I love all things butternut, and, when I discovered this butternut pasta sauce at the market in Hooterville this fall, I knew I had a new favorite.
Unfortunately, I've since discovered that it is only infrequently stocked, so, I have had to grab as many jars as I can afford when I am able. Of course, the other unfortunate things is the price of the sauce; it's hella pricey. So, I am determined to recreate it at home some day. In the meantime, when I do have the sauce on hand, I am making this lasagna as often as I can.
It. Is. Amazing.
1 jar Dave's Gourmet Butternut Squash Pasta Sauce (you can buy it online for even more $$$$)
1 large zucchini
kosher salt and cracked pepper
1/4 cup olive oil
1/2 cup diced yellow onion
2 garlic cloves, chopped
8 oz. white mushrooms, chopped
1 package no boil lasagna noodles
1 lb. ground turkey
2 tbsp. fresh sage, minced
15 oz. ricotta cheese
2 cups shredded mozzarella cheese
1 cup bread crumbs
Cut zucchini lengthwise into 1/4 inch strips. Lay on paper towels, sprinkle with salt and pepper, and allow zucchini to "sweat". Blot liquid off with paper towels, flip over, repeat on second side.
Meanwhile, heat olive oil in a pot, add mushrooms, onions, and garlic, cook until tender. Remove and set aside.
In the same pot, brown turkey, adding salt and pepper to taste. When meat is done browning, add pasta sauce and chopped sage. Heat through.
Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with nonstick spray and assemble lasagna: meat sauce, ricotta, lasagna noodles, zucchini slices, veggie mix, repeat.
Top final layer with mozzarella cheese and breadcrumbs, cover tightly with foil. bake for 45 minutes, remove foil, bake for an additional 5-7 minutes, until mozzarella cheese is slightly caramelized.
Slice and enjoy. I like to pair mine with white wine, either Pinot Grigio or a nice buttery Chardonnay.
It's delicious and actually fairly healthy, which, is a priority for me this year considering the damage that was done to my waistline in The Year That Shall Not Be Named.