Squash Lasagna (310/366)

(311/366)

Andrew made us dinner tonight (who am I kidding? Andrew makes us dinner practically every night. Thanks Andrew!). He made this awesome squash lasagna. When he first told me what he was making, I was a little skeptical, but I figured I would give it a try. Also, sometimes a random mishmash of stuff really comes together well. And this was one of those times. Man this stuff is good. I had a heaping serving and am looking forward to eating the leftovers for lunch tomorrow. (You know it must be good if I’m volunteering to eat leftovers!)

• 1 lb ground turkey
• 1 red onion
• 4 cloves garlic
• 2 Tbsp olive oil
• 2 Tbsp italian seasoning
• 1 tsp red pepper flakes
• 2 small butternut squash
• 1 can (15-16 oz) pizza sauce
• 1 can roasted red pepper

Sauce: Mince garlic and onion. Heat olive oil in a large skillet. Add garlic until fragrent, then add onion. Cook for about two minutes until translucent. Add turkey, cook until mostly browned, add italian seasoning and pepper flakes, finish browning. Add pizza sauce and roasted red pepper, cook 3-5 minutes.

Preheat oven to 400. Quarter and peel squash. Cut squash into slices 1/8-1/4 inch thick. Layer squash on the bottom of an 9×9 inch pan. Spoon sauce above squash. Layer another layer of squash and another layer of sauce until out of ingredients. Top with a light layer of sauce.

Bake at 400 45-55 minutes until top layer is nicely browned. Let stand 30 minutes before serving (or just eat it right away because you’re really hungry)