SLOW COOKER BUTTERNUT SQUASH LASAGNA RECIPE - (4.6/5)
Provided by ForkAndTheCork
Number Of Ingredients 12
Steps:
- • Step 1: Preheat oven to 350 degrees. Add the butternut squash to a baking dish and drizzle with olive oil, salt, pepper, and coriander. Roast for 30 minutes, turning once. • Step 2: Heat 1/2 tbls olive oil in a skillet on the stove. Add the diced onion, shallot and garlic and saute until tender - approximately 5 minutes. • Step 3: Combine ricotta, egg, and sage in a bowl and whisk until smooth. • Step 4: Mash roasted squash until smooth. You can add a little chicken stock, milk, even water if it's all you have, to help smooth out the squash. Salt and pepper the mash to taste. • Step 5: Layer your lasagna. In the crockpot, spread out the other 1/2 Tablespoon olive oil and a thin layer of the squash. Break in half two lasagna noodles and place the 4 pieces on top of the squash to form an even layer. On top of the noodles, spread out 1/2 the ricotta mixture, and on top of the ricotta, layer 1/2 the onion mixture. Sprinkle 3/4 Cup mozzarella on top. Break two more noodles to form the next layer. Spread the rest of the squash on top of the noodles, and add the spinach. Add another 1/2 Cup mozzarella. Lay down another set of noodles. Top noodles with the last of the ricotta and the rest of the sauteed onions, shallot and garlic. Top the entire dish with 3/4 cup shredded mozzarella. • Step 6: Cover and cook on low for 3 - 4 hours, or until the noodles are tender. Remove from crockpot using a spatula, cut and serve!
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 BACON LASAGNA
Italian Fontina is a comforting and pungent melting cheese. It's buttery flavor pairs well with the layers of butternut squash and bacon in this rich and creamy lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 ̊ F. Stir the butter and flour in a small bowl to make a paste. Cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the skillet.
- Add the onion to the skillet and cook until softened, about 4 minutes. Add the garlic, parsley, sage and Italian seasoning and cook until the garlic is softened, about 1 minute. Season with 1 teaspoon each salt and pepper. Stir in the milk and heavy cream; bring to a simmer. Whisk in the butter-flour paste and cook until thickened, about 6 minutes. Remove from the heat; stir in 1/2 cup Parmesan and the bacon.
- Combine the mozzarella and fontina in a bowl. Spread 1/2 cup of the cream sauce on the bottom of a 9-by-13-inch baking dish; top with 3 lasagna noodles. Top with a layer of butternut squash slices, overlapping them, then 1/2 cup more sauce and 1/3 cup mozzarella-fontina mixture. Repeat the layering 5 more times (noodles, squash, sauce, cheese), using up all the squash. Top with the remaining 3 noodles, then the remaining sauce and mozzarella-fontina mixture. Cover with foil and bake until the squash is tender, 35 to 40 minutes.
- Mix the breadcrumbs and remaining 1/4 cup Parmesan; sprinkle over the lasagna. Bake, uncovered, until golden, 15 minutes. Let sit 10 minutes before serving.
BUTTERNUT SQUASH AND SAUSAGE LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- For the sauce: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, about 8 minutes, transfer it to a paper towel-lined plate to drain. Return the skillet to medium heat and add the remaining tablespoon olive oil. Add the onions and use a wooden spoon to scrape up any browned bits left on the bottom of the skillet. Deglaze with 2 tablespoons water. Cook until the onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms and cook until browned, 4 to 5 minutes. Stir in the garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the skillet. Stir in the canned butternut squash, cream, salt and pepper. Set aside.
- For the filling: In a medium bowl, combine the ricotta, Parmesan, kale, sage, garlic powder, salt, pepper, eggs and nutmeg. Stir to combine and set aside.
- For the lasagna: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
- Cook the lasagna noodles in the boiling water for half the time the package recommends. Drain and toss with a drizzle of olive oil to prevent them from sticking together.
- Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of the sauce into the dish, spreading it to cover the bottom. Arrange half the lasagna noodles over the sauce, then begin layering first with half of the ricotta filling, then half of the sauce, then half of the mozzarella. Continue layering with the remaining noodles, filling and sauce, finishing with mozzarella on top. Sprinkle with the Parmesan. Tap the casserole on the counter to force out any air bubbles.
- Bake until the cheese is golden brown and the lasagna is bubbling, 35 to 45 minutes. Let it rest for 15 minutes so it can set and be cut easily.
