Serves 1
Directions
- 1Preheat oven to 400°F. Spread the cubed butternut squash on a sheet pan, drizzle with olive oil, and season with salt and pepper.
- 2Roast for about 30 minutes, or until tender.
- 3Transfer the roasted squash to a blender along with the roasted red peppers and heavy cream. Blend until smooth and silky. Set aside.
- 4In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
- 5Stir in the garlic and cook for another minute.
- 6Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until browned.
- 7Stir in the Italian seasoning and tomato sauce.
- 8Pour in the creamy squash-pepper sauce and the beef broth. Stir well, then add the broken lasagna sheets.
- 9Simmer until the pasta is al dente, about 10–15 minutes.
- 10Stir in the baby spinach until just wilted. Add mozzarella and parmesan, stirring until melty and combined.
- 11Ladle into bowls and top with extra parmesan and a dollop of ricotta, if you like it extra cheesy.
Ingredients
- 1 drizzle olive oil
- 1 yellow onion, diced
- 2 garlic clove, minced
- 20 oz butternut squash, peeled and cubed
- 12 oz roasted red peppers, drained
- 2/3 cup heavy cream
- 1 lb ground beef
- 16 oz italian sausage, casings removed
- 1 tbsp italian seasoning
- 1/4 cup tomato sauce
- 32 oz beef broth
- 2/3 lb lasagna sheets, broken into pieces
- 2 cup baby spinach
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 dollop ricotta cheese (optional)
Equipment
sheet panblenderlarge potspoon
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