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
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
ROASTED BUTTERNUT SQUASH LASAGNA WITH SPINACH
Butternut Squash Lasagna with Spinach is an amazing fall casserole combining lasagna noodles with a creamy butternut squash sauce and a cheesy spinach layer. This meatless lasagna has plenty of protein to fill you up and so much taste!
Provided by Sue Ringsdorf
Categories Main Dish
Time 1h20m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees. Prepare a large baking sheet with parchment paper.
- Peel the butternut squash with a potato peeler. Then chop the squash in bite sized chunks, removing the seeds. Place the squash on the baking sheet, and drizzle with olive oil, salt, and pepper. Bake for 30 minutes, or until cooked through (fork tender). Remove from oven and cool slightly.
- Spoon the cooked squash into a blender or food processor. Add in the milk and pulse until smooth. Add additional milk if needed to thin the sauce more. Place in bowl and add in the ricotta cheese, nutmeg, and additional salt and pepper as needed.
- While the squash is baking, prepare spinach and cheese layer. Over medium heat, saute spinach and garlic in some olive oil until spinach is wilted, approximately 3-4 minutes. Add salt and pepper to taste. (Reserve a little bit of wilted spinach for the top of the lasagna, if desired.)
- Combine the cooked spinach, ricotta cheese, mozzarelly cheese, parmesan cheese, and the egg. Mix well.
- Cook the lasagna noodles in a large stock pan with well salted water. When noodles are cooked to al dente, remove from the stove, and strain. Let the noodles dry and cool.
- To assemble, spoon some of the squash sauce on the bottom of a 8x8 dish. Lay lasagna noodles on top (cutting off a couple of inches if needed to fit), followed by 1/3 of the spinach and cheese mixture, followed by 1/3 of the butternut squash puree. Repeat until all ingredients are used - three layers. Then top with the remaining mozzarella cheese and parmesan cheese. Add some reserved wilted spinach, if desired.
- Bake for approximately 30 minutes on 350 degrees, or until cooked through and piping hot.
Nutrition Facts : Calories 433 kcal, Carbohydrate 38 g, Protein 22 g, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 79 mg, Sodium 405 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving
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
ROASTED BUTTERNUT SQUASH AND SPINACH LASAGNA
Seasonal butternut squash, layered with a creamy buttery béchamel sauce, spinach, and lasagna noodles, all come together to create beautiful layers in this vegetable-focused lasagna from Half Baked Harvest. We love this recipe for it's vegetable forward yet comforting and familiar flavors. Bake this on Sunday night and have leftovers for lunches or a quick weeknight supper.
Provided by Vermont Creamery
Time 2h
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Lightly butter a 9x13 inch baking dish.
- On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.
- Meanwhile, make the sauce. Heat the butter, garlic, sage, and rosemary, in a large skillet over medium heat and cook until the butter begins to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 3-4 minutes. Stir in the gouda or fontina cheese and the spinach. Stir until the cheese is melted. Remove from the heat.
- In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta. Season with salt and pepper.
- Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used...don't stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!
Nutrition Facts : Calories 0 calories, Fat 0 grams, SaturatedFat 0 grams, Transfat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 0 grams, Fiber 0 grams, Sugar 0 grams, Protein 0 grams
ROASTED BUTTERNUT SQUASH AND GARLIC LASAGNA
This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time.
Provided by ANNARICCIJOHNSON
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
- Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
- Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
- Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 33.5 g, Cholesterol 51.7 mg, Fat 19.3 g, Fiber 3 g, Protein 10.4 g, SaturatedFat 10.2 g, Sodium 292.9 mg, Sugar 7 g
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 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
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.
