Butternut Squash Lasagna With Swiss Chard Recipes

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BUTTERNUT SQUASH AND SWISS CHARD LASAGNA



Butternut Squash and Swiss Chard Lasagna image

Make and share this Butternut Squash and Swiss Chard Lasagna recipe from Food.com.

Provided by Joy L.

Categories     < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 pinch sea salt
1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about 1/4 inch thick)
1 (14 ounce) can tomato sauce
4 garlic cloves, minced
1/4 cup nutritional yeast
2 teaspoons mixed Italian herbs
1 teaspoon fresh black pepper
4 cups mushrooms, sliced
4 cups swiss chard, rib removed, washed, & chopped
1 tablespoon fresh tarragon, minced
1 tablespoon fresh rosemary, minced
1 teaspoon red chili pepper flakes (if you like heat)
14 ounces firm tofu
1/2 cup nutritional yeast
1 teaspoon apple cider vinegar
1 1/2 teaspoons sea salt

Steps:

  • Preheat oven to 350°, and line a baking sheet with parchment paper. Toss your sliced butternut squash with a couple tablespoons of olive oil, and spread the squash onto the baking sheet. If it doesn't all fit use a second baking sheet, or layer it. Roast for 30 minutes, until tender, but not too mushy. RESIST TEMPTATION: DO NOT EAT IT ALL BEFORE YOU FINISH THE OTHER PARTS OF THE LASAGNA ; ).
  • While the squash is roasting you can complete the other parts....
  • SAUCE.
  • Heat a tablespoon of olive oil in a sauce pan over medium-high heat. Add the minced garlic, and cook until golden (be careful not to burn it). Reduce the heat, and carefully pour the tomato sauce into the pan. It might start to pop, so keep the lid nearby. Stir the garlic and sauce, then add the nutritional yeast, herbs and black pepper. Cover, and allow the sauce to cook while you work on the next part.
  • SWISS CHARD & MUSHROOMS.
  • Heat a tablespoon, or two, of olive oil in a skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. The cooking will draw the moisture out of the mushrooms, so don't worry if the pan seems too dry. Once they've begun to sweat (moisten), add the swiss chard, tarragon, and rosemary. Stir well, and remove from heat.
  • TOFU "CHEESE".
  • Break the tofu up and place it in a food processor. Process until smooth, then add the nutritional yeast, vinegar and salt. Process again to incorporate it all, and taste to see if you need to add any more salt.
  • ASSEMBLE THE LASAGNA.
  • Now that you've got all the parts complete you can assemble the lasagna.
  • To do this you will place a layer of squash on the bottom of the baking dish. Follow that with some of the "cheese", follow that with some of the mushroom mix (squeeze excess liquid from the mushrooms and greens before layering), then the sauce, then the squash again. Continue to layer the ingredients until you've used them all. Use about 1/2 cup of "cheese", sauce and mushrooms on each layer. I like my top layer to have all the ingredients visible.
  • Place the lasagna back in the oven and bake for 40 minutes (or 30 if you just can't wait).

Nutrition Facts : Calories 305.2, Fat 9.8, SaturatedFat 1.6, Sodium 1118.8, Carbohydrate 45.1, Fiber 13.8, Sugar 9.5, Protein 20.6

BUTTERNUT SQUASH & SWISS CHARD LASAGNE WITH BECHAMEL SAUCE



Butternut Squash & Swiss Chard Lasagne With Bechamel Sauce image

This recipe was posted on coconutlime blog spot and copied it so I can share it with my friends. It is a little labor intensive but worth the effort. A great way to use butternut squash and swiss chard. My deviation from the original recipe is to add mozarella cheese to make it even cheesier. I found the original recipe didn't bring out the flavors of the fresh herbs. This is also great served as a side dish (about 20 servings) but we tend to eat it as a main course with a green salad and garlic bread.

Provided by Sherri at the Beach

Categories     Vegetable

Time 2h

Yield 12 dinner servings, 12 serving(s)

Number Of Ingredients 18

1 large butternut squash
1/4 cup parmesan cheese, freshly grated
1 lb lasagna noodle
1 bunch swiss chard, chopped (stems and leaves separated)
1 onion, chopped
15 ounces low-fat ricotta cheese
1 tablespoon olive oil (for squash)
1 tablespoon olive oil (for saute)
15 leaves sage, fresh, chopped
1 teaspoon paprika, smoked
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon nutmeg, fresh, grated
3 cups low-fat milk
3 tablespoons butter
3 tablespoons flour
2 garlic cloves, minced
2 cups mozzarella cheese

Steps:

  • Preheat oven to 400. Cut squash in half lengthwise and remove seeds. Brush squash with olive oil and place cut side down on baking sheet. Bake 30-40 minutes under fork tender. Cool then scoop out inside into mixing bowl. Mash and set aside.
  • Cook noodles as directed on package. Drain and set aside.
  • For the filling: Heat the oil in a large skillet and add the onions and chard stems. Cook until soft then add remaining chard and sage. Saute until chard is wilted. Remove from heat and allow to cool 10 minutes. Stir in ricotta, nutmeg, salt, pepper, and paprika. Set aside.
  • For the sauce: In a medium pan, melt the butter. Add the flour and salt and pepper to taste, and garlic. Cook a few minutes then whisk in the milk until sauce thickens. Stir in parmesan.
  • Preheat oven to 375. Spray a lasagne pan with cooking spray and then coat the bottom with a small amount of sauce. Lay in a layer of noodles, then half of the squash, 1 cup of mozzarella, half of the chard mixture.
  • In the same sequence, repeat layers until pan is full with a layter of lasagne on top with sauce covering the noodles. If desired, add more parmesan cheese on top.
  • Bake 40 minutes. Allow to sit 5 minutes, covered, before slicing and serve.

Nutrition Facts : Calories 347.5, Fat 11.4, SaturatedFat 5.5, Cholesterol 27.3, Sodium 368.2, Carbohydrate 49.2, Fiber 4.3, Sugar 7.4, Protein 14.1

SWISS-CHARD LASAGNA



Swiss-Chard Lasagna image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h30m

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped (about 2 cups)
1 pound Swiss chard, stems and leaves separated, thinly sliced
Coarse salt
4 cloves garlic, minced (about 2 tablespoons)
1/2 teaspoon red-pepper flakes
1 can (28 ounces) whole peeled plum tomatoes with juices
8 no-boil lasagna noodles (9 ounces)
1 pound whole-milk mozzarella, shredded (about 4 cups)

Steps:

  • Preheat oven to 375 degrees. Heat a large skillet over medium-high heat. Add 2 tablespoons oil, onion, and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate. Wipe skillet; return to medium-high heat. Add remaining 1 tablespoon oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juices and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt.
  • Spread 1/2 cup tomato sauce in the bottom of an 8-inch square baking dish. Top with 2 lasagna noodles, 3/4 cup sauce, one-third of chard mixture, and 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese. Loosely cover with parchment-lined foil. Bake 30 minutes. Uncover and bake until bubbly, about 15 minutes. Let cool 20 minutes, then slice and serve.

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