Skip to Content
  • Prep
    25 min
  • Total
    50 min
  • Servings
    6

Lasagna with Butternut Squash, Sausage and Chestnuts

Ingredients

  • 60 mL (¼ cup) of olive oil
  • 1 garlic glove
  • 2-3 fresh sage leaves
  • 1 branch of fresh rosemary
  • 1 L (4 cups) of butternut squash, peeled and diced
  • 250 g of oven ready lasagna sheets (more or less 12 sheets)
  • 1 L (4 cups) of milk
  • 60 mL (¼ cup) of unsalted butter + 1 tsp. to grease 
  • 190 mL (3/4 cup) of flour
  • 2.5 mL (1/2 tsp.) of nutmeg
  • 3 cooked Italian pork sausages, meat only, casings removed
  • 10-12 cooked chestnuts (boiled or canned), roughly chopped
  • 250 mL (1 cup) of grated Saputo Parmesan cheese
  • 375 mL (1 ½ cup) of Saputo Mozzarellissima cheese, shredded
  • Salt
 

Directions

  1. Heat the oil with the garlic in a large skillet over medium-high heat, then add the sage and the rosemary and let it cook for 30 seconds to 1 minute;
  2. Add the squash and toss to coat. Sprinkle with salt and cook for 2-3 minutes;
  3. Reduce the heat, then cover and let it cook for about 15 minutes until the squash is tender, stirring occasionally (add 2-3 tablespoons of water if necessary). Turn the heat off, discard the garlic and set the squash aside;
  4. Prepare the béchamel sauce by melting the butter in a medium-size saucepan over medium heat;
  5. Add in the flour and whisk for 1 minute, then gradually pour in the milk;
  6. Bring to a boil over medium-high heat and add in the nutmeg and a pinch of salt;
  7. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking very often;
  8. Preheat oven to 400°F (200°C). Butter 9 x 13-inch casserole dish, cover it with 2 lasagna sheets (one next to each other), spread some béchamel sauce, then 2-3 tablespoons of butternut squash, some cooked sausage (around 1/6 of the quantity) and a few pieces of chopped chestnuts;
  9. Sprinkle with a few spoonfuls of Parmesan cheese and some Mozzarellissima cheese;
  10. Repeat the steps to form 6 other layers. Top the last layer with béchamel sauce, butternut squash, Parmesan cheese and a generous amount of Mozzarellissima cheese;
  11. Bake until golden brown, for about 25 minutes. Let lasagna cool down for 5 minutes and then cut into portions.

The cooked lasagna will last in the fridge up to 3 days, or it can be frozen if not cooked. 

A recipe created by our foodie influencer @lapetitecasserole