Butternut and Sausage Hash Rustic Lasagna with Creamy Sage Sauce
Description
This is the perfect fall or winter dish to make on the weekend when you have more time because it is somewhat labor intensive. But it's worth the efforts with its amazing presentation and taste. You can layer it or roll individual portions or even use pen
Ingredients
Filling:
3 c. butternut squash, cut into 1/2 inch cubes (1 small butternut)
olive oil, for drizzling
½ small onion, chopped
3-4 cloves garlic, minced
1 Granny Smith apple, peeled, cored and diced small
¼ c. chopped hazelnuts
salt, to taste
Sausage:
1 lb. ground pork
½ t. ground fennel
3-4 cloves garlic, minced
½ t. rubbing sage
½ T. kosher salt
1 t. chopped fresh rosemary
Cheese:
1½ c. whole Ricotta cheese
1 c. shaved Parmesan, divided
1 c. shredded Mozzarella, divided
salt, to taste
Creamy Sage Sauce:
¼ c. butter
¾ c. fresh sage leaves, chopped, lightly packed
3-4 garlic cloves, minced
¼ c. all-purpose flour
white wine
3 c. milk
¼ scant c. shaved Parmesan
pinch nutmeg
8 lasagna noodles, prepared according to package directions to al dente
Directions
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Preheat oven to 400 degrees. Spray a large 9 x 14 casserole dish with non-stick spray.
Bring a pot of well salted water to boil; boil lasagna noodles according to package directions; drain; toss lightly in oil; set aside.
Filling:
Spread cubed butternut squash on a rimmed sheet pan; drizzle with olive oil; season with salt and pepper, tossing until well coated. Roast in oven for 30 minutes, stirring once halfway; set aside.
Reduce oven temperature to 350 degrees.
In a large bowl, combine all sausage ingredients. 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; use a slotted spoon to transfer sausage to a plate, keeping drippings in the skillet.
Return skillet with drippings to stove top over medium-high heat; add chopped onions and garlic; sauté until they start to get soft, about 5 minutes.
Add diced apple to skillet; sprinkle with salt; cook 5 minutes; add a splash of white wine to deglaze pan, scraping up all brown bits at the bottom of the skillet. Add squash and chopped hazelnuts; sauté until squash is lightly browned, 1 - 2 minutes; add cooked sausage until well combined; set aside.
Cheese:
In a large bowl, combine ricotta cheese, ½ c. shredded mozzarella and ½ c. shaved Parmesan; stir until well combined; set aside.
Sauce:
Melt butter in a heavy medium-sized saucepan over medium heat; add garlic and sage; sauté until fragrant, about 30 seconds. Add flour; whisk for 1 minute. Splash with white wine; gradually whisk in milk; bring to a boil over medium-high heat; reduce heat to medium; simmer until sauce thickens slightly, whisking often, about 5 minutes. Whisk in nutmeg and Parmesan; continue to whisk until smooth; season with salt and pepper, to taste.
Assembly:
Spread a very thin layer of sauce on the bottom of the prepared casserole dish; set aside.
Lay lasagna noodles flat on a clean work surface. Reserve and set aside about ¼ c. 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 lasagnas with cream sauce, ½ c. shredded mozzarella and ½ c. shaved Parmesan. Bake, covered, in the oven at 350 degrees for 15 minutes, remove cover, bake 20 minutes.
To brown the cheese, put under the Low broiler for a few minutes, being sure to keep an eye on it.
Serve hot.
8 servings.
**To make in advance:
The butternut and sausage filling can be prepared in advance a day ahead. Assemble and freeze; bake covered at 350 degrees 45 minutes; uncover; bake 15 minutes or until hot and bubbly; broil on Low to brown cheese.
Lasagna rolls could be frozen in small aluminum loaf pans or other small containers for individual servings. Bake at 350 degrees covered 30 minutes; uncover; bake 15 minutes or until hot and bubbly. Broil on Low to brown cheese.