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Butternut Squash Lasagna
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Rating: 4.0/5 (24 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 628
% Daily Value**
Total Fat 20g
31%
Saturated Fat 11g
17%
Unsaturated Fat 1g
Cholesterol 50mg
17%
Sodium 266mg
11%
Total Carbohydrate 90g
30%
Dietary Fiber 2g
6%
Sugars 8g
Protein 20g
Vitamin A  184%Vitamin C  20%
Calcium  51%Iron  9%
Potassium  13%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butternut Squash Lasagna

Date Added: February 06, 2016
This is a delicious, meatless twist on an Italian favorite, that works up quickly, thanks to no boil lasagna noodles. The flavors of the squash, basil and cheeses come together for melt-in-your-mouth goodness.

Ingredients:

1 tablespoon Olive Oil
1 1/2 lb Butternut Squash peeled, seeded, and cut into 1-inch cubes
1/2 cup Water
3 Amaretti Cookies crumbled
1/4 cup Butter
1/4 cup All-Purpose Flour
3 1/2 cups Milk whole
Nutmeg Pinch
3/4 cup Basil (lightly packed) fresh leaves of
12 Lasagna Noodles no-boil
2 1/2 cups Mozzarella Cheese shredded whole-milk
1/3 cup Parmesan Cheese grated
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Directions:

1. Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper.

2. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes.

3. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

4. 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.

5. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.

6. Whisk in the nutmeg. Cool slightly.

7. Transfer half of the sauce to a blender*. Add the basil and blend until smooth.

8. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

9. Position the rack in the center of the oven and preheat to 375 degrees F.

10. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 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 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

11. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue b

12. aking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

13. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway.

14. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Dietary Notes:
This recipe is high in Vitamin A with 184% of your daily recommended intake per serving. This recipe is high in Vitamin C with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, MSG, Cheese, Olive Oil allergies.
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