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Home » Recipes » Main Courses » Butternut Lasagna

Butternut Squash and Italian Sausage Lasagna

Published September 28, 2011. Last updated December 12, 2021 by Judy Purcell 15 Comments

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There are those meals you select knowing you are going to put extra effort into it. You buy the freshest ingredients, dedicate a chunk of time to fuss over it, accept no substitutions, no excuses, you go all-out. 

Butternut Squash and Italian Sausage Lasagna is one of those planned indulgences. Don’t let the time investment dampen your enthusiasm for trying this dish, it is worth every single minute when every bite tastes like a crisp autumn day.

butternut squash in lasagna

I like butternut squash prepared savory rather than sweet, so this recipe was especially appealing to me. Tender squash seasoned with fresh marjoram, thyme, and bay leaf, accompanied by Honeycrisp apple, fennel, and onion.

Fennel sausage, fresh sage leaves, and toasted hazelnuts join the mix, rounding out flavors and imparting a hearty texture.  Oh, and it is lasagna, so ricotta, mascarpone, mozzarella, and Parmigiano-Reggiano set the stage for a sensational dinner.

Lasagna with squash, sage, and Italian sausage

This recipe makes a huge amount so I split this between two pans, the smaller of the two went directly to the freezer and we still had 8-10 servings.

Everyone loved it, each of us trying to describe our delight at the same time. Our daughter said, “This tastes like fall. It’s a little sweet, but then it’s not.“

Every bite is a nuance of engaging flavors and by the time we finished dinner, we finally agreed on a single word to describe it—delicious!

In fact, these flavors were so good together, I created a breakfast quiche based on these same components with the benefit of taking less time to make.

Step by step collage for butternut lasagna

Step by Step

  1. Roast the butternut squash with the salt, pepper, and cinnamon.
  2. Sauté the onion, fennel, apple, sausage, and marjoram for 8 to 10 minutes; mix with butternut squash.
  3. Brown the butter, sage, and hazelnuts.
  4. Mix the ricotta, mascarpone, heavy cream, beaten eggs, half of the mozzarella, and the remaining 1/2 teaspoon pepper and 1/2 teaspoon salt.
  5. Add the cooled brown-butter-sage-hazelnut mixture to the cheese and mix thoroughly.
  6. Assemble the lasagna. Squash and sausage—Parmesan and Stock—Pasta sheets—Cheese mixture—Pasta sheets—Repeat
  7. Top with the remaining grated mozzarella and 1/4 cup Parmesan.
  8. Cover the lasagna tightly with a piece of buttered foil and bake, undisturbed, for 40 minutes. Remove the foil and continue to bake until the top is bubbly and golden brown, about 15 minutes more.
  9. Let stand for 15 to 20 minutes before serving. Garnish with the remaining tablespoon of sage.
step by step lasagna

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serving of lasagna on a plate
butternut squash in lasagna
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Butternut Squash and Italian Sausage Lasagna

Sweet squash and savory sausage layered with rich cheeses and no-boil noodles. Amazing fall flavors accented with brown butter, sage, and hazelnuts.
Prep Time1 hour hr
Cook Time1 hour hr
Resting Time15 minutes mins
Total Time2 hours hrs 15 minutes mins
Course: Main Course, Main Dish
Cuisine: American, Italian American
Servings: 14
Author: Judy Purcell
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Ingredients

  • 3 pounds butternut squash , peeled and diced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 1/2 cups small-diced onion
  • 1 cup small-diced fennel
  • 1 cup cored and small-diced Pink Lady or Honeycrisp apple
  • 1 1/2 pounds fresh fennel sausage , removed from casings and crumbled
  • 2 teaspoons chopped fresh marjoram leaves
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/3 cup fresh sage leaves , thinly sliced
  • 1/2 cup chopped lightly toasted hazelnuts
  • 1 pound whole-milk ricotta cheese
  • 8 ounces mascarpone cheese
  • 1/2 cup heavy cream
  • 2 large eggs , lightly beaten
  • 1 pound whole-milk mozzarella cheese , grated (4 cups)
  • 3/4 cup finely grated Parmigiano-Reggiano cheese
  • 1/2 cup chicken stock
  • 12 sheets no-boil lasagna noodles (about 8 ounces)
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Instructions

