| This recipe is liked by 0 person(s). |
Butternut squash lasagna
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Butternut Squash Lasagna | |
| 1 | butternut squash, peeled and diced |
| 1 large | onion, diced |
| 3 cloves | garlic |
| 2 TB | pine nuts |
| 1 can | diced tomatoes |
| Thyme | |
| Oregano | |
| Rosemary | |
| Salt | |
| Pepper | |
| EVOO | |
| 1 c | Parmesan |
| 1 container | Ricotta |
| 1/2 c | blue cheese or other sharp cheese |
| 3c | Spinach |
Any other vegatables you like!
No-boil lasagana noodles
Saute onions in 1-2 Tb EVOO for 3-5 minutes
Add garlic, saute 1-2 minutes
Add pinenuts and toast (1-2 minutes)
Add butternut squash, sprinkle of thyme, rosemary, salt, and pepper
Cover until squash is slightly browned and tender, 15-20 minutes
Add tomatoes, adjust spices as necessary
Cover and thicken sauce
Once the sauce is thickened and spiced to your liking, remove from heat and mix in ricotta cheese
Once sauce is thickened and spiced to your liking, spread a thin layer of sauce on the bottom of a lasagna pan
Arrange noodles over the sauce
Add a thin layer of squash/cheese layer
Spread a handfull of spinach (and any other vegetables you like) over the squash/cheese mixture
Sprinkle a handful of parmesan/blue cheese over this
Repeat until you have 3-4 layers
To the top layer, add just the sauce and cheese, sprinkle with thyme and rosemary
Bake at 375 for 40-45 minutes until cheese is browned on top
Alterations: I sometimes add in some pesto to every other layer!
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe