Butternut Squash and Italian Sausage Lasagna with Sage
Burp! Where Food Happens
Burp! Where Food Happens
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Ingredients

  • 3 pounds butternut squash, peeled and cubed
  • 1/4 cup extra-virgin olive oil
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 1/2 cups small-diced onion
  • 1 cup small-diced fennel
  • 1 cup peeled, cored, and small-diced Pink Lady or Honeycrisp apple
  • 1 tsp chopped fresh marjoram leaves (I substituted for fresh thyme)
  • 4 tbsp (1/2 stick) unsalted butter
  • 1/4 cup plus 1 tbsp fresh sage leaves, thinly sliced
  • 1/2 cup chopped lightly toasted hazelnuts
  • 1 pound whole-milk ricotta cheese
  • 8 oz mascarpone cheese
  • 1/2 cup heavy cream
  • 2 eggs, lightly beaten
  • 1 pound whole-milk mozzarella cheese, grated (4 cups)
  • 3/4 cup finely grated Parmigiano-Reggiano cheese
  • 1/2 cup chicken stock or low-sodium chicken broth
  • 12 sheets no-boil lasagna noodles (I used gluten-free)

Instructions

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