To make the noodles, chop off the two ends and peel your squash. #client. To prepare the butternut squash: Preheat the oven to 425. When done remove from oven and allow to cool.

Put all ingredients for the ricotta into the food processor or blender. If not bitter, they might just be a little less sweet and lacking in delicate flavor.

Your email address will not be published. Blend until you achieve a silky smooth consistency. Slice off the two ends of the squash and peel it with a sharp vegetable peeler.

Thanks Summer! Enough to coat it well. About 2-3 minutes.

Once peeled, chop off the bottom bulb (containing the seeds).

This easy peeling ability makes butternut squash perfect for this noodleless lasagna recipe. But, with its smooth skin and flat surfaces, butternut is a breeze to peel. Brush with oil or broth and bake on a parchment lined baking sheet for 35 minutes, or until soft but not too brown. Remove the aluminum foil and continue baking the dish for 20 minutes. As the vegetables grow larger, there is a chance they have taken on a slightly bitter flavor. Directions Step 1 This butternut squash lasagna gives noodleless lasagna a whole new fall meaning! Drizzle with 1 tablespoon of olive oil, sprinkle with garlic, sage, allspice, and salt. Learn how your comment data is processed. If you’re looking to reheat a larger portion in the pan, you can tent it with foil and place it in a warm oven until heated through. Heat the butter in a large skillet. Remove the bay leaves before you use the sauce in your lasagna. When choosing a squash, keep in mind that smaller squash are often sweeter. By Sarah Ozimek | Published: November 3, 2014 | Last Modified: February 18, 2020 | 6 Comments. But, with its smooth skin and flat surfaces, butternut is a breeze to peel. We’ve updated our pictures since we first shared it, but we’ve left an original here, in case you’ve found us in the past and are looking for that old, familiar image.

Add mushrooms and salt and cook until most of the released liquid evaporates, about 5 minutes, then mix in spinach.

This recipe sounds DELISH. Sarah is the co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. This easy peeling ability makes butternut squash perfect for this noodleless lasagna recipe. You will be blending it so size doesn’t matter too much. Peeling a nobbly squash like kabocha or a ridge-ed squash like acorn or buttercup can be a real pain. Make sure to deseed the butternut squash when chopping it. Cover the dish with aluminum foil and bake for 30 minutes. Required fields are marked *. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you.

Butternut squash lasagna is a savory and delicious alternative to traditional lasagna. My little one has Celiac Disease so we had to adopt this method a while back and it’s so good. I LOVE LOVE LOVE using butternut squash as a lasagna noodle! Then chop off the bottom bulb with the seeds. Related Categories: Around the World, Fall Recipes, Fusion Dishes, Vegetarian Recipes You May Also Be Interested In: Noodles, Spinach, Squash, Tomatoes.

Prep your butternut squash ‘noodles’. Hi Andrea. Pour about 2 cups butternut squash sauce on the bottom of a 9x12 baking dish. Use a blender for less clean up but be aware that the mixture won't move around as well in a blender and it will be harder to get the right consistency. This site uses Akismet to reduce spam. Pulse until you achieve a chunky ricotta like consistency. If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method). You’re looking for strips that are roughly 1/4 of an inch thick. This summer we created a noodleless lasagna using zucchini as the noodles in our Italian Sausage Zucchini Lasagna. Return it to the oven (uncovered) for an additional 5 minutes, to melt the cheese. Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Grease an 8x8 baking dish and spread 1/3 of the sauce mixture into the bottom of the dish. What is the best way to reheat? Sprinkle with parmesan if using. Remove the lasagna from the oven and top it with fresh grated Parmesan cheese. This was our first time trying lasagna this way, and it will for sure be in our rotation now! Cook lasagna noodles. The concept worked so well, we started wondering what other veggies we could use in place of lasagna noodles. Place the neck of the squash upright on your cutting board and slice it into ¼ inch thick strips.

Add the chopped, fresh spinach and sauté for an additional 1-2 minutes, until the spinach has wilted. Instead of a tomato sauce, my butternut squash lasagna recipe is a combination of layers of roasted butternut squash puree, cashew cheese sauce, and a variety of vegetables. Explore recipes inspired by global flavors: British | Caribbean | Chinese | French | German | Greek | Indian | Italian | Japanese | Mexican | Polish| Spanish | Thai | American. Make sure to only cook them half the time than the directions say on the box since you will be baking them, this will avoid mushy noodles. However make them uniform to help even cooking. Cook shallots, sage, rosemary and garlic in a pan over medium heat with drizzle of oil or broth until soft. Not only is butternut squash lasagna a great make-ahead weeknight meal, but it’s perfect for the holidays. This Butternut Squash Lasagna gives noodleless lasagna a whole new fall twist! While butternut squash is baking, soak sundried tomatoes in some warm water to soften them a bit. Set …

Finish it off with the last 1/3 of the sauce. After 30 minutes, the outside should be bubbly and the squash should be starting to soften.
Sign up for our newsletter to receive cultural tidbits & tasty dishes! Her experience in the kitchen and in recipe development comes from years working in professional kitchens.

