Butternut Squash Sausage Lasagna (Printable)
Roasted butternut, savory Italian sausage and melty cheeses layered and baked into a cozy lasagna.
# 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, to taste
06 - Freshly ground black pepper, to taste
→ Meats
07 - 1 pound Italian sausage, mild or spicy, 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 or cooked lasagna noodles
→ Sauce
13 - 3 cups tomato sauce or marinara, good quality
→ Seasonings & Herbs
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon dried sage or thyme
16 - 1/4 teaspoon ground nutmeg
17 - Fresh basil, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread squash evenly on a roasting tray and roast for 20 to 25 minutes until tender and lightly caramelized. Reduce oven temperature to 350°F.
02 - While the squash roasts, heat remaining olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, about 3 to 4 minutes. Stir in minced garlic and sauté for 30 seconds.
03 - Add Italian sausage to the skillet. Sauté, breaking up with a spoon, until browned and cooked through. Stir in dried oregano, dried sage or thyme, and ground nutmeg. Remove from heat.
04 - Mash the roasted butternut squash lightly with a fork, leaving some chunks for texture.
05 - In a mixing bowl, combine ricotta cheese with egg, half the grated Parmesan, salt, and pepper.
06 - Lightly oil a 9x13-inch baking dish. Spread 1/2 cup tomato sauce over the base. Layer 3 to 4 lasagna noodles on top of sauce.
07 - Spread one-third of the ricotta mixture over noodles, top with one-third of the sausage mixture, one-third of the mashed butternut squash, a handful of shredded mozzarella, and about 1/3 cup tomato sauce.
08 - Repeat the sequence of noodles, ricotta, sausage, squash, mozzarella, and sauce twice more for a total of three sets of layers.
09 - Add a final layer of noodles, spread the remaining tomato sauce evenly, and scatter the rest of the mozzarella and Parmesan cheese on top.
10 - Cover baking dish tightly with aluminum foil sprayed with oil. Bake at 350°F for 30 minutes. Remove foil and continue baking for 15 to 20 minutes, or until cheese is golden and bubbling.
11 - Allow lasagna to cool for 10 to 15 minutes before slicing. Garnish with fresh basil if desired and serve.
# Expert Suggestions:
01 -
- The combination of roasted squash and spicy sausage is a secret layer of bliss you'll want to keep to yourself.
- It's surprisingly easy to assemble, yet always manages to look and taste like you spent all day in the kitchen.
02 -
- If the squash isn’t fully roasted before layering, you’ll end up with hard bits that don’t soften in the oven.
- Grease your foil or the cheese will stick and peel off your beautiful top layer—trust me, I learned the hard way.
03 -
- Layering sauce both under and over the noodles ensures perfect texture every time.
- Don't skip the nutmeg in the ricotta; it’s a tiny twist that makes everything taste richer and more warming.