Noodle-less Butternut-Sausage Lasagna
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Noodle-less Butternut-Sausage Lasagna
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This particular fall lasagna swaps pasta pertaining to butternut squash layered with a poultry sausage meat sauce, ricotta, plus mozzarella. Simply wonderful, you will not miss the pasta!
Noodle-less Butternut-Sausage Lasagna
I’ve been producing noodle-less lasagna for years with zucchini , great that Fall is here I wanted to test a variation with butternut rather. The results were fabulous, ideal comfort food without all the carbohydrates. I loved the flavors the particular Italian chicken sausage added to the particular sauce, next time I may even use the spicy sausage to give it a few heat. Leftovers are great for lunch or even can be frozen to eat another day.
The easiest way to slice the butternut into thin models is using a good quality spiralizer such as the Inspiralizer pictured here. If you don’t have one a clear , crisp knife or a mandolin would work (but be careful! ) If you use the Inspiralizer , cut the slit lengthwise through the center therefore the pieces separate when spiralizing. I actually used blade A on the spiralizer which gave me perfect models.
Noodle-less Butternut-Sausage Lasagna
Prep Time: twenty mins
Cook Period: 1 human resources 20 mins
Total Time: one hr 40 mins
This drop lasagna swaps pasta for butternut squash layered with a chicken meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the particular pasta!
fourteen oz Italian chicken sausage , housing removed (Al Fresco)
one tsp olive oil
1/2 huge onion , chopped
3 cloves garlic , minced
1 twenty-eight oz can crushed tomatoes (tuttorosso)
2 tbsp chopped refreshing basil
black pepper , in order to taste
1 large butternut , peeled (3 lbs)
one cup part-skim ricotta
0.25 cup Parmigiano Reggiano
two tbsp chopped parsley
one large egg
16 ounce 4 cups shredded part-skim mozzarella cheese
In a large deep nonstick skillet, brown the sausage smashing the meat up with a wooden tea spoon until cooked, about 5 minutes. Include onions and garlic and prepare until soft, about 2 mins. Add tomatoes, basil, and dark pepper. Simmer on low, protected 15 to 20 minutes.
Meanwhile, slice butternut directly into 1/8″ thick rounds with a good high quality spiralizer such as the Inspiralizer with Knife A. To do this, you have to slice the particular butternut lengthwise halfway through to the middle, careful not to cut deeper compared to that. You can also use a mandolin (be careful) or a sharp knife.
Preheat oven to 375°F.
In a medium bowl mix ricotta cheese, parmesan cheese, parsley and egg, mix.
In a deep 9×12 casserole meal spread 3/4 cup of spices on the bottom and layer twelve rounds of butternut slices to hide. Spread 3/4 cup of the ricotta cheese mixture, then top along with 1 cup of the mozzarella cheese plus 1 cup sauce. Second Layer: Set 12 more rounds of butternut, 3/4 cup ricotta mixture, a single cup mozzarella and 1 cup sauce. 3rd Layer: 12 slices butternut, one 1/2 cups sauce and protect with foil.
Bake protected 30 minutes.
Remove evade, cook uncovered 30 minutes (this assists dry out excess moisture). Top along with remaining cheese and bake till the cheese is melted and bubbling, 5 minutes.
Let endure about 5 – 10 minutes just before serving.
Serving: 1 /8th , Calories: 402 kcal , Carbohydrates: 30 gary the gadget guy , Protein: 29 gary the gadget guy , Fat: 19 gary the gadget guy , Saturated Fat: 10 g , Cholesterol: 109 mg , Sodium: 918 mg , Fiber: 5 g , Sugar: 5 g
Blue Smart Points: 9
Green Smart Factors: 9
Pink Smart Points: 9
Points +: 9
Keywords: Butternut Sausage Lasagna, gluten free lasagna, Low Carb Lasagna, No Noodle Lasagna, Noodle-less Butternut-Sausage Lasagna
posted September 21, 2016 by Gina
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