I went to Whole Foods and stocked up on nice, expensive vegetables for the week–I spent about the same amount of money that I did on the CSA box, and got lots of good stuff to eat.
That included butternut squash and mushrooms.
Made into a lasagna.
Holla!
Butternut Squash Lasagna
- 1 box of lasagna noodles (the kind you have to boil first!), cooked to al dente
- 1 pint of tomato sauces
- 1 small butternut squash, roasted, peeled, and pureed
- 1/2 T butter
- 6-7 white mushrooms
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 T dried sage leaves
- 2 C ricotta cheese
- 1 egg
- 1 1/2 t salt
- 1/3 C Parmesan cheese
- 1 C mozzarella cheese
Get all the stuff ready beforehand–I boiled the lasagna noodles and set them aside. I also roasted the butternut squash (cut in half lengthwise, and place cut-side down on a baking sheet in a small amount of water) until softened. Puree it with a cup or so of water, to make two cups of puree.
Preheat the oven to 350 degrees. Melt the butter in a large pan. Saute the onions and garlic for a few minutes, then add the sliced mushrooms and cook for a few minutes until softened. Add the sage and remove from the heat.
Combine the ricotta cheese, Parmesan cheese, the salt, and the egg.
Get all ready to layer! And side note–I didn’t use the tomato sauce the first time around, but then realized it was seriously missing something and added it later. Hence the tomato-less pictures.
Pour one cup of butternut puree into the bottom of a glass lasagna pan (mine was 15 or 16 inches, I believe) and add a layer (1/3 of the noodles) of cooked noodles. Add dollops of half of the ricotta cheese mixture onto the noodles.
Spread them into a thin layer, and add half the mushroom mixture over the ricotta. Pour a cup of tomato sauce over the top.
Add another layer of noodles, the rest of the ricotta, and the rest of the mushrooms, then top with the last of the butternut puree. Top with the last layer of noodles, the last cup of tomato sauce, and the mozzarella cheese.
Beautiful!
Cover with foil and bake for half an hour on the middle rack. Uncover, and cook for another fifteen minutes to let the cheese get all browned and bubbly and delightful.
Isn’t lasagna just so darn delicious?
The butternut and veggies make this into a lighter version than your typical ground beef and sausage laden heavy noodle version. It feels good to eat, during and after.
Excuse the photos. I need to try harder to get nicer pictures, but I’ve been a bit busy lately.
It’s been a little cold here lately (we turned down the heat a little bit…and then the temperature dropped) and Henry has been snuggling next to the heater.
He’s so cool.
And now warm.
6 comments
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kayla
December 12, 2011 at 1:07 pm (UTC -4) Link to this comment
I love your blog! I some how got here from another blog, that I found on food gawker.
Your cats adorable and I love that you make such healthy and yummy dishes!
Lauren Zietsman
December 12, 2011 at 5:21 pm (UTC -4) Link to this comment
thanks! Henry is the true star of this blog
Jesica @ Pencil Kitchen
December 12, 2011 at 10:39 pm (UTC -4) Link to this comment
i love your step by step! absolutely adore your recipe. This is good stuff… I love my lasagna white as well… Can’t wait to get my hands on some lasagna and start being innovative…
Lauren Zietsman
December 16, 2011 at 9:04 am (UTC -4) Link to this comment
lasagna is definitely one of those great classics that is so much fun to change up
Martha Roope
February 12, 2012 at 4:24 pm (UTC -4) Link to this comment
What a wonderful idea for a lasagna. My husband is on a forever low carb diet and this will be a great one for him. (We have found a low carb pasta). Than you so much for sharing.
michali
February 22, 2012 at 1:55 am (UTC -4) Link to this comment
made it today, this really was very good lasagna. thanks for posting this