fall lasagna

Want to change from the traditional lasagna? Try this recipe where thin slices of squash and zucchini are used instead of the usual pasta and where you will find the delicious taste of Italian sausage and the creaminess of cottage cheese.

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20 min
4
45 min
Freeze for three months.

  • 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) of 4% cottage cheese
    • 2 zucchini cut into slices
    • 375 ml (1½ cups) grated cheddar cheese
    • 15 ml (1 tbsp) dried Italian herbs
    • Salt and pepper from the mill

  • Preparation

    1. Preheat 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 pan, spread the butternut squash slices and sprinkle with ½ tbsp Italian herbs. Season with salt and pepper to taste.
    4. Add cottage cheese, sausage meat and 250 ml (1 cup) tomato sauce.
    5. Spread out the zucchini slices, sprinkle with 7.5 ml (½ tbsp) of Italian herbs.
    6. Add the remaining tomato sauce and add 375 ml (1 ½ cups) of grated cheese.
    7. Bake for 45 minutes or until squash is tender.

For the adventurers

Notes and tips

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

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