BUTTERNUT SQUASH AND MUSHROOM LASAGNA
Categories Mushroom Vegetable Bake Vegetarian Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.
- Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.
- Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.
- Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.
- Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)
MUSHROOM & BUTTERNUT SQUASH LASAGNA
Make and share this Mushroom & Butternut Squash Lasagna recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot of boiling salted water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh).
- Drain and rinse under cold water.
- Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.
- In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms.
- Add 1 cup boiling water, cover and let stand for 10 minutes.
- Lift out the tomatoes and mushrooms and chop.
- Strain the soaking liquid through a fine sieve and set aside.
- In a saucepan, heat 1 cup of the milk over medium heat until steaming.
- Meanwhile, put 3 tablespoons flour in a small bowl and gradually whisk in the remaining 1/3 cup milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens.
- Continue cooking and stirring for 1 minute.
- Remove from the heat.
- Whisk in cream cheese, then 2/3 cup of the spaghetti sauce and vinegar.
- Season the sauce with salt and pepper; set aside.
- In a large nonstick skillet, heat oil over medium-high heat.
- Add onions, carrots and garlic and sauté until soft, about 2 minutes.
- Add fresh mushrooms, rosemary and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer.
- Stir the remaining 1 teaspoon flour into the vegetables.
- Add the reserved soaking liquid and the remaining 1/3 cup spaghetti sauce and cook until the mixture thickens, about 1 minute.
- Remove from the heat and season with salt and pepper.
- Preheat oven to 400°F.
- Lightly oil a 9-by-13-inch baking dish or coat it with nonstick cooking spray.
- Smear the bottom of the prepared dish with 1/2 cup of the sauce.
- Line the bottom with a single layer of noodles.
- Spread half of the mushroom mixture over the noodles and sprinkle with 2 tablespoons of the parmesan.
- Add another layer of noodles, arrange butternut squash on top and sprinkle with salt and pepper.
- Spread another 1/2 cup sauce over all.
- Add another layer of noodles, followed by the remaining mushroom mixture; sprinkle with 2 more tablespoons of the parmesan.
- Finish with the remaining noodles and sauce.
- Sprinkle with the remaining parmesan.
- Lightly oil a large piece of aluminum foil or coat it with nonstick cooking spray, and use it to tightly cover the dish.
- Bake the lasagna for 30 minutes.
- Uncover and bake for 10 to 15 minutes more, or until lightly browned and bubbling.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 322.8, Fat 6.4, SaturatedFat 2.7, Cholesterol 13.1, Sodium 269.1, Carbohydrate 54.5, Fiber 4.8, Sugar 9.9, Protein 13.7
BUTTERNUT SQUASH AND HAZELNUT LASAGNE
Categories Nut Pasta Vegetable Bake Christmas Vegetarian Buffet Casserole/Gratin Butternut Squash Fall Winter Hazelnut Gourmet
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make filling:
- Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.
- Make sauce while squash cooks:
- Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)
- Assemble lasagne:
- Preheat oven to 425°F.
- Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
- Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.
BUTTERNUT & PORTOBELLO LASAGNA
Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. -Edward and Danielle Walker, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally., Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 252 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 508mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
BUTTERNUT SQUASH LASAGNA
Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week.
Provided by rachaefia
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
- Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
- Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
- Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
- Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
- Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Reduce oven temperature to 375 degrees F (190 degrees C).
- Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
- Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
- Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.8 g, Cholesterol 35.2 mg, Fat 11.9 g, Fiber 4.1 g, Protein 21.8 g, SaturatedFat 6.4 g, Sodium 403.6 mg, Sugar 12.4 g
ROASTED BUTTERNUT SQUASH AND GARLIC LASAGNA
This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time.
Provided by ANNARICCIJOHNSON
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
- Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
- Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
- Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 33.5 g, Cholesterol 51.7 mg, Fat 19.3 g, Fiber 3 g, Protein 10.4 g, SaturatedFat 10.2 g, Sodium 292.9 mg, Sugar 7 g
More about "butternut squash and mushroom lasagna recipes"
BUTTERNUT SQUASH AND MUSHROOM LASAGNA RECIPE | BON …
From bonappetit.com
4.2/5 (147)Servings 8
- Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.
- Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.
- Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.
- Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1 3/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.
