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| Butternut Squash Lasagna |
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| Butternut Squash Lasagna |
Butternut Squash Lasagna
Ingredients:
One 3-4 pound butternut squash
Olive oil
Salt and Pepper, to taste
1/2 pound no boil lasagna noodles
1/2 Tbsp. butter
1 Tbsp. sage
6 cloves garlic, minced
1 pound ricotta cheese, drained of excess liquid
2 large eggs, beaten
1/2 cup heavy cream, divided
1 cup low sodium chicken broth (to make this vegetarian, use vegetable broth)
3/4 cup grated parmesan cheese (I used a 4 cheese blend)
Ground nutmeg
8 ounces fresh mozzarella cheese, cut into small cubes
Preparation:
Preheat oven to 400. Spray the casserole dish with cooking spray.
Cut the squash in half lengthwise and scoop out the seeds. Lightly brush with olive oil and sprinkle with salt and pepper. Place the squash halves, cut side up, on a large baking sheet and roast in the oven for 45 minutes, or until tender. Remove from oven and let cool.
Reduce oven temperature to 375.
Melt the butter in a small frying pan over low heat. Add the garlic and saute to golden.
Stir together ricotta, eggs, and 1/4 cup of the heavy cream. Add the sage and garlic and mix well. Season with 1 tsp. of salt and pepper.
Scoop the cooled squash out of the skin and place it in a bowl. Mash it with a fork and stir in the remaining cream, chicken broth, and 1/2 cup of parmesan cheese. Season with 1/2 tsp. of nutmeg, 1 tsp. of salt, and pepper to taste.
Spread a few spoonfuls of the ricotta mixture on the bottom of the baking dish. Layer with lasagna noodles, (it's okay if they overlap a little).
Spread half the remaining ricotta mixture, noodles, half the squash, and sprinkle mozzarella.
Repeat layers.
Sprinkle remaining parmesan and mozzarella. Sprinkle with nutmeg. (Careful, it can overwhelm!)
Cover loosely with foil and bake for 45 minutes.
Take off foil and bake for another 15 minutes.
Let stand for 15 minutes before eating.
Recipe Adapted from Not Your Mother's Casseroles by Faith Durand
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