Butternut Squash And Sausage Lasagna Recipes

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LASAGNA WITH SAUSAGE AND BUTTERNUT SQUASH



Lasagna with Sausage and Butternut Squash image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil, plus more as needed
1 pound hot Italian sausage, casings removed
1 large yellow onion, chopped
3 garlic cloves, minced
One 1 1/2-pound butternut squash, cut into 1/2-inch dice (about 2 1/2 cups)
3/4 cup shredded parsnips
Kosher salt and cracked black pepper
Two 15-ounce containers part-skim ricotta
2 large eggs
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 cup fresh basil leaves, torn
6 cups store-bought or homemade tomato sauce
One 8-ounce package no-boil lasagna noodles

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large skillet set over medium-high heat, heat the oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned throughout, about 5 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate.
  • Add the onion and garlic to the pan, adding extra oil, if needed. Cook, stirring, for 1 minute. Add the butternut squash and parsnips and cook until the vegetables are tender, 8 to 10 minutes. If the squash and parsnips start to stick to the pan, add 1 tablespoon water. Season to taste with salt and pepper. Remove the pan from the heat and pour off any excess liquid. Stir in the reserved cooked sausage.
  • In a medium bowl, whisk together the ricotta, eggs, spinach, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • In a separate bowl, combine the mozzarella, Parmesan, and basil.
  • Spread one-third of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Arrange a layer of lasagna noodles on top. Evenly distribute one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable-sausage mixture. Then sprinkle with one-third of the shredded cheese mixture. Repeat to make two more layers, ending with the shredded cheese mixture on top. (The assembled lasagna can be kept tightly covered in foil in the refrigerator up to 1 day before baking.)
  • Cover the dish with foil and bake for 30 minutes. Remove the foil and bake until the top is golden brown, about 15 minutes. Let cool for at least 10 minutes before serving.
  • Veggie Lasagna: Prepare the lasagna recipe without the Italian sausage. Cut 1 medium eggplant and 1 medium zucchini into 1/2-inch dice. After the butternut squash and parsnips have been cooking for 5 minutes, stir in the eggplant and zucchini. Continue cooking for 5 minutes or until the vegetables are tender.

BIDDY'S BUTTERNUT SQUASH AND TURKEY LASAGNA



Biddy's Butternut Squash and Turkey Lasagna image

With this unique, autumnal twist on lasagna, you get the sweet goodness of butternut squash combined with moist turkey, packaged between tender noodles and stuffed with cheese.

Provided by Christine Houser

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 12

Number Of Ingredients 17

1 large butternut squash, peeled and cubed
2 tablespoons olive oil, or as needed
1 teaspoon dried sage
salt and ground black pepper to taste
1 (20 ounce) jar spicy red pepper marinara sauce
1 small yellow onion, diced
4 cloves minced garlic, divided
olive oil, divided
1 (16 ounce) bag fresh spinach
1 pound 93% lean ground turkey
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper
9 lasagna noodles
10 ounces ricotta cheese, or more to taste
2 large eggs
1 cup shredded low-fat mozzarella cheese
½ cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Toss butternut squash, olive oil, sage, salt, and black pepper together in a bowl. Transfer to a baking sheet.
  • Bake in the preheated oven until soft, about 20 minutes.
  • Meanwhile, heat marinara sauce in a saucepan over low heat until warm, about 5 minutes. Heat 1 tablespoon olive oil a saute pan over medium heat; cook and stir onion and 2 garlic cloves until golden brown, 5 to 7 minutes. Add onion mixture to marinara in the saucepan and remove from heat.
  • Heat 1 tablespoon olive oil in the saute pan over medium heat. Add spinach and cook until wilted, about 3 minutes. Transfer spinach to a plate lined with paper towels to absorb the moisture; move spinach to a bowl. Add turkey, remaining garlic, Italian seasoning, and crushed red pepper to the pan. Cook until brown, 5 to 7 minutes. Season with salt and black pepper and mix into the bowl with the spinach.
  • Remove butternut squash from the oven and leave oven on.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles separately on a plate to keep from sticking.
  • Combine cooked butternut squash, ricotta cheese, and eggs together in a bowl until smooth.
  • Coat the bottom of a 9x13-inch baking pan with a thin layer of marinara sauce. Layer 3 lasagna noodles over the marinara, followed by ricotta mixture and ground turkey. Repeat marinara, noodles, ricotta mixture, and turkey 2 more times. Top with mozzarella cheese and Parmesan cheese.
  • Bake in the hot oven for about 45 minutes; let cool 10 minutes before cutting.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 36.6 g, Cholesterol 70.2 mg, Fat 13 g, Fiber 5.1 g, Protein 18.1 g, SaturatedFat 3.8 g, Sodium 353.7 mg, Sugar 7.8 g

BUTTERNUT SQUASH LASAGNA



Butternut Squash Lasagna image

Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week.

