Recipes For Butternut Squash Lasagna

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ROASTED BUTTERNUT SQUASH LASAGNA



Roasted Butternut Squash Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

1 butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
Kosher salt
1 onion, halved and sliced
2 tablespoons unsalted butter
10 sage leaves
1/4 cup all-purpose flour
4 cups whole milk
Pinch of freshly grated nutmeg
Unsalted butter, for the baking dish
1 cup grated fontina cheese (about 4 ounces)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)
1 cup grated parmesan cheese (about 4 ounces)
1 tablespoon all-purpose flour
9 no-boil lasagna noodles

Steps:

  • Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  • Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
  • Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
  • Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.

BUTTERNUT SQUASH LASAGNA



Butternut Squash Lasagna image

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     cheese,christmas,comfort food,dinner,thanksgiving,vegetables,vegetarian

Time 1h55m

Yield 8 - 10 servings

Number Of Ingredients 13

1 Tbsp olive oil
1 (1 ½ to 2-lb) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
½ cup water
3 amaretti cookies, crumbled
¼ cup butter
¼ cup all-purpose flour
3 ½ cups whole milk
1 pinch nutmeg
¾ cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 ½ cups shredded whole-milk mozzarella cheese
⅓ cup grated Parmesan

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 375ºF.
  • 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



Butternut Squash Lasagna image

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

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

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



Butternut Squash Lasagna image

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

1 butternut squash, halved and seeded
1 tablespoon olive oil, divided, or as needed
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon minced garlic
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
7 cups milk, divided
½ cup cornstarch
2 cups grated Parmesan cheese, divided
1 tablespoon honey
¼ teaspoon ground nutmeg
4 fresh sage leaves, shredded, or to taste
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
¼ teaspoon minced fresh ginger
2 cups shredded mozzarella cheese

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

ROASTED BUTTERNUT SQUASH LASAGNA



Roasted Butternut Squash Lasagna image

Making homemade pasta may seem arduous, but this dish is worth the extra work. The sheets, which are layered between the sage and butternut squash filling, encompass the lasagna once it's assembled. Look for amaretti cookies in Italian markets. They add a sweet note to the otherwise savory dish.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 4h30m

Yield Makes one 9-by-13-inch lasagna

Number Of Ingredients 14

2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 stick unsalted butter, cut into pieces
2 1/4 cups finely grated Parmesan cheese (about 8 ounces), plus more if needed
1/2 cup finely crushed amaretti cookies, plus more if needed
1/4 cup finely chopped fresh sage, plus more if needed
1/4 teaspoon freshly grated nutmeg, plus more if needed
6 tablespoons unsalted butter, cut into pieces
1/4 cup plus 2 tablespoons all-purpose flour
6 cups whole milk
Coarse salt
1/4 teaspoon freshly grated nutmeg
Homemade Pasta for Roasted Butternut Squash Lasagna

Steps:

