BUTTERNUT SQUASH & SPINACH LASAGNA
This delicious vegetarian lasagna recipe showcases seasonal vegetables. Butternut squash brings a sweet richness while spinach gives it a nutrition and flavor boost. As a bonus, this recipe makes an extra lasagna that you can freeze for an easy holiday-season meal.
Provided by Joy Howard
Categories Healthy Vegetarian Pasta Recipes
Time 2h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
- Mix ricotta, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Set aside.
- Heat oil in a large skillet over medium heat. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Transfer to a colander and press with the back of a spoon to release excess moisture. Set aside.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk. Cook, whisking often, until the sauce has thickened, about 5 minutes. Remove from heat. Stir in 1 1/2 cups cheese, sage and the remaining 1/2 teaspoon each salt and pepper until smooth.
- Spread 1/4 cup of the sauce in each of the prepared baking dishes. In each pan, add a layer of noodles, then cover with 1/3 cup of the ricotta, a layer of squash, ¼ cup spinach and 1/2 cup of the remaining sauce. Repeat the layers. To finish, divide the remaining noodles, sauce and 1 cup cheese between the pans. Cover one lasagna with plastic wrap, then foil. Refrigerate or freeze this lasagna.
- To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down. Bake until lightly browned on top, about 1 hour. Let cool for 15 minutes. Serve topped with more sage, if desired. Cut into 6 squares.
Nutrition Facts : Calories 314 calories, Carbohydrate 29 g, Cholesterol 43 mg, Fat 16 g, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, Sodium 449 mg, Sugar 4 g
ROASTED BUTTERNUT SQUASH AND SPINACH LASAGNA
Invented this one cold Saturday morning. Smells so good while baking.
Provided by RAGTIMEWALTZER
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 2h29m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
- Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
- Reduce oven temperature to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
- Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
- Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
- Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
- Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.
Nutrition Facts : Calories 345 calories, Carbohydrate 33 g, Cholesterol 67.7 mg, Fat 16.6 g, Fiber 4.1 g, Protein 18.7 g, SaturatedFat 9.3 g, Sodium 366.7 mg, Sugar 7 g
BUTTERNUT SQUASH AND SPINACH LASAGNA
Check out this flavorful Butternut Squash and Spinach Lasagna recipe. Layers of veggies and noodles make Butternut Squash and Spinach Lasagna a success at the dinner table, potlucks or any time you want to showcase fall produce.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix pasta sauce, ricotta and garlic until blended.
- Spread 2/3 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half each of the squash and spinach, and 1/2 cup cheese. Repeat layers. Top with remaining noodles, pasta sauce mixture and cheese; cover.
- Bake 50 min. to 1 hour or until squash is tender, uncovering for the last 10 min.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 4 g, Protein 11 g
BUTTERNUT SQUASH AND SPINACH LASAGNA
Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach), and three cheeses (Ricotta, Mozzarella, and Parmesan)! Perfect as a veggie main dish for every day. Healthier version of lasagna. Also, a great holiday recipe for Thanksgiving or Christmas!
Provided by Julia
Categories Main Course
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 F.
Nutrition Facts : Calories 401 kcal, Carbohydrate 35 g, Protein 23 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 64 mg, Sodium 549 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BUTTERNUT SQUASH AND BACON LASAGNA
Italian Fontina is a comforting and pungent melting cheese. It's buttery flavor pairs well with the layers of butternut squash and bacon in this rich and creamy lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 ̊ F. Stir the butter and flour in a small bowl to make a paste. Cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the skillet.
- Add the onion to the skillet and cook until softened, about 4 minutes. Add the garlic, parsley, sage and Italian seasoning and cook until the garlic is softened, about 1 minute. Season with 1 teaspoon each salt and pepper. Stir in the milk and heavy cream; bring to a simmer. Whisk in the butter-flour paste and cook until thickened, about 6 minutes. Remove from the heat; stir in 1/2 cup Parmesan and the bacon.
- Combine the mozzarella and fontina in a bowl. Spread 1/2 cup of the cream sauce on the bottom of a 9-by-13-inch baking dish; top with 3 lasagna noodles. Top with a layer of butternut squash slices, overlapping them, then 1/2 cup more sauce and 1/3 cup mozzarella-fontina mixture. Repeat the layering 5 more times (noodles, squash, sauce, cheese), using up all the squash. Top with the remaining 3 noodles, then the remaining sauce and mozzarella-fontina mixture. Cover with foil and bake until the squash is tender, 35 to 40 minutes.
- Mix the breadcrumbs and remaining 1/4 cup Parmesan; sprinkle over the lasagna. Bake, uncovered, until golden, 15 minutes. Let sit 10 minutes before serving.
