Description

what to serve with butternut squash lasagnaThis fall butternut squash lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won’t miss the pasta!

mandolin

spiralizer

Ingredients

14ouncesItalian chicken sausage, casing removed (Al Fresco)

1tspextra virgin olive oil

1/2largeonion, chopped

3clovesgarlic, minced

128-oz can crushed tomatoes, I like Tuttorosso

2tbspchopped fresh basil

salt and black pepper, to taste

1large butternut squash, peeled, at least 3 lbs

1cuppart-skim ricotta

1/4cupParmigiano Reggiano, or Parmesan cheese, grated

2tbspchopped parsley

1largeegg

16ozshredded part-skim mozzarella cheese, 4 cups total

Instructions

• In a large deep nonstick skillet, brown the sausage in olive oil, breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, salt and black pepper, to taste. Simmer on low, covered 15 to 20 minutes.

• Meanwhile, slice butternut into 1/8″ thick rounds with a good quality spiralizer, or a mandolin (be careful) or a sharp knife. See notes.

• Preheat oven to 375°F.

• In a medium bowl combine ricotta cheese, Parmesan cheese, parsley and egg, mix.

In a deep 9×12 casserole dish spread 3/4 cup of sauce on the bottom and layer 12 rounds of butternut slices to cover. Spread 3/4 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 more rounds of butternut, 3/4 cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and cover with foil.