Ingredients
14ozItalian chicken sausage,casings removed, such as Al Fresco
1tspolive oil
½large onion,chopped
3clovesgarlic,minced
28ozcrushed tomatoes,(1 can) such as Tuttorosso
2tbspfresh basil,chopped
black pepper,to taste
3lbsbutternut,(1 large) peeled
1cuppart-skim ricotta
¼cupparmigiano reggiano,(parmesan)
2tbspparsley,chopped
1large egg
16ozpart-skim mozzarella cheese,shredded
Preparation
In a large deep nonstick skillet, brown the sausage for about 5 minutes, breaking the meat up with a wooden spoon until cooked.
Add the onions and garlic and cook for about 2 minutes until soft. Add the tomatoes, basil, and black pepper.
Simmer on low, covered 15 to 20 minutes.
Meanwhile, slice butternut into ⅛-inch thick rounds with a good quality spiralizer such as the Inspiralizer with Blade A.
To do this, slice the butternut lengthwise halfway through to the center, careful not to cut deeper than that. You can also use a mandolin or a sharp knife.
Preheat the oven to 375 degrees F.
In a medium bowl, combine the ricotta cheese, parmesan cheese, parsley, and egg. Mix.
In a deep 9×12-inch casserole dish spread ¾ cup of sauce on the bottom and layer 12 rounds of butternut slices to cover.
Spread ¾ cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce.
For the second layer, lay 12 more rounds of butternut, ¾ cup of the ricotta mixture, 1 cup mozzarella, and 1 cup of sauce.
For the third layer, lay 12 slices butternut, 1½ cups of sauce, and cover with foil.
Bake covered for 30 minutes.
Remove the foil, cook uncovered for 30 minutes to dry out excess moisture.
Top with the remaining cheese and bake for 5 minutes until the cheese is melted and bubbling
Let stand for about 5 to 10 minutes before serving.
