When I think of comfort food, one dish stands out above the rest: lasagna. There’s something magical about its warm, cheesy layers, the aromatic herbs wafting through the kitchen, and the anticipation that builds as it bakes. Lasagna is a dish I grew up with, lovingly crafted by my grandmother, who would spend her weekends assembling towering layers of pasta, meat, and sauce. Each bite was a labor of love, and her kitchen always felt like a sanctuary filled with laughter and delicious aromas.
This Butternut Squash & Sausage Lasagna holds a special place in my heart, not only because it’s a delicious twist on the classic recipe but also because it embodies the spirit of family gatherings. A few autumns ago, I invited friends over for a cozy dinner, and the theme was all about seasonal ingredients. I wanted to create something that reflected the harvest season, where vibrant squash and hearty sausage would come together in perfect harmony.
As I peeled and chopped the butternut squash, memories flooded back of my last trip to a local pumpkin patch with my friends. We spent the day picking out the best pumpkins, indulging in apple cider donuts, and laughing as we tried to balance our heavy harvests. It was that day, amidst the laughter and the beauty of nature, that I found inspiration for this lasagna. The sweet, nutty flavor of the squash paired perfectly with the savory Italian sausage, and I knew this dish would warm not just our stomachs but our hearts.
The process of layering the lasagna became a communal effort, with my friends joining in to help assemble the dish. There was something so satisfying about each layer, from the roasted squash to the velvety béchamel sauce and the gooey mozzarella. The kitchen was alive with chatter and excitement, each person eager to taste the final product. When it finally emerged from the oven, bubbling and golden, we couldn’t wait to dig in. The first slice revealed beautiful layers, and as I served it, I was met with delighted smiles.
Every forkful of this Butternut Squash & Sausage Lasagna tells a story—a story of friendship, family, and the joy of cooking together. So gather your loved ones, roll up your sleeves, and let’s create some delicious memories. This dish is perfect for a cozy dinner, a holiday gathering, or simply to enjoy on a chilly evening. I promise, with each bite, you’ll feel the warmth of home.
Making Butternut Squash & Sausage Lasagna
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Ingredients
- 1 medium butternut squash (approximately 2.5 pounds)
- 1 tablespoon olive oil
- 1 1/2 pounds Italian sweet sausage, casing removed
- 1 pound fresh spinach
- 1 pound dried lasagna noodles
- 1/2 cup unsalted butter (4 ounces)
- 1/2 cup all-purpose flour
- 6 cups whole milk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 pound mozzarella cheese, torn into pieces
- 1/2 cup grated Parmigiano Reggiano cheese
- Butter for greasing
Directions
- Begin by preheating your oven to 400°F (200°C). Carefully peel the butternut squash and slice the neck into 1/4-inch thick rounds. Halve the base of the squash, removing the seeds, and slice into 1/4-inch half-moons. Drizzle the squash with olive oil, spread it on a baking sheet, and roast for about 20 minutes, turning halfway through, until tender.
- In a large skillet set over medium heat, cook the sausage, breaking it apart as it browns. Stir occasionally until fully cooked.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles until they are al dente, then remove them and lay them flat on clean kitchen towels to prevent sticking.
- Use the same pot of water to blanch the spinach. Boil briefly until it is bright green and wilted, then immediately transfer to a bowl of ice water. Once cooled, drain, squeeze out excess moisture, and chop finely.
- In a deep saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes. Gradually whisk in the milk, then add the nutmeg and salt, stirring until the sauce has thickened enough to coat the back of a spoon.
- Reduce the oven temperature to 350°F (175°C). Grease a 2-quart baking dish with butter. Begin layering by placing a layer of lasagna noodles on the bottom. Spread one-fourth of the béchamel sauce over the noodles, then top with half of the chopped spinach and a third of the mozzarella.
- Continue layering with more noodles, another quarter of the béchamel, half the cooked sausage, half of the roasted squash, and the next third of the mozzarella. Repeat this process with the remaining ingredients.
- For the final layer, add the last of the noodles, the remaining béchamel sauce, and top with grated Parmigiano Reggiano.
