Skillet Lasagna with Basil, Italian Sausage, and Butternut Squash

FOODELICIOUSNESS
14Ingredients
65Minutes

Ingredients

US|METRIC
  • 2 tablespoons extra virgin olive oil (— divided)
  • 4 cups butternut squash (cubed, — about 1 small 1 1/4 pound squash)
  • 1 teaspoon kosher salt (— divided)
  • 1/2 teaspoon ground black pepper (— divided)
  • 2 teaspoons mccormick basil leaves
  • 1 teaspoon McCormick Parsley Flakes
  • 1/3 cup water
  • 24 ounces marinara sauce (good-quality, — I used a roasted garlic basil variety)
  • 1 pound Italian chicken sausage (ground, or Italian turkey sausage — sweet or spicy)
  • 10 ounces frozen spinach (— thawed and drained with as much water pressed out as possible)
  • 1 cup part skim ricotta cheese (or low-fat cottage cheese)
  • 1/2 cup grated Parmesan cheese (— divided)
  • 1 cup shredded fontina cheese (— divided, if you can’t find fontina, swap mild provolone or mild gruyere, better, or mozzarella, still good)
  • 6 oven ready lasagna noodles (no-boil, — whole wheat if possible, see Notes if you cannot find oven-ready)
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