Butternut Squash Lasagna Recipe

Imagine sinking your fork into layers of creamy, savory No-Noodle Butternut Squash Lasagna with sausage and sage. The aroma wafts through the kitchen, cozy and inviting, making you feel right at home. Creamy pumpkin ravioli recipe Each bite bursts with rich flavors that dance on your palate, while the vibrant colors make it a feast for the eyes.

this Recipe for Later

This dish brings back memories of chilly fall evenings spent gathered around the dinner table with family. It’s perfect for impressing guests or simply treating yourself after a long day. Get ready for an unforgettable flavor experience that will leave you craving more.

Sharing this lasagna at a recent family gathering led to delicious compliments and requests for seconds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: A key player here! Choose firm squashes with smooth skin for the best texture.
• Italian Sausage: Opt for mild or spicy depending on your taste preference; it adds depth to the dish.
• Sage: Fresh sage elevates the flavor profile—don’t skip this aromatic herb!
• Ricotta Cheese: Use whole-milk ricotta for creaminess; it balances the squash perfectly. Pumpkin ricotta stuffed shells.
• Mozzarella Cheese: Shredded mozzarella creates that glorious gooey layer—who doesn’t love melted cheese?
• Parmesan Cheese: Grated Parmesan adds a salty kick; fresh is always better than pre-grated.
• Eggs: These help bind the ricotta mixture together, providing structure to your layers.
• Olive Oil: A drizzle of olive oil enhances flavor and helps everything blend beautifully.
• Garlic: Fresh garlic infuses the dish with warmth and fragrance; use lots of it!
• Salt and Pepper: Essential seasonings that enhance all other flavors in this delightful lasagna.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Squash: Preheat your oven to 400°F (200°C). Peel and slice butternut squash into thin layers using a sharp knife or mandoline for consistent cooking.

Sauté Sausage and Aromatics: In a large skillet over medium heat, add olive oil. Once hot, sauté garlic until fragrant before adding Italian sausage. Cook until browned and crumbled.

Create Ricotta Mixture: In a bowl, mix ricotta cheese with eggs, salt, pepper, and freshly chopped sage. Creamy tomato soup Stir until well combined—it should be creamy and fragrant!

Layer It Up!: In a baking dish, create layers starting with squash slices at the bottom. Alternate between sausage mixture, ricotta blend, mozzarella cheese, and more squash slices until all ingredients are used.

Bake to Perfection!: Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and sprinkle with remaining mozzarella and Parmesan cheese. Zucchini feta bake Bake uncovered for an additional 15 minutes until bubbling and golden brown.

Let It Rest!: Allow your lasagna to cool for about 10 minutes before slicing into it—you’ll want those layers to set properly!

Enjoying this No-Noodle Butternut Squash Lasagna with sausage and sage not only warms your belly but also fills your heart with joy! For more inspiration, check out this Grilled Corn Avocado Pasta Salad recipe.

Perfecting the Cooking Process

Start by roasting your butternut squash first; this enhances sweetness. While it roasts, cook the sausage and prepare the sauce to save time and maximize flavor.

Add Your Touch

Feel free to swap the sausage for ground turkey or add extra vegetables like spinach or mushrooms. A sprinkle of cheese on top can also enhance the dish’s creaminess.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warmed through, about 20 minutes.

Some of my fondest memories involve making lasagna with my grandmother. She insisted that every layer be treated like a child—lovingly cared for and never rushed through.

FAQ

Can I make this dish vegetarian?

Absolutely! Just omit the sausage and add more veggies for texture and flavor.

How do I cut butternut squash easily?

Use a sharp knife and microwave it briefly to soften before cutting—it makes life easier!

Can I freeze this lasagna?

Yes, it freezes well! Just ensure it’s tightly covered before placing it in the freezer.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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No-Noodle Butternut Squash Lasagna with Sausage and Sage

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• Author: Jennifer
• Total Time: 1 hour 5 minutes
• Yield: Serves 8

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Description

Indulge in a delightful twist on traditional lasagna with this No-Noodle Butternut Squash Lasagna! Creamy layers of roasted butternut squash, savory Italian sausage, and aromatic sage create a hearty yet healthy dish that’s perfect for both family dinners and entertaining guests. Each bite bursts with flavor, making it an unforgettable addition to your autumn menu.

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Ingredients

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• 2 medium butternut squash (about 2 lbs), peeled and thinly sliced
• 1 lb Italian sausage (mild or spicy)
• 1 cup ricotta cheese (whole milk)
• 1 large egg
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp fresh sage, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Peel and slice the butternut squash into thin layers.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add the Italian sausage. Cook until browned and crumbled.
3. In a bowl, combine ricotta cheese, egg, sage, salt, and pepper until creamy.
4. In a baking dish, layer butternut squash slices on the bottom. Alternate layers of sausage mixture, ricotta blend, mozzarella cheese, and more squash until all ingredients are used.
5. Cover with aluminum foil and bake for 30 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake uncovered for an additional 15 minutes until bubbling and golden brown.
6. Allow to cool for 10 minutes before slicing.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 piece (approximately 250g)
• Calories: 320
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 60mg