BUTTERNUT AND CHARD PASTA BAKE
This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal companion, Swiss chard. This is a very veggie hybrid of ever-popular holiday sides. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cook pasta according to package directions for al dente; drain. Meanwhile, place the ricotta, eggs, 1-1/2 cups squash, thyme, 1/4 teaspoon salt and nutmeg in a food processor; process until smooth. Pour into a large bowl. Stir in pasta, shallots, Swiss chard and remaining squash. Transfer to a greased 13x9-in. baking dish., In a large skillet, heat oil over medium-high heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Stir in parsley, garlic powder and remaining 1/4 teaspoon salt. Sprinkle over pasta mixture., Bake, uncovered, until set and topping is golden brown, 30-35 minutes.
Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 209mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
BUTTERNUT SQUASH AND SWISS CHARD LASAGNA
Make and share this Butternut Squash and Swiss Chard Lasagna recipe from Food.com.
Provided by Joy L.
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°, and line a baking sheet with parchment paper. Toss your sliced butternut squash with a couple tablespoons of olive oil, and spread the squash onto the baking sheet. If it doesn't all fit use a second baking sheet, or layer it. Roast for 30 minutes, until tender, but not too mushy. RESIST TEMPTATION: DO NOT EAT IT ALL BEFORE YOU FINISH THE OTHER PARTS OF THE LASAGNA ; ).
- While the squash is roasting you can complete the other parts....
- SAUCE.
- Heat a tablespoon of olive oil in a sauce pan over medium-high heat. Add the minced garlic, and cook until golden (be careful not to burn it). Reduce the heat, and carefully pour the tomato sauce into the pan. It might start to pop, so keep the lid nearby. Stir the garlic and sauce, then add the nutritional yeast, herbs and black pepper. Cover, and allow the sauce to cook while you work on the next part.
- SWISS CHARD & MUSHROOMS.
- Heat a tablespoon, or two, of olive oil in a skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. The cooking will draw the moisture out of the mushrooms, so don't worry if the pan seems too dry. Once they've begun to sweat (moisten), add the swiss chard, tarragon, and rosemary. Stir well, and remove from heat.
- TOFU "CHEESE".
- Break the tofu up and place it in a food processor. Process until smooth, then add the nutritional yeast, vinegar and salt. Process again to incorporate it all, and taste to see if you need to add any more salt.
- ASSEMBLE THE LASAGNA.
- Now that you've got all the parts complete you can assemble the lasagna.
- To do this you will place a layer of squash on the bottom of the baking dish. Follow that with some of the "cheese", follow that with some of the mushroom mix (squeeze excess liquid from the mushrooms and greens before layering), then the sauce, then the squash again. Continue to layer the ingredients until you've used them all. Use about 1/2 cup of "cheese", sauce and mushrooms on each layer. I like my top layer to have all the ingredients visible.
- Place the lasagna back in the oven and bake for 40 minutes (or 30 if you just can't wait).
Nutrition Facts : Calories 305.2, Fat 9.8, SaturatedFat 1.6, Sodium 1118.8, Carbohydrate 45.1, Fiber 13.8, Sugar 9.5, Protein 20.6
LIGHTER BUTTERNUT SQUASH LASAGNA
A lightened version of a Giada de Laurentiis recipe that's just as satisfying as the original! Defrosted frozen squash can be used in place of fresh in a pinch!
Provided by Elle_mnop
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Boil lasagna noodles according to package directions. Drain, but keep them in their pot with the lid on to keep them flexible while you work. (No-boil or fresh noodles can be used instead, too.).
- 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. Season the sauce with nutmeg, salt and pepper to taste, and stir in chopped basil. (A little fresh thyme and/or rosemary is nice here, too.).
- Lightly coat a 13 by 9 baking dish with non-stick spray. Spread 1 cup of the sauce over the prepared baking dish. Arrange 1 layer of 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 with another cup of sauce. Repeat layering 3 more times, ending with a layer of noodles. Finish by pouring the remaining sauce over the top and sprinkling lasagna with the remaining mozzarella.
- Cover the baking dish with foil and bake the lasagna for 40 minutes at 375. Remove foil and continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Nutrition Facts : Calories 350.3, Fat 15.3, SaturatedFat 9.6, Cholesterol 53.7, Sodium 602.3, Carbohydrate 36.6, Fiber 4.8, Sugar 11.1, Protein 20.3
BUTTERNUT SQUASH & SWISS CHARD LASAGNE WITH BECHAMEL SAUCE
This recipe was posted on coconutlime blog spot and copied it so I can share it with my friends. It is a little labor intensive but worth the effort. A great way to use butternut squash and swiss chard. My deviation from the original recipe is to add mozarella cheese to make it even cheesier. I found the original recipe didn't bring out the flavors of the fresh herbs. This is also great served as a side dish (about 20 servings) but we tend to eat it as a main course with a green salad and garlic bread.
Provided by Sherri at the Beach
Categories Vegetable
Time 2h
Yield 12 dinner servings, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400. Cut squash in half lengthwise and remove seeds. Brush squash with olive oil and place cut side down on baking sheet. Bake 30-40 minutes under fork tender. Cool then scoop out inside into mixing bowl. Mash and set aside.
- Cook noodles as directed on package. Drain and set aside.
- For the filling: Heat the oil in a large skillet and add the onions and chard stems. Cook until soft then add remaining chard and sage. Saute until chard is wilted. Remove from heat and allow to cool 10 minutes. Stir in ricotta, nutmeg, salt, pepper, and paprika. Set aside.
- For the sauce: In a medium pan, melt the butter. Add the flour and salt and pepper to taste, and garlic. Cook a few minutes then whisk in the milk until sauce thickens. Stir in parmesan.
- Preheat oven to 375. Spray a lasagne pan with cooking spray and then coat the bottom with a small amount of sauce. Lay in a layer of noodles, then half of the squash, 1 cup of mozzarella, half of the chard mixture.
- In the same sequence, repeat layers until pan is full with a layter of lasagne on top with sauce covering the noodles. If desired, add more parmesan cheese on top.
- Bake 40 minutes. Allow to sit 5 minutes, covered, before slicing and serve.
Nutrition Facts : Calories 347.5, Fat 11.4, SaturatedFat 5.5, Cholesterol 27.3, Sodium 368.2, Carbohydrate 49.2, Fiber 4.3, Sugar 7.4, Protein 14.1
SWISS-CHARD LASAGNA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Heat a large skillet over medium-high heat. Add 2 tablespoons oil, onion, and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate. Wipe skillet; return to medium-high heat. Add remaining 1 tablespoon oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juices and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt.
- Spread 1/2 cup tomato sauce in the bottom of an 8-inch square baking dish. Top with 2 lasagna noodles, 3/4 cup sauce, one-third of chard mixture, and 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese. Loosely cover with parchment-lined foil. Bake 30 minutes. Uncover and bake until bubbly, about 15 minutes. Let cool 20 minutes, then slice and serve.
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