- Bake in the preheated oven for 30 minutes, or until the lasagna is bubbling and the cheese is melted. For a crispy top, you can broil it for a few minutes. Allow the lasagna to cool for 15 minutes before slicing and serving. Enjoy your delicious meal! 🎉
Storing Suggestion
Store any leftover lasagna in an airtight container in the refrigerator for up to 4 days. You can also freeze the lasagna for up to 3 months. Thaw in the refrigerator before reheating.
Cooking Tips
For a richer flavor, consider adding herbs like thyme or sage to the sausage while cooking. You can also experiment with different types of cheese, such as fontina or gouda, for a unique twist.
Serving Suggestions
This lasagna pairs wonderfully with a simple green salad and garlic bread. You might also enjoy it with a glass of white wine, such as a Chardonnay.
Ingredient Substitutions
If you’re looking for lighter options, ground turkey or chicken can replace the sausage. For a dairy-free version, use plant-based milk and cheese alternatives.
Seasonal Variations
In spring, you can incorporate fresh asparagus or peas for added color and flavor. In fall, try adding roasted sweet potatoes or kale to enhance the seasonal ingredients.
Allergen Information
This recipe contains gluten (lasagna noodles), dairy (cheese and milk), and meat (sausage). To make it gluten-free, use gluten-free pasta and check labels on other ingredients for allergens.
FAQ:
Can I make lasagna ahead of time?
Yes, you can prepare the lasagna in advance and store it in the refrigerator for a day or two before baking.
What can I do with leftover lasagna?
Leftover lasagna can be reheated in the oven or microwave. It can also be frozen for future meals.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well; just be sure to thaw and drain it thoroughly before adding it to the layers.
How do I prevent the noodles from sticking together?
Laying the cooked noodles flat on a towel helps, and you can also lightly drizzle them with olive oil to keep them separated.
Can I use a different type of cheese?
Absolutely! Feel free to experiment with cheeses like ricotta, provolone, or even a vegan cheese alternative.
How do I know when the lasagna is done baking?
The lasagna is ready when it’s bubbling and the cheese on top is golden and melted.
Butternut Squash & Sausage Lasagna
Ingredients
- 1 medium butternut squash (around 2.5 pounds)
- 1 tablespoon olive oil
- 1.5 pounds Italian sweet sausage without casings
- 1 pound spinach fresh
- 1 pound lasagna pasta dried
- 1/2 cup unsalted butter (4 ounces)
- 1/2 cup all-purpose flour
- 6 cups whole milk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 pound mozzarella cheese torn into small pieces
- 1/2 cup grated Parmigiano Reggiano cheese
- Butter for greasing
Instructions
- Preheat your oven to 400°F. Peel the butternut squash and slice the neck into 1/4-inch rounds. Halve the bottom part of the squash, scoop out the seeds, and slice into 1/4-inch half-moons. Toss the squash in olive oil, spread on a baking sheet, and roast for about 20 minutes, flipping halfway through, until soft.
- In a large skillet over medium heat, cook the sausage. Break it up into pieces and stir occasionally until fully browned and cooked through.
- Boil a large pot of salted water. Add lasagna noodles and cook until just tender (al dente). Remove noodles from the water and lay them flat on clean towels to prevent sticking.
- Reuse the pasta water to blanch the spinach. Boil the spinach briefly until wilted and bright green, then transfer it to a bowl of ice water. Drain, squeeze out excess water, and finely chop.
- In a deep saucepan, melt the butter over medium heat. Stir in the flour, cooking for 2 minutes. Gradually whisk in the milk. Add nutmeg and salt, stirring until the sauce thickens to coat the back of a spoon.
- Lower the oven temperature to 350°F. Butter a 2-quart baking dish. Start by layering lasagna noodles at the base. Spread a quarter of the béchamel over the noodles, then add half of the chopped spinach and a third of the mozzarella.
- Continue layering with more noodles, a quarter of the béchamel, half the sausage, half the roasted squash, and another third of the mozzarella. Repeat the layering process one more time with the remaining ingredients.
- For the top layer, add the final portion of noodles, the last of the béchamel sauce, and finish with grated Parmigiano Reggiano.
- Bake for 30 minutes or until the lasagna is bubbling and the cheese has melted. Optionally, broil for a few minutes to get a golden-brown top. Let the lasagna cool for 15 minutes before slicing and serving.