MARY BERRY'S BUTTERNUT SQUASH & SPINACH LASAGNE
Yield 4
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 200°C/180°C fan/Gas 6. You will need a shallow 2-litre (3½-pint) shallow baking dish. Place the squash and onions in a roasting tin, mix with the oil, season then roast for about 30 minutes until tender. (When you pierce the squash with a knife it should go through easily, but you don't want the squash to be mushy.) Add the mushrooms for the last 10 minutes. 2. Put the spinach in a colander in the sink, and pour over a kettle of boiling water until the spinach has wilted. Allow to drain, then press out as much of the water as you can. 3. For the tomato sauce, mix the tomato passata with the pesto. 4. Immerse the lasagne sheets in boiling water for 5 minutes until softened. 5. For the cheese sauce, melt the butter in a small pan then beat in the flour. Gradually whisk in the hot milk, stirring all the time, until the sauce thickens. Add the mustard and about three quarters of the cheese and continue to stir gently until the cheese has melted. Season well. 6. To assemble the lasagne, put a third of the roasted vegetables into the bottom of your ovenproof dish followed by a layer of spinach then a third of the tomato sauce and a third of the cheese sauce. Lay lasagne sheets on top of this. Top with half of the remaining vegetables, tomato sauce and cheese sauce. Add the last lasagne sheets and top with the remaining vegetables, tomato sauce and cheese sauce. Sprinkle the reserved cheese over the top. 7. Bake for 30-40 minutes or until the lasagne is golden and bubbling on top.
ROASTED BUTTERNUT SQUASH & SPINACH LASAGNA
A vegetarian lasagna make with a creamy mixture of butternut squash puree topped with a spinach, garlic and ricotta cheese mixture and topped with mozzarella cheese.
Provided by Debi
Number Of Ingredients 15
Steps:
- Spray the bottom of a 9×9 baking dish with cooking spray or olive oil.
- Lay 3 noodles side by side (overlapping if necessary and cut noodles if they are too long)
- Drop spoonfuls of the pureed butternut squash onto the noodles and spread using the back of a spoon.
- Drop spoonfuls of the spinach mixture on top of the squash and repeat with the back of a spoon.
- Top with with mozzarella cheese and parmesan cheese.
- Repeat this process 3 more times, resulting in 4 layers.
- On the last layer, top with mozzarella cheese and parmesan cheese.
- Cover and bake for 30 minutes in a preheated 375°F oven or until hot all the way through. Uncover and set under broiler for a few minutes to create a golden brown top if desired.
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
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 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 AND SPINACH LASAGNA
Making the perfect butternut squash lasagna at home is easier than you might think. Follow these easy steps and discover how to make butternut squash lasagna in your own kitchen.
Provided by Molly Thompson
Categories Dinner Main Course
Time 1h25m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F. Peel the squash with a vegetable peeler then use a sharp knife to slice it in half lengthwise. Scoop the seedy centers out using a spoon then slice and dice the squash into cubes.
- Spread the squash out evenly onto a large baking pan, drizzle with olive oil and sprinkle with 1 teaspoon of salt. Roast in the preheated oven for 25-30 minutes, or until the squash is fork-tender.
- Melt the butter (or vegan butter) in a medium saucepan over medium heat. Add the fresh herbs and garlic and cook for 1-2 minutes.
- Sprinkle the flour (or gluten free 1:1 flour) on top and whisk to create a thick mixture. Pour the milk into the pan and stir to mix it well with the flour paste. Turn the heat up to medium-high and allow to simmer and thicken for 1-2 minutes. Next, add the vegetable broth and stir well then add the remaining salt and shredded cheese (if using) and stir until the cheese is melted. Skip this step if you aren't using cheese.
- Once it's melted, add the spinach and stir to wilt.
- When the squash is done roasting, carefully transfer it to a medium bowl and mash it with a potato masher or the back of a fork. Add the ricotta cheese to it and stir well until combined. Set it aside to assemble the lasagna.
- Spray a large 9x13 inch baking dish with non stick cooking spray. Use the back of a serving spoon to spread a small amount of the spinach and cream mixture to the bottom of the pan and spread it evenly to all four edges.
