Butternut Squash and Turkey Sausage Lasagna. We love a traditional turkey dinner, but we know roasting a 16-pound bird, plus all the sides, is not for everyone. This non-traditional "Thanksgiving-inspired" lasagna recipe is layered with creamy, sweet butternut squash, savoury turkey sausages, sage, thyme, diced jalapeños (optional), luscious béchamel and three types of cheese.
It is sure to fulfil your Thanksgiving feast cravings, without all the effort! And it gets better… this cost-effective recipe uses no-boil lasagna noodles. Plus, you can avoid the stress on the big day because this lasagna is great to make ahead and freeze!
This recipe is not just for the holidays, once the leaves turn and the weather cools this autumn flavoured lasagna is the comfort meal we crave!
Ingredients
- Olive oil
- Butternut squash
- Turkey sausages
- Onions
- Fresh sage
- Jalapeños
- Salt and pepper
- Butter
- All-purpose flour
- Milk
- Thyme leaves
- Ricotta cheese
- Mozzarella
- Parmesan
- No-boil lasagna noodles
See recipe card for quantities.
Instructions
Preheat the oven to 425 ̊F.
Roast Squash
Brush the olive oil on the cut sides of the squash and place cut-side down on a baking sheet. Roast until soft and turning brown in some spots, 35 to 40 minutes. Scoop out the flesh into a small bowl and mash with a fork.
Prepare Sausage mixture
Heat a large skillet over medium heat, add 1 tablespoon of olive oil. Next, add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Remove sausage with a slotted spoon to a medium size bowl.
Add 2 tablespoons of olive oil to the skillet. Add the onion, sage, a sprinkle of salt, and a few grinds of pepper. Cook, over medium-low heat, stirring occasionally for 10 minutes. Add the jalapeno and continue to cook until the onion is softened and caramelized, 10 to 15 minutes more. Add to the bowl with the sausage.
Prepare the béchamel sauce
While the onions cook, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Then reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Stir in the thyme leaves, taste, and season with salt & pepper, if required. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
Position the rack in the center of the oven and preheat to 375 ̊F.
Build the lasagna layers
Lightly butter a 9″ x 13″ rectangular baker. Spread ¾ cup of the béchamel sauce over the prepared baking dish. Arrange lasagna noodles to completely cover the bottom of the baker. Spread ¼ of the squash puree over the noodles. Sprinkle with ½ cup of mozzarella cheese, then drizzle ¾ cup of béchamel over the cheese. Next arrange another layer of lasagna noodles. Spread ¼ of the squash puree over the noodles. Then sprinkle the sausage mixture evenly over the puree. Top with ½ cup of mozzarella cheese, then drizzle ¾ cup of béchamel over the cheese. Repeat layering noodles, puree, mozzarella, béchamel, two more times.
Bake the lasagna
If cooking immediately, tightly cover the baking dish with lightly greased aluminum foil and bake the lasagna for 40 minutes. Remove the foil, sprinkle the remaining ½ cup of mozzarella and the Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
You can prepare lasagna up to 24 hours before baking it. Assemble the lasagna as above, before cooking it, tightly cover the baking dish with lightly greased aluminum foil and in and refrigerate. When you are ready to cook the lasagna, preheat the oven to 375 ̊F. Bake the lasagna for approximately 60 minutes (due to its cold temperature, lasagna that has been stored in a refrigerator requires a slightly longer cooking time). Remove the foil and finish as above.
Tips and Suggestions
- Make ahead and freeze. If desired, before baking, tightly cover the freezer safe baking dish with lightly greased aluminum foil. Then wrap entire baking dish in plastic wrap and then foil. Freeze for up to 3 months. To prepare, thaw in refrigerator 24 hours. Remove the second layer of foil and the plastic wrap and bake the lasagna for approximately 60 minutes (due to its cold temperature, lasagna that has been stored in a refrigerator requires a slightly longer cooking time).
- I love the smell of fresh herbs wafting through the kitchen, so once the cheese is melted and beginning to brown, I put a bouquet of herbs in the middle of the lasagna to heat up and use as an aromatic garnish when presented at the table.
