Three Squash Lasagna with sausage, proscuitto and herbs

Three Squash Lasagna with sausage

Ok I saw a post on facebook by epicurious I think with a butternut squash lasagna…well I couldn’t just stop there…so I went to the market and this is my version….

Butternut squash

Buttercup squash

Acorn squash

Reserve the seeds from the squash and roast…they are awesome as a garnish…or just to munch

Granulated garlic

Herbs d province

Shallots

Garlic cloves

Salt pepper

Ricotta cheese

Mozzarella cheese

Parmesan cheese

Jimmy dean sausage log defrosted and broken up

Prosciutto crisped up and crumbled

Thyme

Sage

Rosemary

Bay leaf

Chicken stock

Lasagna noodles (I used no bake and it was perfect)

Ok I used 2 bags of frozen butternut squash because our store was out…on several cookie sheets covered in aluminum foil and olive oil…pour the bags out and drizzle with olive oil salt pepper, granulated garlic, herbs d Provence

 Cut the other squashes in ½ clean out the seeds…(keep the seeds and toast) On the other baking sheets covered the same way season the same way and place in 425degree oven until they are cooked through and soft.. Remove from oven and let cool off

Place prosciutto on cookie sheet and crisp up… place on paper towel and crumble when cool

Place the cooked squash remove from skin, in food processor, pulse and add chicken stock till smooth.

In a large high sided saute pan add olive oil on low heat add diced shallots and garlic and cook until translusent Add the sausage and break it up making scrambled…add rosemary, thyme, sage.  When the sausage is cooked through…taste for seasoning. Adjust…Add the puree squash and add a bay leaf…add more chicken stock to keep it loose as needed.

Butter a lasagna pan…place some of the butternut squash on the bottom…try not to get the sausage in….place a layer or the dry lasagna noodles on the bottom…place ricotta cheese on top and parm cheese and some of the squash mix…top with mozz cheese and repeat…. When all layers are done top last layer with just the squash and mozz cheese and parm….  In the pan with the bit of squash left add some ricotta and milk and make a sauce….

Place pan on a cookie sheet and cook in a 375 oven till it’s golden and bubbly…. 

Let cool before you slice it….

Slice tip with the sauce and crumbles prosciutto… Yummy!!!!