Squash Lasagna With Spinach Recipes

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ROASTED BUTTERNUT SQUASH AND SPINACH LASAGNA



Roasted Butternut Squash and Spinach Lasagna image

Invented this one cold Saturday morning. Smells so good while baking.

Provided by RAGTIMEWALTZER

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 2h29m

Yield 10

Number Of Ingredients 19

1 butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil, or to taste
1 tablespoon chopped garlic
3 dashes ground sage
1 pinch seasoned salt (such as The Chef's Miracle Blend®), or to taste
¼ cup butter
2 teaspoons chopped garlic
¼ cup all-purpose flour
3 cups milk
1 pinch salt and ground black pepper to taste
1 teaspoon chili powder
3 dashes ground sage
½ teaspoon dried rosemary
1 (16 ounce) container ricotta cheese
2 cups shredded mozzarella cheese, divided
1 (10 ounce) package frozen chopped spinach, drained and squeezed dry
1 egg
¼ cup grated Parmesan cheese
9 no-boil lasagna noodles

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
  • Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
  • Reduce oven temperature to 375 degrees F (190 degrees C).
  • Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
  • Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
  • Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
  • Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

Nutrition Facts : Calories 345 calories, Carbohydrate 33 g, Cholesterol 67.7 mg, Fat 16.6 g, Fiber 4.1 g, Protein 18.7 g, SaturatedFat 9.3 g, Sodium 366.7 mg, Sugar 7 g

SQUASH LASAGNA WITH SPINACH



Squash Lasagna with Spinach image

You can roast the squash and prepare the bechamel and filling (omitting the egg) up to two days before assembling the lasagna; let each cool before refrigerating in separate containers. Stir the egg into the filling just before using.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 2h

Number Of Ingredients 21

1 small kabocha squash (3 1/4 pounds), quartered, seeded, peeled, and cut into 1/2-inch wedges
3 tablespoons unsalted butter, cut into small pieces
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
1 small onion, minced (1/2 cup)
Pinch of freshly grated nutmeg
Coarse salt
1 tablespoon Dijon mustard
1/4 cup dry white wine, such as Sauvignon Blanc
1/3 cup all-purpose flour
4 cups whole milk, plus more if necessary
1 1/2 cups fresh ricotta
2 cups coarsely grated Gruyere (10 ounces)
2/3 cup finely grated Parmesan (1 1/2 ounces)
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg
1 large egg
1 pound lasagna noodles (12 sheets)
Coarse salt
Extra-virgin olive oil, for baking sheet
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed well to remove excess liquid (1 1/4 cups packed)

Steps:

  • Squash: Preheat oven to 400 degrees. Arrange squash in a single layer on 2 rimmed baking sheets. Dot with butter and season with salt and pepper. Roast 5 minutes. Flip squash, coating in butter, and roast 10 minutes more. Flip again and roast until tender, about 2 minutes more. Remove from oven. Reduce oven temperature to 375 degrees.
  • Bechamel: Meanwhile, melt butter in a medium saucepan over medium-high. Add onion, nutmeg, and 2 teaspoons salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in mustard, then wine. Boil 1 minute. Stir in flour and cook, stirring constantly, 30 seconds. Gradually whisk in milk and bring to a boil, whisking constantly. Reduce to a simmer; cook 3 minutes. (You should have 4 cups; add more milk if necessary.)
  • Filling: Stir together ricotta, 1 1/2 cups Gruyere, and Parmesan. Season with salt, pepper, and nutmeg. Stir in egg.
  • Lasagna: Cook noodles in a large pot of generously salted boiling water, gently stirring occasionally, until almost al dente, about 6 minutes (or according to package instructions). Drain. Rinse under cold water and lay noodles flat on a lightly oiled baking sheet to drain. (Do not let them touch.)
  • Spread 1 cup bechamel in the bottom of a 9-by-13-inch baking dish. Arrange 4 noodles on top. Dot with one-third of filling. Top with half of squash, then spinach. Spread 1 cup bechamel over spinach. Top with 4 more noodles, one-third of filling, remaining squash, 1 cup bechamel, and layer of remaining 4 noodles. Finish with remaining filling and bechamel. Sprinkle with remaining 1/2 cup Gruyere.
  • Cover lasagna with parchment-lined foil and bake until heated through and bubbling at edges, 35 to 40 minutes. Turn oven to broil, remove foil, and broil until golden brown in spots and bubbling, 2 to 5 minutes. Let cool 20 minutes before serving.

