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Butternut Sausage Spinach Lasagna | Mountain Cravings

Butternut Sausage Spinach Lasagna

Mountain Cravings
Candy-sweet roasted butternut squash layered with a big bunch of spinach and spicy sausage and of course lots of cheese.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Dishes
Cuisine Italian
Servings 8
Calories 532 kcal


  • 5 lb. butternut squash
  • 1 T. olive oil
  • 1/2 t. salt
  • 1 lb. sausage
  • 10 oz. spinach roughly chopped
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 t. fennel seed
  • 1/2 t. basil
  • 1/2 t. oregano
  • 1 t. salt
  • 27 oz. ricotta cheese
  • 2 cups mozzarella shredded


  • Preheat oven to 400°.
  • Cut the top and bottom off the butternut squash and peel remaining skin. Slice lengthwise into large 1/4-inch strips, cutting out the stringy center.
  • Lay squash slices in a single layer on foil-covered baking sheets. Lightly brush the tops with olive oil and sprinkle with salt.
  • Roast squash at 400° for 15 minutes, until centers are soft and edges are beginning to brown. Flip slices over, brush with oil and salt, and roast another 15 minutes.
  • While squash is roasting, brown the sausage in a large pan. Drain any excess grease until there is about a tablespoon remaining, then add spinach, onion, garlic, and spices. Cook over medium heat until the spinach is wilted and the onion is cooked.
  • Transfer the sausage mixture to a large bowl. Cream together with ricotta and 1 cup mozzarella.
  • Layer sausage mixture and eggplant slices in a greased 9x13 pan, starting with sausage and ending with eggplant. Sprinkle remaining 1 cup mozzarella on top.
  • Bake at 400° for 15-18 minutes, until edges are bubbling and cheese is beginning to brown.