Winter Kale, Sausage and Butternut Squash Lasagna

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From Lu’s lips to your screen: this is one of your top 5 best dishes. He also said this after plate #1, #2 and #3.

On Friday, two of my lifelong best girl friends came over to make vision boards. For those of you who aren’t familiar, a vision board is basically a collage of images, phrases and words placed on a piece of paper, cardboard, foam board or any type of canvas. This imagery is supposed to capture your vision – to represent you and your goals.

While we were vision boarding, I reheated this winterized lasagna for Lu’s dinner (he wasn’t partaking in vision-boarding, but still hanging out.)

Winter Kale, Sausage and Butternut Squash Lasagna

I believe Lu. This is definitely one of my top 5 best dishes. It’s pretty incredible how much this tastes like lasagna. The Blade A-cut butternut squash creates a pasta-like consistency with the butternut squash. These butternut squash layers take the place of the lasagna noodles.

Earlier this year, I made a spiralized zucchini lasagna with spinach and tomato sauce – a classic. Now, I’m “winterizing” this lasagna by using a winter squash, a winter lettuce (kale) and of course, a heartier filling: sausage.

Winter Kale, Sausage and Butternut Squash Lasagna

You can eat two or three servings of this and not need a nap, I promise. Of course, you don’t need to eat more than one serving – it’s filling in the most healthy way possible. The ricotta stuffing is fluffy and creamy, creating that quintessential lasagna texture.

The sweetness in the butternut squash noodles pairs immaculately with the sweet Italian sausage. The kale adds its superfood nutrients and a lovely green color. This is probably the most colorful lasagna out there!

Winter Kale, Sausage and Butternut Squash Lasagna

This lasagna is something that reheats very well. It’s ideal for Sunday meal prep – make a batch of this and put it in the fridge to last all week. It can be frozen and reheated, as well. You can double the recipe, also, if you have a larger baking dish.

Plus, it’s easy to assemble:

Winter Kale, Sausage and Butternut Squash Lasagna Winter Kale, Sausage and Butternut Squash Lasagna

Then, you just cover with foil, bake for 40-45 minutes and voila – you’ve got yourself a spiralized winterized lasagna!

FINAL

Now, for my vision board. It’s still a work in progress, but you can tell what my vision is, right? It’s lacking some bridal pictures – I bought a Brides magazine on Sunday and I’m going to add a few clippings this week. What do you think?

Inspiralized - Vision Board

GIVEAWAY

If you missed it, last week, I shared my weight loss journey story. In support of my fit journey, Under Armour is giving away one lucky Inspiralized reader a Women’s StudioLux Duffle bag, valued at $134.99. Open to US addresses only, giveaway will end Thursday, October 30, 2014. Good luck and thanks to Under Armour for making me look good while I sweat!

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Nutritional Information & Recipe

Inspiralized

Winter Kale, Sausage and Butternut Squash Lasagna

Yields 6

20 minPrep Time

60 minCook Time

1 hr, 20 Total Time

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Ingredients

  • 1 medium butternut squash
  • 1/2 tablespoon extra virgin olive oil
  • 6 fresh sage leaves
  • 4 sausage links, decased
  • 5 cups chopped kale
  • 3 cloves of garlic, minced
  • ¼ teaspoon red pepper flakes
  • 1 large shallot, minced
  • salt and pepper, to taste
  • 1.5 cups ricotta cheese
  • 1/3 cup grated parmesan cheese (grated not shredded!)
  • 1 large egg, beaten
  • 1 cup shredded gruyere cheese

Instructions

  1. Preheat the oven to 425 degrees.
  2. Cut the bulbous bottom off the butternut squash (the seeded part.) Slice the top off to ensure that it’s perfectly flat. Peel the butternut squash entirely. If the butternut squash is longer than 6 inches, slice it into two manageable pieces. Slice halfway through the butternut squash, just to the center (careful not to go further.) Spiralize the squash, using Blade A.
  3. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sage leaves and cook until crispy, careful not to burn. Transfer the sage leaves to a small paper towel lined plate and set aside.
  4. Immediately crumble in the sausage to the skillet and cook until browned, 5-7 minutes. Then, add in the kale, garlic, red pepper flakes, shallots and season with salt and pepper. Cook the mixture for 2-3 minutes or until kale is wilted.
  5. While the sausage is cooking, add the ricotta, parmesan and egg to a bowl. Whisk together and set aside.
  6. Once the sausage is done, gather all of your prepared ingredients. Take out a casserole dish (I use 4.2 quart) and add a layer of the butternut squash to the bottom. Then, add a layer of the kale and sausage mixture. Then, add in a layer of ricotta mixture. Top with a layer of butternut squash. Then, add a layer of the kale and sausage mixture. Then, add in a layer of ricotta mixture. Top with a layer of the butternut squash and then, top with all of the gruyere cheese.
  7. Cover the casserole dish with tinfoil and bake in the oven for 40-45 minutes. After 40 minutes, poke the top layer and if you can easily pierce through the butternut squash, it’s done. If you can’t, bake another 5 minutes.
  8. After the 40 minutes of baking, take the dish out of the oven, remove the tinfoil top and immediately sprinkle with sage topping. Then, let rest for 5 minutes. After resting, carefully cut the lasagna into 6 equal portions.
http://inspiralized.com/winter-kale-sausage-and-butternut-squash-lasagna/

