Skillet Lasagna
CATEGORIES
INGREDIENTS
  • Servings: 8
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • Salt and freshly ground pepper, to taste
  • 1 pound mild Italian sausage, casings removed
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup plus 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon minced fresh sage
  • 9 dried lasagna noodles, cooked al dente
  • 3 pound butternut squash, neck portion only, peeled and sliced into wide, thin sheets
DIRECTIONS
  1. Position a rack in the lower third of an oven and preheat to 400°F.
  3. 2In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic, salt and pepper and cook for 30 seconds. Transfer to a bowl.
  5. 3In the fry pan over medium-high heat, cook the sausage, breaking it into small pieces, until browned and cooked through, about 8 minutes. Drain the sausage on paper towels, then add to the onion mixture.
  7. 4In the fry pan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook until thickened, 8 to 10 minutes. Transfer to a separate bowl.
  9. 5Stir in 3/4 cup of the cheese, the 1/4 cup parsley, the sage, salt and pepper.
  11. 6To assemble the lasagna, spread 1/3 cup sauce on the bottom of the fry pan and top with a single layer of 3 noodles. Top with 1/3 cup sauce, 1/3 cup sausage and a layer of squash slices. Repeat the layering of sauce, sausage and squash 5 more times, replacing the squash layer with a layer of noodles after every 2 layers of squash. Top with the remaining sauce and the 1/4 cup cheese.
  13. 7Transfer the pan to the oven and bake until the lasagna is browned and bubbly, about 45 minutes.
  15. 8Sprinkle with the 1 tablespoon parsley. Let the lasagna stand for 15 minutes before slicing.