Butternut Squash Lasagna With Chicken Sausage

Name: Butternut Squash Lasagna With Chicken Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil, divided; 1 1/2 lbs white mushrooms, sliced; 2 teaspoons minced garlic; 3 tablespoons extra-virgin olive oil; 1/4 cup all-purpose flour; 2 each ( 12 oz.) cans low-fat evaporated milk; 1/2 teaspoon sea salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon freshly ground black pepper; 1 ( 12 oz.) pkg butternut squash, frozen, thawed and drained of any excess water; 1 1/4 cups Reduced Sodium Concentrate chicken broth; 2 ( 10 oz.) pkg Frozen spinach, thawed and water pressed out; 1 large sweet onion, halved and thinly sliced; 16 each no-boil lasagne noodles (sheets); 1/2 lb baby Swiss cheese, grated (about 2 cups), divided; 1 ( 12 oz.) pkg Chicken sausage, sliced; 2/3 cup shredded Parmesan cheese

Servings: persons

2 tablespoons oil, divided
1 1/2 lbs white mushrooms, sliced
2 teaspoons minced garlic
3 tablespoons extra-virgin olive oil
1/4 cup all-purpose flour
2 each ( 12 oz.) cans low-fat evaporated milk
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1 ( 12 oz.) pkg butternut squash, frozen, thawed and drained of any excess water
1 1/4 cups Reduced Sodium Concentrate chicken broth
2 ( 10 oz.) pkg Frozen spinach, thawed and water pressed out
1 large sweet onion, halved and thinly sliced
16 each no-boil lasagne noodles (sheets)
1/2 lb baby Swiss cheese, grated (about 2 cups), divided
1 ( 12 oz.) pkg Chicken sausage, sliced
2/3 cup shredded Parmesan cheese

1
1. Saute mushrooms and garlic until mushrooms begin to brown and all the liquid has been cooked off (12+ min).
2
2. Prepare the sauce. Heat olive oil in a separate large saucepan over medium heat. Sprinkle in flour and stir to combine. Cook, stirring frequently, until mixture begins to turn a very light tan, about 3 min.
3
3. Slowly whisk in evaporated milk, salt, nutmeg, and pepper. Stirring frequently, bring to a simmer. Once mixture simmers, turn off heat; it should be thickened enough to coat the back of a spoon.
4
4. Set aside 1 1/3 cups of sauce. Whisk squash and chicken broth into the remaining sauce.
5
5. In a medium bowl, stir together the spinach and 1/3 cup of the reserved white sauce.
6
6. Transfer cooked mushrooms to another bowl and stir in another 1/3 cup white sauce.
7
7. Add remaining 1 T oil to the pan used for the mushrooms. Reduce heat to medium and lightly brown onion.
8
8. Assemble the lasagna. Pour remaining 2/3 cup white sauce into the prepared baking pan and spread it over the bottom. Lay 4 lasagna sheets in the pan and top with the entire spinach mixture, then 1 cup of the Swiss cheese and 1 cup of the squash sauce.
9
9. Top with 4 more sheets, then all the sausage, all the onion, 1 cup squash sauce, and 1/3 cup of the Parmesan.
10
10. Top with 4 more sheets, all the mushrooms, remaining 1 cup Swiss, and 1 cup squash sauce.
11
11. Top with 4 remaining sheets. Spread remaining squash sauce over pasta and sprinkle remaining 1/3 cup Parmesan.
12
12. Cover with oiled sheet of foil. Bake, for 30 min. Remove foil and bake until bubbly and beginning to brown (20 min).
13
13. Let rest for 10 and serve.

2414

kcal

Calories

Fat

316

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons oil, divided, 1 1/2 lbs white mushrooms, sliced, 2 teaspoons minced garlic, 3 tablespoons extra-virgin olive oil, and more.

Yes, Butternut Squash Lasagna With Chicken Sausage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!