| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 tablespoons olive oil
- 2 pounds sweet Italian sausage (if links, casings removed)
- 1 large yellow onion, diced
- 8 ounces white button mushrooms, chopped
- 3 cloves garlic, minced
- Pinch of crushed red pepper
- Two 15-ounce cans butternut squash puree
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 cups whole-milk ricotta cheese
- 1 cup finely grated Parmesan
- 1 cup chopped cooked kale (use a kitchen towel to squeeze out any excess moisture from the kale)
- 2 tablespoons minced fresh sage
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- Pinch of ground nutmeg
- Sea salt
- 1 pound lasagna noodles
- Olive oil, for drizzling
- Nonstick cooking spray, for the casserole dish
- 4 cups shredded mozzarella
- 1/3 cup finely grated Parmesan
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 790 |
| Total Fat | 50 g |
| Saturated Fat | 23 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 41 g |
| Cholesterol | 162 mg |
| Sodium | 997 mg |
Reviews
This recipe is amazing! I make it every Christmas for my family. I sub spinach for kale because that’s my family’s preference. Also, I use no boil lasagna noodles and it turns out great! Truly a winner of a recipe.
So good. I used spinach instead of kale. Did one pound each of sweet and spicy Italian sausage. Added some fontina cheese and cooked onion in sausage oil. Used fresh basil instead of nutmeg and sage.
Absolutely delicious! It is very rich, but totally worth it.
Normally I love Katie’s recipes, and maybe it’s just me since so many others seem to love this, but mine came out too soupy. The amount of heavy cream is way too much, and I also thought that two pounds of sausage is too much. The flavor was good though.
Simply amazing! Used frozen butternut squash cooked to package directions. Also added salt to the sauce. A must keep and repeat!
I LOVE this recipe. I make it every year for my girls’ dinner with friends and it is divine. I follow it to the letter other than pureeing my own b-nut squash (can’t find canned here). It’s rich, savoury and yummy.
This is fabulous! I made it as part of Thanksgiving dinner 2 years ago and it was requested again this past year. The other night I heard, “I can’t wait to have that lasagna at Thanksgiving again” and it dawned on me…what am I saving it for! It’s too good to only have it at the holidays, and they love the leftovers for lunch the next day!
Crazy good. Did a combo of roasted squash purée and cubed squash. the slight sweet of the butternut squash w sausage was delicious. Made sure as one viewer suggested to make sure there was lots of cheesey goodness w each layer. Will def make this again and have already had requests for the recipe.
I made this for a friend and her family that are going through a tough month. I used spinach instead of kale, half and half instead of cream, Italian turkey sausage and cubed butternut squash. I threw just a dash of marinara in with the turkey mixture. Turned out delicious! I’ll be making it for my family soon!
Absolutely loved this! Even non-squash eaters (i.e., my kids) will love the delicious blend of flavors. I, too, used half-and-half instead of heavy cream, and fresh squash vs. canned. I’m not a fan of sage, so I substituted thyme and marjoram.