You won’t need the pasta, simply delicious. For a vegetarian version substitute the sausage with mixed mushrooms
| 14 oz | Italian sausage, (casing removed) from DeRose Brothers |
| 1 t | olive oil |
| ½ lg | onion, chopped |
| 3 cloves | garlic, minced |
| 1 | (28 oz can) crushed tomatoes, La Pavoncella from the Italian Center |
| 2 T | chopped fresh basil |
| pinch | black pepper and salt |
| 1 T | pepperoncini (red chilli peppers), optional |
| 1 lg | butternut squash, peeled (3-4 lbs) |
| 1 c | ricotta cheese |
| ¼ c | Parmigiano Reggiano, grated |
| 2 T | chopped parsley |
| 1 lg | egg |
| 16 oz | (4 cups) shredded mozzarella cheese |
Preheat oven to 375°F.
Italian Sausage Sauce
In a large deep nonstick skillet or pan, brown the sausage, breaking the meat up with a wooden spoon until cooked, about 8 minutes. Add chopped onions and minced garlic, chopped red chillis, and cook until soft, about 3 minutes. Add crushed tomatoes, chopped basil, add salt and black pepper. Simmer on low heat covered for 15 to 20 minutes.
Meantime, slice butternut sqaush into ⅛-inch thick rounds with sharp knife. You can also use a mandolin (be careful).
In a medium bowl combine ricotta cheese, grated parmesan cheese, parsley and egg.
In a 9×12-inch lasagna casserole dish spread ¾-cup sauce on the bottom and layer 12 rounds of butternut squash slices to cover. Spread ¾-cup cheese mixture, then top with 1 cup mozzarella cheese and 1 cup sauce. For the second layer, place 12 rounds of butternut squash, ¾-cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. For the top layer, place 12 slices butternut squash and 1½ cups sauce. Cover with foil.
Bake covered for 25-30 minutes. Remove foil, cook uncovered 20 minutes. Top with remaining cheese and bake until the cheese is melted and bubbling, 5 minutes. Let stand about 10 minutes before serving. Et voilà, bon appétit!
Serves 8-10.