Wheres The Squash Lasagna Recipes

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BUTTERNUT SQUASH LASAGNA

Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13



Butternut Squash Lasagna image

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
  • Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
  • Position the rack in the center of the oven and preheat to 375 degrees F.
  • Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
  • Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

YELLOW SQUASH LASAGNA RECIPE BY TASTY

Here's what you need: yellow squashes, kosher salt, pepper, garlic powder, onion powder, dried oregano, olive oil, white onion, garlic, ground chicken, dried thyme, crushed tomato, ricotta cheese, grated parmesan cheese, large eggs, nonstick cooking spray, fresh mozzarella cheese

Provided by Frank Tiu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17



Yellow Squash Lasagna Recipe by Tasty image

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.
  • Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.
  • Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.
  • Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.
  • Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.
  • In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.
  • Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.
  • Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ⅓ of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles
  • Top with the fresh mozzarella cheese.
  • Bake for 30 minutes, or until the cheese is browned and melted.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 909 calories, Carbohydrate 31 grams, Fat 55 grams, Fiber 7 grams, Protein 75 grams, Sugar 16 grams

4 yellow squashes
2 teaspoons kosher salt, divided
2 teaspoons pepper, divided
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried oregano, divided
1 teaspoon olive oil
½ white onion, diced
4 cloves garlic, minced
1 lb ground chicken
1 teaspoon dried thyme
28 oz crushed tomato, 1 can
1 cup ricotta cheese
1 cup grated parmesan cheese
2 large eggs
nonstick cooking spray
16 oz fresh mozzarella cheese, sliced

CARAMELISED SQUASH & SPINACH LASAGNE

Enjoy this veggie lasagne, with layers of spinach and slow-roasted squash. Add in some sage and a little crunch from golden pine nuts for a comforting supper

Provided by Cassie Best

Categories     Dinner

Time 2h5m

Number Of Ingredients 14



Caramelised squash & spinach lasagne image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the squash and garlic into a large roasting tin or dish (you can use the same one to assemble the lasagne to save on washing-up - ours was 35 x 40cm and 5cm deep). Tear over 4-5 sage leaves, drizzle with the oil and season well, then toss to coat. Roast for 40-50 mins, moving the squash around once or twice, until soft and caramelised. Squeeze the garlic from the skins and mash with the squash, leaving a few chunky bits for texture.
  • Meanwhile, make the white sauce. Melt the butter in a large saucepan, and stir in the flour to make a sandy paste. Splash a little milk into the pan, stirring continuously to prevent lumps. Keep adding more milk, a little at a time, until the paste thins to a smooth, creamy sauce and the milk has all been used. Simmer for 1 min more. Stir in the mascarpone and half the parmesan. Season well and grate in a generous amount of nutmeg.
  • Tip the spinach into a colander and pour over a kettleful of boiling water to wilt (do this in batches). Once cool enough to handle, squeeze the spinach over the colander to remove the water, then season and roughly chop.
  • Remove half of the crushed garlicky squash from the roasting tin and set aside on a plate. Spread the remaining squash out over the base of the tin or dish you intend to serve the lasagne in. Ladle over about a quarter of the sauce, then top with a single layer of lasagne sheets, snapping them to fill any gaps. Make an even layer of spinach on top of the pasta, and top with another quarter of the sauce, more pasta, squash, sauce, pasta and finally the remaining white sauce.
  • Scatter over the remaining parmesan, the mozzarella and pine nuts. If the oven is off, heat to 200C/180C fan/gas 6 and cook the lasagne for 30 mins. Rub a little extra oil over 5 or 6 sage leaves, place them on top of the lasagne and return to the oven for another 15-20 mins until golden and bubbling. Leave to cool for 5 mins before serving.

Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

1 medium butternut squash, peeled, seeds removed and cut into 2cm cubes (1.2kg prepared weight)
3 garlic cloves, unpeeled
handful of sage leaves
1 tbsp olive oil, plus a litte extra
600g fresh spinach
12-15 lasagne sheets
125g ball mozzarella, torn or cut into small pieces
40g pine nuts
70g butter
70g flour
800ml milk
250g mascarpone
50g parmesan (or vegetarian alternative), grated
grating of nutmeg

GOLDEN BUTTERNUT SQUASH LASAGNA

My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. -Lisa Sheets, Carmel, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13



Golden Butternut Squash Lasagna image

Steps:

  • Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes., Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary., In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce., Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese., Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 353 calories, Fat 20g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 559mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 15g protein.

1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes
3 tablespoons canola oil
9 lasagna noodles
3-1/2 cups 2% milk
1/4 cup chopped fresh rosemary
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
8 ounces fontina cheese, thinly sliced
1-1/2 cups grated Parmesan cheese, divided
1/2 cup heavy whipping cream

SPAGHETTI SQUASH LASAGNA

Hearty and delicious vegetarian meal that everyone will love!

Provided by BJBP

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h55m

Yield 12

Number Of Ingredients 8



Spaghetti Squash Lasagna image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
  • Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
  • Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
  • Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 19.9 g, Cholesterol 79 mg, Fat 19.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 10.8 g, Sodium 831.9 mg, Sugar 6 g

2 spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
salt and ground black pepper to taste
2 (16 ounce) packages shredded mozzarella cheese, divided
1 (15 ounce) container ricotta cheese
1 egg
½ cup Parmesan cheese
1 (24 ounce) jar spaghetti sauce

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