Butternut Squash Lasagna with Sage Sausage and Topped with Buttered sage and Garlic
1 pound of flour
1/2 oz olive oil
1 large butternut squash
5 garlic cloves
1 teaspoon olive oil
1 large (30 oz) of Organic Valley Ricotta cheese
1 16 oz (or double for more of a meat filling in the middle) Swaggerty’s all natural sage sausage
Sage, garlic butter sauce:
1 large bunch of fresh sage
1 to 1 1/2 sticks of butter
4 garlic cloves
6 servings (Dough recipe adapted from Marcato Raviolissima)
Place a pound of flour on a working surface and make a hole in the center
Break four eggs into the hole
With your hands gently begin mixing the flour with the eggs
To soften the mixture, add 1/2 oz of olive oil, a little water, or another egg may be added
Continue to knead the dough until smooth and uniform
Form a ball with the dough, place a towel over the dough so it does not get dry
Cut the dough into small slices. Pass the dough through the flat roller of your pasta maker. With your width dial, turn to number one
Once the dough has been fed through, fold the sheet of dough into two and pass through
Repeat folding and passing the sheet of dough through the rollers several times, lightly flour the sheets each time to keep it smooth
Each time you pass the the dough through, reduce the thickness on the dial
Preheat over to 375 F
Use a potato peeler or any peeler of your choice and peel then skin off your butternut squash
Cut into small cubes, drizzle olive oil and salt to taste over the squash
Bake for 35 minutes or until fork can easily pierce through the squash
Chop one whole leek, 5 garlic cloves, and one shallot
Add a teaspoon of olive oil to a pan
saute the leek, garlic and shallot until golden brown
Add butternut squash, leek, shallot and garlic into a blender and puree until all one texture add olive oil if the consistency is too chunky.
In a large sauce pan add olive oil and sausage, cook until all sausage is brown and throughly cooked
In a large sauce pan add chopped up fresh sage, a whole stick of butter and 4 diced up garlic cloves over medium heat, saute until a light golden brown.
In a casserole dish spray canola oil and start laying your sheets of dough down to cover the bottom of the dish. Lay one layer of dough and then spread your butternut squash, ricotta cheese, and sage garlic butter down; lay another set of dough on top and then layer butternut squash, ricotta, and all the sage sausage (optional). Keep repeating until the casserole dish is filled to the top. Lastly layer the dough on top with butter sage and garlic sauce.
Cover and back for 20 mins, after 20 minutes uncover and bake for 15 minutes.
Optional, I make extra sage and garlic butter sauce to coat my lasagna in.