Deconstructed squash and sausage lasagna

  • Preparation 30 min
  • Cooking 40 min
  • Servings 4
  • Freezing Absolutely

Ads

Ingredients

  • 7 to 8 lasagna sheets
  • Olive oil
  • 1 yellow onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 4 cups (1 L) butternut squash, peeled and diced
  • 1 carrot, cut lengthwise in four, then thinly sliced
  • Meat from 3 Toulouse-style sausages
  • 5 fresh sage leaves
  • 1 can (14 oz/398 ml) tomato sauce with herbs and onion
  • 1 can (7 ½ oz/213 ml) tomato sauce
  • 1 can (5 ½ oz/156 ml) tomato paste
  • ½ cup (125 ml) dry white wine
  • ½ tsp (2.5 ml) Italian seasoning
  • 10 white mushrooms, halved
  • ½ cup (125 ml) fresh parmesan, grated + a bit more for serving
  • ½ cup (125 ml) 15% cream
  • Salt and freshly ground pepper

Ads

Preparation

  • In a large pot filled with salted boiling water, cook the pasta following package instructions. Reserve about 1 cup (250 ml) of cooking water. Drain the pasta and cut roughly following the inspiration of the moment, 3 to 4 pieces per sheet, in diamonds or torn by hand, doesn’t matter, we’re going for the deconstructed look. Drizzle with a thin stream of olive oil, mix and set aside.
  • In the same pot heated over medium heat, add the onion, garlic, squash and carrot, then drizzle with a good stream of olive oil. Salt and pepper. Cook stirring about 12 minutes or until vegetables are tender. Add oil as needed.
  • Add the sausage meat and sage, and mix. Cook 5 to 6 minutes breaking the meat into small pieces.
  • Add the tomato sauce, tomato paste, white wine, Italian seasoning and mushrooms. Salt and pepper. Bring to a boil, reduce to low heat and simmer 10 minutes half-covered.
  • Add the parmesan, cream and about ¼ cup (60 ml) pasta cooking water to thin the sauce. Mix and cook 2 minutes stirring.
  • Add the pasta pieces and mix well to coat. Add a bit of cooking water if necessary. Garnish with fresh parmesan to taste, and serve.