Butternut Squash Lasagna

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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This butternut squash lasagna is a great vegetarian version of this popular layered pasta dish. The layers consist of a creamy, fresh butternut squash purée, a thick white sauce, cheese and lasagna noodles. I always use oven-ready lasagna noodles, which are so much easier since all you have to do is layer them in your baking dish right out of the box. You don’t have to boil them first! Be sure to cover the lasagna with foil for most of the baking in the oven, or you will burn the top layer of mozzarella cheese.

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Butternut Squash Lasagna Recipe

Ingredients

  • 1 butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup water
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1/8 tsp nutmeg
  • 14 oven-ready lasagna noodles
  • 2 cups shredded mozzarella cheese

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Instructions

  1. Add olive oil to a large pot and heat over medium heat.
  2. Add the butternut squash and season with salt and pepper.
  3. Add the water, bring to a boil, then cover and turn the heat to low. Cook the squash until tender, about 15 minutes.
  4. Cool the squash to room temperature, then blend in a Magic Bullet pitcher until smooth.
  5. In a separate pot, melt the butter and mix in the flour. Add the milk and bring to a boil while whisking constantly. Turn down the heat and continue to mix until it gets thick. Remove from the heat and set aside. Season with the nutmeg, salt and pepper to taste.
  6. Preheat the oven to 375 degrees F.
  7. Spread some of the butternut squash at the bottom of a 9×13-inch baking pan, then layer starting with the noodles, butternut squash, white sauce, and mozzarella cheese. Repeat 2 more times.
  8. Bake in the oven for 40 minutes covered with foil, then remove the foil for the last 15 minutes.

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Makes 1 9×13-inch lasagna

 

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