We’re taking a couple of days off for the holidays, so we’re running a few old posts from when we first launched back in February! -ed
As much as I’d like to take credit for this one, I have to confess that I saw it on TV…. Get Fresh with Sara Snow. I just love her! If she wasn’t younger than me, I’d say I want to be her when I grow up. We are friends on FB! I will say that this is healthier if you use organic ingredients – like organic ricotta. This recipe goes against my no dairy anti-inflammatory diet, but if you can find goat ricotta (if such exists) then it would be a bit better. Other than that and the noodles, well, it’s really healthy. In any case, this is one fabulous dish!!
Butternut Squash Lasagna
Preheat oven to 350. Heat olive oil in large skillet over medium-high heat. Add onions and sauté until soft, 6-8 minutes. Add mushrooms to pan, cooking until tender, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.
Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.
Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper. Mix in eggs.
Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup of ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1 3/4 cups of ricotta mixture over noodles. Arrange one third of squash mixture over ricotta. Sprinkle with one third of mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups of ricotta mixture, half of remaining squash, half of mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with foil, which has been brushed with oil.
Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving.
The lasagna can be assembled one day ahead and refrigerated.
Makes 8 servings.