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 ROLLS
Butternut Squash Lasagna Roll Ups with Spinach are made with a creamy butternut-parmesan sauce baked in the oven until melted and hot - trust me, you want these in your life!
Provided by Gina
Categories Dinner
Time 1h30m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Add butternut squash and cook until soft.
- Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.
- Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.
- Preheat oven to 350°F.
- Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
- Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
- Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
- Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend.
- Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve.
- To serve, ladle a little extra sauce on the plate and top with lasagna roll.
Nutrition Facts : ServingSize 1 lasagna roll, Calories 227 kcal, Carbohydrate 29 g, Protein 16 g, Fat 5 g, SaturatedFat 2.5 g, Cholesterol 30 mg, Sodium 265 mg, Fiber 3 g, Sugar 3 g
HOMEMADE BUTTERNUT SQUASH LASAGNA RECIPE
Butternut Squash Lasagna, a new twist on vegetarian lasagna. Layers of creamy pureed squash, caramelized onions, tender noodles and cheese come together to make an impressive meal for guests. Make it up to two days ahead and then just pop the lasagna in the oven before they arrive. Also a great Sunday supper recipe.
Provided by Katie Webster
Categories Main Course
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Line a sheet pan with parchment or foil. Cut butternut squash in half, lengthwise and scoop out seeds. Place cut-side-down on the prepared baking sheet and transfer to the oven. Roast until the flesh is tender, 45 minutes to 1 hour. When the butternut squash is cool enough to handle, carefully scoop flesh into a food processor fitted with steel blade attachment. Add ½ teaspoon salt and nutmeg and process until smooth.
- Meanwhile, swirl oil in the bottom of a small saucepan. Add onion ¼ teaspoon salt and ¼ teaspoon pepper and set over medium-low heat. Cover and cook, stirring often until the onion is tender and golden brown, about 15 minutes. Add water to the skillet one to two tablespoons at a time if the onions start to brown before they are soft. Remove from heat and stir in thyme.
- Stir ricotta and egg in a medium bowl.
- Stir together tomatoes, basil and the remaining ½ teaspoon salt and the remaining ¼ teaspoon pepper.
- Coat a 9×11 baking dish with cooking spray. Spread about ½ cup tomato mixture in the bottom of the baking dish. Layer on three uncooked lasagna noodles.
- Spread about half of the butternut squash mixture over the noodles. Top with about half of the onion. Dollop with half of the ricotta.
- Top with about 1 cup tomato mixture and 2/3 cup shredded cheddar.
- Repeat with another layer of three noodles, the remaining squash, the remaining onions, the remaining ricotta, 1 cup sauce and 2/3 cup cheddar. Top with the remaining three noodles and the remaining tomato mixture, spreading out to moisten the noodles. Do not add cheese to the top or it will stick to the foil.
- Cover with foil. Bake (at 400 degrees) until the lasagna is steaming hot, about 45 minutes if placed directly in the oven from prep or 60 minutes if made ahead and refrigerated.
- Remove foil, top with the remaining 2/3 cup cheddar and 3 tablespoons Parmesan and continue baking, uncovered, until the lasagna is bubbling and the cheese is melted, 7 to 10 minutes longer. Let sit 10 to 15 minutes before slicing and serving.
Nutrition Facts : ServingSize 1/10 of lasagna, Calories 545 calories, Fat 15 g, SaturatedFat 8 g, Carbohydrate 80, Fiber 6 g, Protein 26 g
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
VEGETARIAN BUTTERNUT SQUASH LASAGNA
This was really good, although next time I will add a layer of chopped spinach. Serve with a salad and hot bread sticks.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large sauce pan heat oil over medium heat and add the onion& garlic.
- Cool until the onion is turning LIGHT brown.
- Remove from heat and add the honey and mashed squash.
- Stir well.
- Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish.
- Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top.
- Bake in a 350 degree oven for 35-45 minutes.
- To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft.
- Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.
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 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.
BUTTERNUT SQUASH LASAGNA
Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week.
Provided by rachaefia
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
- Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
- Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
- Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
- Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
- Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Reduce oven temperature to 375 degrees F (190 degrees C).
- Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
- Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
- Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.8 g, Cholesterol 35.2 mg, Fat 11.9 g, Fiber 4.1 g, Protein 21.8 g, SaturatedFat 6.4 g, Sodium 403.6 mg, Sugar 12.4 g
BUTTERNUT SQUASH AND BEEF LASAGNA
This classic dish won't leave you with a carb overload. The butternut squash offers a unique substitution to your typical lasagna noodles!
Provided by Elizabeth Bukaty
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 1h40m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Arrange butternut squash slices in a single layer on each baking sheet. Drizzle 1 tablespoon of olive oil over each layer; season each with 1 teaspoon Italian seasoning, salt, and pepper.
- Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes.
- Heat a large skillet over medium heat; cook and stir beef and garlic until browned, about 5 minutes. Drain grease. Mix in remaining 1 teaspoon Italian seasoning, pasta sauce, brown sugar, basil, and 1 1/2 teaspoon salt. Simmer, stirring occasionally, until flavors combine, about 10 minutes.
