Butternut Squash Sausage Lasagna (Printer-friendly)
Layers of roasted squash, savory sausage, and three cheeses make this comforting bake perfect for autumn meals.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Kosher salt and freshly ground black pepper, to taste
→ Meats
06 - 1 lb Italian sausage (mild or spicy), casings removed
→ Dairy
07 - 14 oz ricotta cheese
08 - 8 oz mozzarella cheese, shredded
09 - 2 oz Parmesan cheese, grated
10 - 1 large egg
→ Pasta
11 - 9-12 no-boil lasagna noodles (or regular, pre-cooked)
→ Sauce
12 - 3 cups good-quality tomato sauce or marinara
→ Seasonings & Herbs
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon dried sage or thyme
15 - 1/4 teaspoon ground nutmeg
16 - Fresh basil (for garnish, optional)
# How To Make It:
01 - Preheat oven to 400°F. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized. Reduce oven to 350°F.
02 - While the squash roasts, heat remaining olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds.
03 - Add sausage to the skillet. Cook, breaking up with a spoon, until browned and cooked through. Stir in dried oregano, dried sage, and a pinch of nutmeg. Remove from heat.
04 - Mash roasted butternut squash lightly with a fork, leaving some chunks for texture.
05 - In a bowl, mix ricotta with egg, half the Parmesan, salt, and pepper until well combined.
06 - Lightly oil a 9x13-inch baking dish. Spread 1/2 cup tomato sauce on the bottom. Layer 3-4 noodles over the sauce.
07 - Spread one-third of the ricotta mixture over noodles, add one-third of the sausage mixture, one-third of the butternut squash, a handful of mozzarella, and about 1/3 cup tomato sauce.
08 - Repeat layers twice more: noodles, ricotta, sausage, squash, mozzarella, sauce.
09 - Finish with a final layer of noodles, the remaining sauce on top, and scatter with the rest of the mozzarella and Parmesan. Cover with foil (sprayed with oil to prevent sticking).
10 - Bake at 350°F for 30 minutes covered. Remove foil and bake an additional 15-20 minutes until cheese is golden and bubbling.
11 - Cool for 10-15 minutes before slicing to allow layers to set. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- The sweet squash balances the spicy sausage in a way that feels like comfort food discovered a sophisticated cousin
- It makes the house smell incredible and always prompts unexpected compliments from anyone nearby
02 -
- Letting the lasagna rest for at least 10 minutes after baking is the difference between neat slices and a messy slide
- Mashing only half the squash gives you both creamy texture and satisfying chunks
03 -
- Spray the underside of your foil with cooking spray so the cheese does not stick to it while baking
- Use room temperature ricotta to prevent lumps in the filling mixture