Tag Archives: spring foods

Butternut Squash Lasagna with Tomato Basil Chicken Sausage

Lyz sent me this recipe to try and I finally got around to it. It a great recipe for spring!

I was a little nervous about the butternut squash noodles as I’m not usually good at cutting squash but it was actually not as hard as I thought it would be.

What you need:

1 small butternut squash

1/2 onion

3 cloves of garlic

15 oz pizza sauce (or tomato sauce, your preference)

3 cups of spinach

1 red pepper

1 orange pepper

package of tomato basil chicken sausage

fresh basil

1/2 cup shredded cheese

What you do:

Preheat oven to 400F

Remove sausage from casing and brown. Add onions and garlic when sausage is about half way done.

Meanwhile, cut the ends off of the squash. Peel skin. Cut squash in half width wise and de-seed. Then cut each piece length wise. Cut into “noodle” planks.

Chop peppers with a handful of fresh basil and add to pizza sauce.

Put a layer of sauce at the bottom of a 8×13 glass pan.

Add a layer of squash, chicken sausage, 1/2 spinach and sauce.

Add a layer of squash, chicken sausage, 1/2 spinach and another layer of squash.

Add the remaining sauce over the lasagna and sprinkle with cheese if you desire. I used 2 handfuls of quattro formaggio cheese.

Bake for about 45 minutes or until cheese is bubbly.

Let me know what you think. 🙂

How to Sprout Lentils

In yogapuncture for Spring we talked about how eating sprouted foods in the spring is a great idea because it mimics exactly what our environment is doing. (want more info? you can purchase March yogapuncture for $15, message me how). Sprouts are packed with nutrition and energy, just what we need in the spring time. Plus they are super easy to do yourself. You can buy a sprout-ing kit but probably have everything you need at home, you don’t need to spend much money to get started.

What you need:

A mason jar or other class container (sprouts will double in size so make sure your container is big enough)

2 cups of water

2/3 cup of lentils or other legume, seed etc

cheese cloth or paper towel (cheese cloth is preferable) I didn’t have any cheese cloth to start so I just used paper towel to cover but the cheese cloth makes it much easier to drain the water without disturbing your lentils.

What you do:

Put your lentils in your mason jar and soak in water over night. Cover with cheese cloth or paper towel don’t put in an air tight container.

After you soak the lentils over night drain the water completely first and then rinse with fresh water and drain again.

sproutlings on day 2

Do this until your lentils sprout to your desired size.

Take your lentils out of the jar and lay out on a towel to pat dry, place in a dry jar with a lid and keep refrigerated.

Eat and enjoy!