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- Prep
- 25 min
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- Total
- 50 min
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- Serving
- 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
- 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;
- Add the squash and toss to coat. Sprinkle with salt and cook for 2-3 minutes;
- 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;
- Prepare the béchamel sauce by melting the butter in a medium-size saucepan over medium heat;
- Add in the flour and whisk for 1 minute, then gradually pour in the milk;
- Bring to a boil over medium-high heat and add in the nutmeg and a pinch of salt;
- Reduce the heat to medium and simmer until the sauce thickens slightly, whisking very often;
- 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;
- Sprinkle with a few spoonfuls of Parmesan cheese and some Mozzarellissima cheese;
- 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;
- 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
