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
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 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.
COZY ROASTED VEGETABLE BUTTERNUT SQUASH LASAGNA
Wonderfully cozy roasted vegetable butternut squash lasagna packed with a rainbow of veggies and the perfect balance of sweet & savory flavor. This vegetarian butternut squash lasagna recipe is easy to make and filled with warming spices. Don't forget those incredible layers of melted cheese in every bite! Comfort food at its finest.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dinner Nut Free Vegetarian
Time 2h15m
Number Of Ingredients 31
Steps:
- Preheat the oven to 400 degrees F.
- Add all of the veggies for roasting to a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, salt and pepper. Use your hands to toss the veggies together then spread them out in an even layer. Set aside while you prep your butternut squash.
- Use a sharp knife to cut off both ends of a butternut squash, you'll cut about ¼-½ inch off each end. Next cut the butternut squash in half vertically. Place the butternut squash upright or vertically on a wooden cutting board that's very secured to your counter. We don't want the cutting board or squash to wobble as you cut it. Use your knife to cut the butternut squash vertically down the middle. Use a spoon to scoop out the seeds of the cut butternut squash. Place the butternut squash halves flesh side down on a separate medium baking sheet lined with parchment paper.
- Place both veggies and squash in the oven on two different racks. Roast the veggies for 30 minutes or until they are slightly golden then remove to cool down. The butternut squash will take slightly longer; about 1 hour total or until the squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh. Keep heat in the oven.
- Make the butternut squash sauce: transfer the flesh of the butternut squash to a high powered blender or bowl of a food processor. Add in milk, brown or coconut sugar, cinnamon, nutmeg, ginger, allspice and salt and pepper. Blend until smooth and set aside.
- Do this step while the veggies and squash roast: Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (Note: you can also use no-cook lasagna noodles, but they aren't my favorite!)
- In the small bowl, add the ricotta, egg, salt and pepper. Mix until well combined. Set aside.
- To assemble the lasagna, spread 3/4 cup of butternut squash mixture over the bottom of a 9x13 inch baking dish. Place 5 of the cooked lasagna noodles on top, laying 4 vertically and 1 horizontally. Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the roasted veggies, then top with ¾ cup shredded mozzarella. Next, add 1 heaping cup of the butternut squash mixture on top of the mozzarella and then sprinkle with 1/4 cup of parmesan cheese.
- Repeat layers once more: adding remaining noodles (4 vertically & 1 horizontally), the rest of the ricotta cheese mixture, remaining roasted veggies, ¾ cup shredded mozzarella, then top with any remaining butternut squash sauce and 1/4 cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped basil or parsley. Cool for 15-20 minutes before cutting and serving. Serves 12.
Nutrition Facts : ServingSize 1 serving (based on 12), Calories 300 kcal, Fat 14.7 g, Carbohydrate 28.7 g, Sugar 4.9 g, Protein 15.4 g, Fiber 3.1 g, SaturatedFat 7.5 g
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
For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.
Provided by Ina Garten
Categories side-dish
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
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.
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
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
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