Vegetarian Butternut Squash Lasagna Recipes

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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

VEGETABLE LASAGNA WITH BUTTERNUT SQUASH NOODLES



Vegetable Lasagna with Butternut Squash Noodles image

This healthy version of lasagna replaces pasta noodles with sheets of butternut squash then tops it off with a creamy bechamel sauce.

Provided by craig_08

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h40m

Yield 8

Number Of Ingredients 18

1 butternut squash, peeled and thinly sliced
ground nutmeg
2 tablespoons butter
1 leek, thinly sliced
2 ½ cups baby spinach leaves
½ cup whole milk
⅓ cup grated Parmesan cheese
2 tablespoons rice flour
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
ground black pepper to taste
2 cups ricotta cheese
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
⅛ teaspoon freshly grated nutmeg

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
  • Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.
  • Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.
  • Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.
  • Stir 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper into the saucepan until combined and slightly thickened, about 5 minutes.
  • Arrange half of the butternut squash in the bottom of an 8-1/2x11-inch casserole dish. Layer leek mixture and ricotta cheese on top. Arrange remaining butternut squash on top.
  • Bake lasagna in the preheated oven until golden, about 40 minutes.
  • Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in flour until a golden paste forms, 5 to 10 minutes. Increase heat to medium-high; slowly whisk in 2 cups milk until thickened and bubbling. Reduce heat to medium-low and simmer sauce until smooth, 10 to 20 minutes.
  • Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 27.8 g, Cholesterol 28.4 mg, Fat 10.2 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 440 mg, Sugar 7.9 g

VEGETARIAN BUTTERNUT SQUASH LASAGNA



Vegetarian Butternut Squash Lasagna image

This was really good, although next time I will add a layer of chopped spinach. Serve with a salad and hot bread sticks.

Provided by Diana Adcock

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb butternut squash, steamed and mashed
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons honey
1 box oven ready lasagna noodle
1 1/2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 teaspoons olive oil
1 medium onion, minced
1 garlic clove, minced
2 teaspoons sugar
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon black pepper
1/2 teaspoon salt
1 (28 ounce) can diced tomatoes with juice

Steps:

  • In a large sauce pan heat oil over medium heat and add the onion& garlic.
  • Cool until the onion is turning LIGHT brown.
  • Remove from heat and add the honey and mashed squash.
  • Stir well.
  • Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish.
  • Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top.
  • Bake in a 350 degree oven for 35-45 minutes.
  • To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft.
  • Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.

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2014-11-08  · How to make vegetarian butternut squash and spinach lasagna (step-by-step photos): First, prepare the butternut squash filling. Using food processor, combine butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash …
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VEGETARIAN BUTTERNUT SQUASH LASAGNA RECIPE
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BUTTERNUT SQUASH LASAGNA RECIPE - VEGETARIAN COMFORT FOOD
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VEGETARIAN BUTTERNUT SQUASH AND SWISS CHARD POLENTA LASAGNA
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VEGETARIAN BUTTERNUT SQUASH LASAGNA RECIPE
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BUTTERNUT SQUASH LASAGNA RECIPE - VEGETARIAN TIMES
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RICH AND CREAMY VEGAN BUTTERNUT SQUASH LASAGNA | HARE'S ...
2021-09-03  · Recipe tips and variations. Gluten free variation: to make the lasagna gluten-free, use gluten-free pasta sheets, or replace them with large, thin slices of butternut squash. Squash seeds: I love keeping the squash seeds to sprinkle on soups or salads.You can also toss them in a little olive oil then spread on a baking tray and bake in the oven for about 10 minutes for a delicious, healthy snack.
From hareskitchen.com
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VEGETARIAN SQUASH LASAGNA | ALDI US
On a foil lined sheet tray, add butternut squash, 2 tbs oil, 1 tsp salt and pepper. Toss until squash is evenly coated and bake for 20 minutes. 3. Meanwhile, combine mascarpone, 1/4 cup parmesan, 1 tsp oregano, 2 tbsp parsley, thyme and remaining salt in a small bowl.
From aldi.us
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RECIPE OF FAVORITE BUTTERNUT SQUASH LASAGNA | THE COOKING AREA
2020-08-28  · Butternut Squash Lasagna Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, butternut squash lasagna. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious. Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat.
From cookingarea.netlify.app
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