This butternut squash lasagna comes together with fresh noodles, thyme béchamel, sage infused squash ricotta, fresh spinach, and crumbled sausage. Seriously, it’s one of my favs!
What are some of your go-to meals to make around the holidays? This lasagna pairs great with Thanksgiving, Christmas, and New Years! Warm, comforting, and even the not-so-much-squash enthusiasts (aka, my kids) ask for seconds! Other side dishes you must add to your tablescape of yummies includes this Southern Baked Macaroni and Cheese, my Grandma June’s Fully Loaded Mashed Potato Casserole, and these Sweet Potato Spiked Deviled Eggs!
WATCH ME MAKE THIS ON THE GRAM!
HERBED BUTTERNUT SQUASH LASAGNA:
My secret to creating the best flavor is creating layers-upon-layers of flavor with fresh herbs! Sage pairs perfectly with butternut squash and ricotta… so I whipped those together with a little cream to create one of the tastiest cheese blends, ever. Then I whisk up a béchamel sauce from scratch, adding fresh thyme and parmesan. Delish! Here’s everything you’ll need:
BUTTERNUT SAGE RICOTTA:
- Butternut Squash Cubes
- Soli Organic Fresh Sage Leaves
- Ricotta Cheese
- Garlic Cloves
- Half and Half
- Salt
- Nutmeg
THYME BÉCHAMEL:
- Butter
- All Purpose Flour
- Milk
- Soli Organic Thyme Leaves
- Nutmeg
- Shredded Parmesan
FOR ASSEMBLING THE LASAGNA:
- Yellow Onion
- Ground Sausage
- Fresh Spinach
- Mozzarella
- Fresh Lasagna Noodles
You can easily make this vegetarian, if preferred. I personally enjoy sausage in lasagna so that’s why I included it in this recipe. If you want to substitute the meat with a different vegetable – I’d suggest shredded Brussels sprouts, minced broccoli florets, additional spinach or roasted squash!
OTHER RECIPES YOU MIGHT ENJOY:
No-Fuss Golden Sage Thanksgiving Turkey
The Ultimate Yukon Gold Mashed Potatoes
Sweet-nSalty Brown Sugar Glazed Carrots
Crushed Cornflake Sweet Potato Casserole with Herbs
Yellow Squash Casserole with Shredded Chicken
Unhinge-Your-Jaw Triple Decker Turkey Club Sandwich
Ross Gellar’s Leftover Turkey Sandwich (with a moist maker)
VIEW ALL RECIPES BY CLICKING HERE!
- 13 oz. Butternut Squash Cubes, roasted
- 6 Soli Organic Fresh Sage Leaves
- 1 cup Ricotta Cheese
- 2 Garlic Cloves
- ¼ cup Half and Half
- ½ tsp. Salt
- ¼ tsp. Nutmeg
- 2 tbsp. Butter
- 2 tbsp. All Purpose Flour
- 2 cup Milk
- 1 tbsp. Soli Organic Thyme Leaves
- ¼ tsp. Nutmeg
- 4 oz. Shredded Parmesan
- 1 Yellow Onion, caramelized
- 1 lb. Ground Sausage, browned
- 6 oz. Fresh Spinach
- 16 oz. Mozzarella, shredded
- 8 oz. Fresh Lasagna Noodles
- Preheat the oven to 400F. Season the squash with salt, pepper, and drizzle with olive oil. Roast in a single layer on a baking sheet for 25 minutes.
- While the butternut squash roasts, sauté the yellow onion and brown the sausage. Set aside.
- Once cooked, puree the roasted butternut squash with sage, 1 ricotta, garlic, half and half, salt, and nutmeg in a food processor or blender. Set aside.
- Add the butter to a large skillet over medium-high heat. Once melted, add the flour and whisk continuously, until the mixture has turned golden brown. Slowly add the milk, continuing to whisk and bring to a boil. Once thickened, mix in the thyme, nutmeg and shredded parmesan.
- Layer the bottom of your baking dish with ⅓ of the thyme béchamel. Then layer with noodles and cover with half of the butternut sage ricotta. Then layer with noodles again and cover with ⅓ of the thyme béchamel, half the shredded mozzarella, ground sausage, caramelized onion, and the spinach. Layer with noodles and cover with the remaining amount of thyme béchamel, butternut sage ricotta and sprinkle with the remaining mozzarella.
- Turn the oven down to 375F. Cover the lasagna with foil and bake for 30 minutes. Remove foil, turn the oven up to 400F and continue to bake for 25 minutes, or until golden on top. Garnish with fresh thyme and sage before serving.
NOTES ON THIS RECIPE:
- You can make this recipe up to one day in advance, if needed. Simply follow the directions through step 5, and then cover with foil and refrigerate. Allow lasagna to sit out on the counter for 30 minutes before baking.
- Pureeing the cooked squash into the ricotta and sage creates a smooth consistency that is easily spread over the noodles. It also ensures that each bite has that sweet hint of the roasted squash. If you want to keep the squash separate, that’s ok too! Simply layer the squash over the ricotta at step 5.
- Leftovers should be refrigerated, covered, and enjoyed within 2 days.
This post is sponsored by Soli Organic. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS FOR LATER:
Leave a Reply