• Anne-Ashley

Don't Kale My Vibe... Butternut Squash and Sausage Lasagna!

Thanksgiving rolled around in our family and to be honest I was not ready for it.  I love cooking (obviously) and making a menu for a  holiday is something I look forward to. This Thanksgiving my sister and I had no clue what we were making for all of our family coming into town. We had two requirements.. 1. It has to feed A LOT of people 2. It better be good. Our family is used to great cooking and when my Honey is out of the kitchen we have a lot to live up to.  I love butternut squash and have always wanted to try a savory lasagna using it. Let me be the first to say that we have picky eaters in our family. I am talking about the ones who will not touch a veggie with a 10-foot pole. This recipe was DEVOURED. That is saying a lot. My three boy cousins raved about this lasagna and that is quite the compliment. Do not get overwhelmed by the ingredient list or the time it takes to make it. It is worth it! Pour yourself a glass of Pinot Noir turn on some Frank Sinatra and get to cooking.

MAKE THIS...... That's all I've got.


2 tablespoons olive oil 2 pounds sweet Italian sausage (if links, casings removed) 1 large yellow onion, diced 8 ounces white button mushrooms, chopped 3 cloves garlic, minced Pinch of crushed red pepper Two 15-ounce cans butternut squash puree 1 1/2 cups heavy cream 1 1/2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper

Filling: 2 1/2 cups whole-milk ricotta cheese 1 cup finely grated Parmesan 1 cup chopped cooked kale (use a kitchen towel to squeeze out any excess moisture from the kale) 2 tablespoons minced fresh sage 1 teaspoon garlic powder 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 large eggs, lightly beaten Pinch of ground nutmeg

Lasagna: Sea salt 1 pound lasagna noodles (Oven ready)** Olive oil, for drizzling Nonstick cooking spray, for the casserole dish 4 cups shredded mozzarella 1/3 cup finely grated Parmesan

Directions- Pre-heat your oven to 400 For the sauce: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, about 8 minutes, transfer it to a paper towel-lined plate to drain. Return the skillet to medium heat and add the remaining tablespoon olive oil. Add the onions and use a wooden spoon to scrape up any browned bits left on the bottom of the skillet. Deglaze with 2 tablespoons water. Cook until the onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms and cook until browned.

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