Directly from Health Bent:
- 1 lb hot Italian sausage, casing removed
- 1 red onion
- 3 cloves garlic
- 1 15 oz can pizza sauce
- 1/2 c roasted red peppers
- 1/4 c extra virgin olive oil
- couples leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
- 1 small butternut squash
Get your oven to 400ºF. In a saute pan crumble the sausage and brown it, along with the onions & garlic. While that’s going, cut the top and ends of the squash off and peel it. Split it into 1/4′s. What I mean by that is, right where the squash starts to turn bulbous, cut it in 1/2, width-wise. Split those two halves in half, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t be anal about getting out all the strings, as you won’t even notice those when they’re cooked. Slice the squash into the aforementioned planks.
Make the sauce by pureeing the pizza sauce, red peppers, olive oil and basil. If you don’t a contraption that will puree (blender, food processor, immersion blender), chop up the red peppers and just whisk everything together.
Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.
Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidy, let it set for a good half hour before cutting into it, as it will solidify.
My Comments: I doubled the recipe, but used a single 25.5 oz jar of Muir Glen Organic Pasta Sauce. After perusing the pasta sauce section at the local City Market, I chose that brand because it had the best list of ingredients for the best price (specifically, no high fructose corn syrup or soybean oil). I used Jenny-O Sweet Italian Turkey Sausage because my kids would squawk if I made this too spicy.
I found the instructions for preparing the butternut squash a little confusing, but after having done it, here is the gist: You want to end up with slices around 1/8" thick. The shape doesn't really matter, except that it is nice to be able to make layers without overlapping the "squash noodles" and without leaving too many gaps. I used a mandolin slicer, and frankly, once peeled, you can probably slice the squash up in any direction you want
Tip: Karen has taught me to use a stock pot instead of a sauté pan for stuff like this. Way less mess.
The lasagna was delicious, and other than asking for clarification on what the squash noodles really were, our teenage testers seemed to like it, too. I had been tempted to grate some mozzerella over half of the lasagna to make it more appealing to the kids, but in the end, I did not and it was still well received.