Yippee! We found a house!
Boooooo! I have to get cracking with packing. (See what I did there?)
I cannot begin to express how happy I am that we finally found a house in Dallas and that I now know where all of our things are going. Now I really feel like we are moving! Unfortunately moving means I have to pack my kitchen, which I am avoiding like the plague. I have a crazy amount of stuff in my kitchen and I know it’s going to be hard to whittle it down.
There are some days I just want to spend all day in the kitchen. Today was one of those days. I think I was feeling sentimental and wanted some quality time with my kitchen. I decided I wanted to make something special and this recipe did the trick.
This recipe is a little labor intensive, but since you are smarter than I am, you can make the filling a day ahead. Also, if you want to be really boss in the kitchen you can make the pasta from scratch. That’s what I did today, like I said I was feeling sentimental. I’ll show you how to make some amazing pasta later this week.
This idea came to me while looking through my posts from way back in the day, when I first started blogging. It was a butternut, sausage and sage penne pasta post. Looking back at this post was like reading my diary from when I was 15, embarrassing and painful. Seriously, it’s so bad. At the time I wrote the post I never would have thought to combine butternut, sausage and sage, but now it’s the most obviously perfect Fall combination.
But, did you know that butternut also pairs well with ricotta and parmesan? Yeah it does! Sound like the perfect combination for a Fall lasagna to me! Here is the deal though, I didn’t want to make a traditional layered lasagna. I love rolled or rustic lasagna! It makes the perfect individual portions. Also, if you like you can freeze them individually in small aluminum loaf pans and have perfect single serving lasagna. Genius!
Let’s make lasagna! Pre-heat oven to 400 degrees
Bring a pot of water to boil. Boil lasagna noodles according to package directions, toss lightly in oil and set aside until ready to use.
Spread cubed butternut squash on a rimmed sheet pan, drizzle with olive oil, sprinkle with salt & pepper, toss until well coated. Roast in the oven for 30 minutes, stirring once halfway. Set aside.
In a large bowl combine all sausage ingredients, using your hands mix together until well combined.
Heat a large skillet over medium high heat, drizzle with olive oil. When skillet is hot add sausage mixture, cook until browned and cooked through. Using a slotted spoon transfer sausage to a plate, keeping the dripping in the pan.
Return skillet with the sausage drippings to stove over medium high heat. Add chopped onions and garlic, sauté until they start to get soft, about 5 mins. Add diced apple to skillet, sprinkle with salt, cook an additional 5 minutes. Add a splash of white wine to deglaze the pan, scraping up all the brown bits at the bottom of the skillet.
Add the squash and chopped hazelnuts. Sauté until the squash is lightly browned, 1 to 2 more minutes. Add cooked sausage until well combined, set aside.
In a large bowl combine ricotta cheese, 1/2 cup shredded mozzarella and 1/2 cup shaved parmesan, stir until well combined and set aside.
Melt the butter in a heavy medium-size saucepan over medium heat. Add garlic and sage, sauté until fragrant, about 30 seconds. Add the flour and whisk for 1 minute.
Splash with white wine and gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg and parmesan, continue to whisk until smooth. Season the sauce with salt and pepper, to taste.
Spray a large 9 x 14 casserole dish with non-stick spray, spread a very thin layer of sauce on the bottom of the dish, set aside.
Lay lasagna noodles flat on a clean work surface. Reserve about 1/4 cup of sauce for topping. Spread and layer cheese mixture, followed by remaining sauce and filling on each of the noodles. Carefully roll the noodles and place in prepared dish, seam side down.
Top lasagna rolls with cream sauce, 1/2 cup shredded mozzarella and 1/2 cup shaved parmesan.
Bake in the oven cover at 350 degrees for 15 min, remove cover, back another 20 minutes. To brown the cheese put under the Lo broiler for a few minutes, be sure to keep an eye on it.
Serve creamy cheesy lasagna rolls hot! Look at that creamy cheesy goodness. Did I mention they are creamy and cheesy?
Holy smokes this turned out amazing! I was ecstatic with the results. It was everything I wanted it to be, a perfect balance of savory and sweet with some butt kicking herbage happening.
I ate this while dancing in my seat and obnoxiously declaring my mad cooking skills. I stinking love Fall! I love Fall because of things like butternut, sausage and sage.
I also think the added step of making the pasta from scratch brought this dish to another level. I know that making pasta from scratch can be intimidating, but it’s easier than you think and worth the effort.
I love this dish not only because it taste so dog-gone stinking awesome but it’s versatile. If you want to go all out make it just like this with fresh made pasta. Stay tuned for a homemade pasta recipe coming soon. But, of course you can use store-bought lasagna noodles. By rolling the pasta instead of layering it you can make the perfect individual portions. Also, you can double the meat filling and serve it as a hash with fried eggs. Delicious! Skip the lasagna all together and make a penne pasta!
It’s all up to you! Just make sure and try it. It’s life changing.