Butternut Squash Lasagne

I found this recipe in the Williams-Sonoma catalog, and the combo of a sage-ie white sauce, butternut squash, and sausage had me intrigued.  I first made it as directed, and then adapted it to make it more healthy!  Here is my adaptation.

• 1 TBSP olive oil
• 1 small organic onion, diced
• 4 cloves organic garlic, minced
• 1 lb mild chicken or turkey Italian sausage, casings removed
• 3 TBSP butter
• 3 TBSP flour
• 2 & 1/2 cups low-fat milk
• 2/3 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley, reserve 1 tsp
• 1/4 cup minced fresh sage, reserve 1/2 tsp
• 1 tsp salt and 1/4 tsp pepper 
• 2 large organic zucchini squash, ends removed, and sliced into thin sheets
• 2 lbs organic butternut squash, peeled and the neck portion sliced into wide, thin sheets
• 5 oz organic spinach leaves, washed and patted dry 

Instructions:

• Preheat the oven to 400 degrees
• In a large fry pan, warm the oil and cook the onion until it is translucent
• Add the garlic, salt and pepper, and stir briefly to heat. Do not brown the garlic
• Add the sausage, cook and break into small pieces.  Drain off the fat
• Transfer the sausage and onions into a bowl
• In the same pan, heat the butter, then stir in the flour.  Cook about a minute
• Stir in the milk a little at a time, whisking to thicken the milk. Cook until thick, about 5 minutes
• Turn off the heat and add the parsley, and sage
• Add 1/2 cup parmesan cheese
• Pour about 3/4 of the creamy sauce into a bowl   
• Top the remaining sauce in the fry pan with layers of zucchini, butternut, sausage, and spinach
• Make two more layers of sauce, zucchini, butternut, sausage, and spinach.  
• End with a layer of sauce.  
• Top with the remaining parmesan cheese
• Bake covered 45 minutes or until the squash is tender, remove the lid and sprinkle with the reserved parsley and sage
• Let stand 15 minutes uncovered
• Serves 6-8

I think this recipe is a winner!

Love,

Lassen’s