Butternut Squash Lasagna

A week or so ago I made an amazing all-in-one kind of meal.  That’s what I love about casseroles, lasagnas…whatever…they’re just one big dish of goodness.  No need for a side…no need for several pots and pans… yup, when you’re cooking all the time less is better!!  Less mess; less hassle.  That’s what I’m all about.

Anyway, this meal was super simple and a few of you requested the recipe when I posted the finished shot on my facebook page.  I typically make my lasagna with zucchini noodles — which is amazing as well.  This time I figured…what the heck?…let’s try something new.

Huge success!  It makes a lot so enjoy with family/friends over or eat on it for lunch throughout the week.

 

Ingredients

  • 1 medium-sized butternut squash, peeled and sliced
  • 1 lb. ground Italian sausage, I use Mulay’s brand
  • 1 tbsp. duck fat (olive oil will work, too)
  • 1/2 red onion, diced
  • 3 garlic cloves, minced
  • 2 handfuls of spinach, chopped
  • 1 c. mushrooms, sliced
  • 24 oz. jar of marinara sauce, I used a Central Market variety — it’s ingredient list is very clean

 

Process

  1. Preheat oven to 400 degrees.
  2. Meanwhile, prepare the butternut squash.  You want to choose one that has less of a bulbous end — sometimes that’s not possible!  If not, chop the bulbous end off and slice it into smaller planks while the long end is sliced into longer planks.  They don’t have to all be the same size, just so that you can get a few good even layers.  You can do this with a mandoline slicer or a very sharp knife.  I prefer a very sharp knife as every mandoline slicer I have ever owned does not work.
  3. In a large skillet, heat the duck fat over medium heat.  Add the onion and garlic.  Sauté a few minutes.
  4. Add in the sausage and break up with a spoon — cook until it is nearly browned.
  5. Add the chopped mushrooms and cook for a few more minutes, or until they are tender.
  6. Stir in chopped spinach, and cook just long enough for it to wilt a bit.  Remove meat mixture from heat.
  7. In a 9×13 baking dish — spoon about 1/4 c. of sauce on the bottom of your dish and spread evenly.  Now create your first layer of butternut squash.  They don’t really need to overlap, but just fit them to where you don’t have a lot of gaps.
  8. Spoon some of the meat mixture over the squash and spread evenly.  Top the meat mixture with some sauce.  Continue with another layer of squash, etc., until you have used up everything and end with meat that is topped with sauce.  Pretty darn simple.  And you really don’t need to measure anything…just eyeball it and you’ll do amazingly well.  😉
  9. Bake in the oven for about 45 minutes.
  10. Once you remove the lasagna let it sit for about 10 minutes so that it firms up a bit.

Who needs noodles!?  Not this household.  Butternut squash is NO JOKE.  It’s delicious, and what’s best is that it is so versatile.  It goes great with sweet baking flavors, but can be eaten in a savory way as well.  Yum.

 

If cheese is your thing — feel free to top it with some good quality stuff.  More power to ya.

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One Response to “Butternut Squash Lasagna”

  1. […] You know what lots of veggies are good for?  Slicing up and layering with meat, of course!  Another option is butternut squash — that makes for a superb lasagna.  Don’t believe me?  Click here to drool. […]

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