The Best Fall Lasagna
This traditional lasagna receives an updated twist with the use of farm fresh butternut squash. This recipe can be used with your choice of protein or with a meat free sauce.
Course Main Course
Cuisine Italian
Fall Inspired Meat Sauce
- 1/2 Onion Chopped
- 3 Whole Clove Minced
- 1 tsp Avocado Oil
- 1 Pound Beef, Pork or Turkey Ground
- 1 Butternut Squash Chopped
- 1 Can Whole Tomatoes Peeled
- 1 Can Tomato Sauce
- 1 Bundle Fresh herbs of your choice Basil, Oregano, Rosemary, Marjoram, etc.
- Salt & Pepper To Taste
- Fresh Parmesan Cheese
- Wine Optional
Ricotta Filling
- 2 Cups Ricotta Cheese
- 1/2 Cup Breadcrumbs
- 1/4 Cup Parmesan Cheese
- 1 Whole Egg
- 1 Bundle Fresh Herbs of your choice Chopped
- Salt & Pepper To Taste
Additional ingredients
- 8-10 Lasagna Noodles Cooked
- 1/2 Cup Mozzarella Cheese More, if preferred
Fall Inspired Meat Sauce
Saute Onion and Garlic in Avocado Oil until softened.
Add ground meat and cook through, lightly salting.
When Meat is cooked through, add Butternut Squash and can of Whole Tomatoes (with the juices) cooking for 30 minutes.
Add Tomato Sauce, salt, pepper, fresh herbs and allow sauce to simmer.
As sauce simmers, stir regularly, adding fresh parmesan cheese and a splash of wine.
Lasagna Assembly
In 11 X 7 X 1.5 glass plan, line the bottom with a ladle of sauce and spread thinly. Add a layer of cooked lasagna noodles, top with Ricotta filling, mozzarella & sauce continuing until you create as many layers as you prefer.
When you are ready to eat, cover lasagna with foil and bake in 375 oven for 45 minutes or until bubbly. Remove foil and cook for an additional 15 minutes.