Butternut Squash and Sausage Lasagna, Lasagna Soup

Butternut Squash and Sausage Lasagna

  • 1 large butternut squash, about 3 lbs., peeled
  • 14 oz. chicken sausage, casing removed
  • 1 28 oz. crushed tomatoes
  • 4 cups shredded part-skim mozzarella cheese
  • ¼ cup Parmigiano Reggiano
  • 1 cup part-skim ricotta
  • 1 egg
  • ½ large onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. chopped fresh basil
  • 2 Tbsp. fresh chopped parsley
  • 1 teas. olive oil
  • salt and pepper to taste

Brown the chicken sausage in a large non-stick skillet over medium heat. Break up the meat with a wooden spoon while cooking. Cook for about 5 minutes. Add the onions and garlic and cook until soft, about 2 minutes. Add the tomatoes, basil, salt and pepper to taste. Cover the skillet and simmer on low for 15-20 minutes. Slice the butternut squash into 1/8-inch-thick rounds. Preheat oven to 375 degrees F. In a medium bowl combine the ricotta cheese, parmesan cheese, parsley and egg and mix well. Spray a 9×12 baking dish with cooking spray. Spread ¾ cup of sauce on the bottom of the prepared casserole dish. Top this sauce with 12 of the butternut squash rounds. Spread ¾ cup of the ricotta cheese mixture over the squash then top this with 1 cup mozzarella cheese and 1 cup of sauce.

For the second layer lay 12 more butternut squash rounds topped with ¾ cup ricotta cheese mixture, 1 cup mozzarella cheese and 1 cup sauce. The third and final layer is 12 butternut squash rounds then 1 ½ cups sauce. Cover the casserole dish with foil and bake in preheated oven for 30 minutes. Remove foil and bake uncovered for another 30 minutes. Finally, top with the remaining cheese and bake until the cheese is bubbling and melted, about 5 minutes. Allow lasagna to rest about 10 minutes before serving.
Recipe makes 8 servings Estimated WW Smart points 9 per serving.

Lasagna Soup

  • 14 oz. Italian chicken sausage, casing removed
  • ½ onion, chopped
  • 3 cups low-sodium fat-free chicken broth
  • 2 ½ cups water
  • 2 cups marinara sauce
  • 6 oz. broken lasagna noodles
  • 2 cloves garlic, minced
  • 2 Tbsp. chopped fresh parsley
  • 2 bay leaves
  • salt and pepper to taste

Heat a large soup pot or Dutch oven over medium heat. Spray the pot with cooking spray and add the sausage. Cook the sausage until it is browned, about 4-5 minutes. Use a wooden spoon to break up the sausage meat as it cooks. Add the onion and garlic and cook for another 2-3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and salt and pepper to taste and bring this to a boil. Cover the pot, reduce the heat and simmer for about 30 minutes. Remove the cover and add the broken lasagna noodles and cook uncovered according to package directions. Meanwhile prepare the topping for the soup:

  • ½ cup part-skim ricotta cheese
  • 3 Tbsp. grated parmesan cheese
  • 6 Tbsp. part skim shredded mozzarella cheese
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. chopped fresh basil

Combine the ricotta cheese, parmesan cheese, mozzarella cheese, parsley and basil in a small bowl.When soup has cooked remove the bay leaves. Serve the soup in individual soup bowls topped with 2 tablespoons of the ricotta cheese topping mixture. Recipe makes 6 servings Estimated WW Smart points 7 per serving.