Butternut Squash Lasagna, 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.
1 large butternut squash
1 ¼ teaspoon salt, divided
¼ teaspoon ground nutmeg
1 tablespoon extra-virgin olive oil
1 large sweet onion, sliced
½ teaspoon ground pepper, divided
½ 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
- 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 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.
- 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.
- Stir ricotta and egg in a medium bowl. 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. 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.
- Serving Size: 1/10 of lasagna
- Calories: 545
- Fat: 15 g
- Saturated Fat: 8 g
- Carbohydrates: 80
- Fiber: 6 g
- Protein: 26 g