skillet butternut squash lasagna

30 minutes too cozy fall heaven in a pan

serves: 2-4
time: 30 minutes

Browse all my recommended tools in one place: Complete Kitchen Collection.

• Chef’s knife

• Cutting board

• 12 inch cast iron pan

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For the base:

• 5 spicy Italian sausages

• 2 shallots

• 2 tbsp diced fresh sage, divided

• 3 cloves garlic, minced

• 4 cups butternut squash soup

• 2 cups chicken stock

• 10 lasagna noodles, broken up

• 2 handfuls of finely chopped kale

• splash balsamic vinegar

• pinch nutmeg

For the ricotta mixture:

• 1 egg

• 1 cup ricotta

• 1/2 cup grated gruyere

To top:

• 1/2 cup grated gruyere

• 1 cup grated mozzarella

• 1/2 cup panko

• fresh sage leaves

what soup to use? I’ve used the Trader Joe’s autumnal harvest or the Pacific butternut squash soup. The TJ’s soup is less squash forward but still great. If you really want a squash forward dish though go for a classic butternut squash soup.

📦 storing: store in an airtight container in the fridge for up to 4 days.

🔄leftovers + reheating: pop this into the microwave in 30 second increments, or in a frying pan on the stove for a few minutes and it’s good as new. Add a splash of broth if needed to loosen it up.

🌾make it GF: ✅ use GF noodles + panko

🧀make it DF: 🛑

*Numbers in brackets in a step denotes the above photo

Pre-recipe prep:

✅ thinly slice 2 shallots
✅ wash and finely chop 2 large handfuls kale (about half a bunch)
✅ mince 2 tbsp fresh sage and 3 cloves garlic
✅ break up 10 lasagna noodles into bite sized chunks

1. start the base

   

• heat a 12 inch cast iron over medium-high heat. Remove sausage from casing and drop in chunks, breaking it up with a spoon, and cook until browned, about 6–8 minutes.

• stir in 2 sliced shallots and cook until softened, about 3 minutes. Stir in 1 tbsp fresh chopped sage, and 3 cloves minced garlic.

2. simmer the base

   

• pour in 4 cups butternut squash soup and 1 cup chicken stock. Add the broken lasagna noodles and stir to submerge. Stir in the chopped kale, then bring to a gentle simmer. Cook until the noodles are tender, about 12 minutes, stirring often to keep the top noodles from sticking and to keep them submerged (adding up to 1 more cup of broth as needed depending on the thickness of your soup!).

3. make the ricotta mixture

• white the noodles cook, in a small bowl, whisk together 1 cup ricotta, 1 egg, 1 tbsp fresh chopped sage, ½ cup grated Gruyère and a pinch of salt.

4. assemble

   

• once noodles are al dente, season with a splash of balsamic vinegar and a pinch of nutmeg. Dollop spoonfuls of the ricotta mixture into the lasagna. Sprinkle with remaining Gruyère and mozzarella, and 1/2 cup panko.

• optional: drizzle a few sage leaves with a bit of oil and place them on top for garnish before baking

5. broil to finish

   

• transfer the skillet to the oven and broil on low until the cheese is melted and bubbling and the breadcrumbs are golden, about minutes.

• let rest for 5 minutes before serving straight from the skillet.

⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.

For the base:

• spicy Italian sausages: any raw sausage (ideally italian seasoned) ground pork or chicken will work too - of using unseasoned meat - add in 1/2 tsp each of dried basil, oregano, and fennel seeds and as much chili flakes as you like for spice.

• shallots: 1 onion of any kind will work

• fresh sage: 1 tsp dried = 1 tbsp fresh

• fresh garlic: 1 tsp garlic powder

• butternut squash soup: can sub any marinara

• chicken stock: veggie stock is great

• lasagna noodles: any dried noodle can work here - just adjust cook time

• kale: can skip or sub spinach - if using spinach or a lighter green, add after the noodles are mostly cooked just before you add the ricotta

• balsamic vinegar: red wine vinegar - just a smidge

• nutmeg: can skip

For the ricotta mixture:

• egg: can skip - it just gives it more of a custardy consistency but is still great without

• ricotta: sub equal parts high fat/dryer cottage cheese - note that it won’t fully melt in but still gives the same essence

• gruyere: comte or swiss

To top:

• panko: sub equal parts of any breadcrumbs or skip

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