Description
Packed full of sausage, kale and a squash soup, this lasagna is a welcome twist on the classic. It has a delicious, comforting palette that is sure to be a hit when baked this fall!
Ingredients
- 1 pound pork sausage
- 1 cup chopped onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 garlic cloves
- 2 4-inch sprigs of thyme
- 1 4-inch sprig of rosemary
- 6 ounces chopped kale
- 2 cups squash soup
- 2 cups whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup chopped parsley
- 6 ounces oven-ready lasagna noodles (about 10 noodles)
Instructions
- Preheat oven to 350 degrees.
- Spray a 9×13 baking dish with nonstick spray and set aside.
For the squash filling
- Heat a 12-inch skillet over medium-high heat. Add sausage and break up with a spoon into smaller pieces. When browned slightly, move sausage around the pan until browned on all sides, about 5 minutes.
- Add onion, garlic, salt, pepper, thyme and rosemary. Cook until the onion is softened, about 3 minutes.
- Stir in chopped kale and cook until just wilted, about 2 minutes.
- Remove from heat and remove the sprigs of thyme and rosemary.
- Stir in 1 3/4 cup squash soup. Set aside.
For the ricotta filling
- In a large bowl, combine the ricotta, 1/2 cup Parmesan, eggs, salt, pepper and parsley.
- Stir to evenly combine the eggs into a smooth mixture.
To assemble lasagna
- Spread 1/4 cup squash soup on the bottom of the baking dish.
- Layer half of the noodles in the pan, breaking one apart to fill all the spaces. Approximately four noodles are needed, overlapping slightly.
- Spread half of the ricotta mixture over the noodles and spread evenly.
- Sprinkle half of the meat mixture over the ricotta along with 1/4 cup Parmesan cheese.
- Repeat layers starting with noodles.
- Finish with remaining Parmesan cheese on top.
- Bake in preheated oven until the top is golden and bubbling throughout, about 45-60 minutes.
- Remove from oven and let stand 15 minutes before cutting. Slice and serve.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 2g
- Sodium: 906mg
- Fat: 18.7g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17.2g
- Fiber: 2.4g
- Protein: 19.8g
- Cholesterol: 94.1mg
Keywords: fall, squash