Adapted from www.health-bent.com.
Serves 4.
Ingredients
1 lb bulk hot or mild Italian sausage
1 red or yellow onion, minced
3 cloves garlic, minced
1 15 oz container of your favorite all-natural tomato sauce
1/2 c roasted red peppers
1/4 c extra virgin olive oil
3-4 leaves of fresh basil (optional)
1 small butternut squash
Preparation
 |
| Cut squash into 1/4-ich planks. |
- Preheat oven to 400 degrees F.
- In a large skillet over medium heat, crumble the sausage and brown it, along with the onions and garlic.
- While sausage is browning, use a sharp knife to cut off the top and bottom ends of the squash. Peel the squash (I use a Y-peeler). Quarter the squash, making one vertical cut and then one horizontal cut through the entire squash. Remove the seeds and slice the squash lengthwise into ¼-inch planks.
- Puree the tomato sauce, red peppers, olive oil, and basil (optional).
- Lightly cover the bottom of a 9x9 oven-safe dish with sauce. (This keeps the squash from sticking.) Layer about half of the squash, trying not to overlap the pieces, then spoon on half of the sausage mixture, followed by half of the remaining sauce. Repeat once, ending with sauce on as the top layer. (If you have any leftover squash pieces, toss it with a little olive oil, salt, and pepper, and roast it for later use.)
- Bake for 45 minutes or until the top is bubbly with a crispy, browned top. Right out of the oven, the lasagna may be liquidy. Let it set for approximately 30 minutes before cutting to allow the liquid to dissipate.
 |
| Add a little sauce on the bottom to prevent sticking. |
 |
| Add a layer of squash planks. |
 |
| Top with 1/2 of the sausage, then repeat, ending with sauce on top. |
This lasagna is unbelievable! We will definitely be making this again... and again. I got it started late and had to feed the kids while it was still baking. By the time my husband and I were eating, they were both mooching off of us! Delicious... thanks for sharing!
ReplyDeleteThanks, Sarah! I love this one, too..and only hope that one day my kids will actually TRY it! I appreciate your nice comments.
ReplyDeleteWe tried this tonight. Awesome! The saltiness of the sausage and the sweetness of the squash really played well against each other.
ReplyDeleteVery cool, Michelle! I'm glad you enjoyed it. I like that the flavors are just like traditional lasagna, but better (in my opinion). So excited you are experimenting with my recipes! Thanks for the great comments!
ReplyDeleteThis was a really great tasting recipe.
ReplyDeleteI purchased already cubed squash from the store which helps but you still have to cut it for the right thickness and I also had venison on hand for some venison/beef meatballs.
Thanks for sharing the recipes, it is a real blessing and help.
Tom
Sounds like you made some great modifications, Tom! I've seen the pre-cut squash in the store but haven't tried it yet. You may be able to modify this recipe a bit by just using the squash cubes and mixing everything together in more of a casserole style, and then baking it. Thanks for the nice comments. I'm glad I can help!
ReplyDeleteWonderfully delicious! I was worried that my kids wouldn't like it, but they loved it! I am keeping this one for sure :) Thank you!
ReplyDeleteHi, Michelle! So glad you like this one. My kids are super picky but if I tell them it's a "recipe for kids," they at least try it. I'll have to run this one past them next time I make it. Thanks for the nice note!
DeleteThis was delicious! The flavors were a perfect combination. Eating healthy is so much easier when you have fabulous recipes like this one! Thank you.
ReplyDeleteJust FYI for those who are ready to chow down after the 45 minute cook time - I just used a spatula with slits when serving and skipped the extra 30 minute wait time. Worked perfect.
Thanks for the cooking tip, Jessica! This is such a delicious way to use the squash that is so abundant right now. I'm glad you enjoyed it. I appreciate your comments!
DeleteYummy. Made this tonight!
ReplyDelete