Butternut Squash Lasagna

5 from 1 vote

Butternut Squash Lasagna

This Paleo-friendly Butternut Squash Lasagna tastes like a warm hug feels. It’s comforting, delicious, nutritious, and made with so much love.

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: American

Servings: servings

Author: Amber Goulden

Ingredients

2 pounds Italian sausage
3/4 teaspoon sea salt divided
1 package Capello's lasagna noodles

For the Butternut Squash Sauce:

3 pounds butternut squash
1/4 cup plus 2 teaspoons olive oil divided
3 cloves of garlic minced
1/2 onion diced
1/2 cup coconut milk
1 teaspoon lemon juice

For the Spinach and Cheese Layer:

8 ounces spinach
15 ounces ricotta cheese or use Kite Hill cheese
1 egg

For the Topping:

1 cup chopped walnuts
1 bunch sage leaves

Instructions

Preheat the oven to 375.
Cut the butternut squash in half and scoop out the seeds. Place face down on a baking sheet and bake for 45-60 minutes, until tender. Reduce heat to 350.
While squash is in the oven, heat a large pan over medium heat and add Italian sausage. Using a spoon to break it up as it cooks, cook the sausage until it's brown and slightly crispy, about 10 minutes.
Remove the sausage from the pan, add a teaspoon of olive oil, and saute the onions and garlic. Cook for 5-7 minutes until onions are translucent.
Remove onions and garlic from the pan and add an additional teaspoon of olive oil. Next, add spinach and 1/4 teaspoon salt. Cook 2-3 minutes until wilted, then drain the excess water from the spinach.
Once the butternut squash is finished cooking, scoop the flesh from the shell and place in a largebowl. Add onions, garlic, coconut milk, lemon juice, and 1/2 teaspoon salt. Use an immersion blender to blend ingredients or add to blender or food processor and blend until smooth.
In a medium bowl, combine spinach, egg, and cheese.
In a 9x13 casserole dish, start building the lasagna, dividing ingredients to make 3 layers. Add 1/3 of squash mixture, then layer on lasagna noodles, top with spinach and cheese mixture, and Italian sausage. Repeat three times, ending with a layer of the butternut squash sauce.
Bake the casserole for 35 minutes, until top is slightly browned.
While casserole is baking, heat a large skillet over medium-high heat and add chopped walnuts. Spread the walnuts in a thin layer and occasionally stir them for 4-5 minutes, watching closely to make sure the nuts don't burn.
In a small pan, heat 1/4 cup of olive oil over medium high heat. Fry 6-8 sage leaves at a time until crisp, for about 20-30 seconds. Remove leaves and transfer to paper towel. Once finished crumble the leaves.
Top the lasagna with walnuts and sage. Serve!

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