Butternut Squash Lasagna
- 1 lb turkey Italian sausage
- 1 red onion
- 3 cloves garlic
- 15 oz Marinara sauce
- 1/2 c roasted red peppers
- 1/4 c extra virgin olive oil
- couple leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
- 1 small butternut squash
- 1 cup fresh mozzarella diced small
Get your oven to 400ºF. In a saute pan crumble the sausage and brown it, along with the onions & garlic. While that’s going, cut the top and ends of the squash off and peel it. Split it into 1/4’s. First cut right where the squash starts to turn bulbous, cut it in 1/2. Second split those two halves again, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t be anal about getting out all the strings, as you won’t even notice those when they’re cooked. Slice the squash into thin planks.
Make the sauce by pureeing the marinara sauce, red peppers, olive oil and basil.
Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce, throw in a few pieces of the mozzarella. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna, no cheese on the top layer.
Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may be liquid, let it set for a good half hour before cutting into it, as it will solidify.
What you can do to take up the time now is set the table and make a salad.
Serve along with a hearty veggie filled salad!