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Comments

  1. Could this be made in a slow cooker? Trying to find a recipe to take to a work party where there isn’t a stove…I really don’t want to heat something up in a microwave either…Also…what are your top 5 spiralized recipes? :)

  2. Caroline Mitchell :

    I made this last night and it was perfect! Everyone absolutely loved it. Thank you.

  3. This was my very first Inspiralized recipe–I made it the day my spiralizer arrived in the mail about a week ago. So delicious. It was also the first time I’ve ever fried sage leaves! (Note to self: draining on paper towels is absolutely necessary for crispness!) I spiralized a few smallish butternut squash and used the nice slices for the lasagna; I used the scraps and cores and ugly slices for soup the next day (with more fried sage!). I omitted the red pepper flakes and used hot Italian sausage instead of sweet. I also upped the kale, because kale. A wonderful dish that I would gladly take to a potluck or share with company. My husband loved it too. The only thing I wasn’t sure about is the oven temperature…425 degrees seemed really high, so I cooked it at 375 with fine results. I’m excited to cook my way through your blog and book!

  4. Ha!
    Jersey Girl!! Love.

  5. I have seriously made this recipe 3 times in the past 10 days!!! This is my favorite spiralized recipe to date… and my fiancé totally agrees!!!

  6. This is my first major recipe with my Spiralizer. THANK YOU Ali, for this stupendous concoction! I love lasagna, and any major carb meal that involves cheese, and this was absolutely amazing! I wish I’d purchased the 4 blade Inspiralizer so that I’d know what your blade A, B, C, and D are, but I’m figuring things out on my 3 blade Spiralizer thanks to your descriptions.

    Being a cheese addict, I will confess I doubled the ricotta and the sausage/kale mixture as well. I think my squash was much too large – I still have more slices left over for another lasagna tomorrow!! I rate this a 10 thumbs up! PERFECT and I could use this for entertaining as well! SLURP. Off to have more now!

  7. Ali,
    I made this recipe tonight exactly as written. It is probably the most delicious dinner I have had in years including those from 5 star restaurants. I was worried about spiralizing the squash. I had to shop down the cheese and paid $10 for the Swiss version. Again, the best. Well worth the time and prep.
    Thank You, I’m blown away by how tasty vegies can be. I would rather have this than pasta lasagna.

  8. I made this with a cashew cheese due to a milk allergy. I also can’t handle fresh sage due to a medical condition, so I chopped fresh parsley and added it to the sausage/kale mixture just before assembly. My fiance and I both think it is delicious. It is VERY filling, although I’m not sure if that’s from the squash or the cashew cheese

  9. HI!
    TONIGHT I am cooking a four course spiralized meal for 12, featuring this recipe, which I plan to double. I did not pre-test the recipe, because it already sounds fabulous.

    I just wanted to double check… is it really made in a 4.2 QT casserole? My 9 x 13 is 2 qt… a 4 qt casserole would be like a small dutch oven! Please clarify the size of the dish needed as soon as possible! :)))

    Thanks a million. LOVE this site!

    ConnieC

  10. Has anyone tried this recipe without the sausage to make it vegetarian? This recipe is bomb but I have several family members who are vegetarian and would like to change it up for family gatherings.

  11. Just found this recipe while looking to make the butternut squash, kale, and sausage lasagna at Houlihans. I’m so happy to have found one that looks almost the same! Its so wonderful! I can’t wait to make yours. Thanks again!

  12. Emily Stinson :

    Do you think it would work to make this a night ahead and leave in the fridge?

    Thanks,
    Emily

  13. Hi. Love your blog and love the Inspiralizer! I’m making this recipe now and am having serious difficulty spiralizing the squash. I cut the squash in half as specified. When I go to spiralize, it works for a second and then the blade stops catching the squash. It just spins and nothing happens. I must be doing something wrong? Thanks!

Trackbacks

  1. […] made a really bomb Butternut squash, Sausage, and Kale Lasagna. You should check out the recipe here! I’m so digging her […]

  2. […] kind of a spin on my ever-so-popular sausage and kale butternut squash lasagna. It’s just a lightened up […]

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