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Butternut Squash Lasagna

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Ingredients

  • 1 butternut squash, peeled, seeded, and sliced into 1/4-inch thick slices
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Pecorino Romano cheese
  • 2 cups fresh spinach leaves
  • 1/4 cup chopped fresh basil
  • 1 box (9 oz) no-boil lasagna noodles
  • 4 cups marinara sauce

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Butternut Squash Lasagna

Created by: Howcan Team

Ingredients

  • 1 butternut squash, peeled, seeded, and sliced into 1/4-inch thick slices
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Pecorino Romano cheese
  • 2 cups fresh spinach leaves
  • 1/4 cup chopped fresh basil
  • 1 box (9 oz) no-boil lasagna noodles
  • 4 cups marinara sauce

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a large bowl, toss the butternut squash slices with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and nutmeg.
  • Roast the butternut squash in a single layer on a baking sheet for 25-30 minutes, or until tender. Set aside.
  • In another bowl, mix together the ricotta cheese, Parmesan cheese, mozzarella cheese, Pecorino Romano cheese, chopped basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  • Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
  • Arrange a layer of lasagna noodles over the sauce, followed by a layer of roasted butternut squash, a layer of spinach leaves, and a layer of the cheese mixture.
  • Repeat the layers, finishing with a layer of marinara sauce on top.
  • Cover the dish with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly and golden brown on top.
  • Let the lasagna cool for 10 minutes before slicing and serving.
Main Course
Italian

Butternut squash lasagna is a delicious and hearty dish that has its roots in Italian cuisine. This savory and creamy lasagna features layers of tender butternut squash, rich béchamel sauce, and gooey melted cheese. It's a popular vegetarian alternative to traditional meat lasagna and has gained popularity in recent years for its comforting flavors and seasonal appeal. One of the earliest known mentions of butternut squash lasagna can be traced back to Italian chef Marcella Hazan, who popularized the dish in the 1980s with her cookbook "Marcella's Italian Kitchen." Since then, it has become a staple in Italian-American households and is often enjoyed during the fall and winter months. In terms of regional variations, the dish has been embraced by chefs and home cooks across the United States, particularly in regions known for their agricultural abundance, such as the Midwest and Northeast. Restaurants in cities like New York, Chicago, and San Francisco have put their own spin on butternut squash lasagna, incorporating local ingredients and innovative techniques to elevate the classic recipe. For those seeking the best version of this dish, renowned Italian restaurants and farm-to-table eateries are often the go-to spots. The key to a successful butternut squash lasagna lies in the quality of the squash itself – it should be ripe, sweet, and full of flavor. Additionally, using a well-balanced blend of cheeses, such as Parmesan, mozzarella, and ricotta, is crucial for achieving that perfect cheesy, creamy texture. While the traditional recipe calls for layering lasagna noodles with butternut squash and béchamel sauce, some chefs have experimented with alternative methods, such as using thinly sliced roasted butternut squash in place of noodles for a gluten-free twist. This variation adds a delightful caramelized flavor to the dish and is a hit among those with dietary restrictions. Overall, butternut squash lasagna continues to be a beloved comfort food, offering a delightful marriage of seasonal produce and indulgent flavors. Whether enjoyed at a cozy family dinner or savored at a top-notch Italian eatery, this dish is sure to warm the heart and satisfy the palate.

90 min

|

8

|

380 calories

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a large bowl, toss the butternut squash slices with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and nutmeg.
  • Roast the butternut squash in a single layer on a baking sheet for 25-30 minutes, or until tender. Set aside.
  • In another bowl, mix together the ricotta cheese, Parmesan cheese, mozzarella cheese, Pecorino Romano cheese, chopped basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  • Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
  • Arrange a layer of lasagna noodles over the sauce, followed by a layer of roasted butternut squash, a layer of spinach leaves, and a layer of the cheese mixture.
  • Repeat the layers, finishing with a layer of marinara sauce on top.
  • Cover the dish with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly and golden brown on top.
  • Let the lasagna cool for 10 minutes before slicing and serving.
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