Butternut Squash Lasagna

November 15, 2013 · 5 comments

in Diabetic Friendly, Dinner, Meat-afiable, Vegetarian

This post originally appeared on Ginger Snap Crafts.

Butternut Squash Lasagna | hollyshelpings.com

I first had butternut squash in the form of ravioli.  From there, I started trying butternut squash in different recipes (and believe me, I’ve tried a bunch of butternut squash recipes), but I always go back to my first love: pasta.  My attempt to make my own pasta was a touch rough so I haven’t attempted to make my own stuffed pasta (yet!).  I came up with another way to add butternut squash to pasta: butternut squash lasagna.

Butternut Squash Lasagna | hollyshelpings.com

Butternut squash is also a great way to add some extra nutrients to kid’s meals and pasta is always an easy way to get them to try something new.  I’ve discovered more vegetables because of pasta than I’d like to admit.

Butternut Squash Lasagna | hollyshelpings.com

Butternut Squash Lasagna

Active Time: 10 minutes

Inactive Time: 50 minutes

Yield: 12 square pieces

Serving Size: 3x3 piece

Butternut Squash Lasagna

Ingredients

  • 9 sheets of lasagna pasta (cook according to instructions or buy oven-ready)
  • 4 cups of your favorite tomato sauce
  • 1/2 medium butternut squash
  • 2 Tbsp olive oil
  • 8 oz mozzarella cheese, shredded
  • 8 oz ricotta (homemade is best)
  • 1/2 cup parmesan divided
  • 1 tsp thyme
  • 1 tsp oregano
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 375°F.
  2. Peel the butternut squash cut into thin slices (no more than 1/4 inch).
  3. Toss in olive oil and roast in the oven for 10 minutes or sauté in a pan until just fork tender.
  4. In a small dish, combine the ricotta, 1/4 cup of the parmesan, thyme, oregano, and salt. In a separate dish, combine the rest of the parmesan and the mozzarella.
  5. Add a small amount of the tomato sauce (about 1/2 cup) to just cover the bottom of a 9x13 pan.
  6. Layer the lasagna, ricotta mixture, butternut squash slices, about 1/3 of the sauce, and top with some mozzarella.
  7. Repeat this 3 times. Add extra cheese on top if you want (I always want).
  8. Cover with tin foil and bake in the oven for 30 minutes.
  9. Remove the foil and continue to bake until the cheese on top is browning and looks too good to resist.
  10. Remove from the oven and allow to cool for a few minutes before serving.
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Butternut Squash Lasagna | hollyshelpings.com

{ 5 comments… read them below or add one }

Jessi @ Practically Functional November 16, 2013 at 7:12 PM

Ooh, butternut squash is my fav, definitely want to try this! Pinning, and thanks so much for sharing it at my link party!
Jessi @ Practically Functional recently posted…Homemade Borax Free Laundry Soap

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Holly November 17, 2013 at 5:30 PM

Thanks for pinning, Jessi! Let me know how it goes if you do end up trying it. :)

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Bobbie November 18, 2013 at 4:14 PM

I never know what to do with squash! Looks so YUMMY! I would love for you to stop by and add your link to Check Me Out Saturdays on A Vision to Remember: http://iamonly1woman.blogspot.com/2013/11/check-me-out-saturday-craft-link-party_15.html
Bobbie recently posted…Check Me Out Saturday Craft Link Party Highlights

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Holly November 18, 2013 at 9:03 PM

Thanks, Bobbie! I’ll link up there. I have a small obsession with squash so I have even more squash recipes coming up.

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Andi @ The Weary Chef November 20, 2013 at 11:41 AM

This looks delicious and way easier than making your own stuffed pasta! Ain’t nobody got time for that ;) Thanks for sharing this with us at Saturday Night Fever!
Andi @ The Weary Chef recently posted…Brownie Crispy Treats: A Guest Post

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