Categories: Pasta
Ingredients
- 1 tbsp. olive oil
- 1 medium butternut squash, halved lengthwise and seeded
- 3 tbsp. salted butter
- 8 oz. sweet Italian sausage, casings removed
- 1 onion, sliced
- 3 tbsp. chopped fresh sage
- 1/2 tsp kosher salt
- Black pepper, to taste
- 2 cups heavy cream
- 1 1/4 cups grated Parmesan
- 5 no-boil lasagna noodles
- 1 1/2 cups grated mozzarella
Directions
-
Preheat the oven to 425. Brush the olive oil on the cut sides of the squash and place cut-side down on a baking sheet. Roast until soft and turning brown in some spots, 35-40 minutes. Scoop out the flesh into a small bowl and mash with a fork.
-
Melt 1 tbsp. butter in a large saucepan over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Remove to a medium bowl.
-
Add the remaining 2 tbsp. butter to the pan and melt over medium heat. Add the onion, sage, salt and black pepper and cook, stirring, until the onion is softened and caramelized, 20-25 minutes. Add to the bowl with the sausage.
-
Add the heavy cream to the pan and bring to a simmer over medium heat. Whisk in the mashed butternut squash and return to a simmer. Remove from the heat and use an immersion blender to blend the sauce until very smooth. Return to medium heat and stir in 1 cup Parmesan until melted.
-
Assemble the lasagna: Spoon 1/2 cup of the cream sauce into a 9×5-inch loaf pan. Top with 1 noodle, a quarter of the sausage mixture, a quarter of the mozzarella and another 1/2 cup of the cream sauce. Repeat 3 more times, then place the remaining noodle on top. Top with the remaining cream sauce and 1/4 cup Parmesan.
-
Bake until the noodles are soft and the cheese on top is bubbly and browned, about 20 minutes. Let stand 20 minutes before serving.