How to store leftover squash lasagna?

Cover the casserole dish with foil and refrigerate up to four days. Alternatively, transfer individual servings to resealable containers and refrigerate them. This is a convenient way to store them for making quick packable lunches for the office.

Can butternut squash lasagna be frozen?

You can freeze it after you assemble it and then bake it straight out of the freezer. (Make sure your baking dish is freezer to oven safe!) Bake at 350 degrees, covered with foil, until hot all the way through. The best way to tell if it is cooked though is to use an instant-read digital thermometer to ensure it is at least 165 degrees in the center. Then remove the aluminum foil and top with cheese. Bake again to melt the cheese on top.

How to reheat butternut squash lasagna

Reheat leftover lasagna by placing a single serving on a microwave-safe plate. Cover with parchment or a paper towel and microwave on high for 3 1/2 minutes. Let sit for 1 minute before serving. Alternatively, reheat one or more servings of lasagna in a baking dish covered with foil in the oven set at 350 degrees. Heat until at least 165 degreed F when tested with a thermometer.

Butternut Squash Lasagna

Description

Butternut Squash Lasagna, a new twist on vegetarian lasagna. Layers of creamy pureed squash, caramelized onions, tender noodles and cheese come together to make an impressive meal for guests. Make it up to two days ahead and then just pop the lasagna in the oven before they arrive. Also a great Sunday supper recipe.

Ingredients

Scale

1 large butternut squash

1 1/4 teaspoon salt, divided

1/4 teaspoon ground nutmeg

1 tablespoon extra-virgin olive oil

1 large sweet onion, sliced

1/2 teaspoon ground pepper, divided

1/2 teaspoon dry thyme

16 ounces part-skim ricotta

1 large egg

28-ounces canned crushed tomatoes

3 tablespoons chopped fresh basil

9 uncooked lasagna noodles

8 ounces shredded sharp cheddar cheese

3 tablespoons Parmesan cheese

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Instructions

Roast and Puree Butternut Squash: Preheat oven to 400 degrees F. Line a sheet pan with parchment or foil. Cut butternut squash in half, lengthwise and scoop out seeds. Place cut-side-down on the prepared baking sheet and transfer to the oven. Roast until the flesh is tender, 45 minutes to 1 hour. When the butternut squash is cool enough to handle, carefully scoop flesh into a food processor fitted with steel blade attachment. Add ½ teaspoon salt and nutmeg and process until smooth.
Make Caramelized Onions: Meanwhile, swirl oil in the bottom of a small saucepan. Add onion ¼ teaspoon salt and ¼ teaspoon pepper and set over medium-low heat. Cover and cook, stirring often until the onion is tender and golden brown, about 15 minutes. Add water to the skillet one to two tablespoons at a time if the onions start to brown before they are soft. Remove from heat and stir in thyme.
Make Ricotta Mixture: Stir ricotta and egg in a medium bowl.
Prepare Tomato: Stir together tomatoes, basil and the remaining ½ teaspoon salt and the remaining ¼ teaspoon pepper.
Assemble lasagna: Coat a 9×11 baking dish with cooking spray. Spread about ½ cup tomato mixture in the bottom of the baking dish. Layer on three uncooked lasagna noodles.
Spread about half of the butternut squash mixture over the noodles. Top with about half of the onion. Dollop with half of the ricotta.
Top with about 1 cup tomato mixture and 2/3 cup shredded cheddar.
Repeat with another layer of three noodles, the remaining squash, the remaining onions, the remaining ricotta, 1 cup sauce and 2/3 cup cheddar. Top with the remaining three noodles and the remaining tomato mixture, spreading out to moisten the noodles. Do not add cheese to the top or it will stick to the foil.
Bake: Cover with foil. Bake (at 400 degrees) until the lasagna is steaming hot, about 45 minutes if placed directly in the oven from prep or 60 minutes if made ahead and refrigerated.
Remove foil, top with the remaining 2/3 cup cheddar and 3 tablespoons Parmesan and continue baking, uncovered, until the lasagna is bubbling and the cheese is melted, 7 to 10 minutes longer. Let sit 10 to 15 minutes before slicing and serving.

Notes

Make Ahead Instructions

This recipe can be prepared through step 8 up to two days in advance. Keep covered in the refrigerator.

To Freeze

Bake as directed. Chill in the refrigerator. Then Wrap in a double layer of foil and plastic wrap. Freeze up to one month. Thaw in the refrigerator at least 24 hours. Bake, covered at 325 degrees until steaming hot, and an instant-read thermometer registers 165 degrees when inserted into the center of the lasagna, 40 to 50 minutes.

Prep Time: 40 minutes
Cook Time: 1 hour
Category: Main Course
Method: Oven
Cuisine: Italian

Nutrition

Serving Size: 1/10 of lasagna
Calories: 545
Fat: 15 g
Saturated Fat: 8 g
Carbohydrates: 80
Fiber: 6 g
Protein: 26 g