Butternut squash lasagne

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I don’t think I ever had that many comments on any of my Instagram stories as when I posted a picture of the butternut squash lasagne I had just made. 😅

I’ve been promising to write up the recipe and share it with you ever since so here you go!

Ingredients:

• Olive oil
• 4 sausages – remove skins
• 1 small onion – chop finely
• 1 tsp hot smoked paprika
• 400g tin chopped tomatoes
• Fresh basil – large handful roughly chopped
• 2 TBSP cream or sour cream
• Large butternut squash – peel, scoop seeds out and slice thinly
• Lasagne sheets
• 1 ball of mozzarella – slice
• 25g parmesan – grate finely

Butternut squash lasagne – here we go:

Make sauce:

1. Heat 1 TBSP of olive oil in a non-stick pan
2. Break sausage meat into pieces and brown them all over, breaking up while it cooks
3. Add onion and cook until the onion starts to soften
4. Add paprika, season with salt and pepper and cook for a minute
5. Add the tomatoes, cover and simmer for 15 minutes
6. Add basil and let it wilt into the sauce
7. Stir in cream/sour cream and remove from the heat

Make lasagne:

1. Heat the oven to 180C.
2. Add a couple of TBSP of the sauce into a baking dish, top with a layer of lasagne sheets, followed by a layer of butternut squash slices, followed by sauce and mozzarella. Repeat and make sure you end with sauce.
3. Bake for 30min then sprinkle with grated parmesan and put back in the oven for another 10-15min until the sauce is bubbling and the cheese is nicely browned.

• Vegetarian option: You can easily omit the sausage for a yummy vegetarian version.
• Original recipe: I wish I knew. I printed it out years ago, but don’t remember from which website.

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