Cozy and comfort are two words to describe this Butternut Squash Lasagna. A twist on the classic Italian Lasagna but made with a creamy butternut squash filling. All the comfort but a little more fall and winter flavors. We started making this recipe last fall when I was on a butternut squash kick. Phillip must have thought I was nuts, every time we went to the grocery store, I grabbed another. We were making our Butternut Squash Carbonara and Creamy Butternut Squash Pasta and Sausage almost every week. What can I say, they’re addicting! Anyway, next began our take on a lasagna with a fall twist. Check out the recipe below and let us know how you like it!
How to make Butternut Squash Lasagna
Just like a traditional Italian lasagna the prep work for this Butternut Squash Lasagna is important. Peel and chop about 3 cubs of butternut squash into cubes, drizzle with olive oil, salt, pepper, nutmeg and roast at 400 degrees for 30 minutes or until the squash becomes soft. Combine the squash, ricotta cheese, and sage into a bowl or blender. Either using a regular blender or an immersion blender, blend together until you get a creamy thick paste. Set aside and heat a pan over medium heat, add the garlic and bring to heat. Once the garlic begins to brown toss in the spinach and sauté for a few minutes until it becomes fully wilted and set aside. Lastly cook both the hot Italian sausage and the lasagna noodles.
In a deep oven safe pan spoon out some of the butternut squash mixture on the bottom of the pan. Lay a few noodles down to start this Butternut Squash Lasagna, next spread more butternut squash mixture, sprinkle the sausage, spinach, and mozzarella before layering more noodles. Continue to do this until you have reached the top of your pan. On the last layer place noodles, butternut squash mixture and top with mozzarella cheese. Bake at 350 degrees for 1 hour uncovered.
While the Butternut Squash Lasagna is baking you can make the creamy garlic sauce to add on top. In a small sauce pan add a tablespoon of butter over low heat. Once the butter has melted add in the garlic and parsley, let cook for a few minutes. Slowly whisk in the milk, heavy cream, and parmesan cheese. Continue to whisk so the sauce doesn’t burn or clump. Once the Butternut Squash Lasagna is ready, remove from the oven and serve with the creamy garlic sauce on top!
From our kitchen to yours, cheers!
Butternut Squash Lasagna
Ingredients
Butternut Squash Lasagna
- 3 cups cubed butternut squash
- 1 tbsp olive oil
- 1 tbsp nutmeg
- 1 ½ cups ricotta
- 1 tbsp sage
- 1 tsp cayenne
- 2 tsp salt
- 2 tsp pepper
- 1 lb uncased hot italian sausage
- 3 cups spinach
- 1 tbsp garlic
- 1 tsp olive oil
- 2 cups shredded mozzarella
- 1 package lasagna noodles
Creamy Garlic Sauce
- 1 tbsp butter
- 4 tbsp minced garlic
- 1 tbsp parsley
- ½ cup milk
- ½ cup parmesan cheese
- ½ cup heavy cream
Instructions
Butternut Squash Lasagna
- Preheat oven to 400°
- Chop 3 cups of butternut squash into cubes. Lay on sheet pan, drizzle with olive oil and nutmeg. Roast for 30 minutes or until the butternut squash is soft. Reduce the heat to 350°
- In a large bowl or blender add the butternut squash, ricotta cheese, salt, pepper, cayenne, and sage. Blend in blender or using a immersion blender until all chunks are smooth
- Cook lasagna noodles adente in boiling salted water, drain, and leave to the side
- In a medium saute pan add olive oil over medium heat, once heated add in garlic until fragrant. Stir in spinach until it is wilted and set off to the side
- Cook hot italian sausage until cooked and begin assembling your lasagna
- In a large rectangle pan, spoon some of the butternut squash mixture onto the bottom of the pan and spread evenly. Layer some noodles across the bottom, spoon and spread a few big dollops of the butternut squash mixture, sprinkle the cooked hot italian sausage, add some of the spinach, and last add the mozzarella on top of the spinach. Continue this until you reach the top of the pan
- On your last layer, add noodles, spread some of the butternut squash mixture and cover in mozzarella cheese. Bake for 1 hour at 350°
Creamy Garlic Sauce
- While the lasagna is baking, in a small sauce pan add the butter over low to medium heat. Once the butter is melted and heated add the garlic and parsley and cook for 3 minutes
- Slowly whisk in the milk, heavy cream, and parmsean cheese. Continue to whisk so the sauce does not burn or clump
- Remove the lasagna from the oven and serve with the creamy garlic sauce on top