SQUASH AND SPINACH LASAGNA
Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.
- Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.
- Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.
- Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.
- Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.
Nutrition Facts : Calories 335 calorie, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 41 milligrams, Sodium 640 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 17 grams, Sugar 10 grams
ROASTED BUTTERNUT SQUASH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
- Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
- Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
- Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.
BUTTERNUT SQUASH LASAGNA
Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
BUTTERNUT SQUASH AND SPINACH LASAGNA
Make and share this Butternut Squash and Spinach Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Vegetable filling: heat the oil in a big nonstick skillet over medium heat.
- Add in leeks, sage, and garlic; stir/saute 5 minutes.
- Add in squash, wine, and water; cover and cook for 20 minutes or until the squash is tender, stirring occasionally.
- Stir in ¼ teaspoon pepper and the spinach.
- Filling: in a big saucepan over med-high heat, melt the butter; add in the flour, and whisk the mixture until combined.
- Cook for 3 minutes to brown the flour, continuing to whisk.
- Gradually add the milk to the flour mixture, whisking continuously to prevent lumps.
- Decrease heat to medium, and cook until thick, about 10 minutes, stirring constantly.
- Remove pan from heat; add in cream cheese, nutmeg, and pepper, stirring with a whisk.
- Combine the mozzarella and provolone cheese; set aside.
- To assemble: Preheat oven to 400°; oil the sides and bottom of a 13 x 9 inch baking dish.
- Spread ½ cup sauce on the bottom; arrange noodles over the sauce, and top with 2 cups of vegetable filling, ½ cup of the cheese mixture, and ½ cup of sauce.
- Repeat layers ending with noodles.
- Spread remaining sauce over the noodles; cover and bake for 30 minutes.
- Uncover, sprinkle with ½ cup of cheese mixture, and bake an additional 10 minutes.
- Let stand 10 minutes prior to cutting to serve; garnish with sage sprigs.
Nutrition Facts : Calories 302.2, Fat 17.1, SaturatedFat 9.9, Cholesterol 48.6, Sodium 315.2, Carbohydrate 24.1, Fiber 3.7, Sugar 4, Protein 13.3
BUTTERNUT SQUASH, CARAMELIZED ONION AND SPINACH LASAGNA
This rich fall lasagna from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., makes an excellent main course for vegetarians and meat-lovers alike.
Provided by Tara Parker-Pope
Categories dinner, sauces and gravies, main course
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with 3 tablespoons of olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth, season with salt and pepper to taste, and set aside.
- To caramelize the onions: Place 3 tablespoons of olive oil in sauté pan. Heat until hot but not smoking; add onions. Toss to coat with oil. Turn heat down to medium and cook until onions are soft and browned, about 25 minutes. Season with salt and pepper to taste. Set aside.
- Prepare a ricotta cheese mixture. Mix ricotta cheese, chopped rosemary, eggs, half the grated Parmesan and salt and pepper to taste. Set aside.
- Make a spinach Mornay sauce. Melt butter in a saucepan, add flour and stir. Cook 2 minutes. Add milk and stir until it comes to a boil. Add the rest of the grated Parmesan, the nutmeg and the defrosted spinach. Season with salt and pepper. Set aside.
- Assemble the dish. Spray a 9" x 13" pan with cooking spray. Spread 1 cup of the spinach sauce on the bottom of the pan. Cover with a layer of fresh pasta sheets. Spread half of the roasted butternut squash on top of the pasta sheets. Top with another layer of pasta sheets. Spread ricotta cheese mixture on top of pasta sheets, and spread caramelized onion on top of ricotta mixture. Cover with an additional layer of pasta sheets. Top with the other half of the butternut purée and then another layer of pasta. Finish by using the rest of the spinach Mornay sauce for the top layer. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and cook for 15 minutes more.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 26 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 12 grams, Sodium 790 milligrams, Sugar 8 grams, TransFat 0 grams
BUTTERNUT SQUASH LASAGNA WITH SMOKY MARINARA
I recently discovered how much I enjoy butternut squash and, once you get through the prepwork of cutting it up, how easy it is to incorporate into some favorite dishes. I believe you can also buy pre-diced at the supermarket, too. I came across this adapted recipe in an e-mail from myrecipes.com. The original recipe is in a March 2003 issue of Cooking Light (the lasagna and marinara were two different recipes, actually). I changed the recipes up a little bit. First, for family (taste) preference, and second, because this recipe originally made 2 8x8 pans of lasagna. Those bubbled over in my oven, so I changed that to 2 9x9 pans. The sauce recipe alone is very good, and it makes 6 cups.
Provided by Greeny4444
Categories < 4 Hours
Time 2h
Yield 12
Number Of Ingredients 23
Steps:
- Make the sauce: Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat to the lowest simmer setting while you're making the lasagna.
- Make the lasagna: Preheat oven to 375°.
- In a medium bowl, combine the onions and the spinach. Separate the spinach with a fork, making sure it is combined well with the onion pieces.
- Combine cheese blend, parsley, salt, pepper, eggs, and cottage cheese in a large bowl.
- Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
- Coat the bottom and sides of 2 (9-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
- Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
- Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan.
- Cover each pan with foil that has been sprayed with cooking spray.
- Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
- To freeze unbaked lasagna: Prepare through Step 8. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
- To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.
Nutrition Facts : Calories 297.9, Fat 8.7, SaturatedFat 3.4, Cholesterol 52.2, Sodium 768.1, Carbohydrate 37.2, Fiber 5.1, Sugar 7.4, Protein 19.8
BUTTERNUT SQUASH LASAGNA
This recipe is courtesy of Giada De Laurentiis. It's especially popular with vegetarian guests... but a hit with carnivores too. There's no red sauce... it's entirely different from traditional lasagna... but oh so good! Cook's Note:The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
Provided by Seamouse
Categories One Dish Meal
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts : Calories 321.8, Fat 20.4, SaturatedFat 11.4, Cholesterol 72.3, Sodium 522.1, Carbohydrate 21.4, Fiber 2, Sugar 9, Protein 14.7
BUTTERNUT SQUASH LASAGNA
This rich, creamy, unusual lasagna will be a hit on your table. :) The time taken to put it together is well-worth it!
Provided by Julesong
Categories Lunch/Snacks
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Take the butternut squash and peel, seed, and cut it into 1/2-inch chunks.
- Cook the lasagna noodles according to package directions.
- Preheat oven to 450 degrees F.
- In a large bowl, toss the butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon salt, then place the chunks in a single layer on a large cookie sheet.
- Roast the squash chunks for 30 minutes or until they're easily pierced with a fork, stirring after 15 minutes.
- Remove chunks from the oven and mash squash with a food processor (or fork or potato masher) until almost smooth; set aside.
- Lower the oven temperature to 375 degrees F.
- In a large Dutch oven or saucepot, over medium heat melt together the remaining 1 tablespoon olive oil and 1 tablespoon of butter.
- Add the chopped onion and cook for about 10 minutes or until golden, stirring often; add the Swiss chard and 1/4 teaspoon salt and cook until the chard is wilted and the liquid evaporates, which will take about 7 minutes.
- Remove from heat and set aside.
- In a large saucepan, melt the remaining butter over medium heat.
- Whisk in the flour, pepper, garlic salt, nutmeg, thyme, and sage and cook for 1 minute while stirring constantly.
- Gradually whisk in the milk until smooth and cook the sauce over medium-high heat until it boils and thickens slightly, stirring frequently.
- Boil for an additional 2 minutes while stirring, then whisk in all but 2 tablespoons Parmesan cheese.
- Remove the saucepan from heat.
- In a 13" x 9" glass lasagna pan, spoon about 1/2 cup of the white sauce to cover the bottom of the pan.
- Arrange 4 cooked lasagna noodles over the sauce, overlapping to fit; evenly spread all of the Swiss chard mixture over the noodles, top with about 1 cup white sauce, and sprinkle with about a 1/4 cup of mozzarella cheese.
- Arrange 4 lasagna noodles on top, then about 1 cup white sauce and all butternut squash chunks, then a 1/4 cup of mozzarella cheese.
- Top with remaining lasagna noodles, remaining white sauce, sprinkle with the chopped green onions and the remaining mozzarella cheese; sprinkle with the reserved 2 tablespoons Parmesan cheese.
- Cover the lasagna pan with foil and bake at 375 degrees for 30 minutes, then remove the foil and bake for an additional 10 minutes or until hot and bubbly; let lasagna cool for 10 minutes before cutting, for easier serving.
- Makes 8 to 10 servings.
Nutrition Facts : Calories 485.1, Fat 19, SaturatedFat 9.7, Cholesterol 47.8, Sodium 739.5, Carbohydrate 63.1, Fiber 6.8, Sugar 7.6, Protein 19.5
CARAMELISED SQUASH & SPINACH LASAGNE
Enjoy this veggie lasagne, with layers of spinach and slow-roasted squash. Add in some sage and a little crunch from golden pine nuts for a comforting supper
Provided by Cassie Best
Categories Dinner
Time 2h5m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the squash and garlic into a large roasting tin or dish (you can use the same one to assemble the lasagne to save on washing-up - ours was 35 x 40cm and 5cm deep). Tear over 4-5 sage leaves, drizzle with the oil and season well, then toss to coat. Roast for 40-50 mins, moving the squash around once or twice, until soft and caramelised. Squeeze the garlic from the skins and mash with the squash, leaving a few chunky bits for texture.
