Squash The Noodles Lasagna Food

NOODLE-LESS BUTTERNUT SQUASH LASAGNA

Steps:

• Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth; whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.
• Combine spinach and ricotta in a medium bowl. Set aside.
• Heat oil in a large skillet over medium-high heat. Add onion and mushrooms; cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.
• Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.
• Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.

SQUASH THE NOODLES LASAGNA

Steps:

• Pierce the squash all around and microwave for 14 minutes, depending on your microwave wattage.
• About half way through roll it over and continue cooking.
• Cut open squash (watch it's hot!) and remove seeds.
• Using a fork simply 'shred' the squash's innards and it will look like spaghetti noodles.
• Transfer spaghetti squash to a strainer and with a few paper towels press down to remove as much liquid as possible.
• Preheat the oven to 350F with a rack in the middle.
• In a bowl, mix the ricotta, egg, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, parsley, 1/2 teaspoon salt and 1/2 pepper. Combine well.
• In a 5qrt oval baking dish with 2" high sides, ladle 1/2 cup of sauce on the bottom of the dish.
• Place half of the squash over top.
• Place the zucchini rounds over top of the squash slightly overlapping.
• Sprinkle 1/2 teaspoon salt and pepper over top.
• Spread out the ricotta mixture over top leveling out.
• Add the torn basil leaves on top.
• Ladle 3/4-1 cup of sauce over the basil. This depends on how saucy you like your dish.
• Add the remaining spaghetti squash over top.
• Drizzle the remaining sauce on top.
• Place the baking dish on a rimmed baking pan.
• Spray a large piece of foil and place the sprayed side facing down (on top of the squash).
• Bake for 30 minutes.
• Remove the foil and place the remaining 1/2 cup of mozzarella and fontina cheese on top.
• Bake uncovered for 10-15 minutes or until the cheesy is bubbling.
• Allow to cool for 10-15 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 AND BEEF LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Arrange butternut squash slices in a single layer on each baking sheet. Drizzle 1 tablespoon of olive oil over each layer; season each with 1 teaspoon Italian seasoning, salt, and pepper.
• Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes.
• Heat a large skillet over medium heat; cook and stir beef and garlic until browned, about 5 minutes. Drain grease. Mix in remaining 1 teaspoon Italian seasoning, pasta sauce, brown sugar, basil, and 1 1/2 teaspoon salt. Simmer, stirring occasionally, until flavors combine, about 10 minutes.
• Mix remaining 1 teaspoon salt, ricotta cheese, eggs, 1/2 cup Parmesan cheese, and parsley together in a bowl.
• Layer 1/3 of the squash slices in the bottom of a 9x13-inch baking dish. Cover squash with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the beef mixture. Repeat layers, ending with remaining squash slices and sauce. Sprinkle 2 tablespoons Parmesan cheese on top.
• Bake in the preheated oven until cheeses are melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.

YELLOW SQUASH LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.
• Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.
• Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.
• Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.
• Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.
• In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.
• Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.
• Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ⅓ of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles
• Top with the fresh mozzarella cheese.
• Bake for 30 minutes, or until the cheese is browned and melted.
• Serve warm.
• Enjoy!

VEGETABLE LASAGNA WITH BUTTERNUT SQUASH NOODLES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
• Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.
• Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.
• Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.
• Stir 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper into the saucepan until combined and slightly thickened, about 5 minutes.
• Arrange half of the butternut squash in the bottom of an 8-1/2x11-inch casserole dish. Layer leek mixture and ricotta cheese on top. Arrange remaining butternut squash on top.
• Bake lasagna in the preheated oven until golden, about 40 minutes.
• Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in flour until a golden paste forms, 5 to 10 minutes. Increase heat to medium-high; slowly whisk in 2 cups milk until thickened and bubbling. Reduce heat to medium-low and simmer sauce until smooth, 10 to 20 minutes.
• Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.

THE BEST SQUASH LASAGNA RECIPE

Steps:

• Place lasagna noodles in a 9- by 13-inch casserole dish and cover with cold water. Set aside, agitating the noodles occasionally to make sure they aren't sticking.

SPAGHETTI SQUASH LASAGNA (NO PASTA NOODLES)

Steps:

• Pre heat oven to 350.
• Split cooked squash lengthwise and remove seeds. Use fork to pull off in long strands. Place in large mixing bowl and toss with flour, garlic, and salt until well combined.
• Blend ricotta, spinach and parmesan in food processor until smooth.
• To assemble spread 1/2 cup pasta sauce on the bottom of shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Top spaghetti squash with ricotta mixture. Spread remaining pasta sauce over ricotta. Cover with sliced mozzarella.
• Place lasagna dish on baking sheet, bake uncovered for 40 to 50 minutes in a 350 oven or until cheese is lightly brown on edges and juices bubble.

ACORN SQUASH LASAGNA

Steps:

• Preheat oven to 350°F.
• In a saucepan combine maple syrup, honey, and margarine. Cook, stirring occasionally, over medium heat until margarine is melted.
• Place the cut acorn squash into a microwaveable dish and pour syrup mixture over the chunks. Cover the dish with plastic wrap over it, and microwave about 12 or 15 minutes or until tender.
• Cool slightly, and then mash the squash and the syrup together.
• In a skillet heat the oil until hot and then add the onions and sugar.
• Reduce heat and cook until the onions are lightly golden.
• Set the mixture aside.
• While the acorn squash and onion mixtures are cooling cook the lasagna noodles according to the package directions, drain them and set them aside.
• In another bowl combine the ricotta cheese with the egg and nutmeg; Spoon 1/3 of the spaghetti sauce on the bottom of a 9x13-inch pan.
• Lay 3 strips of cooked lasagna on top of the sauce.
• Then spread 1/2 of the ricotta mixture on top of the lasagna, Then spread 1/2 of the squash mixture on top of the ricotta, then 1/2 of the onions on top of the squash, and put 1/3 of the mozzarella on top of the onions.
• Then put 3 more strips of lasagna, at a 90 degree angle to the first three, on top.
• Spread the rest of the ricotta, squash, onions, and mozzarella on top, and then add a little bit of sauce, just to cover.
• Top with 3 more strips of lasagna (again, at a 90 degree angle to the previous three), and add a little more sauce to cover the lasagna on top.
• You want to have a nice firm lasagna not a sloppy runny mess so make sure that you don't use too much spaghetti sauce.
• Bake, uncovered at 350°F for 40 to 50 minutes.
• This serves 6 to 8 people.
• Enjoy!

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.

BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat oven to 400°F.
• Combine squash puree, 1 teaspoons salt,sage, and 1/4 teaspoons pepper in medium bowl; mix well.
• Combine ricotta, 1/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper in second bowl; mix well.
• Coat 8x8-inch baking dish with cooking spray.
• Place 2 noodles in bottom of dish and spread half of squash mixture over noodles.
• Layer 2 more noodles on top and spread half of ricotta mixture over noodles. Repeat layers--noodles, squash, noodles, ricotta--then sprinkle with remaining parmesan.
• Cover with foil. Bake 45 minutes.
• Remove foil and bake 20 - 25 minutes or until golden on top and then let stand 5 to 10 minutes.