Noodle Less Butternut Sausage Lasagna Recipes

BUTTERNUT SQUASH AND SAUSAGE LASAGNA

Steps:

• For the sauce: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, about 8 minutes, transfer it to a paper towel-lined plate to drain. Return the skillet to medium heat and add the remaining tablespoon olive oil. Add the onions and use a wooden spoon to scrape up any browned bits left on the bottom of the skillet. Deglaze with 2 tablespoons water. Cook until the onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms and cook until browned, 4 to 5 minutes. Stir in the garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the skillet. Stir in the canned butternut squash, cream, salt and pepper. Set aside.
• For the filling: In a medium bowl, combine the ricotta, Parmesan, kale, sage, garlic powder, salt, pepper, eggs and nutmeg. Stir to combine and set aside.
• For the lasagna: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
• Cook the lasagna noodles in the boiling water for half the time the package recommends. Drain and toss with a drizzle of olive oil to prevent them from sticking together.
• Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of the sauce into the dish, spreading it to cover the bottom. Arrange half the lasagna noodles over the sauce, then begin layering first with half of the ricotta filling, then half of the sauce, then half of the mozzarella. Continue layering with the remaining noodles, filling and sauce, finishing with mozzarella on top. Sprinkle with the Parmesan. Tap the casserole on the counter to force out any air bubbles.
• Bake until the cheese is golden brown and the lasagna is bubbling, 35 to 45 minutes. Let it rest for 15 minutes so it can set and be cut easily.

NOODLE-LESS BUTTERNUT-SAUSAGE LASAGNA RECIPE

Steps:

• In a large deep nonstick skillet, brown the sausage for about 5 minutes, breaking the meat up with a wooden spoon until cooked.
• Add the onions and garlic and cook for about 2 minutes until soft. Add the tomatoes, basil, and black pepper.
• Simmer on low, covered 15 to 20 minutes.
• Meanwhile, slice butternut into ⅛-inch thick rounds with a good quality spiralizer such as the Inspiralizer with Blade A.
• To do this, slice the butternut lengthwise halfway through to the center, careful not to cut deeper than that. You can also use a mandolin or a sharp knife.
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the ricotta cheese, parmesan cheese, parsley, and egg. Mix.
• In a deep 9×12-inch casserole dish spread ¾ cup of sauce on the bottom and layer 12 rounds of butternut slices to cover.
• Spread ¾ cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce.
• For the second layer, lay 12 more rounds of butternut, ¾ cup of the ricotta mixture, 1 cup mozzarella, and 1 cup of sauce.
• For the third layer, lay 12 slices butternut, 1½ cups of sauce, and cover with foil.
• Bake covered for 30 minutes.
• Remove the foil, cook uncovered for 30 minutes to dry out excess moisture.
• Top with the remaining cheese and bake for 5 minutes until the cheese is melted and bubbling
• Let stand for about 5 to 10 minutes before serving.