My dinner tonight was a last minute meal inspired by our morning trip to the Shorewood Farmers Market. I ran into my friend Rachel who told me about this delicious squash lasagna she made earlier in the week. After my mouth was watering my husband set out to find some squash at the market and I made my grocery list of other things we’d need. My friend, like me, often gets inspiration from a recipe then whips it up in her own way based on what she has and how she likes. I got some inspiration from pinterest variations of this but ended up doing my own simpler thing so I thought I’d write it down so I could make it again. I also had to share this as I can’t wait to eat the leftovers tomorrow. Another friend of mine prepped a similar bake tonight for a dinner early this week which made me realize it’s a great dish to pre-prepare and pop in after work on a crisp fall day.
This recipe is gluten free and could also be made vegetarian by replacing the sausage with diced eggplant (if using eggplant make sure to let it simmer with the onions and sauce the whole time the squash cooks to ensure it’s tenderness)
Squash “Lasagna” Bake
- Butternut or Summer Squash (one large or two small)
- 1/2 medium onion, chopped
- 1 pound sausage, Italian or turkey (I buy in bulk if not bulk remove casein) –> 1 1/2 cups eggplant if making vegetarian
- 2 Tbsp Olive oil, separated
- 1/2 jar of classic marinara
- 8 ounces of ricotta cheese
- 1/2 cup parmesan cheese, shredded and separated
- 1 tsp dried parsley or 1 Tbsp fresh
- Preheat oven to 400 degrees. Cut squash in half lengthwise and remove seeds with a spoon. Drizzle 1 Tbsp olive oil onto squash and sprinkle with salt and pepper and place in oven to roast for 50-60 minutes
- In the meantime heat 1 Tbsp olive oil in a medium saucepan. Add onion and let cook 3-5 minutes then add the sausage, breaking up pieces and cook until the meat is brown and cooked through. Turn heat to low and add 1/2 container of marinara sauce, let simmer until squash is done.
- Mix together the ricotta cheese, parmesan cheese and parsley and set aside.
- Once the squash is done let it cool 10 minutes. Keep the oven on. Then using a fork scoop out the inside of the squash into a greased 8×8 casserole dish. It will come out looking like spaghetti noodles. I personally mashed mine a little with a fork in the dish. Once the squash is set layer it with the meat sauce and then spread the ricotto cheese mixture on top.
- Place the dish back in the oven for 25-30 minutes until the sides bubble a little. If you are making the dish ahead then skip this part until you are ready to eat and place in the refrigerator. I would suggest cooking the day after it’s prepped.