Lasagna, Butternut Squash Style

Hey Everyone!!! So I got this great recipe idea from the PCF Nutrition blog! Butternut Squash Lasagna, I kind of followed the recipe but subbed in different stuff according to what I had on hand! So if you want to try the original recipe just check it out on the PCF blog, I have the link on the side. My version turned out great and I can't wait to make and eat it again!

Ingredients:

1 lb ground beef, sausage or turkey (I used ground turkey)

1 red onion

3 cloves garlic
14.5 oz Diced & Fire Roasted tomatoes with green chiles (Organic from TJ's)


Couple Handfuls of sundried tomatoes + some for sprinkling in each layer

1/4 c olive oil


few leaves of fresh basil


1 small butternut squash 

Process:

1.Preheat oven 400ºF. 

2. In a pan saute the onion & garlic, then crumble the turkey and brown it. 

3. Cut the top and ends of the squash off and peel it. Split it into 1/4′s then cut into 1/2 inch slices. (these will be your lasagna noodle layer.)

4. Make the sauce by pureeing the diced tomatoes, sun dried tomatoes, olive oil and basil in a blender or food processor. Make sure you taste the sauce and adjust if needed : )


5. Using an oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add the squash, trying not to overlap the pieces, then spoon on the turkey mixture, followed by the sauce, sprinkle some sundried tomatoes on the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna. (I sprinkled some sundried tomato on top and they burned so don't place the sun dried tomato on the top for the last layer.)


6. Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidy, let it set for a good half hour before cutting into it, as it will solidify.


~Finishing touch Chiffonade Basil leaves on top!

ENJOY : )