Butternut Squash Lasagna
I’m not a fan of fall weather, even more so when it comes to the season after fall, but I am a fan of many of the vegetables that pop up during these chilly months. From the winter squashes, to the greens, to the delicious root vegetables – the fall is well stocked with delicious vegetables. Today’s treat features a number of those goodies, including some of the last of the produce from the Farmer’s Market at my office. Butternut Squash is a familiar vegetable in our house and it really seems to go with everything. In this case I added some swiss chard, baby kale, and some mashed pie pumpkin (thought the variety was called baby boy but that just resulted in lots of baby costumes) that was leftover from making the pumpkin chocolate chip cookies.
1 pack of lasagna noodles (ready to use or pre-cooked)
1 medium butternut squash, halved lengthwise
2 cloves garlic
1 tbsp butter, unsalted
1 cup mashed pumpkin
2 cups kale, chopped
1 cup spinach, chopped
1 cup swiss chard, chopped
1 1/3 cups favorite alfredo sauce
1 cup ricotta, divided
1 1/3 cup mozzarella, divided (shredded or fresh sliced)
1/2 cup Parmesan cheese, grated
- Preheat oven to 425. Lightly oil a roasting pan and place butternut squash in roasting pan cut side down. Bake for 45 minutes. Flip squash in pan cut side up and use a melon spoon, or fork, to remove flesh to a blender. Add garlic and butter and puree until slightly smooth.
- Turn oven down to 350
- Line the bottom of a 9x9 pan with a 1/3 cup of the sauce and spread around, to include the sides of the pan. Place the first layer of noodles, trimming as needed to prevent overlap. Spoon 1/3 of the butternut squash and pumpkin purees on the noodle. Then top with a third of the greens, 1/3 cup of ricotta, and 1/3 of the Mozzarella. Spoon 1/3 cup of the sauce on top and spread evenly.
- Add the next layer of noodles and repeat the layers, then top with the final layer - ending with noodles. Top with the last of the sauce, then the last of the mozzarella (1/3 cup) and the Parmesan cheese.
- Bake at 350 for 40 minutes, the cheese should be a light golden brown on the edge and the cheese should be bubbling.
If using cubed butternut squash, reduce roasting time to 15 minutes and flip at halfway point.
For a GF variety, use brown rice lasagna noodles!
by AmandaE at dancingveggies.com
Lasagna will never be a healthy dinner option, and it’s not always the most budget-friendly option, but it will always be something delicious and hearty and fantastic. I figured that if I only make it a few times a year it’s not that bad…right??? I’m sending this recipe over to November’s Secret and in Season, which is being hosted by Katie of FeedingBoys and was founded by the awesome Ren. There are so many delicious fall recipes being linked up over there, I can’t wait to give them a whirl!!!
White & Green Lasagna
One of my goals for this year has been incorporating a larger variety of vegetables in to my diet, to go beyond the standard spinach, peppers, tomatoes, and mushrooms that I tend to live on. While this will be much easier to do once farmer markets are in full swing this spring, I didn’t want to put off this goal for fear I would keep pushing it off. So I started exploring the hothouse vegetable section of my grocery store to see what was being produced locally. I didn’t expect to see much beyond root vegetables and tomatoes and with that was pleasantly surprised when I saw the plethora of greens waiting for me to give them a go. From bitter mustard greens to earthly collards to sweet baby spinach and all the colors of chard in between it was a mecca of leafy vegetables. I decided to grab a few varieties and see what all I could come up with. I’ll admit, most of the kale wound up being used in salad or juice form, but I when I realized I had grabbed more than I needed I started thinking of recipes that could use a large amount of greens. When it comes to fridge clean out I need to go to pizzas or pastas and this time was no different – except I decided to make my own lasagna sheets. Since the point of this meal was to use as many veggies as possible even the pasta wound up going green with the inclusion of spinach and kale though in the future I’ll make sure to process them more in order to get a more even distribution.
1/2 cup all purpose flour
1/4 cup semolina flour
1/4 cup durum flour
1 tbsp EVOO
1/4 cup kale, well washed and dry
1/4 cup spinach, well washed and dry
1 1/2 cup low-fat ricotta cheese, divided
1/2 tsp red pepper flakes
1 tsp pepper
1/2 tbsp oregano
1 tsp savory
1 tsp crushed bay leaf
1 cup favorite white sauce, divided
3 garlic cloves, minced
2 roma tomatoes, diced and divided
1/2 cup spinach, loosely torn
1/2 cup Swiss chard, loosely torn
1/4 cup kale, loosely torn
1/4 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
- For the pasta, use a food processor to partially puree the spinach and kale then set out a paper towel to dry.