Provided by rachaefia

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 16

1 butternut squash, halved and seeded
1 tablespoon olive oil, divided, or as needed
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon minced garlic
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
7 cups milk, divided
½ cup cornstarch
2 cups grated Parmesan cheese, divided
1 tablespoon honey
¼ teaspoon ground nutmeg
4 fresh sage leaves, shredded, or to taste
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
¼ teaspoon minced fresh ginger
2 cups shredded mozzarella cheese

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
  • Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
  • Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
  • Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
  • Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
  • Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Reduce oven temperature to 375 degrees F (190 degrees C).
  • Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
  • Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
  • Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.8 g, Cholesterol 35.2 mg, Fat 11.9 g, Fiber 4.1 g, Protein 21.8 g, SaturatedFat 6.4 g, Sodium 403.6 mg, Sugar 12.4 g

SKILLET LASAGNA WITH ITALIAN SAUSAGE AND BUTTERNUT SQUASH



Skillet Lasagna With Italian Sausage and Butternut Squash image

DH and I saw this recipe in a Williams-Sonoma catalog and tried it last night. We loved it! We used hot Italian sausage, as that is what we had on hand, and found we had to break the noodles a bit to get them to fit into our skillet. I definitely think this one is a keeper. Prep time includes resting time at the end. Cook time includes time to cook the lasagna noodles al dente, which is specified in the ingredient list, but not in the directions.

Provided by Dr. Jenny

Categories     Pork

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 yellow onion, diced
4 garlic cloves, minced
salt, to taste
fresh ground pepper, to taste
1 lb mild Italian sausage, casings removed
4 tablespoons unsalted butter (1/2 stick)
1/4 cup all-purpose flour
3 cups milk
1 cup parmigiano-reggiano cheese, grated
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh parsley (to garnish)
1 tablespoon minced fresh sage
9 dried lasagna noodles, cooked al dente
3 lbs butternut squash, peeled, neck portion sliced into wide thin sheets

Steps:

  • Preheat oven to 400 degrees F.
  • In a large nonstick fry pan over medium-high heat, warm oil. Cook onion 8 minutes.
  • Add garlic, salt and pepper; cook 30 seconds. Transfer to bowl.
  • Cook sausage, breaking it into pieces, 8 minutes. Add to onion mixture.
  • In fry pan over medium heat, melt butter. Add flour; cook, stirring, 1 minute.
  • Slowly stir in milk; increase heat to medium-high; cook 8-10 minutes.
  • Transfer to a separate bowl. Stir in 3/4 cup cheese, 1/4 cup parsley, sage, salt and pepper.
  • Spread 1/3 cup sauce on bottom of fry pan; top with single layer of three noodles. Top with 1/3 cup of sauce, 1/3 cup sausage and layer of squash slices.
  • Repeat layering of sauce, sausage and squash 5 more times, replacing squash layer with noodles every other layer. Top with remaining sauce and cheese.
  • Bake 45 minutes.
  • Sprinkle with 1 Tb parsley. Let stand 15 minutes.

Nutrition Facts : Calories 1113.3, Fat 59.4, SaturatedFat 26.6, Cholesterol 135.2, Sodium 1821.6, Carbohydrate 102.4, Fiber 9.7, Sugar 11.3, Protein 47

BUTTERNUT SQUASH AND SAGE LASAGNA



Butternut Squash and Sage Lasagna image

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 13

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
1/2 cup heavy cream
2 large egg yolks
1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
Freshly grated nutmeg
2 tablespoons unsalted butter
1/3 cup loosely packed fresh sage leaves, coarsely chopped
1 1/4 cups homemade or store-bought low-sodium chicken or vegetable stock
Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
4 ounces finely grated Parmesan cheese (1 1/4 cups)

Steps:

  • Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
  • Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
  • Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
  • Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
  • Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
  • Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

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From charitymorgan.com


BUTTERNUT SQUASH AND SAUSAGE LASAGNA – COOKING FOR TWO
2015-10-06 The butternut squash is a great contrast to the ground sausage and savory bechamel sauce. The recipe serves 4 but feel free to double for leftovers – trust me, the leftovers are even better! Serves 4. Ingredients. 1/2 butternut squash, peeled and cut into 1/4 in thick rounds or crescents (about 1 pound) 1/2 TBSP olive oil – for roasting the ...
From menusbyjenny.wordpress.com


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