SQUASH AND SPINACH LASAGNA



Squash and Spinach Lasagna image

Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.

Provided by Food Network Canada

Categories     Healthy,Main,pasta,vegetables,vegetarian

Time 15m

Yield 8 servings

Number Of Ingredients 12

9 no-boil lasagna noodles
1 Tbsp extra-virgin olive oil
3 cloves garlic, finely chopped
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
4 cups lowfat (1%) milk
¼ cup cornstarch
2 5-oz packages baby spinach
½ cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish
¼ tsp freshly grated nutmeg
1 butternut squash (about 2 ½ lbs), peeled, seeded, halved lengthwise and cut into ¼"-thick half-moons
2 cups shredded part-skim mozzarella

Steps:

  • Preheat the oven to 400ºF. Soak the lasagna noodles in warm water.
  • Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.
  • Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.
  • Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.
  • Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 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     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.

SQUASH AND SPINACH LASAGNA



Squash and Spinach Lasagna image

Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

9 no-boil lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 cups lowfat (1-percent) milk
1/4 cup cornstarch
Two 5-ounce packages baby spinach
1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish
1/4 teaspoon freshly grated nutmeg
1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons
2 cups shredded part-skim mozzarella

Steps:

  • Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.
  • Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.
  • Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.
  • Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.
  • Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Nutrition Facts : Calories 335 calorie, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 41 milligrams, Sodium 640 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 17 grams, Sugar 10 grams

SKILLET LASAGNA WITH SPINACH AND SUMMER SQUASH



Skillet Lasagna With Spinach and Summer Squash image

Lasagna in the summer? It's fine food for those long, breezy summer days when you need to fill your belly without turning on the oven. This one-pan stovetop lasagna is a true crowd-pleaser, with rich tomato, oozing cheese and just enough squash and spinach to skip salad for the night. Using no-cook lasagna, you can cook this entirely over a low flame, covered. (Use foil if you don't have a lid that fits your pan.) Be sure to start with a well-seasoned cast-iron pan, and never let the tomato sauce boil, which can be hard on your pan and on the flavor of your sauce. If your cast-iron seasoning isn't in tip-top shape, try this in a stainless-steel skillet instead; you'll still get all the depth and aroma, and that same stove-to-table ease that will make this a repeat meal all year long.

Provided by Sarah Copeland

Categories     dinner, pastas, main course

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, thinly sliced
4 garlic cloves, thinly sliced
1 zucchini, chopped (6 ounces)
1 yellow squash, chopped (10 ounces)
2 packed cups baby spinach leaves
1 (28-ounce) can whole peeled San Marzano tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
8 sheets (half a 9-ounce package) no-cook or oven-ready lasagna noodles
8 ounces fresh ricotta cheese (about 1 cup)
1 1/2 ounces finely grated Parmesan, plus more for serving (about 1/3 cup)
8 ounces fresh mozzarella, thinly sliced
Handful of small basil leaves, for serving

Steps:

