Lighter Butternut Squash Lasagna Recipes

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HOMEMADE BUTTERNUT SQUASH LASAGNA RECIPE



Homemade Butternut Squash Lasagna Recipe image

Butternut Squash Lasagna, a new twist on vegetarian lasagna. Layers of creamy pureed squash, caramelized onions, tender noodles and cheese come together to make an impressive meal for guests. Make it up to two days ahead and then just pop the lasagna in the oven before they arrive. Also a great Sunday supper recipe.

Provided by Katie Webster

Categories     Main Course

Time 2h

Number Of Ingredients 14

1 large butternut squash
1 ¼ teaspoon salt, divided
¼ teaspoon ground nutmeg
1 tablespoon extra-virgin olive oil
1 large sweet onion, sliced
½ teaspoon ground pepper, divided
½ teaspoon dry thyme
16 ounces part-skim ricotta
1 large egg
28-ounces canned crushed tomatoes
3 tablespoons chopped fresh basil
9 uncooked lasagna noodles
8 ounces shredded sharp cheddar cheese
3 tablespoons Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F. Line a sheet pan with parchment or foil. Cut butternut squash in half, lengthwise and scoop out seeds. Place cut-side-down on the prepared baking sheet and transfer to the oven. Roast until the flesh is tender, 45 minutes to 1 hour. When the butternut squash is cool enough to handle, carefully scoop flesh into a food processor fitted with steel blade attachment. Add ½ teaspoon salt and nutmeg and process until smooth.
  • Meanwhile, swirl oil in the bottom of a small saucepan. Add onion ¼ teaspoon salt and ¼ teaspoon pepper and set over medium-low heat. Cover and cook, stirring often until the onion is tender and golden brown, about 15 minutes. Add water to the skillet one to two tablespoons at a time if the onions start to brown before they are soft. Remove from heat and stir in thyme.
  • Stir ricotta and egg in a medium bowl.
  • Stir together tomatoes, basil and the remaining ½ teaspoon salt and the remaining ¼ teaspoon pepper.
  • Coat a 9×11 baking dish with cooking spray. Spread about ½ cup tomato mixture in the bottom of the baking dish. Layer on three uncooked lasagna noodles.
  • Spread about half of the butternut squash mixture over the noodles. Top with about half of the onion. Dollop with half of the ricotta.
  • Top with about 1 cup tomato mixture and 2/3 cup shredded cheddar.
  • Repeat with another layer of three noodles, the remaining squash, the remaining onions, the remaining ricotta, 1 cup sauce and 2/3 cup cheddar. Top with the remaining three noodles and the remaining tomato mixture, spreading out to moisten the noodles. Do not add cheese to the top or it will stick to the foil.
  • Cover with foil. Bake (at 400 degrees) until the lasagna is steaming hot, about 45 minutes if placed directly in the oven from prep or 60 minutes if made ahead and refrigerated.
  • Remove foil, top with the remaining 2/3 cup cheddar and 3 tablespoons Parmesan and continue baking, uncovered, until the lasagna is bubbling and the cheese is melted, 7 to 10 minutes longer. Let sit 10 to 15 minutes before slicing and serving.

Nutrition Facts : ServingSize 1/10 of lasagna, Calories 545 calories, Fat 15 g, SaturatedFat 8 g, Carbohydrate 80, Fiber 6 g, Protein 26 g

LIGHTER BUTTERNUT SQUASH LASAGNA



Lighter Butternut Squash Lasagna image

A lightened version of a Giada de Laurentiis recipe that's just as satisfying as the original! Defrosted frozen squash can be used in place of fresh in a pinch!

Provided by Elle_mnop

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

nonstick cooking spray
4 lbs butternut squash, roasted and pulp removed from shells
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups nonfat milk
1 pinch nutmeg
3/4 cup fresh basil leaf, finely chopped
12 whole wheat lasagna noodles
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375.
  • Boil lasagna noodles according to package directions. Drain, but keep them in their pot with the lid on to keep them flexible while you work. (No-boil or fresh noodles can be used instead, too.).
  • Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Season the sauce with nutmeg, salt and pepper to taste, and stir in chopped basil. (A little fresh thyme and/or rosemary is nice here, too.).
  • Lightly coat a 13 by 9 baking dish with non-stick spray. Spread 1 cup of the sauce over the prepared baking dish. Arrange 1 layer of lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle with another cup of sauce. Repeat layering 3 more times, ending with a layer of noodles. Finish by pouring the remaining sauce over the top and sprinkling lasagna with the remaining mozzarella.
  • Cover the baking dish with foil and bake the lasagna for 40 minutes at 375. Remove foil and continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

Nutrition Facts : Calories 350.3, Fat 15.3, SaturatedFat 9.6, Cholesterol 53.7, Sodium 602.3, Carbohydrate 36.6, Fiber 4.8, Sugar 11.1, Protein 20.3

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

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