Butternut Squash, Sausage and Sage Lasagna
November 7, 2014
Party FoodEntreeDinner
Now that you got to know me a little better on our Behind the Blog  feature, I figured it was time to let you in on one of my favorite recipes. As I mentioned, I love to serve pasta when I have a crowd coming over and this butternut squash recipe is a total go-to. It's gorgeous, it's comfort food, it cooks while you are getting ready and it will leave your guests feeling like they just left heaven. Win/win all around.
Inspired by this recipe, here are a few little notes before we dive in...

-I always double the sauce because I'm a huge believer in bread dunking. If you don't want so much extra sauce served tableside, just 1/2 the sauce recipe and you will have a perfect lasagna.
-I use no-cook noodles because I like the thinner more delicate texture. Any noodles will do.
-There is no right or wrong with the construction of this beast. The important part is the flavors...adding salt and pepper along the way, taking care with the sauce and the giving the lasagna time to rest afterward. Other than that, anything goes - sub out the italian sausage for chicken apple, add a splash of white wine to the béchemel, throw some veggies in. Whatever your pleasure!
Butternut Squash and Sage Lasagna
Prep Time
30 Minutes
Cook Time
65 Minutes
Total Time
95 Minutes
1-2 packages of no cook lasagna noodles, soaked in warm water for 10 minutes. 1 Tbs. olive oil + 1 Tbs butter
1 large onion, diced 4 garlic cloves, minced
1/4 tsp nutmeg 1/4 tsp of cinnamon
2 Tbs Marsala Wine Salt and freshly ground pepper, to taste
1 lb. sweet Italian sausage, casings removed 8 Tbs. (1/2 stick) unsalted butter
1/2 cup all-purpose flour 6 cups milk
1 1/2 cup grated parmesan cheese 1/3 cup flat leaf parsley + 1 Tbs.
2 Tbs. minced fresh sage + 1 Tbs. 3 lb. butternut squash, neck portion only, peeled and sliced into very thin rounds (I used the 1/8" setting on my mandolin)
Preheat your oven to 375.
In a large skillet, add 1 Tbs butter and 1 Tbs olive oil.
Add your onion, stirring frequently, until semi-translucent, about 5-8 minutes.
Add the garlic, salt and pepper and cook for 1 minute, stirring continuously. Transfer to a bowl.
In the same pan cook the sausage until browned and cooked through, breaking up into a ground meat appearance. Add a sprinkle of salt/pepper.
Add the sausage mixture to the onion mixture, stir and set aside off the heat.
In the same pan, melt 1/2 cup of butter.
Add the flour, stirring constantly for 1-2 minutes.
Gradually stir in the milk until well combined and smooth.
Add the nutmeg, cinnamon, marsala wine and a dash of salt/pepper. Cook, stirring until thickened, 5-8 minutes.
Transfer to a separate bowl and stir in 1 cup of the parmesan cheese, 1/3 cup parsley, 2 Tbs. sage, salt and pepper.
To assemble the lasagna, spread a thin layer of sauce on the bottom of the skillet and top with a single layer of noodles. Top with 2/3 cup sauce, 1/3 cup sausage and a layer of squash slices. Repeat the layering 4-5 more times. Your last layer should be a heavy hand of sauce, the remaining 1/2 cup parmesan cheese, 1 Tbs of sage and 1 Tbs of parsley - all sprinkled evenly across the top.
Cover your pan with foil, then transfer the pan to the oven and bake for 40 minutes.
Remove your foil and cook for an additional 15 minutes until the top is brown and bubbly.
Let the lasagna stand for 20 minutes before slicing.
While the lasagna is resting, warm the remaining sauce, thinning with a bit of milk if needed. Serve sauce alongside lasagna for a bread dunking moment.
*If bread dunking is not your cup of tea - half the sauce ingredients and you should have just enough to assemble your lasagna.