  • Heat oil in a well-seasoned large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more. Increase the heat to medium, add the zucchini and yellow squash and cook until soft and lightly golden, 10 minutes more, adding the spinach in the last 2 minutes of cooking. Stir constantly until the spinach is wilted. Transfer the cooked vegetables to a plate.
  • While the vegetables cook, crush the tomatoes with a potato masher in a bowl and season with salt and pepper. Spoon a thin layer over the bottom of the pan (about 1/3 of the tomatoes). Add 4 lasagna sheets, breaking off the edges to fit into the curved edges of the pan. Top with half the vegetables, and drop half the ricotta by spoonfuls over the top. Repeat with another 1/3 of the tomatoes, the remaining vegetables and ricotta. Top with another layer of 4 lasagna sheets, the remaining sauce, and layer the Parmesan and mozzarella over the top.
  • Sprinkle with salt and pepper, cover and cook over a low simmer until the pasta is soft and the cheese has completely melted, 5 to 10 minutes. Uncover and continue to cook on medium-high until the tomato has thickened, 5 minutes more. Set aside to cool slightly, 5 to 10 minutes, before cutting. Sprinkle basil and more Parmesan over the lasagna and serve.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 46 grams, Fat 31 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 1158 milligrams, Sugar 9 grams

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

WHERE'S THE SQUASH LASAGNA



Where's the Squash Lasagna image

I devised this recipe to hide zucchini from my unsuspecting grandchildren and any others who think they don't like it. It's always a hit at our house.

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 16

1 pound ground beef
2 large zucchini (about 1 pound), shredded
3/4 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) stewed tomatoes
2 cups water
1 can (12 ounces) tomato paste
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon pepper
9 lasagna noodles, cooked, rinsed and drained
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 309 calories, Fat 13g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 642mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.

CARAMELISED SQUASH & SPINACH LASAGNE



Caramelised squash & spinach lasagne image

Enjoy this veggie lasagne, with layers of spinach and slow-roasted squash. Add in some sage and a little crunch from golden pine nuts for a comforting supper

Provided by Cassie Best

Categories     Dinner

Time 2h5m

Number Of Ingredients 14

1 medium butternut squash, peeled, seeds removed and cut into 2cm cubes (1.2kg prepared weight)
3 garlic cloves, unpeeled
handful of sage leaves
1 tbsp olive oil, plus a litte extra
600g fresh spinach
12-15 lasagne sheets
125g ball mozzarella, torn or cut into small pieces
40g pine nuts
70g butter
70g flour
800ml milk
250g mascarpone
50g parmesan (or vegetarian alternative), grated
grating of nutmeg

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the squash and garlic into a large roasting tin or dish (you can use the same one to assemble the lasagne to save on washing-up - ours was 35 x 40cm and 5cm deep). Tear over 4-5 sage leaves, drizzle with the oil and season well, then toss to coat. Roast for 40-50 mins, moving the squash around once or twice, until soft and caramelised. Squeeze the garlic from the skins and mash with the squash, leaving a few chunky bits for texture.
  • Meanwhile, make the white sauce. Melt the butter in a large saucepan, and stir in the flour to make a sandy paste. Splash a little milk into the pan, stirring continuously to prevent lumps. Keep adding more milk, a little at a time, until the paste thins to a smooth, creamy sauce and the milk has all been used. Simmer for 1 min more. Stir in the mascarpone and half the parmesan. Season well and grate in a generous amount of nutmeg.
  • Tip the spinach into a colander and pour over a kettleful of boiling water to wilt (do this in batches). Once cool enough to handle, squeeze the spinach over the colander to remove the water, then season and roughly chop.
  • Remove half of the crushed garlicky squash from the roasting tin and set aside on a plate. Spread the remaining squash out over the base of the tin or dish you intend to serve the lasagne in. Ladle over about a quarter of the sauce, then top with a single layer of lasagne sheets, snapping them to fill any gaps. Make an even layer of spinach on top of the pasta, and top with another quarter of the sauce, more pasta, squash, sauce, pasta and finally the remaining white sauce.
  • Scatter over the remaining parmesan, the mozzarella and pine nuts. If the oven is off, heat to 200C/180C fan/gas 6 and cook the lasagne for 30 mins. Rub a little extra oil over 5 or 6 sage leaves, place them on top of the lasagne and return to the oven for another 15-20 mins until golden and bubbling. Leave to cool for 5 mins before serving.

Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

BUTTERNUT SQUASH, CARAMELIZED ONION AND SPINACH LASAGNA



Butternut Squash, Caramelized Onion and Spinach Lasagna image

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

1 large butternut squash
6 tablespoons olive oil, divided
3 red onions, medium, julienned
1 pound part-skim ricotta cheese
2 tablespoons rosemary, chopped
2 eggs
1 1/2 cups grated Parmesan cheese, divided
3 tablespoons unsalted butter
Scant 1/2 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
1 bag chopped frozen spinach (1-pound), defrosted and drained
6 sheets fresh pasta, or no-boil lasagna noodles
Salt
Pepper

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

YELLOW SQUASH LASAGNA RECIPE BY TASTY



Yellow Squash Lasagna Recipe by Tasty image

Here's what you need: yellow squashes, kosher salt, pepper, garlic powder, onion powder, dried oregano, olive oil, white onion, garlic, ground chicken, dried thyme, crushed tomato, ricotta cheese, grated parmesan cheese, large eggs, nonstick cooking spray, fresh mozzarella cheese

Provided by Frank Tiu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

4 yellow squashes
2 teaspoons kosher salt, divided
2 teaspoons pepper, divided
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried oregano, divided
1 teaspoon olive oil
½ white onion, diced
4 cloves garlic, minced
1 lb ground chicken
1 teaspoon dried thyme
28 oz crushed tomato, 1 can
1 cup ricotta cheese
1 cup grated parmesan cheese
2 large eggs
nonstick cooking spray
16 oz fresh mozzarella cheese, sliced

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!

Nutrition Facts : Calories 909 calories, Carbohydrate 31 grams, Fat 55 grams, Fiber 7 grams, Protein 75 grams, Sugar 16 grams

More about "squash lasagna with spinach recipes"

VEGETARIAN LASAGNA WITH SPINACH - THERESCIPES.INFO
Easy Vegetarian Spinach Lasagna - Allrecipes great www.allrecipes.com. 9 lasagna noodles 1 bunch fresh spinach 1 (8 ounce) container ricotta cheese ½ cup shredded mozzarella cheese 1 egg, lightly beaten 1 pinch ground nutmeg 1 pinch dried basil salt and ground black pepper to taste 1 cup pasta sauce ½ cup shredded mozzarella cheese ¼ cup grated Parmesan cheese …
From therecipes.info


BUTTERNUT SQUASH AND SPINACH LASAGNA - JULIA'S ALBUM
2014-11-08 Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread ⅓ of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
From juliasalbum.com


ROASTED BUTTERNUT SQUASH & SPINACH LASAGNA - HAPPILY …
2021-12-28 Saute the onions in 1 Tablespoon olive oil over low/medium heat approx. 3 min or until soft. Season with a little salt and pepper. Add the garlic, stir and add the spinach. Cook another minute. Take off heat and add to a bowl. When cool, add the ricotta cheese and mozzarella cheese. Stir to combine.
From happilyunprocessed.com


BUTTERNUT SQUASH & SPINACH WHITE LASAGNA - ROTH CHEESE
Cook according to package directions for ‘al dente’, about 8-9 minutes. Drain, rinse with cool water, and set aside. Reduce oven heat to 375 degrees F. In a casserole dish, add 1 to 2 spoonful bechamel sauce to the bottom of the pan. Layer noodles, butternut squash ricotta mixture, spinach, and bechamel sauce until pan is full to the top.
From rothcheese.com


WINTER SQUASH AND SPINACH LASAGNA - GOOD HOUSEKEEPING
2017-11-20 Heat oven to 425F. In a food processor, puree the cottage cheese and spinach until smooth. Transfer to a bowl and fold in 1/2 cup mozzarella, 2 tablespoons pecorino, nutmeg, 1/2 teaspoon salt and ...
From goodhousekeeping.com