  • Make the filling: Preheat oven to 400 degrees. Drizzle squash halves with oil, and season with salt and pepper. Roast squashes, cut sides down, on a rimmed baking sheet until tender and browned, about 1 hour. Let cool. Scoop flesh from skins, and puree in a food processor until smooth.
  • Melt butter in a small saucepan over medium heat. Continue to cook until browned and fragrant, about 3 minutes. Transfer to a bowl.
  • Combine 3 cups squash puree, 1 cup Parmesan, 2 tablespoons plus 1 1/2 teaspoons amaretti cookies, sage, browned butter, 1 teaspoon salt, and nutmeg in a bowl. Adjust seasoning as desired with more Parmesan, amaretti cookies, sage, salt, and nutmeg.
  • Make the bechamel: Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to low, and cook, whisking often, for 3 minutes (do not let flour brown).
  • Meanwhile, bring milk to a gentle simmer in another small saucepan over low heat. Gradually whisk hot milk into the roux, whisking constantly to prevent lumps from forming. Season with 1/4 teaspoon salt and the nutmeg. Raise heat to medium, and bring to a boil, whisking constantly. Cook, whisking, until thickened, about 10 minutes. Reduce heat to low, and cook until the raw flour taste is gone, 5 to 10 minutes more. Season with 3/4 teaspoon salt.
  • Reduce oven temperature to 375 degrees. Assemble the lasagna: Coat bottom and sides of a 9-by-13-inch baking dish with a thin layer of bechamel (about 1/2 cup). Arrange two 8-by-21-inch sheets cooked pasta on top, barely overlapping, to cover bottom and sides of dish. (Edges of pasta should hang over sides by about 2 inches.)
  • Top with 3/4 cup squash filling, and sprinkle with 1 tablespoon amaretti cookies. Top with 1 sheet of pasta (fill in any gaps with pieces of another sheet if needed), trimming edges as needed so that pasta fits neatly in dish.
  • Top pasta with 3/4 cup bechamel and 2 tablespoons Parmesan. Continue layering in same order (pasta, squash and amaretti, pasta, bechamel and Parmesan) until you reach the top of the dish, ending with 1 sheet of pasta (you may need to fill in gaps with pieces of another sheet; you should have 10 layers of pasta). Fold in the overhang from the first layer of pasta to create a package. Trim pasta sheets as needed to prevent too much overlap, then spread remaining bechamel over top.
  • Bake, covered with parchment-lined foil, for 20 minutes. Uncover, and sprinkle with remaining Parmesan. Bake until top is browned, about 35 minutes more. Let cool slightly before serving.

ROASTED BUTTERNUT SQUASH AND GARLIC LASAGNA



Roasted Butternut Squash and Garlic Lasagna image

This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time.

Provided by ANNARICCIJOHNSON

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 2h25m

Yield 12

Number Of Ingredients 11

3 pounds butternut squash, halved and seeded
3 tablespoons vegetable oil
½ teaspoon salt
¼ cup unsalted butter
2 tablespoons minced garlic
¼ cup all-purpose flour
1 quart milk
salt and ground black pepper to taste
1 cup heavy cream
9 no-cook lasagna noodles
1 ⅓ cups finely grated Parmesan cheese

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
  • Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
  • Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  • Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
  • Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 33.5 g, Cholesterol 51.7 mg, Fat 19.3 g, Fiber 3 g, Protein 10.4 g, SaturatedFat 10.2 g, Sodium 292.9 mg, Sugar 7 g

GOLDEN BUTTERNUT SQUASH LASAGNA



Golden Butternut Squash Lasagna image

My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. -Lisa Sheets, Carmel, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes
3 tablespoons canola oil
9 lasagna noodles
3-1/2 cups 2% milk
1/4 cup chopped fresh rosemary
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
8 ounces fontina cheese, thinly sliced
1-1/2 cups grated Parmesan cheese, divided
1/2 cup heavy whipping cream

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.

Nutrition Facts : Calories 353 calories, Fat 20g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 559mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 15g protein.

BUTTERNUT SQUASH LASAGNA



Butternut Squash Lasagna image

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

12 lasagna noodles
1 large butternut squash, about 3 lbs
2 tablespoons olive oil, divided
1/2 teaspoon salt
3 tablespoons butter, divided
2 cups chopped yellow onions (1 extra large onion)
1 1/2 lbs swiss chard, chopped,tough stems discarded
1/4 teaspoon salt
1/3 cup flour
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
1/4 teaspoon ground dried sage
4 cups milk (2% is fine)
3/4 cup grated parmesan cheese
1 cup grated mozzarella cheese
4 tablespoons chopped green onions

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

BUTTERNUT SQUASH AND SAGE LASAGNA



Butternut Squash and Sage Lasagna image

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 13

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
1/2 cup heavy cream
2 large egg yolks
1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
Freshly grated nutmeg
2 tablespoons unsalted butter
1/3 cup loosely packed fresh sage leaves, coarsely chopped
1 1/4 cups homemade or store-bought low-sodium chicken or vegetable stock
Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
4 ounces finely grated Parmesan cheese (1 1/4 cups)

Steps:

  • Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
  • Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
  • Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
  • Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
  • Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
  • Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

