Butternut Squash Lasagna

            Another fall treat.

.          .          .

4 cups butternut squash puree
1 tsp minced garlic
15 oz ricotta cheese
1/2 cup grated parmesan, plus garnish as desired
1 1/2 tsp rosemary, ground
1 1/2 tsp black pepper, ground
heaping 1/2 tsp cinnamon
1/2 lb Italian sausage
8 lasagna noodles

Preheat oven to 400 degrees.

Pan-fry the sausage.

Mix ricotta, parmesan, garlic, rosemary, pepper, and cinnamon.

Coat 8×8″ baking dish with cooking spray, and spread a bit of the puree on the bottom. Mix the sausage into the rest of the puree. Use 2 noodles to make a pasta layer on the bottom of the pan, and spread 1/2 of puree-sausage mixture evenly across it. Add another layer of noodles, and spread 1/2 of ricotta mixture on top. Repeat layers, and top with more grated parmesan, as desired.


Bake for 45 minutes.



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