Description
Indulge in layers of creamy butternut squash, savory sausage, and fragrant sage in this delightful no-noodle lasagna. Perfect for chilly evenings, this dish is not only comforting but also healthy, leaving your taste buds craving more. Easy to prepare and visually stunning, it’s an ideal choice for family dinners or potlucks that will impress everyone at the table.
Ingredients
Scale
- 3 cups roasted butternut squash, sliced (about 1 medium squash)
- 1 pound Italian sausage (spicy or sweet)
- 10 fresh sage leaves, chopped
- 1 cup ricotta cheese
- 2 large eggs
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
- Roast the squash for 40-45 minutes until fork-tender.
- In a skillet over medium heat, cook the Italian sausage until browned (about 5-7 minutes). Add chopped sage during the last minute.
- In a bowl, mix ricotta cheese, eggs, salt, and pepper until smooth.
- In a baking dish, layer roasted butternut squash slices, ricotta mixture, sausage, and mozzarella cheese. Repeat layers as desired.
- Top with remaining mozzarella and Parmesan cheese before baking at 375°F (190°C) for 30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (approximately 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg