3000 miles 'til dinner.

Requested by the DILS —- a  healthy, easy dish to enjoy at home, when entertaining or when wanting a” dinner gift” to deliver to a friend

Note: vegetarian option below under  ”ways to just wing it”

Prep time:   *20 minutes to make the  MARINARA  (hint: simmer in crock pot

                           for a minimum of 4 hours or all day)    

                    *30 minutes to prep veg and assemble lasagna  

Baking time:   60-90 minutes 

Oven temp:   325 degrees -middle rack

Pan:  9x13 rectangle pan, high sides best  OR   2- 9x9 pans

Servings:  6 + a little extra :)

♥PANTRY, FRIDGE, MARKET♥♥

1 recipe MARINARA   (10 C.)   *you will have 2 C. extra

1 1/2#  Italian raw turkey sausage, bulk-style  or links (mild to medium hot)

2 tsp. fennel seed       *if not already added to purchased sausage

1# (no-need-to- boil) lasagna sheets

1 medium to large butternut squash, approx 3#

1 1/2# plain or jalapeno yogurt cheese slices (lactose free!)

             option:  low-fat mozzarella 

2 - 6oz. bags baby spinach (usually washed and ready to use)

2-3 oz. fresh basil 

fresh parsley (for garnish)

2 C. grated Parmesan, Asiago or blend of both

♥Prep 

*make 1 recipe MARINARA 

*saute sausage in skillet; pulse to fine bits in food processor; add to Marinara + fennel    seed (if needed) and mix with 8 C. Marinara

*peel, core and cut (1/8”) butternut squash into very thin slices

*chop basil, using  leaves and tiny stems

*grate or slice cheeses as needed

♥Steps to Assemble - in 9x13” baking dish

1 - spread 2 C. sauce in the bottom of the dish

2 - arrange sheets of uncooked lasagna sheets over sauce, side by side

3 - sprinkle 1/3 of raw spinach leaves & basil over pasta

4 - arrange 1/3 of of the raw squash slices over spinach, overlapping slightly

5 - arrange 1/3 of the yogurt cheese slices or mozzarella (grated or sliced)

6 - repeat two more times (steps 1 through 5), ending with sauce on top; if you are short on sauce, use some of the extra marinara

*20 minutes before lasagna is done, sprinkle with Parmesan

♥ Bake -  *325 degrees 

*place the dish on a cookie sheet or  sheet of foil (may bubble over)

*cover  with foil or lid and bake for 40 minutes 

* remove foil, sprinkle on Parmesan and continue baking uncovered until done 

*check for doneness — center should be bubbling and noodles 

*garnish with fresh chopped parsley to serve

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*sub: cooked Italian sausage links; not need to saute - remove casings and grind in processor

*consider: vegetarian lasagna by not adding turkey sausage OR using “vegetarian-tofu sausage”

*consider:  add a layer of low-fat ricotta cheese when you add the cheese layer: mix 1# ricotta mixed with 2 large eggs 

*sub: use regular ground turkey and add Italian spices: rosemary, thyme, oregano, basil, garlic, fennel, etc. 

♥ Helpful Hints♥

*in a hurry & lasagna not quite tender and bubbly throughout:  cut a serving or two and microwave to finish cooking. Return the pan of lasagna to the oven and finish baking (it will be done when you are ready for seconds!)

*if using sausage links, remove casings before cooking

*make the Marinara a few days ahead; this is a great time to have some in the freezer

 *for one 9x9” pan (enough for two + left overs) halve the recipe

*sub for squash: peeled and sliced yams or sweet potatoes

*hint so foil won’t stick if you cover your lasagna after the Parmesan (or any cheese) is added: spray or rub the foil with oil

*all these purchased at Trader Joes, including my new favorite… lactos free yogurt cheese!

(MIL post)