Butternut Squash and Sausage Lasagna

If there is a recipe I'm really proud to say is all mine, this is it.  I wanted something to reflect the fall weather and this is what I came up with.  It's sooooo good.  I will toot my own horn on this baby.  I'm going to make this over and over again without hesitation and serve it to those willing to nosh.
This lasagna is creamy, savory, earthy and humble.  Instead of the typical Bechamel or Ricotta layer, I created a sauce out of squash, chicken broth, sage and Parmesan....oh my good gracious.  I could have eaten this just on it's own, but I refrained, with hesitation.
I fed this to a couple of family members with rave reviews.  I'm fairly certain we all had seconds....
p.s. To make things easier, I used  Oven Ready Noodles....you could fresh pasta for an even more luxurious lasagna....I'll be doing that next time.

Crispy Sage Leaves on top...YUM!

DELISH!

Butternut Squash and Sausage Lasagna

Serves 6 to 8

Butternut Squash Sauce

1 medium butternut squash, roasted (cut in half and roast at 400F for 45 min)
3/4 cup low sodium chicken broth
1/4 cup fresh Parmesan cheese
1/4 cup Swiss or mozzarella cheese, grated
2 tbsp heavy cream (optional)
5 Sage leaves sliced thinly
Freshly ground pepper to taste

Sausage Layer

1 tbsp Olive Oil
1/2 large sweet onion, chopped
2 cloves garlic, finely chopped
5 Italian sausage links, removed from casing
1/4 cup low sodium chicken broth
5 oz baby spinach
1/2 tsp dried Thyme
Chili Flakes (optional)

Lasagna

9-10 No cook Lasagna Noodles (or you could use fresh)
1/2 cup fresh Parmesan
1 1/2 cups Swiss or Mozzarella or a combination of both

Scoop the roasted squash into a food processor (blender would work in a pinch) and add the broth, cheeses, Sage, cream and pepper.  Puree until smooth.  Set aside. No need to add salt.
In a large skillet over medium high heat, add the oil, onion and garlic.  Sauté for 3 minutes.  Add the sausage breaking up with a spoon.  Cook until the sausage is no longer pink.  Add the broth, Thyme and spinach cooking for another 5 minutes or until most of the liquid has evaporated.  Add a pinch of chili flakes if you're using.
In a 13x9 lasagna dish, spread a 1/4 of the squash out, just to cover.  Add the noodles, 1/4 squash, 1/2 of the meat and 1/3 of the grated cheeses.  Repeat that layer ending with a layer of noodles, squash and more cheese.
Bake in a 375F oven for about 30 minutes covered with foil.  After the 30 minutes, remove the foil and bake for another 15 minutes.  Remove from the oven and let the lasagna rest for 10 minutes before cutting or serving.  Alternatively, you can assemble the lasagna earlier in the day, refrigerate and bake at a later time.