Butternut Squash Sheet Pan Lasagna
This Butternut Squash Sheet Pan Lasagna recipe is packed with fall flavors. It's easy to make in under an hour, and perfect for weeknight dinners!
Ingredients
- 4 tablespoons olive oil, divided
- 5 ounces baby spinach
- 1 tablespoon garlic cloves, minced
- 1 tablespoon fresh sage leaves, chopped
- ½ teaspoon salt, plus more for the pasta water
- 2 cups ricotta cheese
- 1 cup red onion, diced
- 1 pound pork sausage with sage
- 1 pound lasagna noodles, broken into 2-inch pieces
- 25 ounces butternut squash pasta sauce, click link for the recipe
- 2 ½ cups low moisture mozzarella, (shredded) divided
- 1 ½ cups parmigiano reggiano, (freshly grated) divided
Instructions
- Preheat the oven to 425°F. Oil a 13 inch x 18 inch sheet pan with 2 tablespoons olive oil. Set aside.
- Heat a large skillet, or dutch oven, on the stove over medium heat. Add 1 tablespoon olive oil to the skillet. When hot, add the spinach, cook for 1-2 minutes. Add the garlic and sage, cook for 1 minute. Transfer the spinach mixture to a mesh strainer and press on it with a spatula to remove excess liquid. Transfer the spinach to a medium bowl, add the salt and ricotta cheese. Stir to combine, then set it aside.
- Bring a large pot of salted water to boil on the stove over high heat. Once boiling, add broken lasagna noodles to the water and cook for 4 minutes, stirring often to avoid clumping. Scoop out one cup of the pasta cooking water before draining the pasta. Set the pasta water and cooked pasta aside.
- While waiting for the pasta water to boil, place the skillet that you cooked the spinach in back on the stove over medium-high heat. Add 1 tablespoon olive oil. Add the diced onions and cook for 3-4 minutes. Add the pork sausage. Crumble and cook until it’s browned, about 5-7 minutes. Remove from the heat and drain any grease from the skillet. Place it back on the stovetop over medium heat.
- Add the butternut squash sauce to the sausage and onions and mix well. Add the pasta water, pasta, and half of the shredded mozzarella and parmigiano reggiano cheese. Stir to combine.
- Spread the mixture on the oiled 13 x 18-inch baking sheet. Dollop the ricotta-spinach mixture on top, and sprinkle with the remaining shredded mozzarella and parmigiano reggiano cheese.
- Place one or two large pieces of non-stick foil over the lasagna. If you don’t have non-stick foil, spray the aluminum foil with cooking spray before placing it over the lasagna, or all of the cheese will stick to the foil when you remove it. Place in the oven and bake for 20 minutes. Uncover and bake for another 5-10 minutes, or until the sauce is bubbly, and the top is lightly browned.
Notes
- You can assemble the lasagna in advance, cover it with the nonstick foil, then place it in the refrigerator for up to 24 hours before baking it.
- Leftovers of this lasagna heat up well in the microwave. Place one portion on a plate and microwave for 2-3 minutes.
- Store the leftovers in an airtight container in the fridge for up to 6 days.
Nutrition Facts
Calories 816kcal (41%)Carbohydrates 61g (20%)Protein 40g (80%)Fat 46g (71%)Saturated Fat 19g (95%)Polyunsaturated Fat 4gMonounsaturated Fat 19gCholesterol 108mg (36%)Sodium 1457mg (61%)Potassium 841mg (24%)Fiber 5g (20%)Sugar 6g (7%)Vitamin A 11455mg (229%)Vitamin C 26mg (32%)Calcium 709mg (71%)Iron 3mg (17%)
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