*Makes 6 portions

Ingredients:

• 1 medium butternut squash
• 1/2 tablespoon extra virgin olive oil
• 6 fresh sage leaves
• 4-5 turkey sausage links (1lb)
• 5 cups chopped kale
• 3 cloves of garlic, minced
• ¼ teaspoon chilli flakes
• 1 large shallot, minced
• salt and pepper, to taste
• 1.5 cups ricotta cheese
• 1/3 cup grated parmesan cheese (grated not shredded)
• 1 large egg, beaten
• 1 cup shredded gruyere cheese

Instructions

• Preheat oven to 425F degree.
• Cut off the top and bottom of the butternut squash and peel the thick top layer
• Use the potato peeler to create a wide pasta like lasagne noodles. If necessary, cut the butternut squash into two more manageable pieces. Discard the seeds and the rest of the squash that didn’t make the cut
• Place a large skillet over medium heat, add the olive oil and once it’s heat up, add the sage leaves. Cook until crispy, but be careful not to burn them. Transfer the leaves on a small plate lined with a paper towel and set aside.
• Crumble the sausage into the skillet and cook until it turns lightly brown (5-7 minutes).
• While the sausage is cooking, whisk the ricotta cheese, parmesan and egg in a medium bowl and set aside.
• Add in the kale, garlic, red pepper flakes, and shallots into the skillet and season with salt and pepper. Cook the mixture for 2-3 minutes or until kale is wilted.
• Take out a casserole dish, add a layer of the butternut squash to the bottom, then layer off the cooked sausage with kale, and then a layer of the ricotta mixture. Add another layer of butternut squash, layer of sausage and kale, and a layer of the ricotta mixture. Add another layer of the butternut squash and top with all of the gruyere cheese. Cover with a tin foil and place it in the preheated oven for 40 – 45 minutes.
• After the 40 minutes, poke the top layer of butternut squash with a fork. If it doesn’t go through easily, leave it in the oven for another 5 minutes. When it’s done, take it out of the oven, sprinkle with sage and let it sit for 5 minutes.
• Cut the lasagne into 6 equal portions.

Macros Per Portion:
Calories: 347.8
Carbs: 26.9 g
Net Carbs: 19.8 g
Fat: 19 g
Protein: 20 g