Ingredients
Cheese Mixture
- 15 ounces Ricotta Cheese
- 2 Tablespoons chopped Fresh Parsley
- 1 large Egg
- 4 ounces Creamy Goat Cheese
Meat and Vegetables
- 1 pound Italian Sausage (see note)
- 8 ounces Baby Spinach
- 4 cloves Garlic
- 1 3-pound Butternut Squash, peeled, seeds removed and sliced into 1/8 inch slices
Other Ingredients
- 8 ounces Fresh Mozzarella, very thinly sliced
- Salt and Black Pepper, to taste
- 1/2 cup grated Parmesan Cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the lasagna.
- Prepare Baking Dish: Spray a 3-quart casserole dish with nonstick cooking spray, then place it on a sheet pan to catch any drips during baking.
- Mix Cheese Mixture: In a mixing bowl, combine the ricotta cheese, chopped fresh parsley, and egg. Stir until smooth. Crumble in the goat cheese and stir gently to combine. Set this mixture aside.
- Cook Sausage: Heat a large sauté pan over medium heat. Add the Italian sausage and cook, stirring occasionally, until browned and fully cooked, about 6 to 8 minutes. Transfer the cooked sausage to a paper towel-lined plate to drain excess fat and cool slightly.
- Sauté Spinach and Garlic: Return the pan to heat and add the baby spinach and minced garlic. Sauté until the spinach is wilted and garlic is fragrant, about 2 to 3 minutes. Add the spinach and garlic to the bowl with the cooked sausage and mix to combine.
- Layer the Lasagna: Begin layering the casserole dish starting with a layer of butternut squash slices, seasoning lightly with salt and pepper to draw out moisture and enhance flavor. Next, add a thin layer of mozzarella slices, followed by a layer of the sausage-spinach mixture, and then a layer of the ricotta mixture. Repeat these layers, seasoning the squash slices lightly each time, until all ingredients are used, ending with a butternut squash layer. Reserve about 1/4 cup of the sausage-spinach mixture to top the lasagna for appearance.
- Bake Covered: Cover the assembled lasagna tightly with aluminum foil and bake in the preheated oven for 35 to 50 minutes, checking tenderness after 45 minutes. If squash slices are thicker, bake longer until tender.
- Add Parmesan and Finish Baking: Remove foil and sprinkle the top of the lasagna with grated Parmesan cheese. Return to the oven and bake uncovered for an additional 15 minutes or until the top is golden brown.
- Rest and Serve: Let the lasagna rest in the pan for about 10 minutes before slicing to allow it to set and slices to come out cleanly.
Notes
- Slicing the butternut squash thinly (1/8 inch) helps it cook evenly and become tender within the baking time.
- Using a sheet pan under the casserole dish catches any drips and keeps your oven clean.
- Season each layer of butternut squash lightly with salt and pepper to enhance flavor and reduce moisture for a better texture.
- If you prefer, use mild Italian sausage or turkey sausage for a leaner option.
- This recipe is naturally gluten-free and low-carb by skipping traditional pasta noodles.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
