fall lasagna

Ingredients

• 1 lb (450g) mild Italian sausage meat
• 12 thin slices butternut squash (about ½ squash)
• 500 ml (2 cups) tomato sauce
• 1 container (500g) 4% cottage cheese
• 2 zucchini, sliced
• 375 ml (1½ cups) grated cheddar cheese
• 15 ml (1 tbsp.) dried Italian herbs
• Salt and pepper from the mill

Path to follow

1. Preheat the oven to 375F.
2. In a skillet, cook the sausage meat over medium-high heat for 5 minutes and set aside.
3. In a 10 x 13 lasagna dish, lay out the butternut squash slices and sprinkle with 7.5 ml (½ tbsp) Italian herbs. Add salt and pepper to taste.
4. Add the cottage cheese, sausage meat and 250 ml (1 cup) of tomato sauce.
5. Spread the zucchini slices, sprinkle with 7.5 ml (½ tablespoon) of Italian herbs.
6. Add the rest of the tomato sauce and add 375 ml (1 ½ cups) of grated cheese.
7. Bake for 45 minutes or until the squash is tender.

For adventurers

Replace the tomato sauce with the same amount of alfredo sauce.

September 20, 2021 0 comments

20 min

4

45 min

Se congèle trois mois.