Simply Delicious Sausage & Butternut Squash Lasagna

I don’t mean to brag, but… This Sausage & Butternut Squash Lasagna is SO GOOD. It’s an amazing autumnal twist on classic lasagna: Spicy sausage combined with earthy butternut squash and a creamy béchamel sauce. Mm-MM! It’s THE perfect dinner to serve to guests on a Friday night. Assemble it the night before and just bake it once your guests get there (see instructions below). Easy-peasy crowd-pleaser.

MORE: Slow Cooker Beef Lasagna

Sausage Butternut Squash Lasagna

Sausage & Butternut Squash Lasagna

  • Serves 6-8
  • Prep time: 30 minutes
  • Cook time: 45 minutes

Ingredients

  • 1 c shredded mozzarella
  • 1 c grated parmesan cheese
  • 1 medium butternut squash, sliced in half lengthwise and seeded
  • 3 tbsp olive oil, divided
  • 1 lb Italian sausage, sweet or spicy, removed from casings
  • ½ c flour
  • 6 c whole milk
  • 2 boxes no-boil lasagna noodles
  • salt and freshly ground pepper
  • 1/4 t ground nutmeg

MORE: How to Make the Perfect Sausage Platter

Directions

  • Combine the cheeses in a bowl and set aside.
  • Preheat oven to 375 degrees F. Coat the butternut squash with 1 tablespoon of the olive oil and then place, cut side down, on a foil lined baking sheet. Roast for 30 minutes or until squash is very soft. Allow to cool slightly. Scoop the squash into a bowl, and then using a fork, mash it into a puree. Set aside.
  • In the meantime, place the sausage in a large skillet with 1 tbsp olive oil over medium heat. Cook sausage, breaking up with a wooden spoon as it browns (about 10 minutes). Remove the sausage from pan with a slotted spoon, leaving the fat behind.
  • For Bechamel: Over medium heat, add the remaining tablespoon olive oil to the sausage fat, then whisk in the flour. Cook flour, stirring constantly, until it takes on a wet sand-like consistency. Slowly whisk the milk into the flour a little bit at a time, making sure it incorporates completely before adding more. Cook for 5 minutes, stirring often. Season with salt, pepper, and nutmeg.
  • In an oiled lasagna pan or 13x9 casserole dish, spread ¼ of the béchamel evenly on the bottom of the pan. Arrange lasagna noodles on top, then spread on ¼ of the béchamel and ⅓ of the cheese. Top with sausage and another layer of noodles. Add ¼ of the béchamel, ⅓ of the cheese, then the squash. Add a layer of noodles and top with remaining béchamel and cheese.
  • Cover tightly with foil and bake for 40 minutes, until bubbling. Remove foil and set oven to broil. Broil for 30 seconds to a minute, until golden brown. Remove from oven and let rest 20 minutes before serving.
  • MAKE-AHEAD NOTE: You can do steps 1-5 the day before, then bake it the day of.
Sausage & Butternut Squash Lasagna
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