Butternut Squash and Sausage Lasagna

The 3-day forecast predicts a busy weekend: 100% chance of cooking, eating, and 90% chance of outdoor activities, (weather pending, of course) such as surfing and hiking. I hope our readers will continue to stick with us, because The Little Yellow Kitchen is sure to entertain.

I am going to keep this short and sweet, well, because as I’ve mentioned, there is much to be done.

First up: Butternut Squash Lasagna, adopted from a William’s Sonoma Skillet Lasagna recipe.

INGREDIENTS:

Bite Me

1 Tbs. olive oil
1 yellow onion, diced
4 garlic cloves, minced
Salt & pepper, duh
1 lb. mild or hot Italian sausage, casings removed
4 Tbs. (1/2 stick) unsalted butter
1/4 cup all-purpose flour
3 cups milk
1 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley, more for garnish
1 Tbs. minced fresh sage
9 lasagna noodles, (we used “no boil/oven-ready” noodles from Trader Joe’s)
3 lb. butternut squash, neck portion only, peeled and
sliced into wide, thin sheets

DIRECTIONS:

Preheat oven to 400 degrees F.

Cooked onions and garlic, sitting on the sidelines

Heat oil in large fry pan, then add the onion and cook until soft, about 8 minutes. Add the garlic, salt and pepper and cook for 30 seconds. Transfer to a bowl.

Browned sausage, with a dash of red pepper flakes

In the same pan, cook the sausage, breaking it up into small pieces. Cook until browned and cooked through, about 8 minutes. Discard oil and let sausage cool on paper towel before adding them to the onion mixture, set aside.

In a sauce pan on medium-low heat, melt the butter and then add the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook until thickened, 8 to 10 minutes. Stir in 3/4 cup of the cheese, the 1/4 cup parsley, the sage, salt and pepper.

Completed cream sauce with a generous dash of peppeh'

 

To prepare butternut squash slices, we found it easiest to use a peeler to take off the outer skin, then cut the neck from the body…of the squash (you will only be using the neck portion for your 3

inch strips.) Make sure the bottom and top of the squash neck have flat ends so that the blade doesn’t accidentally find your fingers. Just make thin even slices and you’re ready to layer.

No, those are not slices of cheddar cheese...

THE LAYERING: 

The Noodle layer

Here’s where it gets messy… so maybe put down that glass of wine, and take a second to study the lasagna

layering process…its no easy task.

Just remember this:

  • Beginning layers go like this: 1/3 sauce > 3 noodles >  1/3 sauce > 1/3  sausage mixture:
  • The next set of layers go like this: squash > 1/3 sauce > 1/3 sausage mixture
  • Then alternate these steps until all ingredients are used up.

**Little Yellow Note: or you can switch off using the Noodle layer, every 2 Squash layers, to pack in more veggies!

  • End with the layer of sauce (so make sure you save some up for the top!) and then sprinkle remaining 1/4-1/2 cup cheese.

We made this teensy weensy lasagna too...why ditch the extra layering ingredients?

Put the dish in the oven and bake until the top is brown and bubbly, about 45 minutes. Sprinkle with the 1 Tbs. parsley to make it look extra pretty. It’s recommended to let the lasagna stand for 15 minutes before slicing… and who ever came up with that little side-note probably had the best intentions, BUT, after taking one whiff of that beauty, it only “stood” for 5 minutes, which was just enough time to let the lava-hot inside cool down a few degrees.

 

Before

After!

 

 

 

 

 

 

 

 

 

 

From the Little Yellow Kitchen

–Chrissy

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