Lasagna with Sausage and Butternut Squash

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 1 hr
  • Yield: 10 to 12 servings
Share This Recipe

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

  1. Preheat the oven to 400 degrees F. 
  2. 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. 
  3. 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. 
  4. In a medium bowl, whisk together the ricotta, eggs, spinach, 1 teaspoon salt, and 1/2 teaspoon pepper. 
  5. In a separate bowl, combine the mozzarella, Parmesan, and basil. 
  6. 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.) 
  7. 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. 
  8. 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.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.