Butternut Squash Sausage Lasagna (Printable View)
Roasted butternut and Italian sausage layered with ricotta, mozzarella and tomato for a cozy, shareable autumn bake.
# Ingredient List:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and diced
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Kosher salt, to taste
06 - Freshly ground black pepper, to taste
→ Meats
07 - 1 pound Italian sausage, casings removed
→ Dairy
08 - 14 ounces ricotta cheese
09 - 8 ounces mozzarella cheese, shredded
10 - 2 ounces Parmesan cheese, grated
11 - 1 large egg
→ Pasta
12 - 9 to 12 no-boil lasagna noodles or cooked traditional lasagna noodles
→ Sauce
13 - 3 cups high-quality tomato sauce or marinara sauce
→ Seasonings and Herbs
14 - 1 teaspoon dried oregano
15 - 0.5 teaspoon dried sage or thyme
16 - 0.25 teaspoon ground nutmeg
17 - Fresh basil leaves for garnish (optional)
# How to Make It:
01 - Preheat oven to 400°F. Combine diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a roasting tray and roast for 20 to 25 minutes until tender and caramelized. Lower oven temperature to 350°F.
02 - Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, 3 to 4 minutes. Stir in minced garlic and sauté an additional 30 seconds.
03 - Add Italian sausage to the skillet. Cook, breaking up the meat with a spoon, until browned and fully cooked. Incorporate dried oregano, sage, and ground nutmeg, then remove skillet from heat.
04 - Using a fork, lightly mash roasted butternut squash, leaving some pieces chunky for texture.
05 - In a mixing bowl, combine ricotta cheese with the large egg, half the grated Parmesan, salt, and black pepper until smooth.
06 - Grease a 9 by 13-inch baking dish lightly. Spread 0.5 cup tomato sauce on the base. Arrange 3 to 4 lasagna noodles over the sauce.
07 - Spoon one-third of the ricotta mixture over noodles. Top with one-third sausage, one-third roasted squash, a handful of mozzarella, and approximately 0.33 cup tomato sauce.
08 - Repeat the layering process two more times with remaining ingredients: noodles, ricotta, sausage, squash, mozzarella, and sauce.
09 - Place the final layer of noodles on top, spread remaining tomato sauce evenly, and sprinkle with the remainder of mozzarella and Parmesan.
10 - Cover the dish with aluminum foil sprayed with oil. Bake at 350°F for 30 minutes. Remove foil and bake for another 15 to 20 minutes until cheese is golden and bubbling.
11 - Allow lasagna to cool for 10 to 15 minutes before slicing. Garnish with fresh basil leaves if desired.
# Expert Suggestions:
01 -
- Layers of creamy ricotta and caramelized squash make each bite a cozy surprise.
- This twist on lasagna will convert even avowed butternut squash skeptics at your table.
02 -
- Once I skipped letting the lasagna rest, and it slid everywhere—patience really does pay off.
- Adding the nutmeg and herbs directly into the sausage changed the flavor depth from good to unforgettable.
03 -
- Spray the underside of your foil with a bit of oil to keep all that delicious cheese from sticking when you cover the dish.
- Lining the baking dish with a thin layer of tomato sauce creates a protective base and guarantees clean slices.