Ingredients:
- 1 butternut squash
- 1 lb sausage
- 1/4 cup pinot grigio
- 2 cups marinara sauce
- 8 slices provolone cheese
- 1/2 cup shredded parmesan cheese
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions:
- Preheat oven to 375F.
- Cut off the top of a butternut squash. Discard the bottom of the bulb. Peel the outside with a vegetable peeler. Use a mandolin to slice the squash into 1/8” slices.
- Lay butternut squash slices onto two baking sheets. Lightly drizzle with olive oil and sprinkle with salt. Bake the squash for 15 minutes.
- While the butternut squash cooks, heat a pan or skillet on medium-high. Brown the sausage and drain the fat. Add 1/4 cup wine and stir. Cook for 1-2 minutes.
- Add tomato sauce to the sausage and cover. Reduce heat to medium-low and cook for 15 minutes.
- Once the sauce and butternut squash are cooked, prepare your baking dish. Start with a layer of tomato sauce at the bottom. Then layer the squash, meat sauce, provolone cheese, and so on for three layers. Top with parmesan cheese.
- Bake assembled lasagna for 20 minutes.
- Take out of the oven and let cool for 10 minutes before serving.
Alexis Leonhardt is the writer and recipe developer for Fancy Apron Cooking. As a busy mom of three kids and wife in Leander, Texas, sharing easy recipes for other busy families is her passion. fancyaproncooking.com
