A vegetarian twist on an all-time favorite, this butternut squash, sage, and goat cheese lasagna is both healthy and mouthwatering!
Author:Bill Dugan
Prep Time:20 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 35 minutes
Yield:Serves 8
Category:Entrées
Ingredients
Scale
Butternut squash puree
1 large onion, peeled and diced
4 garlic cloves, peeled and left whole
1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
Pinch of crushed red pepper flakes
Salt and pepper to taste
Cheese layer:
8 ounces crumbled goat cheese
1 15-ounce container part-skim ricotta cheese
1 10-ounce package frozen spinach, defrosted and squeezed dry
1/2 cup Pecorino Romano cheese, preferably freshly grated
1/2 cup Parmesan cheese, preferably freshly grated
Fresh sage, chopped (1 to 3 tablespoons, to taste)
Assembly:
Marinara sauce (homemade or store-bought)
No-boil lasagna noodles
4 cups low-moisture mozzarella cheese, grated
1 cup Parmesan cheese, preferably freshly grated
Sage leaves
Nutmeg
Instructions
Preheat oven to 450 degrees. In a large bowl, toss together the onions, garlic cloves, and squash with the red pepper flakes, salt, and pepper.
Spread the mixture on a baking sheet and roast for 20 to 30 minutes, stirring halfway through, until squash is tender and onions are browned.
Allow the vegetables to cool slightly, then puree them, in batches, in a food processor until smooth. Reduce oven temperature to 375 degrees.
Meanwhile, mix together the cheese layer ingredients including a pinch of nutmeg and a sprinkling of salt and pepper.
Butter a 9×12 baking pan and spread a little marinara sauce on the bottom. Layer the ingredients in the following order: noodles, squash puree, ricotta mixture, a drizzle of marinara, grated cheeses, and noodles.
Repeat layers until the mixtures are used up, finishing with a layer of noodles covered with marinara and topped with remaining grated cheeses. Place whole sage leaves on top of the cheese.
Cover the pan with foil and place on a baking sheet in the oven, baking for 30 minutes. Uncover and bake an additional 15 minutes, or until the top is golden brown and bubbling.
Remove from oven and let rest for 10 minutes before cutting.