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From jamiegeller.com


BUTTERNUT SQUASH LASAGNA - THE SPRUCE EATS
2021-12-16 In this butternut squash lasagna, we’re skipping the red sauce and making a luscious white sauce with milk, butter, and flour, also known as a bechamel. It perfectly compliments the sweet, earthy flavor of roasted butternut squash. Fresh noodles are used in this butternut squash lasagna, which means there's no need to boil dry lasagna noodles. Don’t …
From thespruceeats.com


BUTTERNUT SQUASH LASAGNA INA GARTEN RECIPES
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.
From tfrecipes.com


NOODLE-LESS BUTTERNUT SQUASH LASAGNA RECIPE | EATINGWELL
Slices of butternut squash stand in for noodles in this veggie-packed lasagna with spinach, mushrooms and a creamy Parmesan cheese sauce. You can make the Parmesan cheese sauce with regular flour or swap in gluten-free flour to make this dish gluten-free. Look for a squash with a long, straight neck for the best results. Serve with a green salad for a vegetarian meal that …
From eatingwell.com


BUTTERNUT SQUASH LASAGNA - HEALTHY SEASONAL RECIPES
2021-10-25 Why We Love This Recipe For Butternut Squash Lasagna. There are times to grab those super-fast get dinner on the table recipes, and then there are times, like a holiday meal, Sunday supper, or when guests are coming, to pull out a recipe like this one. You know, a recipe that takes a bit more time, but is so obviously worth every minute for the rich and …
From healthyseasonalrecipes.com


BUTTERNUT SQUASH LASAGNA WITH SAGE – A COUPLE COOKS
2021-11-08 This butternut squash lasagna recipe is incredible! Ricotta, Pecorino, and sage make a stunning dinner that pleases everyone. Ingredients. Scale 1x 2x 3x. For the butternut squash. 2-pound butternut squash (medium) ½ tablespoon olive oil; ½ teaspoon kosher salt; ¼ teaspoon garlic powder; For the lasagna . 9 to 12 lasagna noodles (6 to 8 ounces, gluten-free …
From acouplecooks.com


BUTTERNUT SQUASH LASAGNA RECIPE
2022-02-13 Assemble the lasagna: Decrease the oven temperature to 375oF. Spoon about 1/4 cup of béchamel in a thin layer over the bottom of a 9x13 baking dish. Spread 4 noodles lengthwise over the sauce and cover them with 1/4 of the remaining béchamel. Spread 1/3 of the spinach leaves on top. Top with 1/3 of the squash slices.
From simplyrecipes.com


BUTTERNUT SQUASH & SPINACH LASAGNA RECIPE | EATINGWELL
Step 4. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk. Cook, whisking often, until the sauce has thickened, about 5 minutes. Remove from heat. Stir in 1 1/2 cups cheese, sage and the remaining 1/2 teaspoon each salt and pepper until smooth.
From eatingwell.com


BUTTERNUT SQUASH LASAGNA RECIPE - MOTHER EARTH NEWS | THE ...
2010-08-19 This butternut squash lasagna recipe challenges the popular notion by substituting puréed squash for tomatoes and using a creamy white béchamel sauce in place of a red sauce. Ingredients: 1 tbsp ...
From motherearthnews.com


BUTTERNUT SQUASH AND SPINACH LASAGNA - JULIA'S ALBUM
2014-11-08 This delicious veggie lasagna recipe is healthy, meatless, gluten-free friendly, and perfect for the Fall and Winter season.Because it uses butternut squash, it's a great choice as a holiday vegetarian main dish or just a holiday recipe.It's so good, it's popular with kids! To me, this is a great recipe to make any time of year, but because this lasagna has butternut …
From juliasalbum.com


BUTTERNUT SQUASH LASAGNA - SOUTHERN LIVING
Recipes; Butternut Squash Lasagna; Butternut Squash Lasagna. Rating: 3.5 stars. 3 Ratings. 5 star values: 1 ; 4 star values: 1 ; 3 star values: 0 ; 2 star values: 0 ; 1 star values: 1 ; Read Reviews ; Add Review ; 3 Ratings ; 3 Reviews ; If you need a dish hearty enough to feed a hungry family or want to take food to a friend or neighbor, this savory butternut squash lasagna is …
From southernliving.com


