use regular lasagna noodles, but you will need to boil them first.

Can I use no-boil noodles?

Yes, and they work great here. Just make sure there is enough moisture: stir 1/4 cup water or broth into the marinara so the noodles hydrate properly, and keep the pan tightly covered for the first part of baking.

Can I use regular lasagna noodles?

Yes. Boil them according to the package directions until just al dente, drain, and lay them flat so they do not stick. Then assemble as written.

What makes it nutty if there are no nuts?

Browned butter and Parmesan do the heavy lifting here. If you want actual crunch, add toasted walnuts or pine nuts on top after baking.

Can I add meat?

Absolutely. Brown 1/2 to 1 pound Italian sausage and mix it into the marinara layer. The sweet squash still plays nice.

How do I keep lasagna from getting watery?

Squeeze the spinach dry, roast the squash until it is not wet and steamy, and let the lasagna rest at least 15 minutes before slicing. That rest is not optional if you want clean pieces.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large sheet pan (for roasting squash)
Skillet or small saucepan (for browning butter)
Mixing bowls
Foil
Fine grater (for Parmesan)
Large pot (only if using regular boil noodles)

The first time I tried “sweet” in lasagna, I was suspicious. I wanted classic red sauce comfort, not something that felt like it belonged on a fall candle label. But then I roasted squash until the edges caramelized, browned butter until it smelled like toasted nuts, and suddenly it clicked. The whole thing tasted like the best parts of a cozy pasta night and a holiday side dish decided to be friends. Now it is my go-to when I want lasagna with personality and a little surprise, but still something you can actually pull off on a Tuesday.

Nutty and Sweet Lasagna

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes

Servings 8

Ingredients

Roasted squash

4 cups butternut squash, peeled and cut into 1/2-inch cubes (about 1 large squash)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional but great)

Ricotta layer

15 ounces ricotta cheese
1 large egg
2 cups shredded low-moisture mozzarella, divided
3/4 cup grated Parmesan, divided
2 cups packed baby spinach, wilted and squeezed very dry (or 1 cup frozen spinach, thawed and squeezed dry)
2 cloves garlic, finely grated or minced
1/2 teaspoon kosher salt

Sauce and assembly

24 to 28 ounces marinara sauce (store-bought is fine)
1/4 cup water or broth (recommended for all, especially important for no-boil noodles)
1 tablespoon maple syrup (optional, for the “sweet” note)
9 lasagna noodles (oven-ready no-boil, or regular noodles boiled according to package directions)
6 tablespoons unsalted butter
8 to 10 fresh sage leaves (or 1 teaspoon dried sage)
Pinch of red pepper flakes (optional)

Optional finish: 1/3 cup toasted walnuts, chopped, for crunch.

Instructions

Roast the squash. Heat oven to 425°F. Toss squash with olive oil, salt, pepper, and nutmeg. Spread on a sheet pan in a single layer and roast 20 to 25 minutes, stirring once, until tender and caramelized on the edges. Drop oven to 375°F for baking the lasagna.
If using regular noodles, boil them. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until just al dente. Drain and lay flat (or toss with a tiny bit of oil) so they do not stick. If using oven-ready no-boil noodles, skip this step.
Mix the ricotta layer. In a bowl, stir together ricotta, egg, 1 1/2 cups mozzarella, 1/2 cup Parmesan, spinach, garlic, and salt.
Make the sauce noodle-friendly. Stir marinara with maple syrup (if using) and 1/4 cup water or broth. This small splash helps everything bake up tender, and it is especially important if you are using oven-ready no-boil noodles.
Brown the butter. In a skillet over medium heat, melt butter. Keep cooking, swirling often, until it turns golden-brown and smells nutty, 3 to 5 minutes. Add sage and cook 30 seconds to 1 minute until fragrant. Turn off heat. Add red pepper flakes if you like a little kick.
Build the layers. In a 9x13-inch baking dish, spread 3/4 cup sauce. Add 3 noodles. Spread on half the ricotta mixture. Add half the roasted squash. Drizzle a few spoonfuls of browned butter and sage over the top.
Repeat. Add 3 noodles, 3/4 cup sauce, remaining ricotta mixture, remaining squash, and another drizzle of browned butter.
Top it off. Add the last 3 noodles, spread the remaining sauce, then sprinkle with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Spoon any remaining browned butter and sage over the top.
Bake. Cover tightly with foil (tent it so it does not stick to cheese). Bake at 375°F for 30 minutes. Uncover and bake 15 to 20 minutes more until bubbly and golden.
Rest, then slice. Let it rest 15 to 20 minutes before cutting. Finish with toasted walnuts if using, then serve.

Nutrition information is estimated.

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