This one sort of feels like a fall dish with its warmth and winter squash, but I couldn’t resist making it after discovering it in the Goat Cheese cookbook I recently fell in love with. And I’m discovering that I really don’t know how to cook without using the oven. It has been so hot here this week (100 degrees on Wednesday!), and with no central A/C in most homes, it is the goal of most local folks to do as little cooking as possible – especially if it requires the stove top or oven. (Maybe I should fall in love with a crock pot cookbook soon!) And really, I think I could definitely get by without “cooking,” as I happen to be fine with cold veggies, fruit, cheese, hummus, etc. – but my family seems to really enjoy a home “cooked” dinner on most nights!

Well, this recipe was a hit even though it contains some questionable ingredients in the minds of some people in my house – mushrooms, onions, and squash. They ate it and admitted to it being surprisingly delicious. All I did was substitute the regular lasagne noodles for gluten free ones. Definitely worth the extra shopping and steps – a wonderful combination of ingredients for summer, fall, or anytime!

1 small butternut squash (3-4 cups diced)
2 red bell peppers, diced
1 small red onion, diced
6 cloves garlic, diced
1-2 Tbsp olive oil
salt and pepper to taste
12 oz pkg gluten free lasagne noodles
1 lb. goat ricotta OR 8 oz regular ricotta with 8 oz chevre

2 eggs
dash of nutmeg
4 links Italian chicken sausage
1 Tbsp olive oil
3-4 cups marinara
12 oz shredded goat gouda
8 oz portabella mushrooms, sliced

Combine squash, red pepper, onion, garlic, olive oil, salt, and pepper. Roast in baking dish until browned and tender – about 25-30 minutes at 400 degrees. Stir halfway through the baking time. Cook lasagne noodles as directed on package.

Combine ricotta, eggs, and nutmeg in separate bowl.

Cut open sausages, remove skin, crumble meat into skillet coated with olive oil, and brown.

Layers:

1 cup marinara
1/3 pasta
1/2 ricotta mixture
sausage
1/3 pasta
1/2 ricotta mixture
2 cups marinara
squash mixture
shredded goat gouda (Trader Joes has this for a very good price!)
sliced portabella

Cover with foil, and bake for 45 minutes at 350 degrees. Uncover and bake 15 more minutes. A bit labor intensive, you’ll want to start this about an two and a half hours before you want to sit down and eat.