Butternut Squash Lasagna with Sausage

This new take on lasagna has no noodles!  The butternut squash replaces the noodles!  Still just as satisfying and filling.  The squash pairs perfectly with the sausage and adds a delicious sweetness to the lasagna!

You'll Need:

• 1 medium butternut squash, peeled
• 1 lb lean turkey sausage (omit for a vegetarian option)
• 1 (16 oz) container reduced fat ricotta
• 1 egg
• 2 cups fresh spinach
• 1/2 onion, chopped
• 2 cloves garlic
• dash of nutmeg
• dash of sage
• 1/4 cup Parmesan cheese
• 1/2 cup mozzarella cheese

Preheat oven to 350 degrees.  Begin slicing your squash.  With the squash cut in half, cut off the bulb portion of the squash so you are left with 2 hunks.  Using a mandolin or a sharp knife slice the squash into 1/8 in pieces.  Boil the slices in salted water for 5 minutes.  Drain immediately.

While the squash is boiling, saute the spinach, garlic and onion in a pan with a drizzle of olive oil.  Saute until onion is tender and spinach has wilted.  Set aside to cool.  In the same pan, cook the sausage until browned.

Mix the ricotta with 1 egg and add in the spinach mixture, add in dash of nutmeg and sage.  Lightly grease an 8x8 inch baking pan and layer bottom with the butternut squash (as you would lasagna).  Spread a thin layer of the ricotta cheese mixture and top with some of the sausage.  Continue to work in layers same as you would a lasagna finishing with a layer of the squash.  Top with the mozzarella and parm cheese.  Bake for 25 minutes and allow to cool for 15 minutes.  This will help the lasagna to set up so it isn't watery.  Slice and enjoy!