Butternut Squash and Spinach Lasagna with Turkey Sausage and Brown Butter Mushrooms

Lasagna was the first real meal I ever tried to cook. It was terrible. I’ve come a long way from those days. This lasagna marries all sorts of amazing deliciousness- it’s got a bechamel sauce instead of traditional tomato and delicious roasted butternut squash.

I didn’t use all of my bechamel and threw some tomato sauce to keep a balance of creaminess/cheesiness, but if you like your lasagna extra cheesy go all in!

Now please excuse me while I stuff my face and binge watch the new season of House of Cards. 

Butternut Squash and Spinach Lasagna with Turkey Sausage and Brown Butter Mushrooms

ADAPTED from the Kitchy Kitchen  


olive oil



1 pound butternut squash, cubed

1/2 teaspoon nutmeg, divided

1/2 teaspoon red pepper flake, divided

1 garlic clove, crushed

8 oz spinach

1 large sweet onion, thinly sliced into moons

1 pound turkey italian sausage

1 1/2 cup shredded asiago cheese, divided

3 cups milk

2 teaspoons dried basil, + more for assembling

1 teaspoon dried parsley

1 teaspoon dried oregano

6 tablespoons butter

1/2 cup flour

4 oz mozzarella, in water

10 oz ricotta

8 oz canned tomato sauce, optional

6-12 oz fresh pasta sheets, or cooked lasagna strips

For the Mushrooms:

8 oz baby bella mushrooms, whole

6 tablespoons butter, browned

1 tablespoon olive oil

1/2 cup italian bread crumbs


Pre-heat oven to 425 F. Toss butternut squash with olive oil, salt, pepper, and 1/4 nutmeg. Cook for 20-30 minutes, until squash is beginning to brown and is cooked through. In the meantime, heat 1 tablespoon olive oil over medium heat. Cook garlic and 1/4 teaspoon red pepper flake until fragrant, about 30 second. Add spinach to the pan and saute until completely wilted- set aside.

In a heavy bottomed skillet over high-heat, heat 2 tablespoons olive oil. Add onion and cook until beginning to brown and caramelize, about 5 minutes. Add the sausage to the skilled, add salt and pepper. Breaking up with a wooden spoon, cook until browned and cooked through, about 5 minutes- set aside.

In a medium bowl, combine milk, parsley,basil, oregano, pepper, and remaining nutmeg and red pepper flake. In a medium saucepan, melt the butter and the flour and cook 1-2 minutes. Slowly stream in milk and whisk until flour and milk are combined and sauce has started to thicken. Stir in 1 cup asiago cheese, and remove from heat (if sauce becomes too thick, add more milk).

To Assemble:

In a baking pan layer pasta sheet, then 1/3 of the following: spinach, butternut squash, onion/sausage mixture, mozzarella, ricotta. Then layer 1/4 of the bechamel tomato sauce, sprinkle with basil and cover with pasta sheet. Repeat 3 times and finish with remaining bechamel, tomato sauce, and asiago cheese.

Pre-heat oven to 325 and bake for 35 minutes.

Let cool 5 minutes before serving

For the Mushrooms:

Pre-heat oven to 425F. Toss Mushrooms with brown butter and oil, in a small bowl coat the mushrooms with bread crumbs. Place on a baking sheet and cook for 12 minutes, rotating several times.


3 thoughts on “Butternut Squash and Spinach Lasagna with Turkey Sausage and Brown Butter Mushrooms

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