Butternut Squash Sausage Lasagna (Printable)
Layered lasagna of roasted butternut, Italian sausage, ricotta and melted mozzarella for a cozy autumn meal.
# What You Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Kosher salt, to taste
06 - Freshly ground black pepper, to taste
→ Meats
07 - 1 pound Italian sausage (mild or spicy), casings removed
→ Dairy
08 - 14 ounces ricotta cheese
09 - 8 ounces mozzarella cheese, shredded
10 - 2 ounces Parmesan cheese, grated
11 - 1 large egg
→ Pasta
12 - 9 to 12 no-boil lasagna noodles or regular pre-cooked lasagna noodles
→ Sauce
13 - 3 cups good-quality tomato sauce or marinara
→ Seasonings & Herbs
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon dried sage or thyme
16 - 1/4 teaspoon ground nutmeg
17 - Fresh basil, optional for garnish
# Directions:
01 - Preheat oven to 400°F. Toss diced butternut squash with 1 tablespoon olive oil, kosher salt, and black pepper. Arrange evenly on a roasting tray and roast for 20 to 25 minutes until tender and caramelized. Reduce oven to 350°F.
02 - While squash roasts, heat the remaining olive oil in a large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for 30 seconds. Add Italian sausage and cook, crumbling with a spoon, until browned and cooked through. Stir in dried oregano, dried sage or thyme, and ground nutmeg. Remove from heat.
03 - Lightly mash the roasted butternut squash with a fork, leaving some pieces chunky for texture.
04 - In a mixing bowl, combine ricotta cheese with the egg, half of the grated Parmesan, kosher salt, and black pepper. Mix until smooth.
05 - Grease a 9x13-inch baking dish with a thin layer of oil. Spread 1/2 cup tomato sauce over the bottom. Arrange 3 to 4 lasagna noodles to cover the sauce.
06 - Spread one-third of the ricotta mixture over noodles. Add one-third of the sausage mixture, one-third of the mashed squash, a handful of mozzarella, and approximately 1/3 cup tomato sauce.
07 - Repeat the process two more times: layer noodles, ricotta, sausage, squash, mozzarella, and tomato sauce.
08 - Finish with a final layer of noodles and the remaining tomato sauce. Top with the rest of the mozzarella and Parmesan cheese.
09 - Cover the dish tightly with aluminum foil sprayed lightly with oil. Bake at 350°F for 30 minutes. Remove foil and continue baking for 15 to 20 minutes until the cheese topping is golden and bubbling.
10 - Allow to cool for 10 to 15 minutes before slicing. Garnish with fresh basil if desired and serve warm.
# Expert Suggestions:
01 -
- The butternut squash adds gentle sweetness that makes each bite unique—even the leftovers taste better on day two.
- There’s something deeply satisfying about transforming humble squash and sausage into a dinner everyone fights over for the last piece.
02 -
- One rushed night, I sliced straight in while it was piping hot—big mistake, as it turned into a cheesy, delicious avalanche instead of neat squares.
- Letting the squash caramelize properly changed this from good to great—the darker the edges, the deeper the flavor.
03 -
- Keep foil lightly oiled when covering, so the cheese on top stays glorious and doesn’t stick.
- Roasting the squash in advance gives you a head start and intensifies the caramel notes.