BUTTERNUT SQUASH AND SAUSAGE LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- For the sauce: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, about 8 minutes, transfer it to a paper towel-lined plate to drain. Return the skillet to medium heat and add the remaining tablespoon olive oil. Add the onions and use a wooden spoon to scrape up any browned bits left on the bottom of the skillet. Deglaze with 2 tablespoons water. Cook until the onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms and cook until browned, 4 to 5 minutes. Stir in the garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the skillet. Stir in the canned butternut squash, cream, salt and pepper. Set aside.
- For the filling: In a medium bowl, combine the ricotta, Parmesan, kale, sage, garlic powder, salt, pepper, eggs and nutmeg. Stir to combine and set aside.
- For the lasagna: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
- Cook the lasagna noodles in the boiling water for half the time the package recommends. Drain and toss with a drizzle of olive oil to prevent them from sticking together.
- Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of the sauce into the dish, spreading it to cover the bottom. Arrange half the lasagna noodles over the sauce, then begin layering first with half of the ricotta filling, then half of the sauce, then half of the mozzarella. Continue layering with the remaining noodles, filling and sauce, finishing with mozzarella on top. Sprinkle with the Parmesan. Tap the casserole on the counter to force out any air bubbles.
- Bake until the cheese is golden brown and the lasagna is bubbling, 35 to 45 minutes. Let it rest for 15 minutes so it can set and be cut easily.
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Sohail Abrar
[email protected]This lasagna is a great way to use up leftover butternut squash.
Mirnes Kuric
[email protected]I would recommend this lasagna to anyone who loves butternut squash and sausage.
Gbenga Oyede
[email protected]Overall, I thought this lasagna was just okay. It wasn't bad, but it wasn't amazing either.
Kirabo Divine
[email protected]This lasagna is very time-consuming to make. I would only make it for a special occasion.
Gregorio Santana
[email protected]I found that the lasagna was a bit dry. I think I would add more sauce next time.
Cameron Watson
[email protected]This lasagna was a bit too cheesy for my taste, but my kids loved it.
Aser Basma
[email protected]I love that this lasagna is made with butternut squash. It's a great way to get your veggies in!
mama carebear
[email protected]This lasagna is perfect for a cold winter night. It's warm and comforting and will definitely fill you up.
Akachukwu Michael
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Amna Akbar
[email protected]This lasagna was a bit more work to make than I expected, but it was worth it. The end result was a delicious and hearty meal that my whole family enjoyed.
FANTASY 3
[email protected]I'm not a huge fan of butternut squash, but this lasagna changed my mind! The squash was perfectly roasted and added a subtle sweetness to the dish. The sausage was also very flavorful.
WILLIAM WADE
[email protected]This butternut squash and sausage lasagna was a hit with my family! The flavors were perfectly balanced and the lasagna was so creamy and cheesy. I will definitely be making this again.