Butternut Squash Sausage Lasagna (Printable version)

Savory layered bake with roasted squash, Italian sausage, and three cheeses for a comforting autumn meal.

# 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 Prepare:

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.
10 - Cover with foil (sprayed with oil to prevent sticking). Bake at 350°F for 30 minutes.
11 - Remove foil and bake an additional 15-20 minutes until cheese is golden and bubbling. Cool for 10-15 minutes before slicing. Garnish with fresh basil if desired.

# Expert advice:

01 -
  • The roasted squash brings this incredible natural sweetness that balances perfectly with the rich, spiced sausage
  • Everything happens in one pan, and the leftovers somehow taste even better the next day
  • It's the kind of dinner that makes people ask 'what's that amazing smell' the moment they walk through your door
02 -
  • Letting the lasagna rest for 10-15 minutes before slicing is the difference between beautiful squares and a messy slide onto plates
  • Spraying your foil with oil before covering prevents the cheese from sticking and pulling off when you remove it
  • The nutmeg might seem strange if you've never used it in savory dishes, but just a quarter teaspoon transforms the whole flavor profile
03 -
  • If your squash pieces vary in size, cut the larger ones slightly smaller so everything roasts evenly in the same time
  • Use the back of your spoon to spread each layer gently and evenly, which prevents the dreaded hollow middle where ingredients shift during baking

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