- Meanwhile, make the white sauce. Melt the butter in a large saucepan, and stir in the flour to make a sandy paste. Splash a little milk into the pan, stirring continuously to prevent lumps. Keep adding more milk, a little at a time, until the paste thins to a smooth, creamy sauce and the milk has all been used. Simmer for 1 min more. Stir in the mascarpone and half the parmesan. Season well and grate in a generous amount of nutmeg.
- Tip the spinach into a colander and pour over a kettleful of boiling water to wilt (do this in batches). Once cool enough to handle, squeeze the spinach over the colander to remove the water, then season and roughly chop.
- Remove half of the crushed garlicky squash from the roasting tin and set aside on a plate. Spread the remaining squash out over the base of the tin or dish you intend to serve the lasagne in. Ladle over about a quarter of the sauce, then top with a single layer of lasagne sheets, snapping them to fill any gaps. Make an even layer of spinach on top of the pasta, and top with another quarter of the sauce, more pasta, squash, sauce, pasta and finally the remaining white sauce.
- Scatter over the remaining parmesan, the mozzarella and pine nuts. If the oven is off, heat to 200C/180C fan/gas 6 and cook the lasagne for 30 mins. Rub a little extra oil over 5 or 6 sage leaves, place them on top of the lasagne and return to the oven for another 15-20 mins until golden and bubbling. Leave to cool for 5 mins before serving.
Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
BUTTERNUT LASAGNA
I love butternut squash, a comfort food with gourmet possibilities. This squash lasagna offers a fresh, updated flavor profile that will rival even the mightiest roasted bird. -Shannon Cornelius, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, combine squash, oil, 1/2 teaspoon salt, nutmeg and pepper. Transfer to two greased 15x10x1-in. baking pans., Roast 30-35 minutes or until tender, stirring occasionally; cool slightly. Process in batches in a food processor until pureed. Meanwhile, cook noodles according to package directions; drain., Reduce oven setting to 375°. For sauce, in a small saucepan, melt butter. Stir in flour and remaining salt until smooth; gradually add milk and cream. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in 1 cup cheese and lemon zest until cheese is melted., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with four noodles, half of the squash mixture, 1-1/2 cups spinach and 1-1/2 cups sauce. Repeat layers. Top with remaining noodles and sauce., Bake, covered, 45 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 406 calories, Fat 24g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 336mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 5g fiber), Protein 12g protein.
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From epicurious.com
SQUASH AND SPINACH LASAGNA - FOOD NETWORK
From foodnetwork.com
BUTTERNUT SQUASH LASAGNA - AHEAD OF THYME
From aheadofthyme.com
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From simplyquinoa.com
ROASTED BUTTERNUT SQUASH LASAGNA WITH SPINACH - SUEBEE …
From suebeehomemaker.com
BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS - FOOD NEWS
From foodnewsnews.com
BUTTERNUT SQUASH & SPINACH WHITE LASAGNA - COLLEGE HOUSEWIFE
From thecollegehousewife.com
BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE LASAGNA - DEL'S …
From delscookingtwist.com
VEGAN BUTTERNUT SQUASH LASAGNA - CROWDED KITCHEN
From crowdedkitchen.com
SPINACH AND BUTTERNUT SQUASH LASAGNE – EAT WELL
From canolaeatwell.com
BUTTERNUT SQUASH & SPINACH LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERNUT SQUASH AND SPINACH LASAGNA RECIPE | COOKING LIGHT
From cookinglight.com
BUTTERNUT SQUASH AND SPINACH LASAGNA - BEST FOOD
From vegan-mylife.blogspot.com
BUTTERNUT LASAGNA RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
MUSHROOM SPINACH AND BUTTERNUT SQUASH LASAGNA BEST RECIPES
From cookingtoday.net
BUTTERNUT SQUASH AND SPINACH LASAGNA | KETO | LOW CARB
From debbiemakeslowcarbdelicious.com
HOMEMADE VEGETARIAN WHITE LASAGNA NO RICOTTA - COOK EAT LIVE …
From cookeatlivelove.com
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From pinterest.ca
BEST BUTTERNUT SQUASH LASAGNA RECIPES | COMFORT FOOD | FOOD …
From foodnetwork.ca
BUTTERNUT SQUASH LASAGNA - MYORGANIZEDCHAOS.NET
From myorganizedchaos.net
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