Butternut Squash Lasagna with Sausage & Sage

This Butternut Squash Lasagna is filled with flavor - roasted butternut squash, cream, & parmesan mixed with flavorful sausage & crispy sage.

Course Main Course

Servings 8

Author Shannon Lyon | Plum Street

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.

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.

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!