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Butternut Squash Lasagne

By , from the Culinate Kitchen collection
Serves 10
Total Time 2 hours

Introduction

This lasagne calls for no tomatoes, but has plenty of other vegetables: butternut squash, greens, and mushrooms. If you don’t have sausage on hand, or you prefer to leave it out, the recipe will not suffer.

Ingredients

1 medium butternut squash, peeled and cubed
1 to 2 Tbsp. olive oil
½ lb. Italian sausage (pork or chicken)
¼ cup butter
2 small onions, chopped
3 cups crimini mushrooms, sliced
~ Salt and pepper
1 bunch chard, stems removed, leaves chopped
1 tsp. dried thyme
2 lb. ricotta cheese
3 to 4 cups mozzarella cheese, shredded
2 cups Parmesan cheese, grated
4 large eggs, beaten
~ Extra-virgin olive oil
1 package (9 ounces) no-boil lasagne noodles (or 3 sheets fresh pasta; see Note)

Steps

  1. Preheat oven to 425 degrees. Spread squash in a single layer on a cookie sheet and drizzle with olive oil, tossing squash with your fingers to coat. Bake for 20 to 30 minutes, turning once, until tender and golden brown. Set aside. Turn oven down to 350 degrees.
  2. Meanwhile, brown sausage in a large skillet; when cooked, remove to a large bowl. Melt butter in same pan, add onions, and sauté until soft, about 10 minutes. Add mushrooms and continue to cook until tender, stirring often. Season with salt and pepper, and remove to bowl with sausage. Add chard to skillet with dried thyme and cook just until chard is wilted. Remove to bowl with sausage and mushrooms. Toss together.
  3. In a medium-size bowl, mix together ricotta, 2 cups mozzarella, 1½ cups Parmesan cheese, and eggs. Season with salt and pepper.
  4. Brush a 13-inch-by-9-inch baking dish with olive oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top (or 1 sheet). In the following order, layer the remaining ingredients: 1½ cup ricotta mixture, one-half of the squash, one-half of the sausage/mushroom/chard mixture, one-half of the (remaining) mozzarella. Place 3 dried noodles on top, and again layer the ingredients: ricotta, squash, mushrooms mixture, mozzarella. For the final layer, top with 3 noodles, spread with remaining ricotta mixture, and sprinkle ½ cup Parmesan cheese over the top. Cover with oiled foil.
  5. Bake lasagne, covered, for 30 minutes. Uncover and bake until heated through, about 30 minutes longer. Let stand 10 minutes before cutting into squares to serve.

Notes

If you’re lucky enough to live near a shop that sells fresh pasta, buy three sheets of pasta to substitute for the dried lasagne noodles in this dish.

This content is from the Culinate Kitchen collection.

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Comments
There are 7 comments on this item
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Average Rating 4
57% recommend this recipe
1. by anonymous on Oct 26, 2007 at 1:25 PM PDT

Or, use polenta (make your own, or use the pre-made stuff) for a gluten-free version!

2. by nicole309 on Dec 10, 2008 at 12:18 AM PST

This was really good. I substituted tofu for the ricotta and it turned out perfectly.

3. by laurenbpgh on Dec 14, 2008 at 9:04 PM PST

I used this recipe as a base for thousand-layer lasagna. It was incredible - thanks for the inspiration! http://www.burghilicious.com/2008/12/autumnal-lasagna.html

4. by dgreenwood on Feb 12, 2009 at 7:21 AM PST

Kim - This is wonderful without the meat for a vegetarian meal. I subbed kale for the chard - just cooked it a bit longer initially. Also I found that 4 noodles per layer was more like it in my pan. I would like to use this recipe for my CSA “recipe of the week” this year. May I have permission? I will credit you and Culinate. Thanks! Dee

5. by Kim on Feb 12, 2009 at 9:07 AM PST

Sure, Dee. I love this too -- and the kale sounds fantastic.

6. by Natalie James on Jan 30, 2010 at 9:53 AM PST

Just made this last night! I don’t like mushrooms so I substituted bell peppers...and gosh, it was amazing! So delicious! LOVE the idea of pasta without tomato sauce! Had it with a sweet-ish white wine and homemade ice cream for dessert - perfect! Also, it looked SO beautiful...orange butternut squash, red peppers....pretty!

7. by anonymous on Apr 20, 2011 at 3:09 PM PDT
Rating: four

This is a tasty spread made from leftover butternut squash which had been baked for Thanksgiving dinner. Use it as a dip for crudités or on toast for breakfast. We liked it in sandwiches with lettuce, sliced cucumbers and hard-boiled eggs. We also liked black beans mixed into it.

  • ½ C baked butternut squash
  • ½ C fresh ricotta cheese
  • 2 t finely minced ginger
  • ¼ C finely shredded fresh parmesan
  • Juice of ½ large lime
  • I used a hand held mixer on lowest speed. You can mix this by hand.

We use local food and local suppliers and independent stores when possible. The ricotta cheese in this recipe is made at our local, family-owned and operated grocery store from organic milk produced within 50 miles. We eat it straight from the container, look for recipes with ricotta, and create excuses to use it.

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