Recipe courtesy of Katie Lee
Show: The Kitchen
Butternut Squash and Sausage Lasagna
Total:
1 hr 50 min
Active:
45 min
Yield:
10 to 12 servings
Level:
Easy
Total:
1 hr 50 min
Active:
45 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Sauce:
Filling:
Lasagna:

Directions

For the sauce: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, about 8 minutes, transfer it to a paper towel-lined plate to drain. Return the skillet to medium heat and add the remaining tablespoon olive oil. Add the onions and use a wooden spoon to scrape up any browned bits left on the bottom of the skillet. Deglaze with 2 tablespoons water. Cook until the onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms and cook until browned, 4 to 5 minutes. Stir in the garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the skillet. Stir in the canned butternut squash, cream, salt and pepper. Set aside.

For the filling: In a medium bowl, combine the ricotta, Parmesan, kale, sage, garlic powder, salt, pepper, eggs and nutmeg. Stir to combine and set aside.

For the lasagna: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.

Cook the lasagna noodles in the boiling water for half the time the package recommends. Drain and toss with a drizzle of olive oil to prevent them from sticking together.

Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of the sauce into the dish, spreading it to cover the bottom. Arrange half the lasagna noodles over the sauce, then begin layering first with half of the ricotta filling, then half of the sauce, then half of the mozzarella. Continue layering with the remaining noodles, filling and sauce, finishing with mozzarella on top. Sprinkle with the Parmesan. Tap the casserole on the counter to force out any air bubbles.

Bake until the cheese is golden brown and the lasagna is bubbling, 35 to 45 minutes. Let it rest for 15 minutes so it can set and be cut easily.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Turkey Lasagna

Recipe courtesy of Ina Garten

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Lasagna

Recipe courtesy of Bobby Flay

Spinach and Mushroom Lasagna

Recipe courtesy of Food Network Kitchen

Supreme Pizza Lasagna

Recipe courtesy of Ree Drummond

Italian Sausage

Recipe courtesy of Alton Brown

Black Pepper Biscuits and Sausage Gravy

Recipe courtesy of Trisha Yearwood

Vegetable Lasagna

Recipe courtesy of Juan Carlos Cruz

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking