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
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).
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.