- 1 lb mild turkey sausage
- 1 red onion
- 3 cloves garlic
- 1 15 oz can spaghetti sauce
- 1/2 c roasted red peppers
- 1/4 c extra virgin olive oil
- couple leaves of fresh basil
- 1 butternut squash
- 2 zucchini and 1 summer squash
Preheat 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. Pull out the seeds. Slice the squash into the planks. Also slice your Zucchini and summer squash into thin slices. ( I used fresh ones from our garden!)
Make the sauce by pureeing the pizza sauce, red peppers, olive oil and basil, in blender. chop up the red peppers and mix everything together.
Using a 9×12 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, then summer squash and zucchini, followed by the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.
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 bit.