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!
Blue Ribbon Recipe
With every bite of this delicious lasagna, your taste buds will get happier and happier. Each layer has such a different flavor, but it all pairs so well together. There's so much flavor, you'll completely forget it's meatless. This is very good! The Test Kitchen
2 tspolive oil
2 smallonions, sliced
1 boxfrozen spinach, thawed and drained
1/215 oz. tub part-skim ricotta cheese
1/2 cfat-free cottage cheese
1 boxlasagna noodles
1 jar(s)marinara sauce, 24 oz.
3 croasted and mashed butternut squash
1/2 lbreduced fat mozzarella cheese, shredded
How to Make Roasted Butternut Squash Four Cheese Lasagna
- Begin to assemble your lasagna. The layers are:
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 the final layer of noodles.
k. Sprinkle over some Parmesan.