Lasagna Made With Squash Recipes

SPAGHETTI SQUASH LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
• Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
• Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
• Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

BUTTERNUT SQUASH LASAGNA

Steps:

• Prepare the Béchamel sauce and the butternut puree. These can be made and stored in the fridge up to 2 days in advance.
• Cook the lasagna noodles in a large stock pot to package directions, being sure to add at least 1 tbsp. of salt to the cooking water. This will give the noodles wonderful flavor.
• Preheat oven to 350 F.
• In a large skillet, sauté the mushrooms, onions, shallot in the oil.
• Add in the garlic powder and salt. Taste and adjust seasonings to your liking.
• Spray your lasagna pan with a spritz of oil from an oil sprayer.
• Lay down the first layer of noodles. Spread on some of the walnut mixture, then pour some butter nut puree over the top and then some of the Béchamel sauce over that. Top with noodles and repeat.
• End with a top layer of noodles and the last of the Béchamel sauce covering the top.
• Bake for 30 minutes, uncovered.
• Slice into 12 equal servings and serve with a side salad for extra veggies.

GOLDEN BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes., Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary., In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce., Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese., Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.

WHERE'S THE SQUASH LASAGNA

Steps:

• In a skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Place tomatoes in a food processor or blender; cover and process until smooth. Stir into beef mixture. Add the water, tomato paste, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Spread 1 cup meat sauce in a greased 13x9-in. baking dish. Arrange three noodles over sauce. Spread with a third of the meat sauce; top with half of the ricotta cheese. Sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat. Top with remaining noodles, meat sauce and cheeses. , Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

SPAGHETTI SQUASH LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Line baking sheet with foil or a silicone baking mat. Set aside. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Place spaghetti squash, cut side down, on prepared baking sheet. Bake in preheated oven for 40-45 minutes, or until tender and it shreds easily with a fork like noodles.
• While squash is cooking, brown hamburger in large skillet with garlic, diced yellow onion and Italian seasoning. Break up meat and cook until completely browned, drain grease and set aside.
• When spaghetti squash is done cooking, remove from oven and reduce oven heat to 350 degrees F. Scrap spaghetti squash flash into stringy noodles. Press excess moisture out of noodles with a paper towel.
• Lightly coat a 8'' x 8'' baking dish with nonstick spray. Evenly layer half of spaghetti squash, half of marinara sauce, half ground meat and half cottage cheese in baking dish. Repeat with second layer. Evenly top with Parmesan cheese and Mozzarella.
• Place in preheated oven and bake for 30 minutes or until golden and bubbly.

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.

SPAGHETTI SQUASH LASAGNA

Steps:

• Preheat oven to 425°F. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with 2 teaspoons oil. Place them cut side down on a baking sheet lined with parchment paper. Roast in the oven until tender, about 40 minutes. Remove from oven and cool. When the squash is cooled, scrape the flesh with a fork so that it forms spaghetti-like strands. You should have about 6 cups total.
• Meanwhile, make the sauce by heating 2 teaspoons oil in a large sauté pan over medium heat. Add the onion and garlic and cook for 4 to 5 minutes until partially softened. Stir in the tomatoes, Italian seasoning, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer the sauce for 15 to 20 minutes until thickened.
• Meanwhile, mix the ricotta, egg, spinach, ½ cup of the mozzarella cheese, 1 teaspoon salt, and ¼ teaspoon pepper together in a large bowl. Squeeze all of the liquid from the spaghetti squash and add the squash to the ricotta mixture (the squash releases a lot of water as it cooks so make sure to squeeze it well). Stir to combine all of the ingredients.
• Turn the heat on the oven down to 375°F. To assemble the casserole, spread about 1½ cups of the sauce on the bottom of an 8 x 11-inch baking dish. Add the squash mixture on top and spread it out evenly. Spread the remaining tomato sauce over the top of the squash and sprinkle the remaining 1 cup mozzarella and Parmigiano-Reggiano cheese on top. Bake in the oven for 35 to 40 minutes until bubbly and cheese is melted. Garnish with parsley. Let stand for 10 minutes before cutting and serving.

SQUASH LASAGNA

Steps:

• Boil the squash until tender. Mash, season with salt and pepper, and set aside. Place the garlic and 2 1/2 cups of the milk in a pot and set over medium heat. When the milk is just barely simmering, place the remaining 1/2 cup of milk and the flour in a bowl and whisk to combine. Whisk this mixture into the simmering milk and cook until the mixture thickens slightly. Remove from the heat; stir in the nutmeg.Preheat the oven to 350 degrees F. Spoon and spread 1/2 cup of the sauce into a 9" x 13" casserole. Top with 4 noodles and 3/4 cup of the sauce. Spread and top the sauce with 1/2 the mashed squash. Top the squash with 1/4 of the cheese. Top the cheese with 4 more noodles and another 3/4 cup of the sauce. Top the sauce with the spinach and 1/4 of the remaining cheese. Top with another layer of noodles, 3/4 cup more of the sauce and the rest of the squash. Top the squash with 1/4 more of the cheese and the remaining noodles. Spread the noodles with the remaining sauce and sprinkle with the remaining cheese. Cover the lasagna and bake for 40 minutes. Uncover and bake 10 to 15 minutes more, or until golden brown and bubbly. Let the lasagna rest 10 minutes before serving.Note: To test this recipe, we used 2lbs. of banana squash. That amount of seeded squash yielded 5 cups of peeled, cubed squash.

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.

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!

BUTTERNUT SQUASH LASAGNA

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.