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.
Butternut and Sausage Hash Rustic Lasagna with Creamy Sage Sauce
Ingredients
Filling
- [br]
- 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
- [br]
Sausage
- [br]
- 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
- [br]
Cheese
- [br]
- 1 1/2 cup whole ricotta cheese
- 1 cup shaved parmesan
- 1 cup shredded mozzarella
- salt to taste
- [br]
Creamy Sage Sauce
- [br]
- 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
- or
- Fresh Pasta
Instructions
Notes
MAKE AHEAD
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.
HOLA BORICUA!
I’ve just made this for my considerably boricua nieces and they cannot get enough. Grant it, mine did not look as beautiful as yours but the flavors my dear, are out of this world!!! One day I’ll be brave to make my own pasta. Thank you for sharing. I’ll keep peeking on for new stuff?
Peeking in, of course 🙂
This is one of the best dishes I have ever eaten
Oh my gosh, I love you! This was just brilliant. I left out the hazelnuts because I am weird about what I like nuts in. I used leftover filling as a topping for pasta along with a poached egg. Loved it! Check the bloggy for more info.
This looks AMAZING! I have got to carve out some time to make this happen — looks super yummy!
Seriously so good that I’m making again this week. The whole family loved it!!! Didn’t add the nuts since hubby doesn’t like nuts but aside from that, it’s pretty dang fantastic!
I made this dish last night for my hard working wife. It was indeed labor intensive, but well worth all the efforts … Amazing taste and appearance!! (and lots of left-overs since it is just the two of us). Some of the noodles started to tear when I cooked them and I was fearful that they wouldn’t work as rolls … so I decided to make this a traditional “layered” lasagna. It worked out great but I had to use 9 cooked noodles (3 on bottom, 3 in the middle and 3 on top). Other than that, I prepared this step by step according to the directions. As we were eating dinner my wife asked me “Since this was so much work to make, do you think you will cook it again?” My response was “Oh YES, definitely … especially for company”
Thanks … can’t wait for the left-overs tonight!
Bob in D.C.
I am so happy you enjoyed it! Next time split it up over two days and it will be much easier. You can also have it done & assembled a day before and just pop in the oven the day of service. Also, under cook the noodles next time and they will be easier to handle. They will finish cooking in the oven.
this just happened! so sad I can upload a picture but I made it yesterday and it was a success. The online small change I made was that I bought pork sausage at Whole Foods (added Rosemary at home) and use Chardonnay. It was amazing!!!!!
*can’t
I am so glad to hear! I am sure it was beautiful!
Definitely a lot of work but looks worth it. Congrats on the house!
Butternut squash is one of my favorite things ever, and this is totally calling my name!
Really Ris? That one was good for me … but I do8#7n21&;t know how to share my vision. Perhaps it’s the community development side? I’d be curious to see if there is a community development version of Kouzes and Posner
wow, this looks delish!
You had me at: shaved parmesan!
I must confess that I have never made lasagna (I’m 60) as I’ve never been that fond of pasta or tomato sauces, but this is about to change. I really look forward to making it for us and also to do lots of smaller containers to freeze for us and all the elderly, sick, and out of work folks I take food to. I especially appreciate your directions in order to be able to freeze, then cook. ( That is another reason this recipe is special. It will also be easy to change to chicken and other herbs that I have in the garden at other times in the year.)You may always include freezer instructions, but I am brand new to your site.
Thanks, thanks, thanks.
Hope your move goes smoothly and you don’t have to get rid of too many of your kitchen items.
This is one for the files. Sometimes for T-Gives I have vegetarians to feed and I’ve been looking for a special enough main dish that was buffet friendly and would rival a roasted turkey. GREG
oh my word. must MAKE. SOON. Like, this second.