Butternut Squash Lasagna

Categories: Healthy | Natural/Organic | One-Dish | Pasta | Vegetable | What's for Dinner

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[24 Dec 2010 | By | 0 Comment(s) ]
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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

  • 3 tablespoons extra virgin olive oil
  • 2 medium onions, chopped
  • 1 pound fresh shiitake mushrooms, sliced
  • 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices
  • 2 cups vegetable broth
  • 4 tablespoons chopped fresh thyme, divided
  • 4 tablespoons sliced fresh sage, divided
  • 3 15-ounce containers whole-milk ricotta cheese
  • 4 cups grated mozzarella cheese, divided
  • 2 cups grated Parmesan cheese, divided
  • 4 large eggs
  • Olive oil
  • 1 9-ounce package no-boil lasagna noodles
  • 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.

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