We recently went to visit our son and daughter-in-law and had dinner at Houlihan's. I love the challenge of "modern foraging" at a restaurant. I was pleasantly surprised by several options on the menu.
I ordered this Butternut Squash & Sausage Lasagna with a zucchini noodle salad, and was totally "wowed"! I went home determined to recreate it. I found this YouTube video and put the ingredients together. I hope you like it.
3 cups Ricotta cheese
2 lbs. Italian sausage
1 large butternut squash
16 oz. (OR MORE) spinach, kale, or Swiss chard
3 cups tomato or spaghetti sauce
1 roll of fresh mozzarella cheese
4 oz. Parmesan cheese
large bunch of basil
large bunch of parsley
12 cloves garlic
Salt & Pepper to taste
Peel butternut squash. Save the bottom 1/4 for making your squash noodles for the top of the lasagna. Cut the other 2/3 of the squash into bite size chunks. Bake in oven until soft at 400 degrees (about 20 minutes).
Mix Ricotta, Parmesan cheese, and eggs together with basil and parsley.
In a skillet, brown your Italian sausage. Remove the sausage and saute the spinach. At the end add your garlic.
Cut a slit in the squash length wise. Run the end of your butternut squash through your Spiralizer to make the noodle for the top.
Layer the cheese mixture, squash, Italian sausage, sauteed greens, squash noodles and top with mozzarella cheese.
Bake at 375 for 45 minutes. I made three lasagnas with the above ingredients using three pie plates. I froze two of them for later. Each pie plate made 4 large servings.
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