If you're searching for a cozy, comforting dish that combines the rich flavors of Italian cuisine with the sweetness of seasonal vegetables, look no further than this Sausage Fennel Butternut Squash Lasagna! This hearty recipe is a delightful twist on the classic lasagna, featuring layers of savory Italian sausage, aromatic fennel, and sweet butternut squash, all enveloped in creamy ricotta and gooey mozzarella. Perfect for family gatherings or a cozy night in, this lasagna is sure to impress and satisfy even the pickiest eaters. Ready to elevate your dinner game? Let’s dive into the delicious details of this mouthwatering dish!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 1 lb Italian sausage
- 1 medium fennel bulb, diced
- 2 cups butternut squash, cubed
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- In a large skillet over medium-high heat, brown the Italian sausage, breaking it into small pieces. Cook until no pink remains, about 7-8 minutes.
- Add diced fennel to the skillet with the sausage. Sauté for 5-6 minutes until the fennel becomes soft and slightly translucent.
- In a separate pan, roast the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 15-20 minutes until tender and lightly caramelized.
- In a mixing bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, salt, and pepper. Mix thoroughly until well incorporated.
- Cook lasagna noodles according to package instructions, then drain and rinse with cold water to prevent sticking.
- Begin layering the lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Layer lasagna noodles, followed by the ricotta mixture, sausage-fennel mixture, roasted butternut squash, marinara sauce, and mozzarella cheese. Repeat layers twice.
- Top the final layer with remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove foil and bake an additional 15 minutes until cheese is golden and bubbly.
- Let the lasagna rest for 15 minutes before serving to allow it to set and make cutting easier.
- Garnish with fresh chopped parsley or basil if desired, and serve hot.
Tips
- Prep Ahead: To save time on busy weeknights, consider prepping the ingredients in advance. You can brown the sausage and sauté the fennel, as well as roast the butternut squash, a day before and store them in the refrigerator until you're ready to assemble the lasagna.
- Layering Technique: When layering, make sure to spread the marinara sauce evenly to avoid dry spots. This will help keep the lasagna moist and flavorful throughout.
- Cheese Variations: Feel free to mix and match your cheeses! Adding a bit of goat cheese or fontina can give your lasagna an extra depth of flavor.
- Resting Time: Don’t skip the resting time after baking! Allowing the lasagna to sit for about 15 minutes before cutting will help it hold its shape and make serving easier.
- Garnish for Presentation: A sprinkle of fresh herbs like parsley or basil not only adds a pop of color but also enhances the flavor profile of your dish.
- Freezing for Later: This lasagna freezes beautifully! If you want to make it ahead of time, assemble it in a freezer-safe dish, cover tightly, and freeze. When ready to enjoy, thaw it overnight in the fridge and bake as directed.
Nutrition Facts
Calories: 525kcal
Carbohydrates: 35g
Protein: 32g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 95mg
