1 package lasagna noodles (I used organic brown rice noodles, but any lasagna noodle will work)
1 pound of mushrooms (I used pre-sliced organic baby bellas)
1 pound Homemade Turkey Sausage (Can substitute ground
breakfast sausage or ground spicy Italian sausage)
1/2 large butternut squash, peeled, seeded and cubed
2 cups water
2 teaspoons Kosher salt
2 teaspoons chicken base (can substitute bouillon cubes for base, or chicken stock for water and base)
10 oz. fresh baby spinach (I like the organic prewashed and chopped - easy)
shredded mozzarella cheese
grated pecorino romano
Preheat over to 400 degrees.
If you don't have no-bake noodles, cook lasagna noodles according to directions on the package. Meanwhile, add ground sausage to one side of a large skillet, and mushrooms to the other side. Cook over medium-high heat to cook sausage and brown mushrooms. The sausage should give off enough oil to cook the mushrooms, but add a little olive oil if needed. Once browned, incorporate mushrooms with meat and set aside on low heat.
Add 2 cups of water and 2 teaspoons of Kosher salt to a small-med-size pot set over high heat. Add the cubed squash. Add more water as needed to just cover the squash. Bring to a boil and lower heat to simmer until squash is soft (check with a fork), approximately 20 minutes.
Bake at 400 degrees for 30 minutes. Serve with crusty bread and/or a lightly-dressed green salad.
1. Use a potato masher to break up your sausage.
2. Cook and puree the entire squash, and use the cooking stock and remaining puree to make butternut squash soup. Add stock a little at a time, stirring until puree becomes the desired consistency. For a little more indulgence, you can add some Sherry, heavy cream and Parmigiano Reggiano (or any leftover Pecorino) to get a rich velvety soup. To put it right over the top, fry and break up sage leaves to sprinkle on top after ladling into bowls. It's amazingly flavorful with or without the additions - and SO easy.