Butternut Squash Lasagna

Nov 02 2012 by
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Butternut Squash Lasagna

We had a reader write in to see if we had a lasagna recipe similar to one he had at his wedding dinner. He mentioned that he looked for a recipe online but only found ones made with a pureed sauce of butternut squash. The one served at his wedding did include regular lasagna noodles but the squash wasn’t pureed. ┬áSince lasagna has always been one of my favorite dishes and squash is one of my favorite vegetables (yes, I know it’s technically a fruit) I was only too happy to put the two together in this dish. All of the traditional layers of pasta goodness with an extra layer of creamy squash bits to make it even better. Yum!

Kristy

Ingredients:

  • 1 hefty sized butternut squash (approximately 3-4 lb. or about 4 full cups diced), peeled, seeded and diced
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 6 cups baby spinach, steamed, drained and chopped (you can also use a 10 oz. package of frozen chopped spinach, just thaw and drain first)
  • 4 cups Sarah’s Marinara Sauce
  • 1 cup Sun Dried Tomato Macadamia Nut Ricotta
  • 6 whole grain lasagna noodles, cooked al dente (for a gluten free diet use a gluten free noodle like brown rice lasagna)

Preparation:

  1. Preheat oven to 350 degrees.
  2. Toss the diced squash with the olive oil, salt and pepper.
  3. Place on a baking sheet in a single layer. Roast in the oven 20-30 minutes or until tender.
  4. Take one cup of the roasted squash and one cup of the marinara sauce and pulse in a food processor until smooth. Add back to the remaining 3 cups of marinara sauce. Stir to combine. If you would prefer to do without any chunks of squash you can process all of the squash with the marinara sauce.
  5. Mix the spinach in with the ricotta.
  6. In an 11 x 7 baking dish spread 1/4 of the marinara sauce evenly over the bottom of the pan. Lay 2 of the lasagna noodles over the sauce then spread 1/3 of the ricotta over the noodles.
  7. Next layer 1 cup of the roasted squash over the ricotta and top with another 1/4 of the marinara.
  8. Repeat the same for 2 more layers, noodle, cheese, squash and sauce.
  9. Cover with foil and bake 20 minutes. Remove foil and bake another 20 minutes.
  10. Remove from oven and let sit 5 minutes before cutting.

Yield:

Makes 8 servings.

Notes:

Store leftovers in an airtight container in the refrigerator for 2-3 days.

 

 

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Comments

  1. Jen says:

    Just made this tonight for my BF…we had seconds and cleaned our plates! Used a tofu ricotta recipe and added a little vegan mozz on top. Bellissimo!

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