Lasagna is the ultimate comfort food: layers of tradition and comfort all in one dish. Like any other tradition, I love a variation. The inspiration for this dish comes from my sister, who I’m always amazed can make new meals nightly for her family.
This lasagna uses the best of the autumn season. Kale is still growing in the garden and mountains of squash are in my barn (or at a local market). I think if you try this, it’ll become part of your family. A new take on an old classic!
Ingredients:
• 1 lb pork sausage
• 1 cup chopped onion
• 1 tsp salt
• 1 tsp pepper
• 2 cloves garlic
• 2 4-inch sprigs thyme
• 1 4-inch sprig rosemary
• 6 oz chopped kale
• 3 cups squash soup
• 2 cups whole milk ricotta cheese
• 1 cup grated Parmesan cheese
• 2 eggs
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup chopped parsley
• 6 oz oven-ready lasagna noodles (about 10 noodles)
Instructions:
Preheat oven to 350°F.
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. Move sausage around the pan until browned on all sides.
Add onion, garlic, salt, pepper, thyme, and rosemary. Cook until the onion is softened, 3 minutes.
Stir in chopped kale and cook until just wilted, 2 minutes.
Remove from heat and remove the sprigs of thyme and rosemary.
Stir in 2 1/2 cups 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 the lasagna:
Spread 1/2 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 the preheated oven until the top is golden and bubbling throughout, 45-60 minutes.
Remove from the oven and let stand 15 minutes before cutting. Slice and serve.
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