Butternut Squash Lasagna (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon of olive oil (extra virgin recommended)
02 -
14 oz of chicken sausage, Italian-style, without casings (Al Fresco works great)
03 -
Half a large onion, finely chopped
04 -
3 minced garlic cloves
05 -
One 28 oz can of crushed tomatoes (go for Tuttorosso if possible)
06 -
2 tbsp chopped fresh basil
07 -
Season with black pepper and salt to your liking
08 -
One butternut squash, peeled (make sure it’s at least 3 lbs)
09 -
1 cup of ricotta cheese, made with part-skim milk
10 -
Two tbsp fresh parsley, finely chopped
11 -
1/4 cup grated Parmesan or Parmigiano Reggiano cheese
12 -
A large egg
13 -
16 oz shredded mozzarella, part-skim (that’s around 4 cups)
# Instructions:
01 -
Heat olive oil in a big, deep nonstick pan over medium heat. Add the sausage and cook it while breaking it apart with a wooden spoon. Cook until done, about 5 minutes. Add the onion and garlic and stir together. Keep cooking for another couple of minutes until they soften. Then pour in the crushed tomatoes, sprinkle with fresh basil, and season with salt and pepper. Let it simmer on low heat with the lid on for 15-20 minutes.
02 -
Grab a mandolin, spiralizer, or a sharp knife and slice your butternut squash into rounds about 1/8-inch thick. Be super careful—if you’re using a mandolin, a safety glove can protect those fingers.
03 -
Fire up your oven and preheat it to 375°F (190°C).
04 -
In a medium-sized mixing bowl, toss in the ricotta, Parmesan, parsley, and egg. Stir it until it’s smooth and evenly combined.
05 -
Start with a 9×12-inch deep casserole dish. Spread 3/4 cup of sauce over the bottom. Add 12 slices of squash to cover the layer. Spoon 3/4 cup of the ricotta mixture over that, followed by 1 cup of mozzarella. Pour another 1 cup of sauce on top. Repeat the layers a second time. For the last layer, arrange 12 squash slices, spread 1 1/2 cups of sauce over it, and then cover the dish snugly with aluminum foil.
06 -
Place the foil-covered casserole in the preheated oven. Let it bake for 30 minutes.
07 -
Take the foil off the dish and bake for an additional 30 minutes. This will help get rid of any extra liquid.
08 -
Sprinkle the remaining mozzarella all over the top. Put it back in the oven for just 5 minutes, or until the cheese melts and starts to bubble.
09 -
Take the dish out of the oven and let it sit for 5-10 minutes. Slice it into 8 even pieces and serve while it’s still warm.
# Notes:
01 -
When slicing the butternut squash with a mandolin, it’s smart to use a protective glove to avoid accidents.