  • In a large mixing bowl, combine the butternut squash with the extra-virgin olive oil, cinnamon, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and toss to coat the squash. Transfer the squash to a large baking sheet and cover with aluminum foil. Bake until the squash is tender, about 30 minutes. Set the squash aside, covered, until cool.
  • Heat a sauté pan over medium-high heat. When hot, add the olive oil, onion, fennel, apple, sausage, and marjoram and cook for 8 to 10 minutes, stirring occasionally, until the sausage has browned and the vegetables have softened. Remove from the heat, transfer to a large mixing bowl, and set aside to cool. Gently fold the squash into the vegetable-sausage mixture.
  • Heat the butter in a small sauté pan over medium heat. When the butter begins to bubble and brown, add 1/4 cup of the sage leaves and cook until they are brown and crisp, 1 to 1 1/2 minutes. Add the chopped hazelnuts and cook for another minute. Remove from the heat and set aside to cool.
  • In a separate large mixing bowl, combine the ricotta, mascarpone, heavy cream, beaten eggs, half of the mozzarella, and the remaining 1/2 teaspoon pepper and 1/2 teaspoon salt. Mix well to combine, then add the cooled brown-butter-sage-hazelnut mixture and mix thoroughly.
  • Increase the oven temperature to 375°F.
  • Assemble the lasagna: Spread half of the butternut squash mixture in the bottom of the pan, sprinkle with 1/4 cup of the Parmesan, drizzle 1/4 cup of the stock over the top, and cover with 4 pasta sheets, leaving a little space between sheets. Spread 3 cups of the ricotta cheese mixture over the pasta sheets and cover with 4 more pasta sheets. Distribute the remaining half of the butternut squash mixture over the pasta, sprinkle the top with 1/4 cup of the remaining Parmesan, and drizzle with the remaining 1/4 cup stock. Place the final 4 pasta sheets over the top and spread the remaining ricotta mixture evenly over the pasta. Top with the remaining grated mozzarella and 1/4 cup Parmesan.
  • Cover the lasagna tightly with a piece of buttered foil and bake, undisturbed, for 40 minutes. Remove the foil and continue to bake until the top is bubbly and golden brown, about 15 minutes more. Let the lasagna stand for 15 to 20 minutes before serving. Garnish with the remaining tablespoon of sage.

Nutrition

Calories: 679kcal | Carbohydrates: 30g | Protein: 26g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 992mg | Potassium: 685mg | Fiber: 4g | Sugar: 5g | Vitamin A: 11243IU | Vitamin C: 24mg | Calcium: 399mg | Iron: 2mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

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Filed Under: Emeril's Sizzling Skillets, Main Courses, Recipes Tagged With: Butternut squash, Emeril, Sizzling Skillets

Comments

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    Rating




  1. Joy says

    May 7, 2022 at 6:45 am

    5 stars
    I saw the previous rave reviews so I had to try it — sooooo good!

    Reply
  2. Pat says

    November 18, 2011 at 9:35 am

    Judy, would this work as a side dish for a large crowd for Thanksgiving? I was thinking that with the sage, savory flavors, it might work.

    Reply
    • Judy Purcell says

      November 18, 2011 at 9:51 am

      Yes, Pat, I think it would work as a side for a large crowd, excellent as leftovers too. It is a bit involved, so you might think about putting it together the night before. Great idea having it at Thanksgiving 🙂

      Reply
  3. Bob Stephens says

    September 30, 2011 at 12:15 pm

    Was lucky enough to sample Judy’s creation pictured above. It was phenomenal … exquisite … delicious … and I had a huge plate of seconds!

    Reply
    • Judy says

      October 1, 2011 at 7:41 am

      Aw, thanks Bob, for taking time to stop by and comment 🙂 Food is always better when shared with friends!

      Reply
  4. Pati says

    September 29, 2011 at 7:25 pm

    This dish has now become one of my favorites. Each bite produced different flavor blends too incredible to describe. Great job Emeril…sometimes delicious just doesn’t cover it! Love being your neighbor Judy.

    Reply
    • Judy says

      September 30, 2011 at 6:25 am

      Always love doing food (and life) with you, friend 🙂

      Reply
  5. Rufus' Food and Spirits Guide says

    September 29, 2011 at 10:03 am

    What a great pairing.

    Reply
  6. sportsglutton says

    September 29, 2011 at 8:38 am

    Sounds like a harmonous blend of deliciousness!

    Reply
  7. Tracey says

    September 29, 2011 at 7:39 am

    I love your pictures, the dish looks so appetizing! I’m a huge fan of butternut squash so I’m eager to try this one too. I just need to get some friends over to help me eat it since my husband isn’t a squash fan 🙂

    Reply
  8. The Secret Ingredient says

    September 29, 2011 at 7:27 am

    I love it! I absolutely cannot wait to try this one out. Thanks for recommending. 🙂 (KC)

    Reply
  9. ChgoJohn says

    September 29, 2011 at 7:07 am

    I love squash and I love lasagna. Marrying the 2 is a great idea. Leave it to Emeril.

    Reply
  10. Savory Simple says

    September 28, 2011 at 7:22 pm

    This sounds fantastic!

    Reply
  11. diabeticfoodie says

    September 28, 2011 at 5:32 pm

    I love winter squash. This looks fabulous!

    Reply
  12. Heather | Farmgirl Gourmet says

    September 28, 2011 at 5:21 pm

    Looks amazing!! I am going to dog ear this one too!! Great post!!!

    Reply
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