- Mix remaining 1 teaspoon salt, ricotta cheese, eggs, 1/2 cup Parmesan cheese, and parsley together in a bowl.
- Layer 1/3 of the squash slices in the bottom of a 9x13-inch baking dish. Cover squash with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the beef mixture. Repeat layers, ending with remaining squash slices and sauce. Sprinkle 2 tablespoons Parmesan cheese on top.
- Bake in the preheated oven until cheeses are melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 443.3 calories, Carbohydrate 41.2 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 6.4 g, Protein 24.7 g, SaturatedFat 9.3 g, Sodium 1235 mg, Sugar 14.6 g
BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS RECIPE
Savor a creamy, vegetarian dish with these lasagna rolls made with layers of ricotta and butternut Parmesan sauce, then baked until hot and bubbly.
Provided by Isaiah Alexander
Categories Pasta Recipes
Time 1h15m
Yield 9
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
- Remove squash with a slotted spoon, reserve about 1 cup of the water, and set aside. Blend until smooth with an immersion blender, adding ¼ cup of the reserved liquid to thin out.
- Meanwhile, in a large deep non-stick skillet, add the oil, then sauté the shallots and garlic over medium-low heat for about 4 to 5 minutes until soft and golden.
- Add pureed butternut squash, season with salt and fresh cracked pepper, and add a little more of the reserved water to thin out to preference. Stir in 2½ tablespoons of the Parmesan cheese and set aside.
- Preheat oven to 350 degrees F.
- Ladle about ½ cup butternut sauce on the bottom of a 9x12-inch baking dish.
- Combine spinach, ricotta, Parmesan, egg, salt, and pepper in a medium bowl.
- Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
- Take ⅓ cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tablespoon Italian cheese blend.
- Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve.
- To serve, ladle a little extra sauce on the plate and top with lasagna roll.
Nutrition Facts : Carbohydrate 23.29g, Cholesterol 67.43mg, Fat 15.49g, Fiber 2.69g, Protein 17.27g, SaturatedFat 8.92g, ServingSize 9.00, Sodium 428.59mg, Sugar 0.00, UnsaturatedFat 4.40g
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- Into a mixing bowl add the squash, onion, garlic, ricotta, sage, 1 cup mozzarella cheese, 1/4 cup Parmigiano-Reggiano cheese, and the egg. Use a potato masher to mash the squash and combine the ingredients. Season with salt and pepper. Add additional salt to taste (season well!).
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- Bring a large pot of water to boil. Add the butternut squash and cook for 15 minutes, or until fork tender
- While the butternut squash is cooking, thinly slice the zucchini lengthwise (best to use a mandolin).
- Heat 1 tablespoon olive oil in a large shallow saucepan on medium heat. Add the zucchini, spinach and garlic. Season with a pinch of salt and pepper and sautée for 3 to 4 minutes. Set aside.
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From jamiegeller.com
Cuisine ItalianCategory Main, DinnerServings 8Total Time 1 hr 20 mins
- Remove seeds from butternut squash. Place butternut on cookie sheet face down and bake for thirty minutes or until tender.
- While squash is cooking, sauté kale with butter, oil and a pinch of salt and pepper for fifteen minutes.
- Remove butternut from oven and scoop out flesh. Combine with ricotta, egg, garlic, and salt and pepper. 6. Place a large spoonful of butternut mixture on lasagna rolls. Top with sautéed kale, and roll. Repeat with remaining noodles. 7. Pour heavy cream into 9x13 baking dish. Top with lasagna rolls. Top rolls with mozzarella cheese and grated Parmesan. 8. Bake for 25 minutes.
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- Add butternut squash, cook for about 10 minutes until softened. Remove with a strainer (leaving water in the pot) and transfer to a food processor.
- In a small skillet, heat the olive oil over medium heat. Add the shallots, garlic and sage and cook for about 2-3 minutes until fragrant and softened. Transfer to the food processor with the butternut squash.
BUTTERNUT SQUASH AND SAGE LASAGNA - JAMIE GELLER
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- Preheat oven to 400°F. Combine squash, onion, garlic, olive oil and salt on a sheet pan and toss to coat.
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- Preheat oven to 450°F. On a parchment-lined baking sheet, toss butternut squash in olive oil and salt and pepper to taste. Roast for 20 minutes or until tender and golden, tossing the squash after 10 minutes to promote even cooking.
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- Preheat oven to 375 degrees. Fill the largest pot you have with water and bring to a rapid boil. Grease a 9x12 baking pan with non-stick cooking spray.
- Rub 2 tablespoons olive oil over the flesh of the butternut squash and the skin of the garlic cloves. Season the squash liberally with salt and pepper and place flesh-side down on a baking sheet. Sprinkle garlic around. Roast in the oven until the squash is fork-tender, about 45 minutes. Check the garlic about halfway through cooking and if it's soft, pull it out and continue to cook the squash.
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