CSA Week 18: Butternut Squash Lasagna

butternut lasagna

Week 18 bounty:

  • 1 leek
  • 3 bell peppers
  • 4 habaneros
  • bag of potatoes
  • 1 bunch of kale
  • 1 bag of salad mix
  • 1 eggplant

Butternut Lasagna

  • 1 butternut squash, peeled (just use the neck), cut into slices
  • 1 lb seasoned sausage
  • 2 cups tomato sauce
  • parsley


Preheat oven to 350.

Brown your meat in a skillet to get some caramelization on the meat (this is important so don’t stir too much! let it brown!). Then add tomato sauce to cover the bottom of a 9×13 baking dish. Lay out a layer of butternut squash sheets. Pour over more sauce and sprinkle meat over that layer. Keep repeating until you have used all your squash, meat and sauce. Put your dish in the over, covered for 30 minutes. Uncover and cook for another 10-15 minutes until squash is fork tender.

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