Winter Squash Apple Sage Lasagna

Winter Squash Apple Sage Lasagna
Makes 8-10 servings; Prep time 45 min. Perfect for freezing!

I’ve come up with a healthy, meatless alternative to the basic marinara sauce lasagna with a uniquely savory taste. Perfect when you get those winter-time cravings for comfort foods. This recipe combines the subtle flavors of apple, sage and nutmeg bathed in a rich white sauce. Try with white wine and a side salad for an elegant, easy to heat up meal idea.

1 pkg No Boil TJ’s Lasagna Noodles
1 12 oz. Jar TJ’s Alfredo Pasta Sauce
6 cups steamed Kabasha squash sliced into small, flat pieces
2 cups thinly sliced white mushrooms
1 cup or two small thinly sliced zucchinis
1 small thinly sliced yellow onion
1 bunch thinly sliced and washed Swiss chard
1 tsp crushed garlic
1 tsp ground nutmeg
1 tsp ground sage
1 tbs brown sugar
4 tbs Earth Balance Butter Spread
3 tbs olive oil
6.5 oz. Field Roast Vegetarian Smoked Apple Sage Sausages (2)
16 oz. TJ’s Mozzarella
3/4 cup freshly grated parmesan cheese

Add 3 tbs butter spread to large pan on medium heat until melted. Sprinkle 1/2 tsp of each nutmeg and sage. Salt and pepper to taste. Turn stove top to low and stir for 1 minute. Add garlic and stir additional minute. Toss in Swiss chard and cook until reduced in size by 1/2 (about 5 min.) Set aside.

In same pan, add 1 tbs olive oil and saute onion over medium-low heat until translucent but, not yet caramelized. (about 5 min.) Set aside.

Continue this process with mushrooms and zucchini with remaining olive oil.

Add 1 tbs butter spread to the pan over medium heat and add the remaining nutmeg, sage and salt\pepper to taste. Stir briefly and add contents of Alfredo sauce. Pour 2/3 cup water to jar, tighten lid and shake vigorously, then add to pan. Heat well just before simmering and set aside.

In an 11 x 9 inch oven safe lasagna dish, add enough Alfredo sauce to just cover bottom and layer with half of steamed squash. Then continue as follows;
Layer 1: Pasta, sauce, squash & crumbled sausage, both cheeses, sauce.
Layer 2: Pasta, sauce, mushrooms, zucchini, both cheeses, sauce.
Layer 3: Pasta, sauce, Swiss chard & onions, both cheeses, sauce.
Add final layer of pasta and spread remaining sauce and cheeses to completely cover top layer of pasta. Areas not covered will turn dark brown or could burn.

Place in preheated 375 degree oven. Cover loosely with aluminum foil and bake for 50-60 min. or until bubbling. Remove foil and bake for 5 minutes more, just until cheese is melted and slightly golden. Remove from oven and let cool for at least 5 minutes before serving.


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