SPINACH AND SPAGHETTI SQUASH LASAGNA RECIPE WITH COTTAGE …
Place the spaghetti squash, cut-side down, on the foil. Bake for 35 to 45 minutes or until tender; let stand until cool enough to handle. Reduce the oven temperature to 350 degrees. Using a fork, shred the spaghetti squash into spaghetti-like strands (about 4 cups). Combine the cottage cheese, Parmesan, egg, egg yolk and oregano in a medium ...
From daisybrand.com


SPAGHETTI SQUASH LASAGNA WITH SPINACH RECIPE | COOKING LIGHT
Step 3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of …
From cookinglight.com


SPAGHETTI SQUASH LASAGNA WITH SPINACH RECIPE | MYRECIPES
Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese in a medium bowl. Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer 4 minutes. Remove from heat.
From myrecipes.com


BUTTERNUT SQUASH AND SPINACH LASAGNA RECIPE | COOKING LIGHT
Step 1. Preheat oven to 350°F. Heat oil in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add spinach; sauté until wilted. Remove from heat. Place yogurt, milk, and provolone in a blender; blend 20 seconds. Add flour, salt, and eggs; blend 1 minute.
From cookinglight.com


BUTTERNUT SQUASH & SPINACH LASAGNA RECIPE | EATINGWELL
Mix ricotta, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Set aside. Step 3. Heat oil in a large skillet over medium heat. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Transfer to a colander and press with the back of a spoon to release excess moisture. Set aside. Step 4.
From eatingwell.com


SQUASH AND SPINACH LASAGNA | SO DELICIOUS
Set up your blender and blend everything into a smooth mash. Leave the mixture aside and in a separate bowl, add ricotta, mozzarella, spinach, basil, salt, and pepper. Again, blend everything into a smooth mixture. Grab a rectangular lasagna pan (around 10 X 5 inches) and apply a touch of vegetable oil. Start assembling the lasagna.
From sodelicious.recipes


SPINACH AND BUTTERNUT SQUASH LASAGNA RECIPE | MYRECIPES
8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds) 1 tablespoon balsamic vinegar. 4 teaspoons olive oil, divided. Cooking spray. 1 teaspoon chopped fresh or 1/4 dried thyme. ¼ teaspoon crushed red pepper. 4 garlic cloves, minced. 3 (6-ounce) bags fresh baby spinach. 9 cooked lasagna noodles (8 ounces uncooked noodles)
From myrecipes.com


HOMEMADE VEGETARIAN WHITE LASAGNA NO RICOTTA - COOK EAT LIVE …
2022-02-23 Place on very low heat and let the sauce cook for 5-10 minutes or until thick and creamy. Step 3: When it’s reached the desired consistency, stir in the spinach and fresh herbs. Step 4: Taste and add salt and white pepper as desired. When the sauce is ready, remove from heat and allow to cool slightly.
From cookeatlivelove.com


BUTTERNUT SQUASH LASAGNA WITH SPINACH - SUEBEE HOMEMAKER
2021-11-17 Spread chunks on a baking sheet, drizzle with olive oil, kosher salt and freshly ground black pepper. Bake for 30 minutes, or until fork tender. Remove from the oven and cool slightly. Step 3. Make butternut squash sauce. Place the cooked squash chunks in a food processor (or blender) and add the milk.
From suebeehomemaker.com


SQUASH SKILLET LASAGNA - GIRL WITH THE IRON CAST
2021-09-30 Place squash on a baking sheet and brush the insides with olive oil, then liberally salt and pepper each quarter. Cut top ⅓ off garlic head. Place on foil and drizzle 1 tbsp of olive oil over exposed cloves. Add a pinch of salt and pepper over the top, then tightly wrap in foil. Place on the baking sheet with the squash.
From girlwiththeironcast.com


EASY VEGETABLE LASAGNA WITH ZUCCHINI AND SPINACH - FEEDING YOUR …
2019-07-17 Add a layer of sliced zucchini, yellow squash and torn spinach leaves. Spoon cottage cheese randomly on top of veggies. Sprinkle with mozzarella. Repeat for two more layers. On the last layer add the parmesan and fresh basil. Cover with foil that has been sprayed with cooking spray and bake for 40 minutes.
From feedingyourfam.com


