Butternut Lasagna Soup with Italian Sausage & Ancestral Blend Beef - Rehoboth Market

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed (about 3 cups)
• 1–2 tbsp olive oil
• Salt & pepper, to taste
• 1 lb Italian Sausage, removed from casing
• 1 lb Ancestral blend ground beef (with organs)
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 tsp Italian seasoning
• 1 (28 oz) can crushed tomatoes
• 1 cup marinara sauce
• 4 cups broth (chicken or beef)
• 1 zucchini sliced and cut in quarters (optional)
• ½ cup milk
• 6–8 lasagna noodles, broken into bite-size pieces
• 2 cups fresh spinach (or kale)
• ¾ cup shredded mozzarella
• ½ cup grated Parmesan