Butternut Squash Sausage Lasagna (Print Version)
A satisfying layered bake combining sweet roasted squash, savory sausage, and three cheeses for autumn comfort.
# What You'll Need:
→ Vegetables
01 - 2 pounds butternut squash, 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
→ Meats
06 - 1 pound Italian sausage, mild or spicy, casings removed
→ Dairy
07 - 14 ounces ricotta cheese
08 - 8 ounces mozzarella cheese, shredded
09 - 2 ounces Parmesan cheese, grated
10 - 1 large egg
→ Pasta
11 - 9-12 no-boil lasagna noodles or regular lasagna noodles, pre-cooked
→ Sauce
12 - 3 cups 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
# Steps:
01 - Preheat oven to 400°F. Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized. Reduce oven temperature to 350°F.
02 - While 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 until fragrant.
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 - Transfer roasted butternut squash to a bowl and mash lightly with a fork, leaving some chunks for texture.
05 - In a separate bowl, combine ricotta with egg, half the Parmesan, salt, and pepper until smooth.
06 - Lightly oil a 9x13-inch baking dish. Spread 1/2 cup tomato sauce on the bottom. Layer 3-4 noodles over the sauce. Spread one-third of the ricotta mixture, one-third of the sausage, one-third of the squash, a handful of mozzarella, and about 1/3 cup sauce.
07 - Repeat layers twice more: noodles, ricotta, sausage, squash, mozzarella, sauce. Finish with final noodle layer, remaining sauce on top, and remaining mozzarella and Parmesan.
08 - Cover with foil (sprayed with oil to prevent sticking). Bake at 350°F for 30 minutes. Remove foil and bake 15-20 minutes until cheese is golden and bubbling.
09 - Let lasagna cool for 10-15 minutes before slicing. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- The sweet roasted squash creates this incredible contrast against the savory Italian sausage that people literally never stop talking about
- It freezes beautifully so you can assemble two and keep one for those nights when cooking feels impossible
02 -
- Do not skip the foil step or your top layer will burn before the inside heats through
- Spraying the foil with oil prevents the cheese from sticking and pulling off when you uncover it
03 -
- Grate your own Parmesan instead of buying pre-grated for way better melting
- Room temperature ricotta mixes much smoother than cold from the fridge