Butternut Squash Lasagna
This recipe has stood the test of time within our FTN family. Its comforting warmth, flavors, and simplicity are what keeps us coming back.
1 large butternut squash peeled and sliced into thin strips
1 (28 ounce) can crushed tomatoes with basil
1 (15 ounce) can fire roasted diced tomatoes
1 onion, diced, or onion powder
2 pounds ground pork and/or ground beef
4 cloves garlic, minced, or garlic powder
Salt, pepper, red pepper flakes
Optional garnishes: fresh basil, parmesan, garlic mayo drizzle *see directions
Preheat oven to 400°F.
Heat a large skillet to medium-high heat. Add meat and season with salt, pepper, and red pepper flakes. When meat is almost cooked through, add onion and garlic. Add tomatoes once cooked through and stir, bringing to a simmer. Cut the heat and season one last time (keep in mind that the squash is unseasoned).
To assemble, add a thin layer of meat sauce to the bottom of a 9x13" baking dish. Top with a layer of butternut squash. Repeat until ingredients have run out, ending with meat sauce on top.
Bake for 90 minutes or longer (depending on how many layers and how thick the squash pieces are), or until a knife easily inserts into all areas of the lasagna.
To make the garlic mayo drizzle, prepare our homemade mayo recipe by adding in a few garlic cloves or a large sprinkle of garlic powder to the mix and blend. Thin with water until a pourable consistency is reached. Top lasagna with a drizzle of garlic mayo and optional garnishes.
Notes: Our preferred variation is using a combination of pork and beef and all garnishes listed. Could sub butternut squash for sliced zucchini. Lasagna servings may deconstruct slightly when served due to its composition of vegetables. Drain excess juices out of the side of the dish after baking if necessary. You can divide dish into two 8x8" dishes.
