Butternut Squash Lasagna

Photo: Parker Feierbach

Ingredients

8 c. pre-chopped butternut squash (about 3 lb.)
6 fresh sage leaves
4 tbsp. olive oil, divided
3 tsp. kosher salt, divided
1 1/2 tsp. black pepper, divided
1 lb. hot Italian sausage
1 1/4 c. half-and-half
1 (10-oz.) package frozen chopped spinach, thawed
3 c. cottage cheese (large curd)
2 large eggs, beaten
3/4 c. grated parmesan cheese, divided
4 garlic cloves, finely chopped
12 lasagna noodles, from 1 (16oz.) package
8 oz. sliced whole milk mozzarella cheese, divided
4 oz. fresh mozzarella, sliced

This remarkable butternut squash lasagna stands tall among the greatest lasagnas ever created. In fact, it draws substantial inspiration from the timeless classic. Picture indulgent, cheesy strata, a divine sauce, and substantial meatiness. Each layer of this autumnal variation delights just as much as the previous one, featuring a sage-infused, roasted butternut squash sauce, zesty Italian sausage, fresh mozzarella, and the most velvety spinach and cottage cheese layer.

Directions

Preheat the oven to 400°F. On a large rimmed baking sheet, toss together the butternut squash, sage leaves, 3 tablespoons olive oil, 1 ½ teaspoons salt, and 1 teaspoon pepper. Spread into an even layer and roast until the squash is tender, about 45 minutes. 
 Meanwhile, heat a large skillet over medium heat. Add the Italian sausage and cook, stirring occasionally to crumble into small pieces, until the sausage is browned and cooked through, about 8 minutes. Remove from the heat and set aside.  
 Transfer the roasted squash and sage to a food processor with the half-and-half. Puree until the mixture is smooth and creamy, about 1 minute, stopping to scrape down the sides of the bowl as needed. Set aside.  
 Wrap the spinach in a double layer of paper towels and squeeze to remove as much liquid as possible. In a large bowl, stir together the spinach, cottage cheese, eggs, ½ cup parmesan, garlic, 1 teaspoon salt, and the remaining ½ teaspoon pepper. Set aside. 
 Bring a large pot of water to a boil over medium-high heat. Add the remaining 1 tablespoon olive oil and ½ teaspoon salt to the boiling water, and cook the lasagna noodles until al dente, about 8 minutes. Drain and lay flat on a lightly greased baking sheet.  
 To assemble: Arrange 4 cooked lasagna noodles in the bottom of a 9-by-13-inch baking pan, overlapping slightly if necessary. Spoon one third of the squash puree over the noodles; spread evenly. Top with half of the whole milk mozzarella slices (about 5 slices). Sprinkle evenly with half of the Italian sausage. Spoon half of the cottage cheese mixture over top; spread evenly. Repeat the layers once, ending with the cottage cheese mixture. Top with the remaining 4 noodles and squash puree, spread evenly. Top with fresh mozzarella and sprinkle with the remaining ¼ cup parmesan.
 Cover lasagna tightly with foil. Bake at 400°F for 30 minutes. Uncover, and continue baking until the lasagna is heated through and the top has browned, 20 to 25 minutes. Let stand for 10 minutes before serving.