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.
Butternut Squash Lasagna
Skip the red sauce and try lasagna a new way!
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 of this 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 squash which 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 them before 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 are cool enough to handle, lay them out on a well-greased baking sheet until you’re ready to assemble the lasagna.
- 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 milk mozzarella cheese, divided
- 4 oz.
fresh mozzarella, sliced
- Nutrition Information
- Per Serving (Serves 10)
- Calories596 Fat35 gSaturated fat15 gTrans fat0 gCholesterol127 mgSodium908 mgCarbohydrates35 gFiber4 gSugar8 gProtein32 gVitamin D0 mcgCalcium530 mgIron3 mgPotassium955 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat 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.
- Step 2 Meanwhile, heat a large skillet over medium heat. Add the Italian sausage and cook, stirring occasionally to crumble into small pieces, until the sausage is browned and cooked through, about 8 minutes. Remove from the heat and set aside.
- Step 3Transfer 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, stopping to scrape down the sides of the bowl as needed. Set aside.
- Step 4Wrap the spinach in a double layer 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 the remaining ½ teaspoon pepper. Set aside.
- Step 5Bring a large pot of water to a boil over medium-high heat. Add the remaining 1 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.
- Step 6To 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 milk mozzarella slices (about 5 slices). Sprinkle evenly with half of the Italian sausage. Spoon half of the cottage cheese mixture over top; spread evenly. Repeat the layers once, ending with the cottage cheese mixture. Top with the remaining 4 noodles and squash puree, spread evenly. Top with fresh mozzarella and sprinkle with the remaining ¼ cup parmesan.
- Step 7Cover lasagna tightly with foil. Bake at 400°F for 30 minutes. Uncover, and continue baking until the lasagna is heated through and the top has browned, 20 to 25 minutes. Let stand for 10 minutes before serving.
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