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.
HOMEMADE BUTTERNUT SQUASH LASAGNA RECIPE
Butternut Squash Lasagna, a new twist on vegetarian lasagna. Layers of creamy pureed squash, caramelized onions, tender noodles and cheese come together to make an impressive meal for guests. Make it up to two days ahead and then just pop the lasagna in the oven before they arrive. Also a great Sunday supper recipe.
Provided by Katie Webster
Categories Main Course
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Line a sheet pan with parchment or foil. Cut butternut squash in half, lengthwise and scoop out seeds. Place cut-side-down on the prepared baking sheet and transfer to the oven. Roast until the flesh is tender, 45 minutes to 1 hour. When the butternut squash is cool enough to handle, carefully scoop flesh into a food processor fitted with steel blade attachment. Add ½ teaspoon salt and nutmeg and process until smooth.
- Meanwhile, swirl oil in the bottom of a small saucepan. Add onion ¼ teaspoon salt and ¼ teaspoon pepper and set over medium-low heat. Cover and cook, stirring often until the onion is tender and golden brown, about 15 minutes. Add water to the skillet one to two tablespoons at a time if the onions start to brown before they are soft. Remove from heat and stir in thyme.
- Stir ricotta and egg in a medium bowl.
- Stir together tomatoes, basil and the remaining ½ teaspoon salt and the remaining ¼ teaspoon pepper.
- Coat a 9×11 baking dish with cooking spray. Spread about ½ cup tomato mixture in the bottom of the baking dish. Layer on three uncooked lasagna noodles.
- Spread about half of the butternut squash mixture over the noodles. Top with about half of the onion. Dollop with half of the ricotta.
- Top with about 1 cup tomato mixture and 2/3 cup shredded cheddar.
- Repeat with another layer of three noodles, the remaining squash, the remaining onions, the remaining ricotta, 1 cup sauce and 2/3 cup cheddar. Top with the remaining three noodles and the remaining tomato mixture, spreading out to moisten the noodles. Do not add cheese to the top or it will stick to the foil.
- Cover with foil. Bake (at 400 degrees) until the lasagna is steaming hot, about 45 minutes if placed directly in the oven from prep or 60 minutes if made ahead and refrigerated.
- Remove foil, top with the remaining 2/3 cup cheddar and 3 tablespoons Parmesan and continue baking, uncovered, until the lasagna is bubbling and the cheese is melted, 7 to 10 minutes longer. Let sit 10 to 15 minutes before slicing and serving.
Nutrition Facts : ServingSize 1/10 of lasagna, Calories 545 calories, Fat 15 g, SaturatedFat 8 g, Carbohydrate 80, Fiber 6 g, Protein 26 g
LIGHTER BUTTERNUT SQUASH LASAGNA
A lightened version of a Giada de Laurentiis recipe that's just as satisfying as the original! Defrosted frozen squash can be used in place of fresh in a pinch!
Provided by Elle_mnop
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Boil lasagna noodles according to package directions. Drain, but keep them in their pot with the lid on to keep them flexible while you work. (No-boil or fresh noodles can be used instead, too.).
- 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. Season the sauce with nutmeg, salt and pepper to taste, and stir in chopped basil. (A little fresh thyme and/or rosemary is nice here, too.).
- Lightly coat a 13 by 9 baking dish with non-stick spray. Spread 1 cup of the sauce over the prepared baking dish. Arrange 1 layer of 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 with another cup of sauce. Repeat layering 3 more times, ending with a layer of noodles. Finish by pouring the remaining sauce over the top and sprinkling lasagna with the remaining mozzarella.
- Cover the baking dish with foil and bake the lasagna for 40 minutes at 375. Remove foil and continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Nutrition Facts : Calories 350.3, Fat 15.3, SaturatedFat 9.6, Cholesterol 53.7, Sodium 602.3, Carbohydrate 36.6, Fiber 4.8, Sugar 11.1, Protein 20.3
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
LIGHT CHICKEN AND SQUASH LASAGNA
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with racks in middle and upper third. Divide squash between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring squash and rotating sheets halfway through. Let sheets cool on wire racks.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add chicken and cook, stirring occasionally, until cooked through, 4 minutes. Add cayenne, basil, and marjoram and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer chicken to a medium bowl.
- Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the chicken, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the squash, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.
Nutrition Facts : Calories 409 g, Fat 18 g, Fiber 5 g, Protein 25 g
VEGETABLE LASAGNA WITH BUTTERNUT SQUASH NOODLES
This healthy version of lasagna replaces pasta noodles with sheets of butternut squash then tops it off with a creamy bechamel sauce.
