Pioneer Woman Butternut Squash Lasagna

Pioneer Woman butternut squash lasagna is a cozy baked pasta made with roasted squash sauce, spicy Italian sausage and spinach cottage cheese, ready in 2 hours 15 minutes. Save this easy fall dinner party recipe for Sunday dinner, Thanksgiving week or cold winter nights, because it feeds a crowd and can be made ahead.

Squeeze the thawed spinach in a double layer of paper towels until it stops dripping, because that water decides whether your layers hold. Skip it and the lasagna turns soupy and slides apart on the plate.

Pureeing the roasted squash and sage with half-and-half turns the sauce into a silky, savory layer that replaces the usual red sauce. Cottage cheese stands in for ricotta, so the spinach layer stays creamy and the large curds keep everything moist in the oven.

Pioneer Woman Butternut Squash Lasagna

0.0 from 0 votes

Course: DinnerCuisine: American, Comfort FoodDifficulty: Medium

Servings

8

servings

Prep time

35

minutes

Cooking time

1

hour 

35

minutes

Calories

746

kcal

Creamy squash puree, spicy sausage and a spinach cottage cheese filling stack into tender layers under a golden mozzarella top. Baking it covered first keeps the noodles soft, then uncovering lets the cheese brown.

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, plus more for sprinkling
  

• 4 garlic cloves, finely chopped
  

• 12 lasagna noodles, from 1 (16-oz.) package
  

• 8 oz. sliced whole milk mozzarella cheese, divided
  

• 4 oz. fresh mozzarella, sliced
  

Directions

• Roast the squash: Preheat the oven to 400°F, then toss 8 cups butternut squash, 6 sage leaves, 3 tablespoons olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper on a large rimmed baking sheet. Spread it into an even layer and roast for about 45 minutes until the squash is tender.
• Brown the sausage: While the squash roasts, heat a large skillet over medium heat and add 1 pound hot Italian sausage. Stir now and then to crumble it, and cook about 8 minutes until browned, then set it aside.
• Puree the sauce: Move the roasted squash and sage to a food processor with 1 1/4 cups half-and-half. Puree for about 1 minute until smooth and creamy, scraping down the sides as needed, then set it aside.
• Mix the filling: Wrap the thawed spinach in a double layer of paper towels and squeeze out as much liquid as you can. Stir it in a large bowl with 3 cups cottage cheese, 2 beaten eggs, 1/2 cup parmesan, 4 chopped garlic cloves, 1 teaspoon salt and 1/2 teaspoon pepper.
• Boil the noodles: Bring a large pot of water to a boil over medium-high heat and stir in 1 tablespoon olive oil and 1/2 teaspoon salt. Cook the 12 lasagna noodles for about 8 minutes until al dente, then drain and lay them flat on a lightly greased baking sheet.
• Assemble the layers: In a 13-by-9-inch pan, layer 4 noodles, one third of the squash puree, half the sliced mozzarella, half the sausage and half the cottage cheese mixture. Repeat once, then finish with the last 4 noodles, the remaining puree, the fresh mozzarella and the remaining 1/4 cup parmesan.
• Bake and rest: Cover the pan tightly with foil and bake at 400°F for 30 minutes. Uncover and bake 20 to 25 minutes more until heated through and browned, then let it stand for 10 minutes and serve with extra parmesan.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart 14-cup food processor, Pyrex 9x13 glass baking dish, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the cottage cheese for ricotta?

Yes, ricotta works one for one if that's what you have. Cottage cheese is cheaper and its large curds keep the layers moist, so I lean toward it.

How do I store and reheat leftover lasagna?

Cover the pan or move slices to an airtight container and keep them in the fridge for up to 3 days. Reheat covered in a 350°F oven until hot in the middle, since the microwave can turn the noodles rubbery.

Can I make this lasagna without sausage?

You can skip the sausage or use mild Italian sausage if you want less heat. For a vegetarian version, leave it out and add a little extra spinach and cheese so the layers stay hearty.

Can I roast the squash myself instead of buying it pre-chopped?

Really, peel and cube a whole butternut squash to get about 8 cups. It takes more prep time, but the roasting step stays exactly the same.

What is the most common mistake with this lasagna?

Leaving water in the spinach is the biggest one, because it seeps out in the oven and makes the layers runny. Squeeze it dry in paper towels, and let the lasagna rest 10 minutes before cutting so it holds its shape.