Carin's Chicken Sausage Butternut Lasagna

CJoy

Much Easier then you would think. Freezes well.

Ingredients

1 to 2 pounds spicy Chicken Sausage, Remove from casing

Diced Sweet Onion

Minced Garlic 2 to 4 cloves

1 Large (28 ounce) can Muir Glen Crushed Tomatoes with Basil

Italian seasoning if desired

1 (12-ounce) packages frozen butternut or winter squash puree, thawed

1 (15 or 16 Ounce) Container part-skim ricotta cheese

¾ cup Fat Free milk

Sprinkle of Sage or Chopped Fresh

½ teaspoon salt

¼ teaspoon freshly ground pepper

2 Cups shredded reduced-fat mozzarella cheese

Shredded cheese blend or Parmesan cheese

12 no-boil lasagna noodles

I didn't have time to brown Chicken Sausage, so I used a food process to mince Garlic and dice Sweet Onion. Remove Chicken sausage from casings and pulse in with onions & Garlic. Add Crushed Tomatoes and pulse to mix. Add Italian seasoning if desired.

In a mixing bowl, Combine thawed squash with container of ricotta Cheese. Sprinkle with sage, add salt and white pepper to liking. Add enough milk to be able to stir and mix ingredients together and you'll be able to spread in pan.

Spray a large deep dish pan. Start with thin layer of meat sauce on bottom of pan. Add 3 noodles, don't worry if they don't reach edge of pan, they will expand. Top noodles with a thin layer of butternut ricotta mixture and sprinkle with Mozzarella and cheese blend. Add 3 noodles and top with thin layer of meat sauce. Add 3 noodles and another thin layer (use it up) of Ricotta mixture and sprinkle Mozzarella and Cheese blend. 3 more noodles and top with rest of meat sauce. Sprinkle with Mozzarella and Cheese blend.

Bake Covered in preheated oven at 400 for 45 minutes till bubbly. Take off cover and bake another 15 minutes letting excess moisture bake off and let cheese slightly brown. Watch closely when cheese starts to brown. Let it sit 5 to 10 before cutting and serving. Serve with fresh Parmesan. Enjoy.

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