Butternut Squash and Sausage Lasagna

Ingredients

• 2 tablespoons olive oil
• 2 pounds sweet Italian sausage (if links, casings removed)
• 1 large yellow onion, diced
• 8 ounces white button mushrooms, chopped
• 3 cloves garlic, minced
• Pinch of crushed red pepper
• Two 15-ounce cans butternut squash puree
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 cups whole-milk ricotta cheese
• 1 cup finely grated Parmesan
• 1 cup chopped cooked kale (use a kitchen towel to squeeze out any excess moisture from the kale)
• 2 tablespoons minced fresh sage
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• Pinch of ground nutmeg
• Sea salt
• 1 pound lasagna noodles
• Olive oil, for drizzling
• Nonstick cooking spray, for the casserole dish
• 4 cups shredded mozzarella
• 1/3 cup finely grated Parmesan

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