Butternut Squash & Herby Sausage (Tomato free!) Lasagne

Prep
30 mins

Cooking
30 mins

Serves 6

Classic Crispy

Ingredients

Serves: 6

1 medium butternut squash

1 tbs olive oil

8 Italian fennel or Toulouse style sausages

300g fresh spinach

12-16 dry lasagna sheets (depending on your dish size)

1 jar white lasagne sauce

2 balls of fresh mozzarella

Hard Italian cheese like Parmesan to grate on top

Butter, to grease the dish

Florette Crispy salad

Preheat your oven to 200°C /400°F.
Peel and slice the butternut squash into 1cm rounds or half moons.
Place on a large baking sheet, drizzle with the olive oil and a pinch of salt and toss to evenly coat.
Roast until tender, about 20 minutes turning halfway through. Lower the oven temperate to 180°C /350°F.
Heat a large pan over medium-high heat and brown the sausages before splitting them into chunks and then squashing into small pieces with a wooden spoon. Cook through.
Grease your baking dish and layer up all of the components, we went in this order from the bottom – spinach, mozzarella, white sauce, lasagne sheets, squash, sausage, white sauce, lasagne sheets, spinach, mozzarella, white sauce, lasagne sheets, squash, sausage, white sauce, lasagne sheets, white sauce, mozzarella and finish with lots of Parmesan on top.
Bake in the oven for 30-40 minutes until a knife passes through the squash and lasagne sheets easily and the top is crispy.
Enjoy a hearty slab on top of your favourite Florette salad for a deliciously oozy, creamy, herby lasagne!

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