1 lb Hot Italian Sausage, casing removed - I bought ground Italian Sausage, no casing to worry about
1 Red onion, chopped
3 Cloves Garlic - I like garlic so I used maybe 5-7 cloves
1 15oz Can Pizza Sauce - I don't know what "Pizza Sauce" is, so I used spaghetti sauce. Mine bottle came in 27oz. I used the whole thing. Why waste.
1/2 c Roasted Red peppers - the jar i bought came in 7oz, so I used the whole thing
1/4 c Extra Virgin Olive Oil
Couple leaves of fresh Basil - I left these out
1 small butternut SquashDirections:
Get your oven to 400ºF.
In a saute pan crumble the sausage and brown it, along with the onions & garlic. While that’s going, cut the top and ends of the squash off and peel it (may have to go over the squash a few times with the peeler before getting the hard outer layer off). Split it into 1/4′s. What I mean by that is, right where the squash starts to turn bulbous, cut it in 1/2, width-wise. Split those two halves in half, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t be anal about getting out all the strings, as you won’t even notice those when they’re cooked. Slice the squash into the aforementioned planks (I have no idea what this meant to cut into planks, so I just cut into bite size pieces. best if not to think so they well cook better).
Make the sauce by pureeing the pizza sauce, red peppers, olive oil and basil. If you don’t a contraption that will puree (blender, food processor, immersion blender), chop up the red peppers and just whisk everything together.
Using a 9×9 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 sausage mixture, followed by the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna. Mine made 2 layers.
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 ( well i was going to say mine wasnt exactely "lasagna" but I guess I didnt excately wait 30 min to eat. I was hungry. so maybe the leftovers will be a little thicker.)
I'm sure it depends on the sausage and the sauce that you use, But mine had a little kick and had great flavor.