SHiFT sagna

I love this recipe– paelo-friendly, kid friendly, easy and delicious!



1 lb ground sirloin
1 lb homemade, sweet Italian sausage (turkey sausage works too)
1 small onion
2 cloves garlic
(2) 15 oz quality tomato sauce
2 Tbs oregano
1/4 c extra virgin olive oil
Couple leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
2 medium butternut squash (I get mine already peeled and cut in half!)
Parmesan Romano Cheese Blend, optional


Go time

Preheat the oven to 400ºF. In a sauté pan crumble the sausage and the ground beef and brown it, along with the onions, garlic and oregano. While that’s going, cut out the bulbous part on the squash and slice the squash into long pieces that mimic lasagna noodles. It’s not going to be perfect, get as many long pieces as possible. Once the meat is cooked, degrease the pan and remove any excess fat. Stir in 2 cups of sauce, giving the meat mixture a sauce like consistency.

Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Layer the squash, trying not to overlap the pieces, then spoon on the meat mixture, followed by the sauce. Now you can opt to add a layer of cheese (parmesan blend) Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.

Bake for 45 minutes. When you see the pan is bubbly with a brown crispy top, you know it’s ready! Remove from the oven, it might be a bit liquidly, it’s all good. Let it set for a good half hour before cutting into it, as it will solidify. Or use the liquid and spoon it over the lasagna.