Wednesday, February 29, 2012

Sweet Potato, Butternut Squash, and Sage Lasagne

Thanks to my wonderful Aunt Diane, I was introduced to the heavenly mix of butter and sage...there really is nothing on this planet like this fusion, it's absolutely amazing. I tried to incorporate those flavors in this lasagne paired with butternut squash and sweet potato. The ingredients may seem a little odd, but I literally did this on a whim with what I had in my cupboards and fridge at the time. I took out what I thought would be good, put on a Beatles record, and went into a cooking coma......this was the outcome. Enjoy!

Ingredients:

3 organic sweet potatoes
sea salt and black pepper
extra virgin olive oil
nutmeg
1/4 cup organic butternut squash soup
1 package lasagne noodles (the ones that do not need to be boiled first)
1 package chicken sicilian sausage
1 16 ounce container cottage cheese
shredded mozzerella cheese
parmesan cheese
sage
3 tablespoons unsalted butter

Cut up sweet potatoes and put on baking sheet. Sprinkle with salt, pepper, nutmeg and drizzle with olive oil. Bake at 350 degrees for 45-50 minutes. Once done, poor potatoes in a bowl and mash. Mix in 1/4 cup butternut squash soup. Mix until creamy.

Heat a large skillet on med. high heat and squeeze chicken sausage into pan. Cook sausage and set aside.

Butter a casserole dish and poor about 1/3 cup of potato/squash mixture to bottom of dish. Put 1 layer of lasagne noodles over potato/squash mixture. On top of lasagne noodles put another layer of potato/squash mixture, followed by 1/4 cup cottage cheese, followed by a handfull of mozzarella, and lastly the chicken sausage. Keep re-layering until you're out of potato and sausage. For the top layer, cut up 3 tablespoons of butter into small cubes and sprinkle all over the top of lasagne. Now, tear up a few leaves of sage and sprinkle over the butter.

Doesn't this look beautiful????
Pre heat oven to 375 degrees. Cover lasagne with foil and back for 40 minutes. Remove foil and back an additional 10 minutes until the top is browned....like this!
Now it's time to dig in!
Bon Apetit!

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