Butternut Squash Lasagna with Sausage & Sage
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This Butternut Squash Lasagna is filled with flavor – roasted butternut squash, cream, & parmesan mixed with flavorful sausage & crispy sage.
When the fall weather starts getting a little colder, does anyone else just crave a comforting meal? I love a hot meal filled with fall ingredients – like butternut squash, sausage, cheese, and crispy sage. You’ll love this Butternut Squash Lasagna. It’s the perfect fall comfort food for your family or a crowd.
First you roast your butternut squash with shallots – once they are roasted you puree them with some chicken stock and fresh parmesan. Then you’ll cook the pasta and meanwhile prep the sausage filling – the filling is savory and cheesy. The sausage is cooked with sage and garlic, then combined with ricotta and fresh parmesan.
Then, you’ll layer that up with some lasagna. The secret to making this easier is oven-ready lasagna that doesn’t need to be pre-cooked. Makes it so simple. I love this Barilla brand linked here.
My favorite part of this Butternut Squash & Sausage Stuffed Pasta with Crispy Sage is the combination of flavors. The butternut squash sauce is smooth and sweet, the sausage is rich and savory, the cheese is creamy, and the crispy sage adds that perfect freshness and fall flavor to the top.
Butternut Squash Lasagna with Sausage & Sage
Ingredients
Butternut Squash Puree
- 1 butternut squash, cubed into 1/2" pieces
- 2 shallots, cut into 1 inch chunks
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream (can sub milk)
- 1/2 cup fresh parmesan cheese
- 1 teaspoon garlic salt
Sausage & Cheese Mixture
- 2 pounds pork sausage
- 3 tablespoons garlic, minced
- 1/4 cup fresh sage, diced
- 1/2 cup fresh parmesan cheese
- 15 oz. ricotta cheese
- 1/2 cup heavy cream (can sub milk)
- 1/2 teaspoon garlic salt
For Assembly
- 1 package oven-ready lasagna (I use the Barilla brand)
- cooking spray
- extra fresh sage leaves, for topping
- 2 cups shredded cheese (I prefer monterey jack or mozzarella)
Instructions
Butternut Squash Puree
- Begin by prepping your butternut squash. Preheat the oven to 400°F.
- Cube your butternut squash into 1/2" pieces. The smaller your pieces are, the faster they'll cook.Cut shallots roughly into 1/2" sections.Place ingredients onto a large rimmed baking sheet, and drizzle with olive oil and 1/2 teaspoon of salt. Toss to coat, and arrange them evenly on the pan.
- Bake for 20-25 minutes until squash is very soft. Test with a fork. (If your pieces are larger it could take a couple extra minutes).Turn oven temperature down to 350°F when done, so it's ready to bake the pasta dish.
- Once done baking, add squash and shallots to a blender or food processor, along with chicken broth and cream. Blend on high until smooth.
- Depending on the size of your butternut squash , you may need to add a little more chicken broth to get this to puree smoothly. Add a little extra if your blender is having a hard time mixing it.Once smooth, add the fresh parmesan and garlic salt, and blend again. Once smoothly blended, set aside.
Sausage & Cheese Mixture
- While the butternut squash is baking, make your sausage mixture.Place your sausage in a large skillet over medium high heat. Cook the sausage through until browned. Then add the garlic and chopped sage. Continue cooking until fragrant, being careful not to burn the garlic. Once cooked, remove from heat and set aside.
- In a medium-sized bowl, combine the ricotta, fresh paremsan cheese, heavy creamy, and garlic salt. Add the sausage to the cheese mixture. Mix to combine well.
Assembly
- Spray a 9"x13" baking dish with nonstick cooking spray.
- Begin your lasagna layers by placing a couple spoonfuls of butternut squash puree in the bottom of the baking dish. Spread to coat bottom of pan evenly.
- Next add a layer of the oven-ready lasagna to the dish.
- Then add a layer of the sausage and cheese mixture.
- Continue pattern of squash, pasta, then sausage/cheese mixture until your pan is full or you run out of the mixtures.
- Top with last bit of butternut squash puree, then with shredded cheese, and add bits of fresh sage to the top.
- Cover loosely with aluminum foil and bake at 350°F for 25 minutes, covered. Then uncover and bake for 10-15 more minutes until lasagna is bubbling and cheese is getting lightly golden.
- Remove from oven. and let rest for 10-15 minutes before eating. Enjoy!
This really is the perfect fall meal! I hope you get a chance to try this Butternut Squash Lasagna with Sausage & Sage – it’s delicious. Be sure to check out my other fall recipes here, and tag me me @plumstreetcollective when you make any of my recipes! Love to see what you’re cooking. Enjoy!
