Butternut Squash Lasagna
Scale
Ingredients
Butternut Squash Filling
- 1 large butternut squash, peeled, seeded, and cubed
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
Onion and Mushroom Filling
- 1 tablespoon olive oil
- 1 large yellow onion, peeled, quartered, and sliced
- 8 ounces cremini or white mushrooms, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground thyme
Ricotta Cheese Filling
- 16 ounces ricotta cheese
- 1 large egg
Tomato Sauce
- 28 ounce can crushed tomatoes
- 14.5 ounce can petite diced tomatoes
- 1/4 teaspoon salt
- 2 tablespoons dried Italian herbs
Pasta
- 9 uncooked no-boil lasagna noodles
Cheese
- 2 cups shredded cheese
- 3 tablespoons Parmesan cheese
Instructions
Squash Filling
- Place cubed squash in microwave safe vessel, add water, cover loosely, and cook until tender.
- Remove from microwave and add salt and nutmeg.
- Mash squash with a potato masher until mostly smooth.
Onion and Mushroom Filling
- Quarter the onion pole to pole and slice quarters into 1/8 inch quarter moons.
- Heat olive oil in large skillet over medium-high heat.
- Add onions, mushrooms, and salt.
- Reduce heat to medium-low.
- Cook, stirring often, until tender and golden (about 15 minutes).
- Off heat add pepper and thyme.
- Place into a heat proof dish.
Ricotta Cheese Filling
- In a bowl mix ricotta cheese and egg until smooth.
Tomato Sauce
- In the same skillet used for the onions and mushrooms add the tomotoes, salt, and Italian herbs.
- Simmer over medium heat until warmed through.
- Preheat oven to 400 degrees.
Assemble
- Coat a 9×11 baking dish with olive oil or cooking spray.
- Spread ½ cup tomato sauce in the bottom of the baking dish.
- Top with three lasagna noodles.
- Spread half of the butternut squash filling over the noodles.
- Evenly distribute half of the onion and mushroom filling over the squash.
- Spread half of the ricotta filling over the squash, onions, and mushrooms.
- Top with 1 cup tomato sauce.
- Sprinkle over 2/3 cup shredded cheese.
- Repeat for the second layer.
- Top with the remaining noodles.
- Spread remaining tomato sauce evenly over noodles to cover
- Cover dish with foil.
- Bake until hot and bubbling, about 45 minutes.
- Remove foil, top with the remaining cheese and 3 tablespoons Parmesan and bake, uncovered, until the cheese is melted, around 10 minutes.
- Cool for 15 to 20 minutes before slicing and serving.