Lasagna With Sausage And Butternut Squash Recipes

SAUSAGE LASAGNA

Steps:

• Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.

BUTTERNUT SQUASH LASAGNA

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.

BUTTERNUT SQUASH AND SAGE LASAGNA

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.

LASAGNA WITH SAUSAGE AND BUTTERNUT SQUASH

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.

SKILLET LASAGNA WITH ITALIAN SAUSAGE AND BUTTERNUT SQUASH

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.