This is one of my favorite fall meals. It's quick to put together, but you do need to plan ahead to allow enough cooking and resting time. Be sure to sharpen your knife so that you can easily cut through the squash. If you are missing your lasagna, this meal will definitely help you out!
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
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.