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Roasted Butternut Squash & Sausage Lasagna Casserole

Roasted Butternut Squash & Sausage Lasagna Casserole

Fall is here and I’m all about the easy comfort meals and this is definitely one of those!

One pan meals are also my jam as well. Busy mom of 3 needs something with quick and easy clean up.

Meal prep ideas? This reheats well and can also freeze well no problem!

Roasted Butternut Squash & Sausage Lasagna Casserole

One pan meal and ready to serve in less than an hour.
Prep Time15 mins
Cook Time30 mins
Course: Dinner, lunch, Snack
Cuisine: American, Italian
Keyword: Butternut Squash, casserole, itrackbites, Lasagna, Pasta, pasta recipe, roasted veggies, weight watchers, ww meals
Servings: 8

Equipment

  • Oven safe casserole dish

Ingredients

  • 1 Large Butternut squash About 3 cups cooked
  • Avocado oil to coat pan
  • 1 Shallots Minced
  • 3 Garlic cloves Minced
  • 8 Barilla whole grain lasagna sheets Broken up
  • 1 Cup Reserved pasta water
  • 1/2 Cup Part skim ricotta
  • 3 TBSP Alouette reduced garlic and herb
  • 1 Bag Jimmy Dean turkey sausage crumbles about 1 1/2 cups
  • 1 tsp Ground sage
  • 2 tsp Italian seasoning
  • 1/2 Cup Kraft fat free mozzarella cheese
  • 1/4 tsp Nutmeg
  • Salt & Pepper to taste
  • 2 Cups Fresh spinach Chopped
  • Parmesan cheese to garnish

Instructions

  • First set oven to 425
  • Slice butternut squash in half, season with salt & pepper and place cut side open down on a sheet pan and roast for about 40 minutes
  • While squash is roasting, place frozen turkey sausage crumbles into a lightly greased shallow casserole pan ( I use a shallow dutch oven ). Remove when browned.
  • In the same pan sautรฉ the shallots for a few minutes until they are translucent.
  • Add the garlic and saute for another 30 seconds.
  • Once shallots and garlic are cooked get the lasagna sheets and break up into chunks. Cover the sheets with water, just enough to cover.
  • Place lid over and cook until pasta is al dente. About 10-12 minutes. Most of the water should be used. do not strain.
  • Once butternut squash is done, scoop out half and cut up the other half into large chunks.
  • Add the part skim ricotta, alouette, seasonings , scooped butternut squash and put sausage back in.
  • Season with salt and pepper to taste
  • Once all combined, time to add the chopped spinach and mix until wilted. Top with chunks of butternut squash.
  • Sprinkle mozzarella on top , place back into oven until melted. Garnish with parmesan and serve.

Notes

Recipe serves 8
3 WW ( Purple )
5 WW ( Blue & Green )
5 Bites on Better Balance iTrackBites
221 Calories


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