Updated, from recipe archives. Originally posted in 2013.
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.
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!
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 tastes so dog-gone stinking awesome, but it’s versatile. If you want to go all out, make it just like this with freshly 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.
- 3 cups 1/2 inch cubed butternut squash (about 1 small butternut)
- Olive oil, for drizzling
- 1/2 small onion, chopped
- 3-4 cloves garlic, minces
- 1 Granny Smith apple, peeled cored & small dice
- 1/4 cup chopped hazelnuts
- salt to taste
- 1 pound ground pork
- 1/2 teaspoon ground fennel
- 3-4 cloves garlic, minced
- 1/2 teaspoon rubbing sage
- 1/2 tablespoon kosher salt
- 1 teaspoon chopped fresh rosemary
- 1 1/2 cup whole ricotta cheese
- 1 cup shaved parmesan
- 1 cup shredded mozzarella
- salt to taste
Creamy Sage Sauce
- 1/4 cup butter
- 3/4 cup (lightly packed) fresh sage leaves, chopped
- 3-4 garlic cloves, minced
- 1/4 cup all-purpose flour
- white wine
- 3 cups milk
- 1/4 scant cup shaved parmesan
- Pinch nutmeg
- 8 lasagna noodles, prepared according to package directions
- Fresh Pasta
Butternut and sausage filling can be made a day ahead.
Assemble and freeze. Bake at 350 degrees covered for 45 minutes, remove cover bake an additional 15 minutes or until hot and bubbly. Broil on Lo to brown cheese.
Lasagna rolls can be frozen in small aluminum loaf pans for individual servings. Bake at 350 covered for 30 minutes, remove cover and bake an additional 15 minutes or until hot and bubbly. Broil on Low to brown cheese.