Skip the red sauce and try lasagna a new way!
Recipe by Sloane Layton
5
2 Ratings
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This showstopper butternut squash lasagna ranks right at the top with the best lasagna ever. In fact, this recipe takes a lot of inspiration from the classic version! Think melty, cheesy layers, a heavenly sauce, and hearty meat.Every layer of this autumn spin is as stunning as the last, from a sage-infused, roasted butternut squash sauce to spicy Italian sausage, fresh mozzarella, and the creamiest spinach and cottage cheese layer. Cottage cheese may just be the unexpected star ofthis whole dish: It’s less expensive than ricotta, full of flavor, and those large curds help keep the lasagna moist in the oven. Another genius ingredient is pre-cut butternut squashwhich saves loads of time.Make this comfort classic for a Sunday feast or to impress dinner guests. It's a heavenly fall recipe!
What’s the difference between no-boil and regular lasagna noodles?
No-boil or oven-ready noodles have been par-cooked before drying so they can soften in the lasagna during baking. They tend to absorb more liquid from the lasagna as they soften. We call for regular noodles in this recipe. Simply boil and drain thembefore layering.
Can butternut squash lasagna be made ahead?
This lasagna can be made up to two days ahead and chilled before baking. Let it come to room temperature as the oven preheats. Add 10 minutes to the bake time before uncovering. You can also prepare the elements a few days ahead to save time on the day you assemble, like browning the sausage and making the butternut squash sauce.
How do I keep boiled lasagna noodles from sticking?
After draining, once the noodles arecool enough to handle,lay them out on a well-greased baking sheet until you’re ready to assemble the lasagna.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 35 mins
- Total Time:
- 2 hrs 15 mins
Ingredients
- 8 c.
pre-chopped butternut squash (about 3 lb.)
- 6
fresh sage leaves
- 4 tbsp.
olive oil, divided
- 3 tsp.
kosher salt, divided
- 1 1/2 tsp.
black pepper, divided
- 1 lb.
hot Italian sausage
- 1 1/4 c.
half-and-half
- 1
(10-oz.) package frozen chopped spinach, thawed
- 3 c.
cottage cheese (large curd)
- 2
large eggs, beaten
- 3/4 c.
grated parmesan cheese, divided
- 4
garlic cloves, finely chopped
- 12
lasagna noodles, from 1 (16oz.) package
- 8 oz.
sliced whole milkmozzarella cheese, divided
- 4 oz.
fresh mozzarella, sliced
Directions
- Step1Preheat the oven to 400°F. On a large rimmed baking sheet, toss together the butternut squash, sage leaves, 3 tablespoons olive oil, 1 ½ teaspoons salt, and 1 teaspoon pepper. Spread into an even layer and roast until the squash is tender, about 45 minutes.
- Step2 Meanwhile, heat a large skillet over medium heat. Add the Italian sausage and cook, stirring occasionally to crumble into small pieces, until thesausage is browned and cooked through, about 8 minutes. Remove from theheat and set aside.
- Step3Transfer the roasted squash and sage to a food processor with the half-and-half. Puree until the mixture is smooth and creamy, about 1 minute, stoppingto scrape down the sides of the bowl as needed. Set aside.
- Step4Wrap the spinach in a doublelayer of paper towels and squeeze to remove as much liquid as possible. In a large bowl, stir together the spinach, cottage cheese, eggs, ½ cup parmesan, garlic, 1 teaspoon salt, and theremaining ½ teaspoon pepper. Set aside.
- Step5Bring a large pot of water to a boil over medium-high heat. Add the remaining1 tablespoon olive oil and ½ teaspoon salt to the boiling water, and cook the lasagna noodles until al dente, about 8 minutes. Drain and lay flat on a lightly greased baking sheet.
- Step6To assemble: Arrange 4 cooked lasagna noodles in the bottom of a 9-by-13-inch baking pan, overlapping slightly if necessary. Spoon one third of the squash puree over the noodles; spread evenly. Top with half of the whole milkmozzarella slices(about 5 slices). Sprinkle evenly with half of the Italian sausage. Spoon half ofthe cottage cheese mixture over top; spread evenly. Repeat the layers once, ending with thecottage cheese mixture. Top with theremaining 4 noodles andsquash puree, spread evenly. Top withfresh mozzarellaand sprinkle with the remaining ¼ cup parmesan.
- Step7Cover lasagna tightly with foil. Bake at 400°F for 30 minutes. Uncover, and continue baking until thelasagna is heated through and thetop has browned, 20 to 25 minutes. Let stand for 10 minutes before serving.
Recipe bySloane Layton
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
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