Recipe

		Loaf Pan Lasagna with Butternut Squash and Sausage
		Serving Size - 6
		Prepared By - Kelly & Tony
		Recipe Rating	Printer Friendly Recipe

1 tbsp. olive oil

1 medium butternut squash (about 1 1/2 pounds), halved lengthwise and seeded

3 tbsp. salted butter

8 oz. sweet Italian sausage, casings removed

1 onion, sliced

3 tbsp. chopped fresh sage

1/2 tsp. kosher salt

Black pepper, to taste

2 c. heavy cream

1 1/4 c. grated parmesan cheese

5 no-boil lasagna noodles

1 1/2 c. grated mozzarella cheese

Preheat the oven to 425 °. 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. Melt 1 tablespoon butter in a large saucepan over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Remove to a medium bowl. Add the remaining 2 tablespoons butter to the pan and melt over medium heat. Add the onion, sage, salt and a few grinds of pepper and cook, stirring, until the onion is softened and caramelized, 20 to 25 minutes. Add to the bowl with the sausage. Add the heavy cream to the pan and bring to a simmer over medium heat. Whisk in the mashed butternut squash and return to a simmer. Remove from the heat and use an immersion blender to blend the sauce until very smooth (or scrape into a blender in batches and puree, then return to the pan). Return to medium heat and stir in 1 cup parmesan until melted. Assemble the lasagna: Spoon 1/2 cup of the cream sauce into a 9-by-5-inch loaf pan. Top with 1 noodle, a quarter of the sausage mixture, a quarter of the mozzarella and another 1/2 cup of the cream sauce. Repeat 3 more times, then place the remaining noodle on top. Top with the remaining cream sauce and 1/4 cup parmesan. Bake until the noodles are soft and the cheese on top is bubbly and browned, about 20 minutes. Let stand 20 minutes before serving.