A hearty Fall dinner

A hearty Fall dinner

We have just had a couple of rainy, cooler days here on the shore as a result of Hurricane Matthew.  It seemed like the perfect weather to make a hearty Sunday meal.  I came across this recipe on a blog I follow.  I loved this healthier version of a lasagna, it was amazing!  I hope you will give it a try.


402 calories

TOTAL TIME: 1 hour 15 minutes

This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!  

This recipe is adapted from Skinnytaste.com.  I just made the layering instructions a little easier to follow.


  • 14 oz Italian chicken sausage, casing removed (Al Fresco-uncooked)
  • 1 tsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz can) crushed tomatoes 
  • 2 tbsp chopped fresh basil
  • black pepper, to taste
  • 1 large butternut, peeled (3 lbs)
  • 1 cup part-skim ricotta
  • 1/4 cup Parmigiano Reggiano
  • 2 tbsp chopped parsley
  • 1 large egg
  • 16 oz (4 cups) shredded part-skim mozzarella cheese


  1. In a large deep nonstick skillet, brown the sausage breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, and black pepper. Simmer on low, covered 15 to 20 minutes.
  2. Meanwhile, slice butternut into 1/8″ thick rounds with a sharp knife.  Some grocery stores have peeled butternut squash already cut in chunks.  Just cut them down a bit more.  If you have that option go for it.  Butternut squash can be hard to cut.  You can also use a mandolin (be careful).
  3. Preheat oven to 375°F.
  4. In a medium bowl combine ricotta cheese, parmesan cheese, parsley and egg, mix.
  5. In a deep 9×12 casserole dish spread 1/3 of the sauce on the bottom and layer rounds or chunks of butternut slices to cover. Spread 1/2 of the ricotta cheese mixture, then top with 1/3 of the mozzarella cheese and another 1/3 of sauce. Second Layer: Lay rounds of butternut, the other half of ricotta mixture, another 1/3 of mozzarella and 1/4 of the sauce. Third Layer: slices of butternut, the remaining sauce and cover with foil.  *do not worry too much about exact amounts just follow the layers.
  6. Bake covered 30 minutes.
  7. Remove foil, cook uncovered 30 minutes (this helps dry out excess moisture). Top with remaining cheese and bake until the cheese is melted and bubbling, 5 minutes.
  8. Let stand about 5 – 10 minutes before serving.


Yield: 8 servings, Serving Size: 1/8th

  • Amount Per Serving:
  • Smart Points: 9
  • Points +: 9
  • Calories: 402
  • Total Fat: 19g
  • Saturated Fat: 10g
  • Cholesterol: 109mg
  • Sodium: 918mg
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 5g
  • Protein: 29g

Read more at http://www.skinnytaste.com/noodle-less-butternut-sausage-lasagna/#A9wIWtucygc6Zu2S.99

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