Butternut Squash Lasagna

Butternut squash lasagna ranks a close second only to Ree Drummond's own Best Lasagna Ever. In fact, this baked pasta recipe takes a lot of inspiration from the classic version! Think: melty, cheesy layers, a heavenly sauce, and hearty meat. Every layer of this lasagna is packed with sage-infused, roasted butternut squash sauce, spicy Italian sausage, fresh mozzarella, and tender spinach. Cottage cheese is the unexpected MVP ingredient of this dish: It makes the spinach creamy, costs less than ricotta, and those large curds help keep the lasagna moist in the oven. Another genius ingredient is pre-cut butternut squash, which saves loads of time. Make this comfort classic for a Sunday feast or to impress dinner guests. It's one of the most heavenly fall recipes you'll make this season!

What's the difference between no-boil and regular lasagna noodles? 

No-boil or oven-ready noodles have been par-cooked before drying so they can soften in the lasagna during baking. They tend to be thinner than regular lasagna noodles and also absorb more liquid from the lasagna as they soften. This recipe calls for regular noodles so the lasagna stays nice and moist while baking. Simply boil and drain them before layering. To keep the noodles from sticking to each other, lay them out on a well-greased baking sheet until you're ready to assemble the lasagna.

Can butternut squash lasagna be made ahead of time?

This lasagna can be assembled up to two days ahead and chilled before baking. Let it come to room temperature as the oven preheats. Add 10 minutes to the bake time before uncovering. You can also prepare the elements a few days ahead to save time on the day you assemble like browning the sausage and making the butternut squash sauce. The noodles can also be boiled up to 1 day in advance. Wrap them tightly in plastic wrap or a damp kitchen towel to keep the noodles from drying out, and refrigerate until ready to use. 

Can you freeze butternut squash lasagna?

Yes, the unbaked lasagna can be frozen for up to 3 months! After assembling the lasagna, wrap the baking dish tightly in foil and place in the freezer. Let the lasagna thaw in the fridge overnight, then bake as directed, adding 10 minutes to the bake time before uncovering.