Ingredients
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14
-
1
-
1/2
-
3
-
1
-
2
-
-
1
-
1
-
1/4
-
2
-
1
-
16
-
-
Directions
,Ive been making noodle-less lasagna for years with zucchini, but now that Fall is here I wanted to try a variation with butternut instead. The results were fabulous, perfect comfort food without all the carbs. I loved the flavors the Italian chicken sausage added to the sauce, next time I may even use a spicy sausage to give it some heat. Leftovers are great for lunch or can be frozen to eat another day.,
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Steps
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1
Done
|
Meanwhile, Slice Butternut Into 1/8? Thick Rounds With a Good Quality Spiralizer Such as the Inspiralizer With Blade a to Do This, You Have to Slice the Butternut Lengthwise Halfway Through to the Center, Careful not to Cut Deeper Than That You Can Also Use a Mandolin (be Careful) or a Sharp Knife |
|
2
Done
|
Preheat Oven to 375f. |
|
3
Done
|
in a Medium Bowl Combine Ricotta Cheese, Parmesan Cheese, Parsley and Egg, Mix. |
|
4
Done
|
in a Deep 912 Casserole Dish Spread 3/4 Cup of Sauce on the Bottom and Layer 12 Rounds of Butternut Slices to Cover. Spread 3/4 Cup of the Ricotta Cheese Mixture, Then Top With 1 Cup of the Mozzarella Cheese and 1 Cup Sauce. Second Layer: Lay 12 More Rounds of Butternut, 3/4 Cup Ricotta Mixture, 1 Cup Mozzarella and 1 Cup Sauce. Third Layer: 12 Slices Butternut, 1 1/2 Cups Sauce and Cover With Foil. |
|
5
Done
|
Bake Covered 30 Minutes. |
|
6
Done
|
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. |
|
7
Done
|
Let Stand About 5 10 Minutes Before Serving. |
