Butternut Squash Lasagne

Main Dishes, Recipes

We are constantly feeding a crowd at our house, and one-pan dishes that we can make ahead like lasagne are life-savers for entertaining!   Nature’s Fare Market had the most gorgeous squashes on display the other week, and the butternut squash were calling my name.  I usually make soup with the squash, but I wanted to make something a little less predictable this time.

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The best of two worlds collide in this fall-inspired vegetarian lasagna.  Butternut squash is cooked and pureed into a velvety smooth sauce for this cozy dish, layered with spinach and topped with fragrant sage leaves that taste as amazing as they look. Squash is rich in vitamin A and potassium, and has a naturally sweet flavor that perfectly compliments the sage.

Serve this rustic lasagna with a simple green salad for a perfect meal.

Serves 8

 

Ingredients:

  • 9 lasagne noodles, cooked to ‘al dente’
  • 1 ½ c. shredded part skim mozzarella cheese
  • 200g sliced bocconcini cheese
  • ½ c. fresh grated parmesan cheese
  • 12 fresh sage leaves

 

Squash Layer:

  • 2 Tbsp. olive oil
  • 1 large sweet onion, diced
  • 2 cloves garlic, crushed
  • 6 c. butternut squash, peeled, seeded and cut into 1” cubes
  • 2 c. stock (chicken or vegetable)
  • salt and pepper to taste

 

Spinach Cottage Cheese Layer:

  • 1/2 c. cooked and drained chopped spinach, packed*
  • 2 c. 2% cottage cheese
  • 1 egg, beaten
  • ¼ c. fresh grated parmesan cheese
  • ½ tsp. each salt and pepper

*you can use frozen drained thawed spinach

Directions:

  1. Preheat the oven to 375F and lightly grease a 9×13” baking dish with olive oil.
  2. To prepare the squash layer, heat the olive oil in a large saucepan or pot over medium heat on the stove and add the onion. Cook until the onion is transparent, 3-5 minutes stirring, and add the garlic. Cook an additional 3 minutes until the garlic is fragrant, stirring. Add the squash, stock and salt and pepper, turn to low, and cover. Cook until the squash is soft, approximately 25 -30 minutes. Uncover and cook an additional 10 minutes, until the liquid is cooked off of the squash. Using an immersion blender, blend the squash until smooth. Season with salt and pepper to taste and set aside.
  3. To prepare the cottage cheese layer, simply mix together all of the ingredients in a medium bowl and set aside.
  4. To assemble the lasagna, layer 3 noodles in the prepared dish length-ways, and evenly spread the cottage cheese layer on top of the noodles. Sprinkle with ½ c. of the grated mozzarella cheese and top with 3 more noodles. Spread ¾ of the squash layer on top of the next noodle layer and sprinkle with the another ½ c. of grated mozzarella cheese. Top with the last layer of 3 noodles and spread the remaining squash puree over the top of the noodles. Place the bocconcini slices evenly to cover the top of the dish, sprinkle with the parmesan cheese and remaining grated mozzarella cheese and evenly place the sage leaves on the top of the lasagna.
  5. Place in the oven and bake for approximately 45 minutes, until the lasagna bubbles and turns golden on top. Allow to cool for 15 minutes before serving.

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Thank you to Nature’s Fare Markets for sponsoring this post! 

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15 Comments on “Butternut Squash Lasagne”

  1. Jean

    I just made this last night and it was fabulous! I probably should have let it cool a little longer before cutting into it as the squash can be a tad runny when still hot. Thanks for the great post!

  2. Carly

    My husband and I enjoyed this lasagna tonight! It was absolutely amazing and very easy to make. Extremely flavourful and perfect for this time of year. Thank you, this is a new favourite!

  3. Laura

    This looks great. Curious if pumpkin puree could be substituted for butternut squash as I grew some pumpkin in my community garden plot this year and have been looking for a use for the frozen puree.

  4. Erin

    Made this a few nights ago and received rave reviews from a tough crowd- this dish was so good👌Thank you so much for sharing the recipe!

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