Provided by craig_08
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h40m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 27.8 g, Cholesterol 28.4 mg, Fat 10.2 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 440 mg, Sugar 7.9 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
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
More about "lighter butternut squash lasagna recipes"
RECIPE: BUTTERNUT SQUASH LASAGNA - BRUCE BRADLEY
From brucebradley.com
Servings 4Estimated Reading Time 3 minsCategory DinnerTotal Time 50 mins
RECIPE MAKEOVER: LIGHTER VEGETABLE LASAGNA - COOKING LIGHT ...
From pinterest.ca
VEGETABLE LASAGNA WITH BUTTERNUT SQUASH AND SHIITAKES ...
From foodiecrush.com
LIGHTER BUTTERNUT SQUASH LASAGNA RECIPE - ITALIAN.FOOD.COM ...
From pinterest.se
BUTTERNUT SQUASH LASAGNA | SKYTERRA AT HOME
From skyterraathome.com
BUTTERNUT SQUASH LASAGNA RECIPE - HOW TO MAKE BUTTERNUT ...
From delish.com
BUTTERNUT LASAGNA WITH MUSHROOMS AND SAGE | FEASTING AT HOME
From feastingathome.com
BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS - SKINNYTASTE
From skinnytaste.com
BUTTERNUT SQUASH LASAGNA | KITCHEN NOSTALGIA
From kitchennostalgia.com
HEALTHY BUTTERNUT SQUASH LASAGNA - WITH SPINACH - PINCH ME ...
From pinchmegood.com
COOKING LIGHT BUTTERNUT SQUASH LASAGNA - CREATE THE MOST ...
From recipeshappy.com
LIGHTER BUTTERNUT SQUASH LASAGNA - ALL INFORMATION ABOUT ...
From therecipes.info
BUTTERNUT SQUASH LASAGNA (V + GF OPTIONAL) - MINIMALIST ...
From minimalistbaker.com
GIADA'S BUTTERNUT SQUASH LASAGNA - COOKIE MADNESS
From cookiemadness.net
BUTTERNUT SQUASH LASAGNA RECIPE WITH BéCHAMEL SAUCE
From rusticfamilyrecipes.com
NO-NOODLE BUTTERNUT SQUASH LASAGNA
From inquiringchef.com
BUTTERNUT SQUASH LASAGNA | EASY VEGETARIAN FREEZER RECIPE
From livingwellspendingless.com
BUTTERNUT SQUASH AND SPINACH LASAGNA RECIPE | COOKING …
From cookinglight.com
BUTTERNUT SQUASH LASAGNA COOKING LIGHT RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
35 HEALTHY LASAGNA RECIPES | COOKING LIGHT
From cookinglight.com
BUTTERNUT SQUASH LASAGNA COOKING LIGHT - ALL INFORMATION ...
From therecipes.info
LIGHTER LASAGNA RECIPE - THERESCIPES.INFO
From therecipes.info
BUTTERNUT SQUASH LASAGNA RECIPE - VEGETARIAN COMFORT FOOD
From momfoodie.com
THE MOST FLAVORFUL BUTTERNUT SQUASH LASAGNA RECIPE EVER
From californiabountiful.com
LIGHTER BUTTERNUT SQUASH LASAGNA RECIPE - ITALIAN.FOOD.COM ...
From pinterest.ca
BUTTERNUT SQUASH LASAGNA WITH SAGE - WHAT A GIRL EATS
From whatagirleats.com
BUTTERNUT SQUASH LASAGNA RECIPE | MYRECIPES
From myrecipes.com
BUTTERNUT SQUASH LASAGNA | SOUTHERN LIVING
From southernliving.com
COZY ROASTED VEGETABLE BUTTERNUT SQUASH LASAGNA ...
From ambitiouskitchen.com
MICROWAVE BUTTERNUT SQUASH - THEBRILLIANTKITCHEN.COM
From thebrilliantkitchen.com
BUTTERNUT-KALE LASAGNA RECIPE | MYRECIPES
From myrecipes.com
BUTTERNUT SQUASH LASAGNA COOKING LIGHT - CREATE THE MOST ...
From recipeshappy.com
BUTTERNUT SQUASH LASAGNA | VANILLA AND BEAN
From vanillaandbean.com
ROASTED BUTTERNUT SQUASH LASAGNA | ALEXANDRA'S KITCHEN
From alexandracooks.com
A NEW FALL CLASSIC: BUTTERNUT SQUASH AND KALE LASAGNA ...
From marydisomma.com
LIGHTER BUTTERNUT SQUASH LASAGNA RECIPE - WEBETUTORIAL
From webetutorial.com
BUTTERNUT SQUASH KALE LASAGNA - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.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 »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #pasta #vegetables #european #fall #vegetarian #winter #italian #lasagna #dietary #seasonal #pasta-rice-and-grains #squash #4-hours-or-less
You'll also love