Butternut squash lasagna with maple sage sausage and a secret ingredient with fresh sage and a secret ingredient that's not so savory. wohsweetbasil.com

Browned Butter Butternut and Pork Lasagna

Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 6 -9 servings


For the Squash

  • 1 1/2 Lbs Butternut Squash peeled and chopped
  • olive oil
  • salt pepper
  • 2 Leaves of Sage fresh
  • 2 Ginger Snap Cookies

Browned Butter Sauce

  • 1/4 cup butter unsalted
  • 1/4 Cup Flour
  • 2 Cups Low Fat Milk
  • 1 1/2 Cups Half and Half
  • 1/4 Teaspoon Nutmeg
  • Salt and Pepper to taste

For the Lasagna

  • 1 pound Ground Pork
  • 1 package no boil Lasagna noodles
  • 2 Cups Gruyere Cheese shredded
  • 2 1/2 Cups Mozzarella Cheese shredded


For the Squash

  • Heat the oven to 425, and place the squash on a large pan and drizzle with a little olive oil and salt and pepper.
  • Roast for 25 minutes or until tender.
  • Remove from the oven and allow to cool.
  • Place the squash, sage and ginger snaps in the blender and pulse until smooth.
  • Set aside.
  • For the Pork-
  • Heat a skillet over medium high heat and add the ground pork.
  • Turn down to medium and allow the pork to cook through, breaking it up into small meatball portions. This allows a little more pork flavor in the dish instead of small crumbles of meat throughout.
  • Cook about 6-8 minutes or until cooked through and remove from the pan to drain.

For the Sauce

  • Meanwhile, heat a sauce pan over medium heat and add the butter.
  • Cook until the butter begins to foam and turn nutty brown in color, whisking occasionally, and then as soon as it's amber in color, throw in the garlic.
  • Cook for a few seconds and then add the flour and quickly whisk.
  • Continue to cook until nutty in flavor and golden.
  • Pour in the liquids and continue to whisk until smooth.
  • Bring to a boil and turn down to a simmer, continue to cook until thickened.
  • Set aside.

To Assemble

  • Heat the oven to 400 degrees.
  • Spread about ¼ cup white sauce on the bottom of an 8x8” pan.
  • Lay down strips of lasagna noodles.
  • Add a scoop, about 1/3- ½ cup of white sauce and lightly spread over the noodles.
  • Add 1/3 Cup butternut squash puree and spread over the sauce.
  • Dot with pork and sprinkle with ¼ cup of each cheese.
  • Continue with layers until you read the top and then add all remaining cheeses.
  • Bake the lasagna for 35-40 minutes or until golden and bubbly.
  • Enjoy!


You can buy pre peeled and chopped butternut squash in most produce sections of your local store.
Nutrition Facts
Browned Butter Butternut and Pork Lasagna
Amount Per Serving (1 g)
Calories 657
% Daily Value*
Cholesterol 121.7mg41%
Carbohydrates 47.8g16%
Fiber 2.8g12%
Sugar 12g13%
Protein 30.9g62%
* Percent Daily Values are based on a 2000 calorie diet.