When you’re in the mood for something comforting with a seasonal twist, this elevated butternut squash white lasagna delivers. Layers of tender lasagna noodles are paired with savory sausage, cooked spinach and plenty of melted cheese—but the real hero is the sauce. Instead of a traditional béchamel, this version features our Limited Edition Creamy Butternut Squash Alfredo. The squash adds a natural sweetness and silky texture while still delivering the richness you expect from an alfredo sauce. As the Creamy Butternut Squash Alfredo Lasagna bakes, the layers melt together into a bubbling, golden dish with irresistible depth and warmth. Don't miss out, try it this Fall!
Step 1
Heat oven to 375°F. Heat oil in a 12-inch still over medium-high heat. Add the sausage and onion, cook until the sausage is well browned, stirring often to separate meat and break into smaller pieces. Pour off any fat. Stir in the spinach and cook until wilted. Season with salt and pepper. Stir in the sauce and milk.
Step 2
Mix the ricotta cheese, Parmesan cheese, egg and ground sage in a bowl.
Step 3
Spread a heaping 1/4 cup sauce/sausage mixture in the bottom of an 11x8x2-inch baking dish. Layer with 3 lasagna noodles, 1/2 cup ricotta mixture, a heaping 1/2 cup of the sauce/sausage mixture, and 1/2 cup mozzarella cheese. Repeat two times (you'll have three layers). Layer with the remaining noodles, ricotta mixture and sauce/sausage mixture. Cover the baking dish with foil. Bake for 40 minutes.
Step 4
Uncover the baking dish. Sprinkle with the remaining mozzarella cheese. Bake for another 10 minutes or until hot and bubbling. Let stand for 10–15 minutes before serving.
