Fall Lasagna

Looking for a change from classic lasagna? Try this recipe, which uses thin slices of squash and zucchini in place of the usual noodles and brings you the delicious taste of Italian sausage and the creaminess of cottage cheese.

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20 min
4
45 min
Freezes for up to 3 months.

  • Ingredients

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

  • Preparation

    1. Preheat the oven to 375°F.
    2. In a skillet over medium-high heat, cook the sausage meat for 5 minutes and set aside.
    3. In a 10 x 13 lasagna dish, spread out the butternut squash slices and sprinkle with 7.5 ml (½ tbsp) Italian herbs. Season with salt and pepper to taste.
    4. Add the cottage cheese, the sausage meat and 250 ml (1 cup) of tomato sauce.
    5. Spread out the zucchini slices and sprinkle with 7.5 ml (½ tbsp) Italian herbs.
    6. Add the rest of the tomato sauce and 375 ml (1½ cups) of grated cheese.
    7. Bake for 45 minutes or until the squash is tender.

For the adventurers

Notes and tips

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

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