BUTTERNUT SQUASH LASAGNA WITH MARINARA SAUCE
Adapted from Cooking Light | My Recipes
Provided by Manju
Categories Main Course
Time 1h25m
Number Of Ingredients 26
Steps:
- Cook the lasagna noodles as per package instructions. Drain and keep.
Nutrition Facts : ServingSize 0.125 g, Calories 428 kcal, Carbohydrate 49 g, Protein 20 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 73 mg, Sodium 645 mg, Fiber 5 g, Sugar 8 g
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
BIDDY'S BUTTERNUT SQUASH AND TURKEY LASAGNA
With this unique, autumnal twist on lasagna, you get the sweet goodness of butternut squash combined with moist turkey, packaged between tender noodles and stuffed with cheese.
Provided by Christine Houser
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss butternut squash, olive oil, sage, salt, and black pepper together in a bowl. Transfer to a baking sheet.
- Bake in the preheated oven until soft, about 20 minutes.
- Meanwhile, heat marinara sauce in a saucepan over low heat until warm, about 5 minutes. Heat 1 tablespoon olive oil a saute pan over medium heat; cook and stir onion and 2 garlic cloves until golden brown, 5 to 7 minutes. Add onion mixture to marinara in the saucepan and remove from heat.
- Heat 1 tablespoon olive oil in the saute pan over medium heat. Add spinach and cook until wilted, about 3 minutes. Transfer spinach to a plate lined with paper towels to absorb the moisture; move spinach to a bowl. Add turkey, remaining garlic, Italian seasoning, and crushed red pepper to the pan. Cook until brown, 5 to 7 minutes. Season with salt and black pepper and mix into the bowl with the spinach.
- Remove butternut squash from the oven and leave oven on.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles separately on a plate to keep from sticking.
- Combine cooked butternut squash, ricotta cheese, and eggs together in a bowl until smooth.
- Coat the bottom of a 9x13-inch baking pan with a thin layer of marinara sauce. Layer 3 lasagna noodles over the marinara, followed by ricotta mixture and ground turkey. Repeat marinara, noodles, ricotta mixture, and turkey 2 more times. Top with mozzarella cheese and Parmesan cheese.
- Bake in the hot oven for about 45 minutes; let cool 10 minutes before cutting.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 36.6 g, Cholesterol 70.2 mg, Fat 13 g, Fiber 5.1 g, Protein 18.1 g, SaturatedFat 3.8 g, Sodium 353.7 mg, Sugar 7.8 g
BUTTERNUT SQUASH LASAGNA WITH SMOKY MARINARA
I recently discovered how much I enjoy butternut squash and, once you get through the prepwork of cutting it up, how easy it is to incorporate into some favorite dishes. I believe you can also buy pre-diced at the supermarket, too. I came across this adapted recipe in an e-mail from myrecipes.com. The original recipe is in a March 2003 issue of Cooking Light (the lasagna and marinara were two different recipes, actually). I changed the recipes up a little bit. First, for family (taste) preference, and second, because this recipe originally made 2 8x8 pans of lasagna. Those bubbled over in my oven, so I changed that to 2 9x9 pans. The sauce recipe alone is very good, and it makes 6 cups.
Provided by Greeny4444
Categories < 4 Hours
Time 2h
Yield 12
Number Of Ingredients 23
Steps:
- Make the sauce: Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat to the lowest simmer setting while you're making the lasagna.
- Make the lasagna: Preheat oven to 375°.
- In a medium bowl, combine the onions and the spinach. Separate the spinach with a fork, making sure it is combined well with the onion pieces.
- Combine cheese blend, parsley, salt, pepper, eggs, and cottage cheese in a large bowl.
- Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
- Coat the bottom and sides of 2 (9-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
- Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
- Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan.
- Cover each pan with foil that has been sprayed with cooking spray.
- Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
- To freeze unbaked lasagna: Prepare through Step 8. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
- To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.
Nutrition Facts : Calories 297.9, Fat 8.7, SaturatedFat 3.4, Cholesterol 52.2, Sodium 768.1, Carbohydrate 37.2, Fiber 5.1, Sugar 7.4, Protein 19.8
SKILLET LASAGNA WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the squash, ricotta, 3/4 cup parmesan, the rosemary and nutmeg in a medium bowl. In another bowl, combine the marinara sauce and basil.
- Spread 1/2 cup of the marinara in a large nonstick skillet. Cover with 2 lasagna noodles. Spread half of the ricotta mixture on top of the noodles, then sprinkle with one-third of the mozzarella. Add another layer of noodles, the remaining ricotta mixture, 1 cup marinara and half of the remaining mozzarella. Top with the remaining 2 noodles, then the remaining marinara and mozzarella. Sprinkle with the remaining 1/4 cup parmesan.
- Cover and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes. (Check halfway through: If the edges seem dry, add up to 1/2 cup water.) Let rest 5 minutes before serving.
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
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