Gluten-Free & Veg-Friendly Butternut Squash Lasagna
If you’re bummed you missed out on our live online class, or are just craving a hearty and healthy meal to make this fall and winter, this is for you! Marc teaches us how to make a Gluten-Free and Vegan Butternut Squash Lasagna.
Recipe
Gluten-free & Veg-friendly Butternut Squash Lasagna
2, 1/2 lb containers of Cremini mushrooms, coarsely chopped or 1 lb ground pork or chicken*
Italian sausage seasoning**
1 red onion, diced
3 cloves garlic, finely chopped
1 bunch chard or other dark leafy greens, chopped
1 15 oz can Muir Glen pizza sauce
1/2 jar roasted red peppers
1/4 c extra virgin olive oil
1 small butternut squash
fresh basil , optional
parmesan cheese or original Rawmesan, optional
Preheat oven to 400ºF. Sauté the mushrooms and seasoning in a small amount of olive olive until softened and moisture has been released. Add salt to taste AFTER evaporation of moisture to allow browning of mushroom. If using sausage, crumble it and begin browning it over medium high heat. When sausauge or mushrooms are almost thoroughly cooked, add onions, garlic, and greens. Once onions are softened and greens are wilted, remove from heat and set aside.
For the squash, cut the top and ends of the squash off and peel it. Split it into quarters. Remove the seeds. Slice the squash into long slices between 1/4 and 1/8".
Make the sauce by pureeing the pizza sauce, red peppers, olive oil and basil. If you don't have or want to use a blender, you can finely mince the peppers and basil, then stir all the sauce ingredients together.
Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.
Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidy, let it set for a good half hour before cutting into it, as it will solidify. Top with rawmesan or parmesan cheese before serving.
Enjoy!
* You can substitute 1 lb of pre-seasoned italian sausage
**Italian Sausage seasoning for 1 lb. (approx.)
1 t. fennel, 1 t. paprika, 1 t. black pepper, 1/2 t. oregano, 1/2 t. basil, 1/4 t. cayenne (optional)
Based on http://www.health-bent.com/meat/paleo-butternut-squash-lasagna