- Blend the flours together in a large bowl, form a well in the middle and add the eggs and EVOO. Slowly mix the liquids into the flour mixture, once full incorporated fold in the spinach and kale mixture. Kneed mixture on a well floured surface for 5 minutes, dough should be stiff. Cover with towel and allow to rest for 30 minutes. (while resting prepare the filling below)
- Once dough has rested divide in to three balls and roll out. Pasta should be less than 1/4 of an inch thick. Use knife or pasta cutter to create the lasagna sheets, keeping the dough not in use covered to prevent it from drying out. Once the sheets are cut allow to rest for 5 minutes before forming the lasagna.
- For the filling, mix the ricotta cheese with the seasonings and garlic cloves. Set aside. Preheat oven to 400 F
- To assemble the lasagna spoon two tbsp of the sauce on the bottom of a 9x11 baking dish using a spatula to fully cover the bottom and sides. Place the first layer of the lasagna sheets on the bottom, trimming as needed to prevent overlays. Spoon 1/4 of the cheese mixture on top, along with a quarter of each of the vegetables. Top with enough sauce to just cover the noodles before beginning the next layer. Repeat until all filling has been used, ending with a layer of pasta. Top with the remaining sauce and the shredded cheeses.
- Bake at 400 for 35 minutes, the sauce should be brown and bubbling around the edge, along with an exposed pasta. Serve hot and enjoy!
by AmandaE at dancingveggies.com
This might not be the healthiest lasagna out there due to the cheese, however it does pack a healthy punch of vitamins and nutrients. I also like that this is another one of those dishes where there is no right or wrong ingredient – just add whatever vegetables are threatening to turn and enjoy!
Potato Spinach Lasagna
Congratulation! You have survived the holidays. Now it’s time to clear out the fridge of all the goodies that are leftover. While most leftovers are delicious as they are some need to be reinvented slightly in order to excite the taste buds. Many years ago my cousin and I were facing a fridge of mashed potatoes, creamed spinach, and a ton of turkey. We also had lasagna noodles…and some cheese…and milk….and nothing else. Our cupboards were essentially bare outside of the leftovers we had acquired and we were just plain tired of the same old stuff. So we decided to do a holiday lasagna using our leftovers, and it was delicious. This is a recipe that can be reworked and tweaked based on what you have left and can also be used outside of the holidays when the fridge (or freezer!) needs emptying.
1/2 lb lasagna noodles (pre-cooked if needed) – I prefer to use Barilla oven ready lasagna sheets
2 cups mashed potatoes
1 cups sauted/creamed spinach
1 cup sour cream (opt. if using creamed spinach)
1 1/2 cups favorite alfredo sauce
1/2 cup mozzarella cheese
1. Preheat oven to 325.
2. Pour some of the alfredo sauce on the bottom of a 9×9 pan. Place a layer of noodles on top. Then top with the mashed potatoes, smoothing out until about 1/2 in thick, using about 2/3 cup. Layer a third of the spinach on top and add some sour cream if using. Pour a 1/4 cup of the alfredo sauce over top. Continue the layering, ending with the noodles. Top with the remaining sauce and the cheese.
3. Bake covered for 30minutes. Remove cover and then back for an additional 20minutes, or until edges are slightly brown and cheese is bubbling.
I have done this recipe with spinach, mushrooms, corn, and carrots and so far have yet to be disappointed. Mashed potatoes really are magical, everything seems to combine just perfectly with them, which results in some great taste combos. If you have more than one vegetable side left, such as roasted carrots, feel free to add it as well! The trick is making sure the there is enough moisture in the dish to prevent the noodles and potatoes from drying out. Adding more sauce, sour cream, or Greek yogurt are all great ways to keep things nice and moist in the middle. Also, if you are using pre-cooked pasta sheets make sure they are cooked al dente in order to avoid a globby mess. Past experience with this phenomenon is why I have switched to the oven ready variety 🙂
I’m sending this holiday leftover favorite to GoodEats for the Surprisingly Nutritious Spaghetti Link-Up sponsored by Barilla pasta.