Made this delicious Butternut Squash Lasagna yesterday. It was sooo amazing! My mouth is watering just thinking about it. Very easy to make just takes some prep time. (Thanks Kristin for the find!) The recipe is one that I adapted from the William’s Sonoma Skillet Lasagna Recipe. My instructions below are for making the lasagna in a glass bread pan sized dish (about 2.5 large servings), so just double the recipe if you need to make more.
Ingredients: (servings = 2.5 large servings)
_olive oil, to cook with
_1/2 yellow onion, diced
_2 garlic cloves, minced (I like garlic so I added more than this)
_salt & pepper to taste
_1/2 lb Italian sausage, casings removed (Sweet sausage is what I used and it was great!)
_2 tbs unsalted butter
_1/8 cup all purpose flour
_1.5 cups milk
_1/2 cup grated Parmigiano-Reggiano cheese (I used 1 cup because I wanted it cheesy)
_1/8 cup flat leaf parsley minced, fresh
_1/2 tbs sage minced, fresh
_5 sheets or so of lasagna noodles, cooked al dente
_1.5 lbs of Butternut Squash, peeled and sliced into wide sheets.
(1) Preheat oven to 400 degrees F.
(2) Cook lasagna noodles until al dente and set aside for assembly later.
(3) In non-stick frying pan, heat olive oil. Cook onions until soft and translucent on med-high heat (about 8 mins or so). Add garlic, salt, and pepper to taste and cook for another 30 secs. Set onion/garlic mix aside in a bowl.
(4) Cook sausage (casings removed) in frying pan, breaking them up into pieces while cooking. Cook until brown and cooked through. About 8 mins. When cooked, add sausage to onion/garlic and mix together.
(5) In frying pan, melt butter over medium heat. Add flour and cook, stirring constantly for 1 minute. Slowly stir in milk and increase heat to med-high. Cook until thickened, 8-10 mins approx. Turn heat off after thickened and add parsley, sage, and 3/4 of the cheese (leaving the rest for topping). Salt and pepper to taste.
(6) Lasagna assembly. Pour a portion of the sauce to cover the bottom of the glass bread loaf pan (or baking container you are using). Put a layer of lasagna noodles to cover sauce (I had to cut the noodles into smaller pieces to make it easier to layer in the bread pan). Add another layer of sauce, then sausage, and a layer of squash. Add another layer of noodle to cover the squash. Repeat the sauce, sausage, squash, noodle layering until you reach the top of the pan, making sure to end with sauce on top. Sprinkle remaining cheese on top.
(7) Bake pan of lasagna in oven until brown and bubbly on top. Approximately 45 mins, but check every so often as each oven is different. When done, set lasagna out to cool for 15 minutes before serving. Top with parsley if you like.
(image from Sarah’s Cooking Blog)