- Next, lay the no-boil lasagna noodles on top in an even layer. Spoon the butternut squash and ricotta mixture on top of the noodles and spread gently with the back of a spoon. Add more spinach cream sauce on top then top with shredded provolone if using. Repeat the process with noodles, butternut squash, spinach sauce and provolone until you've run out. Finish with shredded provolone on top if using.
- Bake in the oven at 375°F for 45 minutes or until it's heated all the way through and the top layer is melted and browned. Start checking for doneness around 35 minutes and tent with foil if it's getting too dark. Allow it to rest for 15-20 minutes before serving.
Nutrition Facts : ServingSize 1 g, Calories 497 kcal, Carbohydrate 32.4 g, Protein 20.4 g, Fat 32.6 g, Cholesterol 79.2 mg, Sodium 799 mg, Fiber 4.1 g, Sugar 2.8 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
VEGAN BUTTERNUT SQUASH AND SPINACH LASAGNA
Vegan Butternut Squash and Spinach Lasagna- layered with almond ricotta and roasted butternut squash, this lasagna is sure to make for a perfect family meal!
Provided by Chef Lauren Mahlke
Categories Casseroles
Time 2h30m
Yield 8
Number Of Ingredients 20
Steps:
- Directions
- Preheat oven to 350°
- Fill a large stock pot with boiling salted water.
- Peel neck of butternut squash with potato peeler. Remove the neck from the bulb. Cut the neck in half lengthwise and slice into thin half moons 1/4 inch thick. The bulb should then be sliced in half, remove seeds and drizzle cut side with 1 tablespoon of olive oil sprinkle with salt and pepper. Let roast cut side up for 1 hour until meat is tender. Let cool slightly so you can touch and remove meat from the skin, rough chop the meat and save for the marinara.
- While the bulb is cooking blanch the butternut squash necks in boiling salted water for 3 minutes until tender. Place in a large bowl with salt and ice water to stop cooking of squash.
- In a large saute pan add butter and onions and on medium heat let caramelize for 20-25 minutes stirring often. Add salt to taste. The onions should turn golden to reach full caramelizing. Add Spinach and sauté for 5-8 minutes until all spinach is cooked down. Drain off any liquid and reserve into a bowl for lasagna assembly.
- In a large sauce pot on medium high heat add 1 tablespoon of olive oil, rosemary and thyme stems with leaves and sauté in oil for 1-2 minutes. Add onions and sauté for 5-10 minutes until glistening. Remove thyme and rosemary stems and add minced garlic and sauté for 1-2 minutes. Add remaining ingredients except the vinegar and nutritional yeast. Bring pot of marinara to boil and reduce to a simmer on medium heat for 20 minutes stirring occasionally. Taste for seasoning and add salt and pepper. Use a hand held immersion blender to smooth marinara this will bring the color more orange with the blended butternut squash. Add a splash of red wine vinegar for seasoning and nutritional yeast for seasoning.
- In a large 9x13 pyrex pour marinara on bottom of the dish a thin layer. Then spread lasagna pasta evenly in one layer. Spread half the ricotta on pasta and lay the half moons of butternut squash on top of ricotta.
- Lay the next layer of pasta and spread all spinach and onion mixture. Lay the next layer of pasta and do the 2nd half of ricotta and butternut squash half moons. Lay the last layer of pasta on top of butternut and pour generously with marinara. Place sage leaves on top of marinara.
- When ready to eat, roast in oven at 350° for 35-45 minutes. Enjoy with a glass of Sangiovese wine and admire your hard work!
Nutrition Facts : Calories 583, Carbohydrate 94, Cholesterol 10, Fat 17, Fiber 23, Protein 19, SaturatedFat 4, Sodium 282, Sugar 10
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 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 cheese,christmas,comfort food,dinner,thanksgiving,vegetables,vegetarian
Time 1h55m
Yield 8 - 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 375ºF.
- 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.
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