Winter Kale, Sausage, and Butternut Squash Lasagna
Try this Winter Kale, Sausage, and Butternut Squash Lasagna recipe.
Try this Winter Kale, Sausage, and Butternut Squash Lasagna recipe.
- salt and pepper to taste
- 1/4 teaspoon red pepper flakes
- 1 large egg beaten
- 1/2 tablespoon extra virgin olive oil
- 3 cloves of garlic minced
- 1 medium butternut squash
- 1 cup shredded gruyere cheese
- 1 large shallot minced
- 1.5 cups ricotta cheese
- 6 fresh sage leaves
- 4 sausage links decased
- 5 cups chopped kale
- 1/3 cup grated parmesan cheese (grated not shredded!)
- Carbohydrate 28.3812256172556 g
- Cholesterol 54.3150000161166 mg
- Fat 6.48342578536233 g
- Fiber 4.24150416307847 g
- Protein 10.3094742246716 g
- Saturated Fat 3.42781383172817 g
- Serving Size 1 1 Serving (280g)
- Sodium 109.706276801097 mg
- Sugar 24.1397214541771 g
- Trans Fat 0.475809385629303 g
- Calories 199 calories
Step-by-step
- Preheat the oven to 425 degrees.
- Cut the bulbous bottom off the butternut squash (the seeded part.) Slice the top off to ensure that it’s perfectly flat. Peel the butternut squash entirely. If the butternut squash is longer than 6 inches, slice it into two manageable pieces. Slice halfway through the butternut squash, just to the center (careful not to go further.) Spiralize the squash, using Blade A.
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sage leaves and cook until crispy, careful not to burn. Transfer the sage leaves to a small paper towel lined plate and set aside.
- Immediately crumble in the sausage to the skillet and cook until browned, 5-7 minutes. Then, add in the kale, garlic, red pepper flakes, shallots and season with salt and pepper. Cook the mixture for 2-3 minutes or until kale is wilted.
- While the sausage is cooking, add the ricotta, parmesan and egg to a bowl. Whisk together and set aside.
- Once the sausage is done, gather all of your prepared ingredients. Take out a casserole dish (I use 4.2 quart) and add a layer of the butternut squash to the bottom. Then, add a layer of the kale and sausage mixture. Then, add in a layer of ricotta mixture. Top with a layer of butternut squash. Then, add a layer of the kale and sausage mixture. Then, add in a layer of ricotta mixture. Top with a layer of the butternut squash and then, top with all of the gruyere cheese.
- Cover the casserole dish with tinfoil and bake in the oven for 40-45 minutes. After 40 minutes, poke the top layer and if you can easily pierce through the butternut squash, it’s done. If you can’t, bake another 5 minutes.
- After the 40 minutes of baking, take the dish out of the oven, remove the tinfoil top and immediately sprinkle with sage topping. Then, let rest for 5 minutes. After resting, carefully cut the lasagna into 6 equal portions.
A bubbling layer of browned gruyere yields beneath the knife, releasing the herbaceous aroma of crisp sage and roasted squash. Fresh winter vegetables demand careful handling compared to canned alternatives. Raw butternut squash contains high moisture levels that must be managed during assembly. Fresh kale introduces earthy notes that preserved greens lack, though it releases water rapidly when heated.
- Peel the squash completely and secure it firmly in the spiralizer to maintain uniform strands.
- Frying sage leaves in extra virgin olive oil takes under a minute; watch the edges closely to prevent bitterness.
- Whisk the egg thoroughly into the ricotta mixture to bind the dairy layers during baking.
- Bake the covered casserole at 425 degrees Fahrenheit for 40 to 45 minutes until a skewer pierces the squash effortlessly.
Overcrowding the baking dish with excess moisture remains the quickest route to a watery interior. Allowing the assembled layers to rest for five minutes after baking firms the cheese and ricotta structure for clean slicing.
