Sausage and Butternut Squash Lasagna That’s Perfect for Fall

I don’t mean to brag, but… This Sausage & Butternut Squash Lasagna is SO GOOD. It’s an amazing autumnal twist on classic lasagna: Spicy sausage combined with earthy butternut squash and a creamy béchamel sauce. Mm-MM! It’s THE perfect dinner to serve to guests on a Friday night. Assemble it the night before and just bake it once your guests get there (see instructions below). Easy-peasy crowd-pleaser.

MORE: Slow Cooker Beef Lasagna

Sausage Butternut Squash Lasagna
Serves 6-8
Prep time: 30 minutes
Cook time: 45 minutes

Ingredients
1 c shredded mozzarella
1 c grated parmesan cheese
1 medium butternut squash, sliced in half lengthwise and seeded
3 tbsp olive oil, divided
1 lb Italian sausage, sweet or spicy, removed from casings
? c flour
6 c whole milk
2 boxes no-boil lasagna noodles
salt and freshly ground pepper
¼ t ground nutmeg

MORE: How to Make the Perfect Sausage Platter

Directions
Combine the cheeses in a bowl and set aside.
Preheat oven to 375 degrees F. Coat the butternut squash with 1 tablespoon of the olive oil and then place, cut side down, on a foil lined baking sheet. Roast for 30 minutes or until squash is very soft. Allow to cool slightly. Scoop the squash into a bowl, and then using a fork, mash it into a puree. Set aside.
In the meantime, place the sausage in a large skillet with 1 tbsp olive oil over medium heat. Cook sausage, breaking up with a wooden spoon as it browns (about 10 minutes). Remove the sausage from pan with a slotted spoon, leaving the fat behind.

For Bechamel: Over medium heat, add the remaining tablespoon olive oil to the sausage fat, then whisk in the flour. Cook flour, stirring constantly, until it takes on a wet sand-like consistency. Slowly whisk the milk into the flour a little bit at a time, making sure it incorporates completely before adding more. Cook for 5 minutes, stirring often. Season with salt, pepper, and nutmeg.
In an oiled lasagna pan or 13x9 casserole dish, spread ? of the béchamel evenly on the bottom of the pan. Arrange lasagna noodles on top, then spread on ? of the béchamel and ? of the cheese. Top with sausage and another layer of noodles. Add ? of the béchamel, ? of the cheese, then the squash. Add a layer of noodles and top with remaining béchamel and cheese.
Cover tightly with foil and bake for 40 minutes, until bubbling. Remove foil and set oven to broil. Broil for 30 seconds to a minute, until golden brown. Remove from oven and let rest 20 minutes before serving.

MAKE-AHEAD NOTE: You can do steps 1-5 the day before, then bake it the day of.

More recipes from ClintonKelly.com:
Sausage and Mushroom-Stuffed Squash
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5-Cheese Butternut Squash Baked Ziti