Butternut Squash Brown Butter Sage Lasagna
What says fall more than roasted butternut squash, brown butter sage sauce, and cheesy noodles? This butternut squash brown butter sage lasagna is perfection. I call this lasagna because it uses lasagna noodles, but honestly this is more of a casserole. It is a little bit involved because you have to make a bechamel sauce, but it is WORTH it.
To make this dish vegetarian: use italian veggie sausage instead, just dice it up and saute it until crispy
To make this dish gluten free: use no boil gluten free lasagna noodles and an all purpose 1:1 gluten free flour in the sauce (bob’s red mill or king arthur are my top suggestions).
For the filling:
- 1 lb hot italian sausage
- 1 large butternut squash
- 15oz container whole milk ricotta
- 1/2 cup heavy cream
- 5-6 sage leaves, finely diced
- salt and pepper to taste
For the brown butter bechamel:
- 2 cups whole milk
- 1 cup heavy cream
- 3 tbsp butter
- 3 tbsp flour
- 1/2 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1ish cup parmesan cheese
- a few fresh sage leaves
Remaining Ingredients:
- No boil lasagna noodles
- 2 cups shredded whole milk mozzarella cheese
- 8×8 dish
Instructions:
1. Peel and chop the butternut squash. Toss in a small bit of olive oil and roast at 425 degrees for 30 minutes.
2. While squash is roasting, cook the Italian sausage and set aside.
3. Mash the roasted squash and mix it with the ricotta, heavy cream, salt and pepper. Mix in the cooked italian sausage. Set aside.
4. To make the bechamel: add the butter to a large pot. Once it has melted and begun to brown (making sure not to let it burn! It will have a nice nutty smell), whisk in the flour. Don’t step away, as it can burn easily.
5. Slowly add in the milk/cream, whisking constantly. It will spit and steam a lot at the beginning and be very thick. Whisk the milk in a little at a time to create a thick sauce.
6. Once all the liquid is whisked in, add in the spices, parmesan, and sage leaves. Reduce to low and let it thicken until it is saucey, rather than liquidy. Remove the sage leaves.
7. Preheat oven to 375 degrees F.
8. Spread 1/3 of the squash and pork mixture on the bottom of the 8×8 dish. Top with 1/4 of the bechamel and sprinkle with mozzarella. Place lasagna noodles on top.
9. Repeat this process, ending with lasagna noodles and remaining bechamel and mozzarella to top it off. The dish will be full to the brim!
10. Cover with foil and bake covered for 30 minutes. Remove foil and bake another 20 minutes. Finish under a low broil for 3-5 minutes, until golden brown. Enjoy!
Roasted butternut squash brown butter sage lasagna 🙂
Butternut Squash Brown Butter Sage Lasagna
Ingredients
Filling Ingredients
- 1 lb hot italian sausage or veggie sausage
- 1 large butternut squash
- 15 oz whole milk ricotta
- 1/2 cup heavy cream
- 5 sage leaves diced
- salt and pepper to taste
Brown Butter Bechamel Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3 tbsp butter
- 3 tbsp flour
- 1/2 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup parmesan cheese
- a few sage leaves
Other Ingredients
- 2 cups whole milk mozzarella cheese shredded
- no boil lasagna noodles
Instructions
- Peel and chop the butternut squash. Toss in a small bit of olive oil and roast at 425 degrees for 30 minutes.
- While squash is roasting, cook the Italian sausage and set aside.
- Mash the roasted squash and mix it with the ricotta, heavy cream, salt and pepper. Mix in the cooked italian sausage. Set aside.
- To make the bechamel: add the butter to a large pot. Once it has melted and begun to brown (making sure not to let it burn! It will have a nice nutty smell), whisk in the flour. Don't step away, as it can burn easily.
- Slowly add in the milk/cream, whisking constantly. It will spit and steam a lot at the beginning and be very thick. Whisk the milk in a little at a time to create a thick sauce.
- Once all the liquid is whisked in, add in the spices, parmesan, and sage leaves. Reduce to low and let it thicken until it is saucey, rather than liquidy. Remove the sage leaves.
- Preheat oven to 375 degrees F.
- Spread 1/3 of the squash and pork mixture on the bottom of the 8×8 dish. Top with 1/4 of the bechamel and sprinkle with mozzarella. Place lasagna noodles on top.
- Repeat this process, ending with lasagna noodles and remaining bechamel and mozzarella to top it off. The dish will be full to the brim!
- Cover with foil and bake covered for 30 minutes. Remove foil and bake another 20 minutes. Finish under a low broil for 3-5 minutes, until golden brown. Enjoy!