Thursday, October 24, 2013

Butternut Squash & Sausage Lasagna

The weather has started to turn cooler here the past few nights.  The leaves have started to drop from the trees and we had our first frost.  This time of year I love to eat squash so I wanted to try something new with them and found a recipe for butternut squash lasagna.  With a few tweaks here and there I made a warm and hearty meal that was perfect for a crisp fall night.  I added some sausage to this recipe and used store bought Alfredo sauce instead of making my own.  The creaminess of the butternut squash and Alfredo complimented each other perfectly and when served up with some garlic bread and a glass of wine it had everyone going back for seconds.

Ingredients: 1 pound of sausage, browned and drained, 1 large butternut squash (2 lbs.) peeled and cut into 1/2 inch pieces, 2 T. olive oil, dash of salt and pepper, 1 jar Alfredo Sauce, 2 tsp. dried thyme, 3/4 cup milk, 1/4 cup water, 12 no boil lasagna noodles, 3/4 cup shredded mozzarella.
Directions: Lay butternut squash out on a cooking tray and drizzle with olive oil and sprinkle with salt and pepper. Bake at 425 degrees for 40 minutes. (If using more than one tray rotate shelves half way through cooking time.)
 Transfer to a food processor and add thyme, milk and water. Puree' until smooth. In a greased 9 x 13 baking dish pour enough Alfredo sauce to cover the bottom of the pan and place a single layer of lasagna noodles on top. Dollop one cup of squash over noodles, and use a spoon to spread evenly over the noodles. Sprinkle with 1/3 of sausage on top. Repeat layers 3 more times using up all of the ingredients. Sprinkle cheese on top.
Cover and bake for 50 minutes. During the last 10 minutes remove cover, and turn heat up to 475. Cheese should be golden and bubbly. Let stand 15 minutes before serving. 

1 comment:

Jessica Nunemaker said...

Interesting! I think I might need to try this one. Nice photo, too.