BUTTERNUT SQUASH SPINACH LASAGNA - HARVEST FRESH
Bake in an 350 degree over for 20 minutes. When ready remove from oven and set aside. In a frying pan, add olive oil, garlic, chilli flakes and sauté until garlic is slightly brown. Add the spinach, some salt and cook until the moisture has been removed and the spinach has been cooked down. Set aside.
From harvest-fresh.ca


THE PERFECT MELTY SPAGHETTI SQUASH SPINACH LASAGNA RECIPE
2021-11-01 Place a rack in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Using a large and sharp chef's knife, cut the squash horizontally, trim off the …
From eatthis.com


SPINACH AND BUTTERNUT SQUASH LASAGNA RECIPE | BESOS, ALINA
This spinach and butternut squash lasagna recipe does require you to first roast and puree your butternut squash. To roast your squash, cut it in half lengthwise and scoop out the seeds. Drizzle with olive oil and salt and pepper and place in the over for at least 40-50 minutes. ...
From besosalina.com


SPAGHETTI SQUASH LASAGNA WITH GROUND TURKEY AND SPINACH
Stir in the pasta sauce and vinegar. Once the squash is baked, fluff the squash to separate the strands. Place the spinach in a large bowl and add the ricotta filling ingredients. Stir to combine. Add spaghetti squash strands to the bowl. Stir to combine, then place the squash halves cut side up on the baking sheet.
From wellplated.com


THE WORLD'S BEST LASAGNA RECIPES | SMACKERAL
2022-05-12 A vegan lasagna recipe made with nutritious spinach leaves, tangy tomato sauce, and fluffy tofu ricotta! This plant-based Italian-style dinner is so full of flavor, you won’t even miss the meat! This plant-based Italian-style dinner is so full of flavor, you won’t even miss the meat!
From smackeral.com


SQUASH AND SPINACH LASAGNA | CANADIAN LIVING
2009-11-18 In large saucepan, cook spinach, with just the water clinging to leaves, over medium-high heat until wilted, about 5 minutes; drain in colander. Squeeze out liquid; chop spinach and season with remaining salt. Set aside. Spread half of the tomato sauce in 13- x 9-inch (3L) glass baking dish.
From canadianliving.com


BUTTERNUT SQUASH AND SPINACH LASAGNA RECIPE - OFF THE MUCK
Butternut Squash Filling: 2 cups butternut squash puree (about half of squash); 1 cup ricotta cheese; 1/2 cup milk or more, if needed; 1/4 teaspoon …
From offthemuck.com


BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS - SKINNYTASTE
2013-09-30 Stir in 2 1/2 tablespoons of the parmesan cheese and set aside. Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
From skinnytaste.com


BAKED BUTTERNUT SQUASH AND SPINACH LASAGNA - ALYSSA LAVY
2020-04-24 Directions: Warm oil in a medium sized pan over medium-high heat. Add chopped butternut squash, 1/4 tsp salt and 1/4 tsp pepper. Sauté until squash is fork tender, about 20-25 minutes, mixing occasionally so it does not burn. Once cooked, turn …
From alyssalavy.com


ROASTED BUTTERNUT SQUASH AND SPINACH LASAGNA. - HALF BAKED …
2019-11-19 Beautiful layers of seasonal butternut squash, creamy buttery béchamel sauce, spinach, and lasagna noodles, all come together in this vegetable-focused lasagna. It’s vibrant, creamy, a little cheesy, and so delicious! Top the lasagna with salty prosciutto before baking for a warming dinner that’s mouth-wateringly delicious.
From halfbakedharvest.com


BUTTERNUT SQUASH LASAGNA RECIPE - HOW TO MAKE BUTTERNUT …
2019-08-27 Preheat oven to 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and drizzle with a …
From delish.com


