Butternut Squash Lasagna #2



Your favorite red sauce (if you don’t have one you can snag mine here)

Butternut Squash

1 lb Ground Italian Turkey Sausage ( if you can’t find this use ground turkey or chicken)

Add to the meat while cooking the following herbs:

3 cloves chopped garlic

1/2 tsp oregano or 1 sprig freshly chopped

1/2 tsp tyme

2 fresh rosemary sprigs chopped


1/2 – 3/4  C. Fresh Organic Mozzarella


Brown the ground turkey in a skillet and drain

Combine the cooked meat and sauce and cook about 15 minutes to marry the flavors.  While this is happening you can slice your butternut squash.  To slice the squash make a cut between the neck and the bulbous bottom.  You can wrap and place the bottom section in the refrigerator for a meal later in the week.  Now take the top or neck section and peel it.  I just make about 4 to 5 straight slices all around it down the length and shape it like a long rectangular piece. Now take that rectangular piece and slice it thinly into slices, not paper thin, but not too thick either, these are going to be your flat noodles. Make a layer in a 9 x 13 pan and cover with some of the meat sauce, repeat layers until you fill the pan and put a lot of the sauce on the top as there is no cheese on it.

Bake at 350 until top is bubbly and edges are browning.

**Optional: If you must you can add a bit of Organic Mozzarella, but just a bit of cheese, very lightly with it because this tastes so good you don’t need it. I ask you to try it once with out cheese or do a half side cheese half side plain and see.  Grate it fresh and I am a stickler for organic on the cheese because they should be making it from animals that are grass fed and not shot up with hormones.