- Serve with a simple peppery arugula salad
- Sprinkle with chili flakes if you like a little extra spice
Check Out Our Video For How To Make this Fall Lasagna here.
Equipment
Baked in the new Hestan Provisions OvenBon Tri-ply Rectangular Baker in the Hestan Dual Fuel Range. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Butternut Squash and Turkey Sausage Lasagna
Ingredients
- 3 tablespoons olive oil divided. Plus,more for brushing the squash.
- 1 2-pound butternut squash, cut in half lengthwise, seeds removed
- 13 ounces 375 g turkey sausages, casing removed
- 2 onions diced
- ¼ cup lightly packed fresh sage leaves, chopped
- 1 jalapeno diced, seeds optional
- Salt and freshly ground black pepper
- ¼ cup butter Plus, more for buttering the baking dish.
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- 1 tablespoon fresh thyme leaves
- 1 ½ cup whole-milk ricotta cheese
- 2 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan
- 2 9-oz. pkg. no-boil lasagna noodles (also called oven-ready lasagne) We used 20 (10"x2") noodles
Instructions
- Preheat the oven to 425 ̊F.
Roast the Squash
- Brush the olive oil on the cut sides of the squash and place cut-side down on a baking sheet. Roast until soft and turning brown in some spots, 35 to 40 minutes. Scoop out the flesh into a small bowl and mash with a fork.
Prepare the Sausage Mixture
- Heat a large skillet over medium heat, add 1 tablespoon of olive oil. Next, add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Remove sausage with a slotted spoon to a medium size bowl.
- Add 2 tablespoons of olive oil to the skillet. Add the onion, sage, a sprinkle of salt, and a few grinds of pepper. Cook, over medium-low heat, stirring occasionally for 10 minutes. Add the jalapeno and continue to cook until the onion is softened and caramelized, 10 to 15 minutes more. Add to the bowl with the sausage.
Prepare the Béchamel Sauce
- While the onions cook, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Then reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Stir in the thyme leaves, taste, and season with salt & pepper, if required. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
- Position the rack in the center of the oven and preheat to 375 ̊F.
Build the Lasagna Layers
- Lightly butter a 9" x 13" rectangular baker. Spread ¾ cup of the béchamel sauce over the prepared baking dish. Arrange lasagna noodles to completely cover the bottom of the baker. Spread ¼ of the squash puree over the noodles. Sprinkle with ½ cup of mozzarella cheese, then drizzle ¾ cup of béchamel over the cheese. Next arrange another layer of lasagna noodles. Spread ¼ of the squash puree over the noodles. Then sprinkle the sausage mixture evenly over the puree. Top with ½ cup of mozzarella cheese, then drizzle ¾ cup of béchamel over the cheese. Repeat layering noodles, puree, mozzarella, béchamel, two more times.
Bake the Lasagna
- If cooking immediately, tightly cover the baking dish with lightly greased aluminum foil and bake the lasagna for 40 minutes. Remove the foil, sprinkle the remaining ½ cup of mozzarella and the Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- You can prepare lasagna up to 24 hours before baking it. Assemble the lasagna as above, before cooking it, tightly cover the baking dish with lightly greased aluminum foil and in and refrigerate. When you are ready to cook the lasagna, preheat the oven to 375 ̊F. Bake the lasagna for approximately 60 minutes (due to its cold temperature, lasagna that has been stored in a refrigerator requires a slightly longer cooking time). Remove the foil and finish as above.
Video
Notes
- Make ahead and freeze. If desired, before baking, tightly cover the freezer safe baking dish with lightly greased aluminum foil. Then wrap entire baking dish in plastic wrap and then foil. Freeze for up to 3 months. To prepare, thaw in refrigerator 24 hours. Remove the second layer of foil and the plastic wrap and bake as per instructions for refrigerated lasagna above.
- I love the smell of fresh herbs wafting through the kitchen, so once the cheese is melted and beginning to brown, I put a bouquet of herbs in the middle of the lasagna to heat up and use as an aromatic garnish when presented at the table
- Serve with a simple peppery arugula salad
- Sprinkle with chili flakes if you like a little extra spice
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