Contadina Butternut Squash Lasagna Food

CONTADINA® BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish with non-stick cooking spray; set aside. Cook lasagna noodles according to package directions; drain.
• Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently.
• Add squash, crushed tomatoes, tomato sauce, basil, rosemary, balsamic vinegar and sugar. Bring to a boil; reduce heat. Simmer 12 minutes or until squash is tender.
• Remove from heat. Lightly mash squash with a potato masher.
• Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl; set aside.
• Layer 4 lasagna noodles, 1/3 sauce, 1/3 ricotta mixture and 1/3 mozzarella cheese.
• Repeat 2 more times ending with ricotta and mozzarella.
• Cover with foil. Bake 45 minutes. Remove foil. Sprinkle with remaining 2 Tbsp. Parmesan cheese. Bake, uncovered, 10 minutes or until cheese is lightly browned.
• Remove from oven. Let rest 5 to 10 minutes. Sprinkle with additional chopped basil before serving, if desired.

HOMEMADE BUTTERNUT SQUASH LASAGNA RECIPE

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.

BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat oven to 450°F.
• Toss squash with oil on a large baking sheet until well-coated and spread in one layer. Roast 15 minutes until tender.
• Meanwhile, combine Alfredo sauce, milk and garlic in a saucepan bring simmer. Heat milk mixture over low heat 10 minutes.
• Reduce temperature to 375°F and butter a 13 x 9-inch baking dish.
• Toast hazelnuts on a baking sheet for 3 to 5 minutes or until lightly browned.
• Pour 1 cup sauce into baking dish and cover with 3 lasagna sheets, making sure they do not touch each other. Layer ½ of squash, cover with 1 cup sauce, 1/2 cup Parmesan and 1/3 cup nuts. Repeat layer and top with 3 sheets of pasta, cover with remaining sauce.
• Sprinkle remaining cheese and nuts over sauce.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes before cutting.
• Note: If hazelnuts are not available, substitute 1 cup chopped pecans. Butternut squash can be replaced with 2 lbs. pre-cut butternut squash pieces (fresh or frozen).

BUTTERNUT SQUASH AND SPINACH LASAGNA

Steps:

• Preheat oven to 375 F.

LASAGNA OF ROASTED BUTTERNUT SQUASH

Steps:

• To assemble the lasagna:
• Preheat the oven to 400 degrees F.
• Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg.
• In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.
• In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside.
• Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups.
• Preheat the oven to 375 degrees F.
• Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm.
• Grind fennel with mortar and pestle. Add the cinnamon and salt and continue grinding. Or grind in spice grinder for a rough grind.

BUTTERNUT LASAGNA

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.

BUTTERNUT SQUASH LASAGNA

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 LASAGNA

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 {VEGAN}

Steps:

• Cut the ends off of the squash and slice in half length-wise, scraping out the seeds. You can use all Butternut, but I was fortunate to have a selection to choose from and found this Kabocha squash. It's a Japanese squash grown in California and Mexico. A little darker and richer tasting flesh. It is a bit tougher to cut, so use a very sharp knife and some caution :)
• Using a small amount of vegetable oil, brush the flesh side of each of the halves and season with salt and pepper. Place flesh side up on a foil lined baking sheet and roast for about an hour or until tender at 425 degrees. Cool enough to handle and scoop the flesh into a bowl. Mash it with a fork. This can be done a day in advance.
• In a saucepan over medium heat, add 2 Tbl of margarine until melted and whisk in the flour. Add the almond milk all at once, whisking until smooth. Add the parmesan and a pinch of nutmeg, whisk occasionally until thickened, about 15 minutes. Set aside, keeping warm.
• In a bowl, combine the ricotta, parmesan, almond milk and parsley. Set aside.
• In a separate bowl, combine the panko, parmesan and melted margarine. Set aside.
• In the dried pasta section, you can sometimes find these pasta sheets.
• These are spinach. If you cannot find the sheets, you can also use the standard dried noodles. ***Be sure to read the ingredients as many lasagna noodles contain eggs*** In a pan filled with warm water, stack and soak the sheets for a few minutes until pliable (not too long or they will stick together).
• Preheat the oven to 400 degrees.
• To assemble, place some of the white sauce on the bottom of an 8x8 pan and one sheet of the pasta.
• Using an offset spatula, add half of the squash and spread evenly. Top with another sheet of pasta.
• Top this sheet with half the ricotta mixture and spread evenly. Add the fresh spinach leaves.
• Top with the white sauce.
• Add another lasagna sheet and top with the butternut mixture and follow with another sheet of lasagna.
• Add the remaining ricotta mixture, some of the remaining white sauce and top with the breadcrumb mixture.
• Reserve the leftover white sauce for serving later.
• Cover with foil and bake for 40-45 minutes or until cooked and bubbly.
• Cool slightly and add fresh thyme leaves to garnish, if desired.
• Serve with remaining white sauce.
• This recipe makes 6 large pieces or 9 smaller pieces.

GOLDEN BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes., Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary., In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce., Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese., Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.

BUTTERNUT SQUASH LASAGNA

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.