Vegetable Lasagna With Butternut Squash Noodles Recipes

BUTTERNUT SQUASH LASAGNA

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.

VEGETARIAN BUTTERNUT SQUASH LASAGNA

Steps:

• In a large sauce pan heat oil over medium heat and add the onion& garlic.
• Cool until the onion is turning LIGHT brown.
• Remove from heat and add the honey and mashed squash.
• Stir well.
• Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish.
• Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top.
• Bake in a 350 degree oven for 35-45 minutes.
• To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft.
• Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.

VEGETABLE LASAGNA WITH BUTTERNUT SQUASH NOODLES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
• Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.
• Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.
• Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.
• Stir 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper into the saucepan until combined and slightly thickened, about 5 minutes.
• Arrange half of the butternut squash in the bottom of an 8-1/2x11-inch casserole dish. Layer leek mixture and ricotta cheese on top. Arrange remaining butternut squash on top.
• Bake lasagna in the preheated oven until golden, about 40 minutes.
• Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in flour until a golden paste forms, 5 to 10 minutes. Increase heat to medium-high; slowly whisk in 2 cups milk until thickened and bubbling. Reduce heat to medium-low and simmer sauce until smooth, 10 to 20 minutes.
• Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.

COZY ROASTED VEGETABLE BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• Add all of the veggies for roasting to a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, salt and pepper. Use your hands to toss the veggies together then spread them out in an even layer. Set aside while you prep your butternut squash.
• Use a sharp knife to cut off both ends of a butternut squash, you'll cut about ¼-½ inch off each end. Next cut the butternut squash in half vertically. Place the butternut squash upright or vertically on a wooden cutting board that's very secured to your counter. We don't want the cutting board or squash to wobble as you cut it. Use your knife to cut the butternut squash vertically down the middle. Use a spoon to scoop out the seeds of the cut butternut squash. Place the butternut squash halves flesh side down on a separate medium baking sheet lined with parchment paper.
• Place both veggies and squash in the oven on two different racks. Roast the veggies for 30 minutes or until they are slightly golden then remove to cool down. The butternut squash will take slightly longer; about 1 hour total or until the squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh. Keep heat in the oven.
• Make the butternut squash sauce: transfer the flesh of the butternut squash to a high powered blender or bowl of a food processor. Add in milk, brown or coconut sugar, cinnamon, nutmeg, ginger, allspice and salt and pepper. Blend until smooth and set aside.
• Do this step while the veggies and squash roast: Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (Note: you can also use no-cook lasagna noodles, but they aren't my favorite!)
• In the small bowl, add the ricotta, egg, salt and pepper. Mix until well combined. Set aside.
• To assemble the lasagna, spread 3/4 cup of butternut squash mixture over the bottom of a 9x13 inch baking dish. Place 5 of the cooked lasagna noodles on top, laying 4 vertically and 1 horizontally. Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the roasted veggies, then top with ¾ cup shredded mozzarella. Next, add 1 heaping cup of the butternut squash mixture on top of the mozzarella and then sprinkle with 1/4 cup of parmesan cheese.
• Repeat layers once more: adding remaining noodles (4 vertically & 1 horizontally), the rest of the ricotta cheese mixture, remaining roasted veggies, ¾ cup shredded mozzarella, then top with any remaining butternut squash sauce and 1/4 cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.
• Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped basil or parsley. Cool for 15-20 minutes before cutting and serving. Serves 12.