Creamy Veggie & Sausage Lasagna
This creamy veggie and sausage lasagna is layered with homemade pasta, roasted squash, tender leeks, Italian sausage, kale, and a rich Gruyère béchamel sauce. It's a from scratch dinner that feels special enough for guests but is equally perfect for feeding a hungry family.
Ingredients
Homemade Pasta Sheets (Optional)
- ¾ cup freshly milled khorasan flour
- ¾ cup all purpose flour
- Pinch of salt
- 3 eggs
Vegetable & Sausage Filling
- 3 leeks washed and thinly sliced
- 2 yellow squash or zucchini sliced into ¼ inch rounds
- 4 cloves garlic minced
- 2 sprigs fresh thyme
- 1 sprig fresh oregano
- 4 sage leaves finely chopped
- 8 to 10 oz Italian sausage
- Olive oil as needed
- Splash of sherry optional
Gruyère Béchamel
- 4 tablespoons butter
- ⅓ cup all purpose flour
- 4 cups whole milk warmed
- 1 bunch lacinato kale stems removed and chopped
- 1 cup Gruyère cheese shredded
- ½ cup Parmesan cheese grated
- ½ teaspoon salt or to taste
For Assembly
- 12 oz no boil lasagna noodles or homemade pasta sheets
- 1.5 cup shredded Gruyère cheese, divided 1/2 cup sprinkled between the layers of pasta, 1 cup for the top
- 1/2 cup finely grated Parmesan cheese, divided 1/4 cup sprinkle between the layers of pasta, 1/4 cup for the top
Instructions
Make the Homemade Pasta (Optional)
- In a large bowl, combine the flours and salt. Make a well in the center and add the eggs.
- Gradually mix the eggs into the flour until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 5 to 8 minutes, until smooth. Add a little extra flour as needed.
- Wrap the dough and let it rest for 20 to 30 minutes.
- Divide into 4 portions and roll into thin sheets using a pasta machine or rolling pin. Cut to fit a 9x13 inch baking dish.
Roast the Squash
- Preheat the oven to 375°F (190°C).
- Arrange the squash slices on a parchment lined baking sheet. Try to make one even layer or space out as best you can.
- Drizzle lightly with olive oil and season with a pinch of salt.
- Roast for 20 to 25 minutes, until softened and lightly golden around the edges. Set aside.
Cook the Vegetables
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the leeks and cook for 5 minutes, stirring occasionally, until softened and most of the moisture has cooked away.
- Push veggies to the side, add 2 tsps of olive oil to the empty part of the skillet and add the garlic, thyme, oregano, and sage to the oil. Cook for 30 seconds, until fragrant.
- Transfer the veggie mixture to a bowl and set aside.
Cook the Sausage
- In the same skillet, cook the sausage until browned and cooked through.
- Deglaze the pan with a splash of sherry, if using.
- Drain any excess grease and transfer the sausage to the bowl with the leek mixture. Blot the sausage and pan with a paper towel to remove excess grease if needed.
Make the Gruyère Béchamel
- Melt the butter in the same skillet over medium heat.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the warm milk until smooth.
- Simmer for 5 to 7 minutes, stirring frequently, until thickened.
- Stir in the kale, cover, and cook on low until wilted and tender, a few minutes.
- Remove from the heat and stir in the Gruyère, Parmesan, and salt until smooth and creamy.
Assemble the Lasagna
- Spread a thin layer of béchamel in the bottom of a 9x13 inch baking dish.
- Add a layer of pasta sheets or lasagna noodles.
- Spread over a layer of béchamel.
- Add a layer of roasted squash.
- Spoon over one third of the sausage and leek mixture. Sprinkle lightly with shredded gruyere and parmesan.
- Repeat the layers until all ingredients are used.
- Finish with a final layer of pasta, the remaining béchamel, 1 cup Gruyère, and ¼ cup Parmesan.
Bake
- Cover tightly with foil and bake at 375°F (190°C) for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, until golden brown and bubbling.
- Let the lasagna rest for 15 minutes before slicing and serving.
