Butternut Squash Lasagna

Lasagna layered with sage-roasted squash puree, spicy Italian sausage, spinach-cottage cheese, and plenty of mozzarella.

Ingredients

• 8 cups chopped butternut squash
• 6 sage leaves
• 4 tablespoons oil, divided
• Salt and pepper, to taste
• 1 lb hot Italian sausage
• 1 1/4 cups half-and-half
• 10 oz frozen spinach, thawed and squeezed dry
• 3 cups cottage cheese
• 2 eggs
• 3/4 cup Parmesan, divided
• 4 garlic cloves, minced
• 12 lasagna noodles
• 8 oz sliced mozzarella
• 4 oz fresh mozzarella

Steps

1. Toss the squash with sage, 2 tablespoons oil, salt, and pepper. Roast at 400°F about 45 minutes until tender.
2. Brown the sausage in the remaining oil; drain if needed. Puree the roasted squash with the half-and-half until smooth.
3. Mix the spinach, cottage cheese, eggs, half the Parmesan, and garlic. Boil the lasagna noodles until al dente.
4. Layer noodles, squash puree, mozzarella, sausage, and cottage mixture; repeat. Finish with noodles, puree, fresh mozzarella, and remaining Parmesan.
5. Cover and bake 30 minutes, then uncover and bake 20 to 25 minutes more. Rest 10 minutes before slicing.

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