Butternut & Sausage Lasagna

Perfect for family dinner or friends dinner! Lots of warm fall flavors + cheese, really can't go wrong with that combo.

This one is a labor of love to make but you can make it a day in advance, then cover & refrigerate until you’re ready to bake!

cheesy yummy layers

Time: 40 minutes prep, 1 hour baking

Feeds: 8

You'll need

• 2 cups of butternut squash (canned or homemade)

• no boil lasagna noodles

• 2 tablespoons salted butter or olive oil

• 1 cup diced yellow onion

• 1 cup diced fennel

• 1 celery stalk, diced

• 14 oz Italian chicken sausage (or pork)

• 3 tablespoons tomato paste

• 1 cup chicken or vegetable broth

• 1-2 cups freshly grated low moisture mozzarella

• 1 container (16 oz) whole milk ricotta cheese

• 1/2 cup chiffonade basil

• salt + pepper to taste

• 1 teaspoon red pepper flakes (or more)

Instructions:

1. Preheat oven to 375 and lightly grease an 8" x 12" baking dish (or similar size)

2. Add 1 tablespoon of butter to a pot or pan, melt over medium heat. Add the diced onion, fennel + celery into the pot and stir. Cook for about 10 minutes, stirring every minute or two while the veggies cook down. If the pan starts to stick or brown, deglaze with a splash of broth.

3. Add in the other tablespoon of butter + the sausage and break it up as it cooks. Let it sit for a minute or two at a time without stirring so it starts to brown.

4. Once the sausage is fully cooked add in the tomato paste and stir until its mixed in. Next add 1.5 cups of the butternut (save 1/2 cup for later) and the rest of the broth (at least 1/2 of a cup) and stir to combine. Once the butternut is warmed up give it a taste and add salt if needed.

5. Spread the 1/2 cup of butternut squash across the bottom of your baking dish. Add a layer of lasagna noodles on top. Next add a layer of the butternut/ sausage mix (about 3/4 of a cup) - add a thin later of ricotta (1/2 - 3/4 cup) on top of the butternut sauce then sprinkle on some mozzarella and basil. Repeat this step one more time - noodles, sauce, ricotta, mozzarella, basil - then add one last layer of pasta + whatever is left of the sauce + enough mozzarella to cover the whole top + extra basil.

6. Cover the dish with aluminum foil + bake for 50 minutes. Then remove the foil and bake another 10 minutes, broil on high for 1 minute at the end (keep a close eye on it so it doesn't burn!!)

7. Let it sit for 10 minutes before serving.

Vegetarian option: replace sausage with sautéed mushrooms + spinach.

Gluten free: use gluten free no boil lasagna noodles

Pics of each step: use the arrows to click through!