If you like this dish, sign up for our newsletter for tasty, cultural inspiration in your inbox! We love stuffing squash, throwing it in pot pies, and experimenting with different types of squash. Find out more about her and our mission on our About Page. Ingredients: 1 half gallon whole milk (preferably organic) 1 cup heavy cream 1/2 teaspoon salt 2 tablespoons fresh lemon juice

Once all lasagna noodles are rolled up pour the rest of the creamy butternut squash sauce over the roll ups. Flip the squash … Privacy Policy, This post may contain affiliate links or sponsored content. Ñoqui con Tuco (Potato Gnocchi with Tomato Sauce) paired with Argentine Wine #WinePW.

Remove the foil and bake another 15 minutes. Set aside. Enjoy! butternut squash lasagna, lasagna roll ups. What’s not to love about the sweet, nutty flavor that goes so well in sweet and savory dishes?

Add butternut sauce to the bottom of a baking pan. Made this yesterday and it was amazing!!

I was just wondering if this could be made a day ahead of time?

Thanks. Slice the butternut squash in half, lengthwise. Glad you’re enjoying the lasagna. Poaching Fruit: Crepes with White Wine Poached Pears ».
She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

Combine spinach and ricotta in a medium bowl. Your email address will not be published. Set aside. Add the ricotta to the veggie mixture and mix until combined. Thanks for visiting! To prevent sticking, leave them in some cool water. Continue layering with 1/3 of the sauce, the remaining squash, and the remaining ricotta cheese mixture. Top with ½ of the butternut squash, and ½ of the ricotta cheese mixture. One of the things we look forward to come fall is cooking and eating squash.

Like many vegetables, the bigger they get, the tougher the skin gets. Set the strips aside.

About 2-3 minutes. (This can also be done using a mandolin slicer.) While butternut squash is baking, soak sundried tomatoes in some warm water to soften them a bit.

Cook shallots, sage, rosemary and garlic in a pan over medium heat with drizzle of oil or broth until soft. Simmer for 5 minutes, then remove the sauce from the heat and set aside. https://www.yummly.com/recipes/butternut-squash-lasagna-with-no-noodles (Seed and dice that part up and save it to throw in a stir fry or stew later!). To reheat individual slices, we find slowly in the microwave works fine. There’s something so warm and comforting about the warm and smooth texture. As much as we love the flavor, I have to be honest about the biggest reason I love cooking with butternut squash.

(You can check for this by inserting a knife through the center of the dish.) This is one of the recipes from the early days of Curious Cuisiniere.

Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Add the mushrooms and cook until the mushrooms have darkened in color, 3-5 min. Hi Lorraine, We haven’t tried making it ahead, but I don’t see any reason why it couldn’t be! For more information on this, please click, Lay a lasagna noodle flat on your workspace, Spread a few spoonfuls of the ricotta/veggie mix over the top of it, , chopped into cubes (a little over 2 cups chopped), drizzle of your favorite oil for roasting, , optional (may not need depending on the sundried tomatoes you use), drizzle of your favorite oil for sautéing.

Try our tasty, vegetarian recipe today! Sauté over medium-high heat until soft, 3-5 min. In a small bowl, mix together ricotta, egg, salt, and nutmeg. Peeling a nobbly squash like kabocha or a ridge-ed squash like acorn or buttercup can be a real pain. Saute the veggies and mix it with the ricotta. We kept with the veggie theme for this lasagna, layering the noodles with a fresh tomato sauce, sage-infused ricotta and sauteed mushrooms and spinach. Your email address will not be published. Saute the veggies and mix with the ricotta. Butternut squash is always one of our fall favorites. It’s a flavor that makes us think of crunchy leaves and a crisp fall breeze. I can’t wait to try it next time we make “lasagna”! Step 2 The long neck is another element that makes butternut squash the natural choice for slicing lasagna ‘noodles.’ It’s incredibly easy to get whole, relatively even slices, which are perfect for layering with the other elements of your lasagna. You do not want this silky smooth. Once you have the peeled, solid neck of the squash, slice it into strips, carefully, using a mandolin or large knife. Yield: 1 (8x8) pan (Double the recipe to fill a 9x13 dish.).

Once butternut squash is cooled, add it to a blender along with the rest of the ingredients. For the ricotta, it's best to soak or boil to get the right texture. You can also adjust the seasonings for this and use thyme or other flavors you prefer.

You will need to stop and mix more often that if you're using a food processor. Add the tomatoes (with their juices), tomato paste, water, bay, sage, rosemary, salt, and cinnamon.

Top with the basil if using. Add the onions and garlic.

Remove the lasagna from the oven and let it stand (uncovered) for 10-15 minutes before serving.

Thinly sliced butternut squash takes the place of pasta in the nontraditional vegan lasagna that just happens to be gluten and nut free. Add mushrooms and salt and cook until most of the released liquid evaporates, about 5 minutes, then mix in spinach.