VEGAN BUTTERNUT SQUASH AND SPINACH LASAGNA - PLANTED TABLE
2019-10-03 7. In a large 9x13 pyrex pour marinara on bottom of the dish a thin layer. Then spread lasagna pasta evenly in one layer. Spread half the ricotta on pasta and lay the half moons of butternut squash on top of ricotta. 8. Lay the next layer of …
From plantedtable.com


HEALTHY BUTTERNUT SQUASH LASAGNA - WITH SPINACH - PINCH ME GOOD
2019-10-04 Lay the squash onto a sprayed baking sheet, drizzle the squash with olive oil, sprinkle with salt and pepper and bake for 15 minutes at 425 degrees F. Remove and let cool for a few minutes. Sauté the spinach. Heat some olive oil in a pan over medium heat. Add in the garlic and toss and cook it for 1-2 minutes.
From pinchmegood.com


HOLIDAY MEAL OR MEAL PREP: BUTTERNUT SQUASH & SPINACH LASAGNA
2021-11-17 Add a layer of butternut squash puree on top of the noodles. (Make sure you’ll have enough left for a generous amount for the last layer!). Then add 1/4 cup of mozzarella cheese, followed by 1/3 cup parmesan cheese.
From workweeklunch.com


THE BEST SQUASH LASAGNA RECIPE - SERIOUS EATS
2019-03-05 Add diced squash and apple and cook, tossing and stirring frequently until tender and browned on most sides, about 10 minutes. Season to taste with salt and pepper and add minced sage. Transfer to a bowl and set aside. Place lasagna noodles in a 9- by 13-inch casserole dish and cover with cold water.
From seriouseats.com


SLOW-COOKER SQUASH LASAGNA RECIPE | REAL SIMPLE
Step 1. In a medium bowl, mix the squash and nutmeg. In a second bowl, combine the ricotta, spinach, ½ teaspoon salt, and ¼ teaspoon pepper. Advertisement. Step 2. In the bottom of a 5- to 6-quart slow cooker, spread ½ cup of the squash mixture. Top with 3 of the lasagna noodles (breaking to fit), half the remaining squash mixture, 3 lasagna ...
From realsimple.com


BUTTERNUT SQUASH & SPINACH LASAGNA - COOKING FOR KEEPS
2017-11-14 Brush squash with butter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon cinnamon. Place on a rimmed baking sheet, flesh-side down and roast until very soft, about 40-45 minutes. While the squash roasts, make the bechemel and cook the spinach. Add remaining butter to a large saucepan or heavy-bottomed pot.
From cookingforkeeps.com


50 BEST SPAGHETTI SQUASH RECIPES WE CAN’T LIVE WITHOUT
2022-05-12 Spaghetti Squash Lasagna Bake. This recipe is not only scrumptious but it’s also vegan! This dish uses tofu to make ricotta cheese and spaghetti squash instead of pasta noodles. There are only 10 ingredients but it is full of flavor. Later the sauce, tofu ricotta, and spaghetti squash to replicate a classic lasagna. The whole family will love ...
From insanelygoodrecipes.com


BUTTERNUT SQUASH AND SPINACH LASAGNA (GF, DF OPTIONS)
2021-11-10 Melt the butter (or vegan butter) in a medium saucepan over medium heat. Add the fresh herbs and garlic and cook for 1-2 minutes. Sprinkle the flour (or gluten free 1:1 flour) on top and whisk to create a thick mixture. Pour the milk into the pan and stir to …
From whatmollymade.com


SPAGHETTI SQUASH WITH SPINACH RECIPES
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Spaghetti Squash With Spinach Recipes : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


SQUASH & SPINACH LASAGNA ROLL-UPS RECIPE | EATINGWELL
Advertisement. Step 2. Meanwhile, preheat oven to 350 degrees F. Combine egg, squash, spinach, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl. Stir in 3/4 cup of the mozzarella cheese. Divide squash mixture among cooked noodles, spreading evenly on each noodle;sprinkle walnuts on top of squash mixture.
From eatingwell.com


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