Butternut Squash Lasagna
Layers of Italian sausage, tomato sauce, ricotta and butternut squash baked to perfection
Servings: 6
Ingredients
- 4 Italian turkey sausages, casings removed
- 4 cloves Garlic, finely chopped
- 1 small Onion, finely chopped
- 8 oz Tomato sauce
- 1 tsp Dried Italian herbs
- 2 1/2 cups Fresh Spinach
- 1 Butternut squash, peeled and thinly sliced with a Mandoline slicer
- 1 cup Ricotta Cheese (I used part skim)
- 1 Egg
- Fresh basil or dried Italian herbs, to taste
- Salt and pepper, to taste
- 1 cup Mozzarella cheese, shredded
Instructions
- In a large saute pan, brown turkey sausages adding garlic and onion. Cook til done.
- Stir in tomato sauce and spices.
- Stir in spinach until wilted.
- In a small bowl, stir together Ricotta cheese, egg and Italian seasoning. (If using fresh basil, layer leaves of basil as you assemble the lasagna.)
- Peel butternut squash and cut the ends off. Carefully slice with a Mandoline or use a knife to slice thin round pieces. (Keep in mind the larger end of the butternut squash has seeds. I usually don't use this portion, but you could remove the seeds and continue to slice.)
- Spray a 9 x 11 baking dish (or something similar) and layer sausage-tomato sauce-spinach mixture, ricotta mixture, sliced butternut squash and shredded mozarella cheese, ending with mozarella cheese. (This is assembled the same as a pasta lasagna but using healthy butternut squash in place of pasta!)
- Cover and bake on 375 degrees for 45-50 minutes until squash is tender. ( I remove the foil and broil until cheese is browned slightly.)
