|Nutritional Guidelines (per serving)|
|Servings: Serves 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
My family loves classic lasagnas with mozzarella, and ricotta and tomato sauce, with or without sausage or meat of some kind. But I had some leftover butternut squash puree, and some leftover sautéed mushrooms, and some interesting cheeses and I decided to play around a bit. The result is this very autumnal vegetarian lasagna, pretty to look at and really full flavored.
If you haven't worked with butternut squash before, check out this tutorial on how to prepare it. You could also simmer the squash and shallots in the broth until they tender, and skip the roasting step. Roasting the vegetables in a bit of butter does give the puree another dimension of flavor, as it caramelizes the squash and shallots a bit.
This makes one loaf pan of lasagna, but you can double the amounts and make it in a bigger pan.
- 2 cups peeled, seeded and cubed butternut squash
- 1 chopped shallot
- 1 tablespoon unsalted butter, melted
- Kosher salt and freshly ground pepper to taste
- 1 cup low-sodium chicken or vegetable broth
- ½ teaspoon dried sage
- 1 egg, lightly beaten
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 3 no-boil lasagna noodles
- 1 cup sautéed mushrooms
- 1 cup shredded Gruyere cheese
- ¼ cup freshly ground black pepper
Gather the ingredients.
Preheat the oven to 400°F. Place the squash and shallots on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast for about 25 minutes until tender and lightly browned on the bottom.
Transfer the roasted vegetables to a food processor or blender, add the broth and sage, and puree (see Note).
In a medium bowl mix together the egg, ricotta and Parmesan, and season with salt and pepper. Spread 1/3 of the mixture on each of the three lasagna noodles. Place one of the ricotta covered noodles into a 9 x 5 loaf pan, distribute 1/3 of the mushrooms over the noodle, drizzle over 1/3 of the squash puree, then sprinkle over 1/3 of the gruyere. Repeat until you have three layers of everything.
Bake for 30 to 35 minutes until the top is golden brown. Let sit for 5 to 10 minutes before cutting and serving hot.
Note: You can also use a food mill to puree the squash if you have one.