Perfect Fall Recipe: Butternut Squash Lasagna

Ingredients

• 1 butternut squash (about 3 pounds)
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon ground cinnamon
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons black pepper
• 2 tablespoons olive oil
• 1 cup small-diced fennel
• 1 cup cored and small-diced Pink Lady or Honeycrisp Apple
• 1 1/2 pounds sweet Italian Sausage
• 2 tablespoons chopped fresh marjoram leaves
• 4 tablespoons (1/2 sticke) unsalted butter
• 1/4 cup plus 1 tablespoon 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 eggs
• 1 pound whole-milk mozzarella cheese, grated (4 cups)
• 3/4 cup finely grated Parmigiano-Reggiano cheese
• 1/2 canned low-sodium chicken broth
• 12 sheets no-boil lasagna noodles

Instructions

• Preheat Oven to 350°
• ROASTING THE BUTTERNUT SQUASH: Peel, cut, scoop out the seeds, and dice the butternut squash into cubes. In a large mixing bowl, mix together the squash, extra virgin olive oil, cinnamon, thyme sprigs, bay leaf, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Pour this mixture onto a large baking sheet, cover with aluminum foil, and bake for 30 minutes in 350° oven. Remove from oven, set aside to cool, and throw away the thyme sprigs and bay leaf.
• MAKING THE MEAT MIXTURE: Remove the sausage from its casings and break apart. Heat a medium sauté pan over medium-high heat. Add in the olive oil, fennel, apple, marjoram and broken up sausage. Cook for about 10 minutes until the sausage is browned and thoroughly cooked. Transfer the mixture to a mixing bowl and set aside to cool (when doing this, use a slotted spoon to drain the grease).
• COMBINE BUTTERNUT SQUASH & MEAT MIXTURE: Once both the butternut squash and meat mixture are cool, gently fold the squash into the meat mixture.
• BUTTER, SAGE, & HAZELNUTS: Heat the butter in a small sauté pan over medium heat. Once it begins to bubble, add in 1/4 cup chopped sage leaves and cook for a minute. Add the chopped hazelnuts and cook for another minute. Set aside to cool.
• CHEESE MIXTURE: In a large mixing bowl (I found it easiest to use an electric mixer for this portion), combine together the ricotta, mascarpone, heavy cream, beaten eggs, half of the mozzarella cheese (2 cups), and remaining 1/2 teaspoon pepper and 1/2 teaspoon salt.
• COMBINE BUTTER/SAGE/HAZELNUT MIXTURE & CHEESE MIXTURE: Add the cooled butter/sage/hazelnut mixture to the cheese mixture and stir.
• Increase oven temperature to 375°
• ASSEMBLE LASAGNA: Spread half of the butternut squash/meat mixture on the bottom of the pan, sprinkle with 1/4 cup of Parmesan cheese, drizzle 1/4 cup of chicken broth over the top, and then cover with 4 sheets of pasta. Next, spread 3 cups of the cheese mixture over the pasta and cover with 4 more sheets of pasta. Add the remaining butternut squash/meat mixture on top of the pasta, sprinkle with 1/4 cup of Parmesan again, drizzle with remaining 1/4 cup of chicken broth, and add last 4 sheets of pasta. Spread the remaining cheese mixture evenly over the top of the pasta and top it off with the remaining 2 cups of mozzarella cheese and another 1/4 cup of Parmesan.
• BAKE THE LASAGNA: Cover the lasagna pan with a piece of buttered foil. Bake in 375° oven, covered, for 40 minutes. Remove the foil and bake for another 15 minutes. Remove from oven and let stand for 15 minutes before serving. Sprinkle the remaining tablespoon of sage on top.

Notes