BUTTERNUT SQUASH AND GOATS' CHEESE LASAGNE RECIPE
A delicious, meat-free butternut squash and goats' cheese lasagne recipe that's beautifully cheesy and so easy to make
Provided by Woman and Home
Categories Dinner, Lunch, Main course
Time 1h20m
Yield Serves: 6
Number Of Ingredients 7
Steps:
- Heat oven to 200C, 180C fan, 400F, gas 6. Spread the squash on a baking sheet, drizzle with a little oil, season and roast for 15 minutes.
- To make the sauce, melt the butter in a pan and stir in the flour. Cook for 1 minute, turn the heat down and slowly pour in the milk while whisking. Cook, stirring until you have a thick, smooth sauce. Remove from the heat, stir in half the Parmesan and season. Put clingfilm on the surface of the sauce.
- In the dish, make a layer of squash, then dot over half the goats' cheese, half the reserved Parmesan, half the lasagne sheets and half the sauce. Repeat and sprinkle the top with Parmesan. Bake for 40 minutes. Remove from the oven and rest for 10 minutes before serving. You can leave the lasagne unbaked for 24 hours in the fridge but bring it to room temperature before baking. Any leftovers will reheat well in the microwave.
Nutrition Facts : @context https, Calories 500 Kcal, Fat 28 g, SaturatedFat 17 g
BUTTERNUT SQUASH LASAGNE WITH GOAT CHEESE, SAGE, AND BREADCRUMBS
The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.
Provided by Melissa Pellegrino
Categories Main Course
Yield 6-8
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and heat the oven to 425°F.
- Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely.
- Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.
- Reduce the oven temperature to 350°F.
- Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash.
- Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well.
- Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.
- Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving.
Nutrition Facts : ServingSize 6-8, Calories 480 kcal, Fat 190 kcal, SaturatedFat 12 g, TransFat 21 g, Carbohydrate 56 g, Fiber 6 g, Protein 17 g, Cholesterol 140 mg, Sodium 690 mg, UnsaturatedFat 6.5 g
ROASTED BUTTERNUT SQUASH AND GOATS CHEESE LASAGNE
Make and share this Roasted Butternut Squash and Goats Cheese Lasagne recipe from Food.com.
Provided by aunty carol
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 35
Steps:
- Cut butternut squash into large wedges, place on a baking sheet and add all other ingredients for the squash and place in pre-heated oven 180c for 35-40 minutes Once cooked remove from oven and leave to cool. For the filling, finely chop the leek, onion and pepper. Heat a pan with olive oil and saute until translucent but not coloured, add garlic and rest of herbs and saute for about 1 minute. Set aside to cool.
- Remove butternut squash from its skin into a bowl and mash down, add the leek, onion and pepper and mix together, taste for seasoning. Leave to one side until ready to assemble. Wash spinnach, then wilt in a pan and place in a colander to drain, press as much liquid as you can out and leave till cool.
- To make the bechamel sauce, put the cold milk into a saucepan, with the onion, carrot, parsley stalks, peppercorns and thyme. Bring to the boil, simmer for 4-5 minutes remove from the heat and leave to infuse for 10 minutes. Whilst the milk is infusing make the roux, melt the 50g butter, add the 50g flour, combine and cook for for 2 minutes on a low heat stirring occasionally. To make the sauce Strain out the vegetables and herbs from the milk, bring the milk back to the boil, and whisk in the roux to thicken to a light coating consistency. Allow to bubble for 4-5 minutes. Season the salt and pepper, taste and correct seasoning if needed, then add the grated cheddar and parmesan and sage.
- Bring a a large pan of salted water to boil with a little olive oil, cook the lasagne sheets as per packet instructions. Drain and cover with cold water to stop sticking together. You can now assemble the dish. Preheat the oven to 200oc (fan oven 180oc) Butter a 12" x 9" lasagne dish. Spoon a ladle of bechamel in to the dish and spread to coat the bottom. Place a single layer of lasagne sheets. Spread half the spinnach with a little grating of nutmeg, then half the butternut squash mixture, and half the goat cheese broken up, season with a little black pepper. Spread some bechamel on top, then lasagne sheets, spinnach, butternut squash, sauce and remaining goats cheese and then lasagne. On the top make sure you have enough sauce to cover the sheets and then add the remaining cheeses and pine nuts.* Place in the oven and bake for about 30 mins, until golden.
- Allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 679.8, Fat 43.3, SaturatedFat 23.5, Cholesterol 103.1, Sodium 678.2, Carbohydrate 48.5, Fiber 6.7, Sugar 17.2, Protein 29.4
ROASTED BUTTERNUT SQUASH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
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.
ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE
This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.
Provided by Andrew Tarlow
Categories Bon Appétit Butternut Squash Goat Cheese Side Thanksgiving Fall Oregano
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
- Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
- Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
- Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
- Do Ahead
- Herb oil can be made 1 day ahead. Cover and chill.
ROASTED BUTTERNUT SQUASH LASAGNA WITH GORGONZOLA
Butternut squash in a Gorgonzola and cottage cheese sauce fills a fresh lasagna, topped with toasted walnut breadcrumbs.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 1h55m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Cut the squash into small equal-sized pieces (about 1/2-inch/2 cm). Toss the squash and onion with half the butter, the honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on parchment-lined baking sheets. Roast, turning occasionally, for 20 to 25 minutes or until very tender (rotate the baking sheets halfway through cooking). Cool slightly; combine with the cottage cheese, milk, broth and Gorgonzola.
- Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch (3 L) casserole dish. Spread one quarter of the cottage cheese mixture evenly into the dish. Cover with an even layer of noodles, trimming to fit. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles.
- Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle the lasagna evenly with breadcrumb mixture. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 35.8 g, Cholesterol 36.4 mg, Fat 13.7 g, Fiber 3 g, Protein 18.9 g, SaturatedFat 6.5 g, Sodium 590.2 mg, Sugar 9.5 g
BUTTERNUT SQUASH AND GOAT CHEESE TARTINES
I love to have something for guests to nibble on while they're waiting for the main event, and these crostini are full of delicious fall flavors. You can do most everything the day before--just save the assembly for the day of!
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield Makes 10 tartines
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the squash with the oil and 1/2 teaspoon salt. Spread the squash pieces evenly on the tray and roast for 35 minutes, stirring halfway through, until the squash is cooked and beginning to brown.
- In a small saucepan, melt the butter over medium heat. Continue to cook the butter, stirring occasionally, until the solids become golden brown and the butter smells nutty, about 4 minutes. Watch it carefully, as it can go from golden brown to black very quickly. Turn off the heat and allow to cool slightly.
- To a medium mixing bowl add the vinegar and 1/4 teaspoon salt. Add the brown butter to the vinegar, using a rubber spatula to get all the browned bits from the bottom of the pan. Whisk to combine. Stir in the basil and the cooked squash and set aside.
- Add the sugar and 2 tablespoons water to a small skillet. Place over medium heat undisturbed until the sugar is dissolved. Cook for an additional 6 to 7 minutes until it just barely begins to brown, swirling the pan on occasion to encourage even browning. Stir in the pistachios with a rubber spatula and pour onto a baking sheet lined with parchment paper. Set aside to cool.
- In a small bowl combine the goat cheese, mascarpone, and salt with a rubber spatula. Set aside or refrigerate until ready to use.
- To assemble, roughly chop the candied pistachios. Divide the cheese mixture on the toast halves. Top each half with a spoonful of the squash mixture, a sprinkle of the candied pistachios, and a few dried cranberries.
ROASTED BUTTERNUT SQUASH LASAGNA
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
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.
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