Recipe courtesy of Kelsey Nixon
Lasagna with Sausage and Butternut Squash
Total:
1 hr 30 min
Active:
20 min
Yield:
10 to 12 servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
20 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more as needed
  • 1 pound hot Italian sausage, casings removed
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • One 1 1/2-pound butternut squash, cut into 1/2-inch dice (about 2 1/2 cups)
  • 3/4 cup shredded parsnips
  • Kosher salt and cracked black pepper
  • Two 15-ounce containers part-skim ricotta
  • 2 large eggs
  • One 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1 cup fresh basil leaves, torn
  • 6 cups store-bought or homemade tomato sauce
  • One 8-ounce package no-boil lasagna noodles

Directions

Preheat the oven to 400 degrees F. 

In a large skillet set over medium-high heat, heat the oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned throughout, about 5 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate. 

Add the onion and garlic to the pan, adding extra oil, if needed. Cook, stirring, for 1 minute. Add the butternut squash and parsnips and cook until the vegetables are tender, 8 to 10 minutes. If the squash and parsnips start to stick to the pan, add 1 tablespoon water. Season to taste with salt and pepper. Remove the pan from the heat and pour off any excess liquid. Stir in the reserved cooked sausage. 

In a medium bowl, whisk together the ricotta, eggs, spinach, 1 teaspoon salt, and 1/2 teaspoon pepper. 

In a separate bowl, combine the mozzarella, Parmesan, and basil. 

Spread one-third of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Arrange a layer of lasagna noodles on top. Evenly distribute one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable-sausage mixture. Then sprinkle with one-third of the shredded cheese mixture. Repeat to make two more layers, ending with the shredded cheese mixture on top. (The assembled lasagna can be kept tightly covered in foil in the refrigerator up to 1 day before baking.) 

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake until the top is golden brown, about 15 minutes. Let cool for at least 10 minutes before serving. 

Veggie Lasagna: Prepare the lasagna recipe without the Italian sausage. Cut 1 medium eggplant and 1 medium zucchini into 1/2-inch dice. After the butternut squash and parsnips have been cooking for 5 minutes, stir in the eggplant and zucchini. Continue cooking for 5 minutes or until the vegetables are tender.

IDEAS YOU'LL LOVE

Lasagna Rolls

Recipe courtesy of Giada De Laurentiis

Pesto Lasagna

Recipe courtesy of Aida Mollenkamp

Pumpkin Lasagna

Individual Lasagnas

Recipe courtesy of Dave Lieberman

Eggplant Lasagna

Recipe courtesy of Bobby Deen

Asparagus Lasagna

Recipe courtesy of Giada De Laurentiis

Lasagna

Recipe courtesy of Bobby Flay

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here