The delicious and filling twist on a lasagna dish features sausage, squash, mushrooms, and kale in a creamy, garlicky, dreamy sauce. I use Sage, Mushroom, & Garlic Olive Oil in this recipe, but I bet you could use Roasted Garlic Olive Oil or Greek Oregano & Garlic Olive Oil as well.
| Prep Time | 30 minutes |
| Cook Time | 70 minutes |
| Servings |
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Ingredients
- ~1/4 c Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil, divided
- 1 medium butternut squash
- 1/2 + 1 1/2 c heavy whipping cream, divided
- 1 bunch kale
- 2 lb Italian sausage
- 1 large yellow onion, chopped
- 1 pacage sliced mushrooms, such as cremini or baby bell
- 3 cloves garlic, minced
- 3 c ricotta
- 1 c +1/3 c grated Parmesan cheese, divided
- 1 tsp garlic powder
- 2 large eggs
- 1 box (1 lb) no-boil lasagna noodles
- 4 c shredded mozzarella
- Nutmeg
- Salt & black pepper
Ingredients
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Instructions
- Preheat oven to 375 F. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash cut-side up on a baking sheet and brush with 1 Tbsp of Pickle Creek Sage, Mushroom, & Garlic Olive Oil. Sprinkle with salt and black pepper.
- Roast for 45 minutes or so until the flesh is soft and fork-tender. Remove from oven and allow to cool before scooping the roasted flesh away from the skins. Place roasted squash in a food processor or blender. Add ½ c heavy whipping cream and puree until smooth. Set aside.
- While squash is roasting, rinse the bunch of kale and remove the thick ribs/stems. Chop and place in a medium sauce pan with ¼ c water. Heat over medium-high heat until kale is tender. Remove the kale from the pan and use a kitchen towel or paper towels to press out any extra water. Set aside.
- Heat 1-2 Tbsp Sage, Mushroom, & Garlic Olive Oil in a large skillet over medium-high heat. Add the sausage to brown. Use a spoon to break up the meat as it cooks. Once it reaches a golden brown, use a slotted spoon to transfer the sausage to a plate lined with a paper towel.
- Add another 1-2 Tbsp Sage, Mushroom, & Garlic Olive Oil to the skillet. Add the onion and cook until translucent, stirring occasionally, about 10 minutes. Add the mushrooms and cook 5 minutes or so, until browned. Add a little more olive oil if the skillet is dry after the mushrooms begin to cook. Stir in the minced garlic and cook until fragrant, about 2 minutes. Return the sausage to the skillet and stir in the butternut squash and 1 ½ cups heavy whipping cream. Add a pinch of nutmeg and season to taste with salt and black pepper. Set sauce aside.
- In a medium bowl, combine the ricotta cheese with 1 cup Parmesan, the cooked kale, and 1 tsp garlic powder. Lightly beat the 2 eggs and add to the cheese mixture. Add a pinch of nutmeg and season with salt and black pepper. Stir to combine and set aside.
- Preheat the oven to 400 degrees F. Use a paper towel and a dab of Sage, Mushroom, & Garlic Olive Oil to grease a 9-by-13-inch casserole dish. Spoon about a third of the meat and squash sauce into the dish, spreading it to cover the bottom. Arrange a layer of lasagna noodles over the sauce, then spoon half of the cheese mixture onto the noodles. Add the second third of the sausage and butternut squash sauce, and then sprinkle on half of the mozzarella cheese. Add a second layer of noodles followed by the rest of the cheese mixture and then the rest of the sausage and squash sauce. Top off with the remaining mozzarella cheese. Sprinkle with ¼ cup Parmesan.
- Bake until the lasagna is bubbly and the cheese is golden, about 35 minutes. Let cool for 15 minutes before serving. Enjoy!
Recipe Notes
You can use 2 cans pureed squash in place of the whole butternut squash. If using pureed, canned squash, skip steps 1 and 2.
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