Butternut Squash Lasanga
Layers of butternut squash topped with mild sausage, provolone cheese, and tomato sauce.
Servings: 4
Calories: 430kcal
Equipment
- mandolin
- baking dish
- pan
Ingredients
- 1 Butternut Squash
- 1 lb Jimmy Dean All Natural Sausage
- ¼ cup Pinot Grigio
- 2 cups Victoria marinade sauce
- 8 slices Provolone cheese
- ½ cup Shredded Parmesan cheese
- 1 tablespoon Olive oil
- ½ teaspoon Salt
Instructions
- Preheat oven to 375F.
- Cut off the top and bottom bulb of butternut squash. Peel the outside with a vegetable peeler and use a mandolin to slice butternut squash into ⅛” slices.
- Line two baking sheets with parchment paper if desired.
- Spread the butternut squash slices out onto two baking sheets. Lightly drizzle the butternut squash with olive oil and very lightly sprinkle with salt.
- Bake butternut squash circles at 375F for 15 minutes.
- While the butternut squash bakes, heat a pan or skillet on medium high. Brown the sausage. Drain the fat. I use a turkey baster to remove the excess fat.
- Add ¼ cup wine and stir. Cook for 1-2 minutes.
- Add the tomato sauce and cover with a lid. Reduce heat to medium-low and cook for 15 minutes.
- Once the sauce and butternut squash have cooked, get your baking dish ready to assemble. Start with a little sauce in the bottom of your dish. Layer the squash, overlapping slightly if using one large baking dish. Next add meat sauce, a layer of cheese, squash, and so on for 3 layers. Top with parmesan cheese.
- Place baking dish or dishes on a baking sheet in case the sauce bubbles over to protect the oven from a mess.
- Bake assembled lasagna for 20 minutes at 375F.
- After 20 minutes, take out of the oven and let cool for 10 minutes before cutting into.
Notes
*you may have butternut squash noodles left over depending on how big the squash is.
Nutrition
Serving: 51g | Calories: 430kcal | Carbohydrates: 15g | Protein: 21g | Fat: 15g