BUTTERNUT SQUASH AND MUSHROOM LASAGNA RECIPE | BON APPéTIT
2004-10-31 Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes.
From bonappetit.com


BUTTERNUT SQUASH LASAGNA ROLL-UPS RECIPE - TODAY.COM
2020-11-03 Spray an oven-safe casserole or lasagna pan with non-stick spray and put a layer of the ricotta-squash mixture on the bottom. 12. Make the roll ups: Put a …
From today.com


BUTTERNUT SQUASH LASAGNA | CTV NEWS - OTTAWA
2020-09-30 In large bowl, toss squash with oil and nutmeg. Place in single layer on large rimmed baking sheet. Bake in 400°F (200°C) oven for 30 minutes, or until tender. Reduce oven temperature to 350°F ...
From ottawa.ctvnews.ca


BUTTERNUT SQUASH AND SPINACH LASAGNA RECIPE | COOKING LIGHT
Recipes; Butternut Squash and Spinach Lasagna; Butternut Squash and Spinach Lasagna. Active Time. 35 Mins . Total Time. 1 Hour 35 Mins . Yield. Serves 6 (serving size: 1 rectangle) By Adam Hickman. October 2018 . Silky roasted butternut squash stands in for noodles in this more nutritious take on the starchy pasta casserole. Ingredients . 2 teaspoons canola oil; 1 1/2 cups …
From cookinglight.com


BUTTERNUT SQUASH LASAGNA (V + GF OPTIONAL) - MINIMALIST ...
2021-10-13 This new twist on classic lasagna swaps tomato sauce for a savory, creamy, butternut squash cashew sauce that pairs perfectly with lasagna noodles and sautéed kale and mushrooms. This plant-based (and gluten-free optional ) entreé is undeniably comforting and crowd-pleasing and will make an excellent addition to holiday dinner tables or as meal prep for …
From minimalistbaker.com


37 BUTTERNUT SQUASH RECIPES IDEAS | BUTTERNUT SQUASH ...
See more ideas about butternut squash recipes, squash recipes, recipes. Nov 16, 2021 - Explore Pam Lanier's board "butternut squash recipes" on Pinterest. See more ideas about butternut squash recipes, squash recipes, recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


BUTTERNUT SQUASH LASAGNA RECIPE | MYRECIPES
Fabulous recipe. Made a 9x13 pan and it made for a tall lasagna...I might add the squash to the onion mixture and then layer it next time. I made some changes: roasted the squash instead of microwave it and I used 2 cans of fire roasted tomatoes for the sauce, and I caramelized the onions before wilting the spinach.
From myrecipes.com


ROASTED BUTTERNUT SQUASH LASAGNA - ALEXANDRA'S KITCHEN
2014-12-03 To roast the cubes of butternut squash, toss them with olive oil and salt; then transfer to a 450ºF oven and roast for about 30 minutes, or until slightly caramelized. In the meantime, heat milk stovetop with a few sprigs of rosemary and sage. In a separate pot, melt butter with garlic; then add flour to make a roux.
From alexandracooks.com


BUTTERNUT SQUASH LASAGNA - BETTER HOMES & GARDENS
I love butternut squash, but this recipe takes it to a whole other level. The Alfredo sauce is absolutely perfect. The lasagna looked and smelled wonderful. And the creaminess of the sauce combined with the creamy texture of the roasted butternut squash was a match made in heaven. Don't alter this recipe as it is perfect as it is.
From bhg.com


BUTTERNUT SQUASH LASAGNA | SKYTERRA AT HOME
Recipes; Skyterra; Log In; BUTTERNUT SQUASH LASAGNA . Print. Total Time: 2 hours . Servings 24. Ingredients. 6 cups Butternut squash, cubed & roasted; 48 ounces Ricotta cheese, whole milk; 3/4 tsp. Kosher salt; 1/2 tsp. Paprika; 1 tsp. Italian seasoning; 3/4 tsp. Dried basil; 1/2 tsp. Nutmeg; 1 1/2 cups Shredded mozzarella cheese; 4 cups Spinach, cooked and water …
From skyterraathome.com


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