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
My friend served this to my while at her house. I was surprised by how much I loved it. This is a great lasagna option for those with lactose intolerance.
Provided by amberdivers
Categories European
Time 2h
Yield 1 9 x 12 pan, 12 serving(s)
Number Of Ingredients 8
Steps:
- Brown the meat in a large pan and drain the fat.
- Place the drained meat back in the skillet and add garlic and spices and simmer for 5 minutes while the flavors meld together.
- In a large glass baking dish, layer a little spaghetti sauce.
- Stack your lasagna in the following order: butternut squash slices, meat, sauce, repeat. Be sure to end with a layer of sauce.
- Cover the dish with foil and bake for 1 hour (1 1/2 hours if you did not soften the squash first), removing the foil for the last 15 minutes.
- Let the dish sit for a minimum of 20 minutes (the longer the better) because it helps the lasagna "set up" so you can serve it in squares without it all falling apart.
- Sometimes I add some goat cheese to the top when I serve.
Nutrition Facts : Calories 278, Fat 13.7, SaturatedFat 5, Cholesterol 53, Sodium 583.5, Carbohydrate 22.7, Fiber 4.1, Sugar 9.3, Protein 16.5
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
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
More about "slow cooker butternut squash lasagna recipe 465 food"
HEALTHY SLOW COOKER BUTTERNUT SQUASH LASAGNA - THE …
From fitnessista.com
Estimated Reading Time 4 mins
- 1. In a large saucepan, saute the onion, garlic, and season well with salt and pepper. Cook until fragrant- about 3 minutes. Stir in the chicken sausage and spinach, and cook until the spinach is wilted and the sausage is browned. Remove from heat.
- 2. In the bowl of the slow cooker, add a spoonful of sauce, and using the back of your spoon, smooth out to coat the bottom. Add 1/3 of the butternut squash noodles, 1/2 the chicken sausage mixture, and sprinkle with cheese of choice. Add 1/3 of the remaining sauce.
- 3. Top again with butternut squash, filling, cheese and sauce. The top layer will be butternut squash, sauce, cheese, and 1/4 cup of fresh basil.
- 4. Cook in the slow cooker on low for 5-6 hours, or high for 3-4 hours, until the butternut squash is soft and tender.
BUTTERNUT SQUASH AND KALE SLOW COOKER LASAGNA | KARA …
From karalydon.com
Estimated Reading Time 4 mins
- Cover the bottom of the slow cooker with 1 cup of sauce. Layer 3 noodles on top, breaking as needed to fit. Spread 1/3 of ricotta mixture over the noodles. Add 1/3 of kale and butternut squash over the ricotta. Top with 1 cup of sauce. Repeat this layering 2 more times. Top with one more layer of noodles and sauce.
- Cover and cook on low for 5 hours. Top with mozzarella cheese and cover for about 10 minutes (or until melted).
SLOW-COOKER SQUASH LASAGNA RECIPE - REAL SIMPLE
From realsimple.com
2.9/5 Total Time 4 hrs 15 minsCategory Entree, DinnerCalories 571 per serving
SLOW COOKER BUTTERNUT SQUASH LASAGNA - GET CROCKED …
From getcrocked.com
Reviews 6Estimated Reading Time 2 mins
SLOW COOKER SAUSAGE AND SQUASH LASAGNA RECIPE
From myrecipes.com
HOW TO COOK A WHOLE BUTTERNUT SQUASH IN THE SLOW …
From blessthismessplease.com
BUTTERNUT SQUASH LASAGNA - SOUTHERN LIVING
From southernliving.com
15 SLOW-COOKER BUTTERNUT SQUASH RECIPES TO TRY THIS FALL
From stylecaster.com
CHICKEN AND BUTTERNUT SQUASH LASAGNA - SLOW COOKER …
From slowcookergourmet.net
BUTTERNUT SQUASH LASAGNA - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
A SLOW COOKER LASAGNA YOU WOULDN’T BELIEVE IS GLUTEN- AND …
From foodnetwork.ca
BUTTERNUT SQUASH, BEEF AND KALE SLOW COOKER LASAGNA
From bigoven.com
BEST BUTTERNUT SQUASH LASAGNA RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SLOW COOKER SQUASH LASAGNA RECIPE - FOOD.COM
From food.com
10 BEST BUTTERNUT SQUASH SLOW COOKER RECIPES | YUMMLY
From yummly.co.uk
BUTTERNUT SQUASH & SPINACH LASAGNE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
SLOW COOKER BUTTERNUT SQUASH LASAGNE – MUMMY COOKS
From mummycooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love