Vegetarian Butternut Squash Lasagna
Preparation - 30 min.
Cooking -
Ingredients
Serves 6 to 8
- 500 ml (2 cups) couscous
- 723 g (1 jar) Dave's Gourmet Butternut Squash pasta sauce
- 125 mL (1/2 cup) diced yellow onions
- 3 garlic cloves, finely chopped
- 15 mL (1 tbsp.) chopped sage
- Brown 4 large or extra-large eggs
- 625 ml (2 1/2 cups) chicken broth
- 125 mL (1/2 cup) Planeta olive oil
- 250 mL (1 cup) mushrooms (White or Cremini)
- 5 large zucchini
- 454 g (1 lb) turkey or ground chicken
- 500 ml (2 cups) shredded mozzarella cheese
- 500 mL (2 cups) ricotta cheese
- 250 mL (1 cup) breadcrumbs
- Salt and pepper, to taste
Preparation
- Cut the zucchini lengthwise, into slices about 1 cm (1/4 inch) thick. Divide the slices on paper towels and salt and pepper to taste. Let them drain for 10 minutes on one side, turn them, then let them drain again for 10 minutes.
- Pour olive oil in a medium saucepan and sauté the onions, garlic and mushrooms.
- Add the couscous and chicken broth and bring to a boil. Cover the pot and cook on low heat for 5 minutes or until the couscous has absorbed all the liquid.
- When the couscous is cooked, add the 4 eggs and mix well (eggs helps to hold the lasagna together).
- Once drained, wipe off excess water of the zucchini with paper towel. Preheat oven to 375 ° F (190 ° C) and prepare a baking dish 23 cm x 33 cm (9-inch or 13-inch).
- In a large skillet, sauté turkey or ground chicken and season to taste. Add the Butternut Squash sauce and chopped sage.
- To assemble the lasagna, start by extending a third of the sauce in the dish, then half the ricotta, half the couscous and half the zucchini. Repeat the same steps. Finish with the last third of the sauce, then cover with mozzarella and bread crumbs.
- Place in center of oven and bake for 35-45 minutes or until the zucchini is tender
