Butternut Squash Lasagne

Butternut_Squash_LASAGNE 1

Doug and I had been in a bit of a dinner rut lately, so I did some digging on the internet (of course) and found a few new recipes. When I came across Butternut Squash Lasagne I knew that I had to give it a try.  A few of you commented on Instagram wanting the recipe, so here it is! Adapted from Epicurious.com:

Butternut Squash Lasagne

  • 1 lb diced butternut squash
  • 1 teaspoon olive oil
  • 1/4 cup minced shallots
  • 2 cloves garlic, minced
  • 10 ounces frozen chopped spinach, cooked, cooled, and squeezed dry
  • 1 large egg
  • 9 lasagna noodles
  • Shredded mozzarella cheese
  • Salt and pepper

 

Preheat the oven to 350°F.

For the butternut squash, place squash in a large pot with enough water to cover the squash by 2 inches. Add 1 teaspoon salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove butternut squash with a slotted spoon and place in a blender with 1/4 cup of the liquid it was cooked in. Reserve an additional 1 cup of liquid and set aside.

For the lasanga rolls, in a medium nonstick skillet, add the oil and saut¿he shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1/4 teaspoon salt and a pinch of fresh cracked pepper adding about 1/2 cup to 3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in the parmesan cheese and set aside.

In a medium bowl, combine the spinach, egg, 1/4 teaspoon salt, and some mozzarella cheese.

Ladle about 1/2 cup of the butternut sauce into the bottom of your baking dish.

Put a piece of wax paper on a work surface and lay the cooked lasagna noodles out on it. Make sure the noodles are dry. Spread some of the spinach mix over each noodle. Carefully roll them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasagna rolls and top each some shredded mozzarella. Tightly cover the dish with foil.

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Bake until the inside is heated through and the cheese is melted, about 40 minutes.

I tailored the recipe a bit since I do not like parmesan or ricotta cheese, so I only used mozzarella and not too much of it.  I used enough to keep the rolls together, but not so much that I would not enjoy the dish.  For additional flavor, I used a bit of rosemary in the butternut squash sauce, and I topped the dish with some smoked mozzarella.

Enjoy!


 
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