I absolutely love butternut squash lasagna, it’s a nice fresh twist on the usual tomato based lasagna dish. I made this with friends and we almost ate the whole thing! We decided that next time we make it, we’re going to take it a step further and top the lasagna with a little gorgonzola cheese and sage infused butter. Serious business over here!
1 butternut squash, peeled and cubed
5 large whole garlic cloves
15 oz ricotta cheese
1/4 cup grated Parmesan cheese, plus more for topping
1 cup shredded mozzarella cheese, plus more for topping
4 sweet Italian sausages, casings removed
1/2 white onion, chopped
2 cups mizuna (or any leafy greens, I just happen to have mizuna on hand)
1 teaspoon nutmeg
1 teaspoon ground sage
1 teaspoon red pepper flakes
1 package wide lasagna noodles
Salt and pepper, to taste
Start by boiling the butternut squash until fork tender, about 15 minutes. During the last 5 minutes toss the garlic in the boiling water as well so that it softens. Strain the squash and garlic, then mash in a bowl with 3/4 cup ricotta, Parmesan cheese, 1/2 of the mozzarella cheese, nutmeg, sage, red pepper flakes, salt, and pepper. Next, saute the onion until translucent, then add the sausage and cook until browned. Toss in the mizuna (or whatever greens you like!) and cook until wilted.
Preheat the oven to 350 degrees.
Cook the lasagna noodles per box instructions. I like to add salt and a little olive oil to my boiling water so that the noodles don’t get stuck together. To assemble the lasagna, spread some of the squash mixture on the bottom of a baking dish, followed by one layer of lasagna noodles, then a layer of the sausage mixture topped with some dollops of ricotta cheese. Add another layer of noodles and repeat – squash, noodles, sausage, ricotta, noodles. Top with the rest of the mozzarella cheese and grated Parmesan. Cover with foil and cook for 30 minutes, then remove the foil and cook for another 10 minutes or until the top is slightly browned. Let cook for 5 minutes before serving. Enjoy!