Butternut Squash Lasagna with Sage Sausage
A Fall twist on an Italian favorite!
Equipment
- 1 13"x9" baking dish
- 3 mixing bowls for lasagna layer ingredients
- 1 large skillet to brown sausage
- 1 ladle about 1/2 - 3/4 cup ladle
- 1 Whisk for ricotta/goat cheese mixture
- 2 spoons for ricotta/goat cheese mixture
- 1 minimum 6 cup container with pour spout for butternut squash sauce
Ingredients
- 10-12 oven ready lasagna noodles
- 5 cups butternut squash pasta sauce see blog post for notes and sauce suggestions
- 5 cups shredded mozzarella
- 1 lbs sage breakfast sausage mild or hot Italian sausage also works great.
- 1¼ cup whole milk ricotta cheese approximately 1 15oz container
- 10 oz goat cheese
Instructions
- Ready your 5 cups of butternut squash pasta sauce in a container with a pour spout. Set aside with a ladle. See notes.
- Heat a skillet over medium high heat. Once the skillet is hot, brown the sausage and set aside.
- In a mixing bowl, add the ricotta cheese and goat cheese. Using a whisk combine the two until creamy.
- Spray a 13"x9" baking dish generously with non-stick spray.
- Ladle just enough butternut squash sauce into the bottom of the pan to cover in a thin layer followed by lasagna noodles. I use 3 1/2 noodles/layer. Depending on your pan 4 may work better.
- Evenly ladle about 1 generous cup of butternut squash sauce over the lasagna noodles followed by 1/3 of the cooked sausage. Drop rough tablespoons of the goat cheese/ricotta mixture evenly over the top. Sprinkle with about 1 cup of mozzarella cheese. Finish the layer with 3-4 lasagna noodles.
- Repeat the above step 2 more times.
- Pour the remaining butternut squash sauce evenly over the top of the lasagna Cover with foil and refrigerate for at least 1 hour and up to overnight.
- When it's time to bake, preheat the oven to 375°F.
- Bake the lasagna covered with foil for 45 minutes. After 45 minutes, remove the foil, top with the remaining mozzarella cheese, and cook for another 15 minutes until the top is golden brown. For an extra brown, crispy top broil on high for a few minutes until the desired color and texture is achieved.
- Allow to rest for 10-15 minutes before cutting into 8 servings.
- Cooked lasagna can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Notes
I use the Honey, I'm Hungry roasted butternut squash pasta sauce in this recipe. Thinning the sauce with water or chicken broth to reach 5 cups. (linked)
Two 24 oz jars of this Target brand Good & Gather butternut squash pasta sauce or other store-bought sauce thinned with water or chicken broth is a great short cut! (linked)
Par-cooked regular lasagna noodles will also work well in this recipe.
Nutrition
Calories: 768kcalCarbohydrates: 32gProtein: 42gFat: 48gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 143mgSodium: 1167mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1053IUVitamin C: 0.4mgCalcium: 488mgIron: 2mg
Tried this recipe?Let us know how it was!