Butternut Squash Lasagna with Mozzarella & Ricotta

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OMG. YUM! This was much more delicious than I thought it would be. The cheesy-ness pairs well with the slight sweetness from the butternut squash. I also love any excuse to try out something new, like these thick noodles using the blade from the spiralizer. I normally don’t use that piece, but this recipe made me realize I need to try it out more!

Butternut Squash Lasagna
Serves 8-10
Adapted from SkinnyTaste

  • 1 tablespoon olive oil

  • 1/2 yellow onion, diced

  • 2 tablespoons minced garlic (about 4 cloves)

  • 1.5 pounds chicken sausage, sliced

  • 1 28-ounce can diced tomatoes

  • 1 16-ounce can tomato sauce

  • 2 small butternut squash or 1 large butternut squash (about 3 pounds)

  • 1.5 cup part-skim ricotta

  • 1/3 cup parmesan

  • 2 eggs

  • 1 teaspoon dried Italian seasoning

  • 1 cup mozzarella, shredded or in small balls

Spiralizing the Butternut Squash: See here for directions/pictures from SkinnyTaste- I found it helpful!

  1. Remove the peel from the squash with a large sharp knife.

  2. Cut butternut squash to remove the round end and you are left with the longer part that does not have seeds.

  3. Make a small cut down the squash so it automatically cuts off and you aren’t left with very long “noodles”.

  4. Using the large blade, spiralize squash.

Preheat oven to 375.

In a medium saucepot, add oil and place on medium heat. Add in onions, garlic, and sausage and saute until onion is beginning to brown. Add in diced tomatoes and tomato sauce and simmer for about 20 minutes, until it has thickened and is not liquidy. Season with 1/2 teaspoon sea salt and some pepper.

Meanwhile, mix together ricotta, parmesan, eggs, Italian seasoning, and half the mozzarella (1/2 cup worth) in a bowl. Season with 1/2 teaspoon sea salt and pepper.

In a 9×12 baking dish, layer the Lasagna:

  1. Add 1/2 the sauce

  2. Layer with butternut squash.

  3. Add 1/2 the cheese.

  4. Layer with butternut squash

  5. Add the rest of the sauce.

  6. Layer with butternut squash.

  7. Top with remaining cheese and add the other half cup of mozzarella

Cover baking dish with foil and place in oven for 30 minutes. Then remove foil and cook for another 25 minutes. Finish with about 3 minutes under the broiler.

Serve with…

  • Roasted Broccoli or Cauliflower- Keep it simple. Olive oil, sea salt, pepper- roast at 400 for about 20 minutes.

  • Salad- I used arugula, raspberries, pumpkin seeds drizzle with some extra virgin olive oil and white balsamic.

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