Roasted Butternut Squash Four Cheese Lasagna
Call this one serendipity. I bought a huge butternut squash at a farm stand and had to decide what to do with it all. I baked it last night by slicing it in half, removing the seeds, placing cut side down in a pan and baking at 350 until it was tender. It was a monster, and it took a bit over an hour. Then I peeled and mashed it. Searching for recipes that use squash I found several for butternut squash lasagna featuring a fat-laden creamy white sauce. I prefer lasagna to have marinara, so here’s my take on it.
I obviously didn’t spend much time making the picture pretty – if you could experience how good this smells you wouldn’t waste time making it pretty before devouring it either!
- 2 tsp
- olive oil
- 2 small
- onions, sliced
- 2 tsp
- 1/2 tsp
- 1 box
- frozen spinach, thawed and drained
- small tub part-skim ricotta cheese
- 1/2 c
- fat-free cottage cheese
- 1 large
- 1 box
- lasagna noodles
- 1 jar(s)
- marinara sauce
- 3 c
- roasted and mashed butternut squash
- 1/2 lb
- reduced fat mozzarella cheese, shredded
- Parmesan cheese
a. Pour a small amount of marinara in the bottom of a 9×13 inch pan.
b. Spread a layer of noodles, overlapping slightly.
c. Add a layer of butternut squash, by dropping spoonfuls then smoothing them.
d. Another layer of noodles.
e. Ricotta mixture, using the same method as the squash.
f. Another layer of noodles.
g. Spinach and caramelized onions.
h. Add final layer of noodles.
k. Sprinkle over some Parmesan.