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.
