Loaf Pan Lasagna with Butternut Squash and Sausage
This lasagna is packed with fall-inspired flavors.
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 35 mins
You can't go wrong with this butternut squash and sausage lasagna, made right in a loaf pan!
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Ingredients
- 1 Tbsp.
olive oil
- 1
medium butternut squash (about 1 1/2 pounds), 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 cheese
- 5
no-boil lasagna noodles
- 1 1/2 cups
grated mozzarella cheese
Directions
- Step 1Preheat 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 to 40 minutes. Scoop out the flesh into a small bowl and mash with a fork.
- Step 2Melt 1 tablespoon 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.
- Step 3Add the remaining 2 tablespoons butter to the pan and melt over medium heat. Add the onion, sage, salt and a few grinds of pepper and cook, stirring, until the onion is softened and caramelized, 20 to 25 minutes. Add to the bowl with the sausage.
- Step 4Add 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 (or scrape into a blender in batches and puree, then return to the pan). Return to medium heat and stir in 1 cup parmesan until melted.
- Step 5Assemble the lasagna: Spoon 1/2 cup of the cream sauce into a 9-by-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.
- Step 6Bake until the noodles are soft and the cheese on top is bubbly and browned, about 20 minutes. Let stand 20 minutes before serving.
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