Autumn Lasagna with Sausage, Kale & Creamy Squash Sauce, served with Apple–Fennel Arugula Salad & Lemon-Dijon Vinaigrette (includes complimentary surprise dessert)

Golden squash, fragrant herbs, and a bubbling pan of lasagna—this week’s meal at Ragna’s Table brings some of my favorite autumn flavors together. Paired with a crisp apple and fennel salad, it’s a comforting Italian-inspired supper with plenty of freshness alongside the richness.

At the center is Autumn Lasagna with Sausage, Kale & Creamy Squash Sauce. Layers of tender pasta cradle savory pork sausage, kale, and a creamy ricotta filling with Parmesan and parsley. Smooth squash sauce brings natural sweetness, while garlic, rosemary, and thyme give the dish a fragrant, savory depth. Baked until golden and bubbling, each portion offers a satisfying combination of creamy filling, tender greens, and hearty pasta.

These ingredients bring nourishment as well as flavor. Squash provides beta-carotene, which the body converts to vitamin A to support normal vision and immune function. Kale contributes vitamins K and C, along with fiber. Ricotta and Parmesan supply calcium and protein, while the sausage adds further protein, making this a substantial, satisfying centerpiece.

To complement the lasagna, I’m serving an Apple–Fennel Arugula Salad with toasted walnuts and a Lemon-Dijon Vinaigrette. Tart apple slices, delicately shaved fennel, and peppery arugula create a fresh, crunchy contrast to the warm pasta. Toasted walnuts bring a nutty richness, and the bright dressing balances the sweetness of the squash.

The salad adds nutritional variety, too. Apples and fennel contribute fiber, which supports digestion, while walnuts provide unsaturated fats, including the plant-based omega-3 fat ALA. Arugula adds vitamin K, and the lemon juice contributes a little vitamin C. Together, they make a colorful, refreshing accompaniment that rounds out the meal.

I can’t wait to cook this for you!