Noodleless Butternut Squash Lasagna

• portions: Serving: let the dish si
• temps actif: 20 mins
• temps total: 1 hour 40 minutes

Ingrédients

14 ounces Italian chicken sausage, casing removed (Al Fresco)

1 tsp extra virgin olive oil

1/2 large onion, chopped

3 cloves garlic, minced

1 28-oz can crushed tomatoes, I like Tuttorosso

2 tbsp chopped fresh basil

salt and black pepper, to taste

1 large butternut squash, peeled, at least 3 lbs

1 cup part-skim ricotta

1/4 cup Parmigiano Reggiano, or Parmesan cheese, grated

2 tbsp chopped parsley

1 large egg

16 oz shredded part-skim mozzarella cheese, 4 cups total

Instructions

In a large deep nonstick skillet, brown the sausage in olive oil, breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, salt and black pepper, to taste. Simmer on low, covered 15 to 20 minutes.

Meanwhile, slice butternut into 1/8″ thick rounds with a good quality spiralizer, or a mandolin (be careful) or a sharp knife. See notes.

Preheat oven to 375°F.

In a medium bowl combine ricotta cheese, Parmesan cheese, parsley and egg, mix.

In a deep 9×12 casserole dish spread 3/4 cup of sauce on the bottom and layer 12 rounds of butternut slices to cover. Spread 3/4 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 more rounds of butternut, 3/4 cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and cover with foil.

Bake covered 30 minutes.

Remove foil, cook uncovered 30 minutes (this helps dry out excess moisture). Top with remaining cheese and bake until the cheese is melted and bubbling, 5 minutes.

Let stand about 5 to 10 minutes before serving. Slice into 8 pieces.

Notes

If using a mandolin to cut the butternut squash into rounds, I recommend using a cut-proof glove to avoid injuries.