MUSHROOM & BUTTERNUT SQUASH LASAGNA RECIPE | …
From eatingwell.com
5/5 (1)Total Time 2 hrsCategory Diabetic Lasagna RecipesCalories 362 per serving
- Cook noodles in a large pot of boiling salted water until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.
- Combine sun-dried tomatoes and dried mushrooms in a small bowl. Add boiling water, cover and let stand for 10 minutes. Transfer the tomatoes and mushrooms to a cutting board with a slotted spoon and chop. Strain the soaking liquid through a fine sieve and set aside.
- Heat 1 cup milk in a saucepan over medium heat until steaming. Meanwhile, put 3 tablespoons flour in a small bowl and gradually whisk in the remaining 1/3 cup milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from the heat. Whisk in cream cheese, then 2/3 cup marinara sauce and vinegar. Season the sauce with salt and pepper; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic and saute until soft, about 2 minutes. Add fresh mushrooms, rosemary and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer. Stir the remaining 1 teaspoon flour into the vegetables. Add the reserved soaking liquid and the remaining 1/3 cup marinara sauce and cook until the mixture thickens, about 1 minute. Remove from the heat and season with salt and pepper.
BUTTERNUT SQUASH AND MUSHROOM LASAGNA | KITCHEN STORIES RECIPE
From kitchenstories.com
4/5 (14)Category MainCuisine ItalianTotal Time 1 hr 35 mins
BUTTERNUT SQUASH, SPINACH, AND MUSHROOM LASAGNA WITH ...
From jailavie.com
BUTTERNUT SQUASH & MUSHROOM LASAGNA - THE COMPLEAT COOK
From compleatcook.ca
BUTTERNUT SQUASH LASAGNA - THE SPRUCE EATS
From thespruceeats.com
BUTTERNUT SQUASH WILD MUSHROOM LASAGNA | SYSCO FOODIE
From foodie.sysco.com
VEGETABLE LASAGNA WITH BUTTERNUT SQUASH AND SHIITAKES ...
From foodiecrush.com
BUTTERNUT SQUASH LASAGNA - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
BUTTERNUT SQUASH, SAGE AND MUSHROOM LASAGNA | RECIPES | WW USA
From weightwatchers.com
BUTTERNUT SQUASH LASAGNE WITH MUSHROOMS, SAGE, KALE, AND ...
From pamelasalzman.com
BUTTERNUT SQUASH LASAGNA – RIPE & LUSCIOUS
From ripeandluscious.com
BUTTERNUT CHICKEN LASAGNA RECIPE | MICHELE ROMANO RECIPES
From micheleromanorecipes.com
BUTTERNUT SQUASH AND SPINACH LASAGNA - JULIA'S ALBUM
From juliasalbum.com
LOW CARB BUTTERNUT SQUASH AND MUSHROOM LASAGNA
From queenketo.com
BUTTERNUT SQUASH AND MUSHROOM LASAGNA RECIPES ALL …
From stevehacks.com
RECIPE: WHITE LASAGNA WITH BUTTERNUT SQUASH | STYLE AT HOME
From styleathome.com
MUSHROOM & BUTTERNUT SQUASH LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
SQUASH AND MUSHROOM RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EVOL LASAGNA, BUTTERNUT SQUASH NUTRITION FACTS
From fastfoodnutrition.org
BUTTERNUT SQUASH LASAGNA | RECIPE | KITCHEN STORIES
From kitchenstories.com
BUTTERNUT SQUASH LASAGNA RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BUTTERNUT SQUASH LASAGNA | HELLO LITTLE HOME
From hellolittlehome.com
SQUASH RECIPES | ALLRECIPES
From allrecipes.com
BUTTERNUT SQUASH AND MUSHROOM LASAGNA - THERESCIPES.INFO
From therecipes.info
BUTTERNUT SQUASH AND MUSHROOM LASAGNA - MEDITERRANEAN RECIPES
From fooddiez.com
WILD MUSHROOM AND BUTTERNUT SQUASH LASAGNE
From goodhousekeeping.com
BUTTERNUT SQUASH LASAGNA (V + GF OPTIONAL) - MINIMALIST ...
From minimalistbaker.com
BUTTERNUT SQUASH AND MUSHROOM LASAGNA – STORYLESS RECIPES
From storylessrecipes.com
BUTTERNUT SQUASH AND MUSHROOM LASAGNA - CREATE THE MOST ...
From recipeshappy.com
BUTTERNUT SQUASH MATZO LASAGNA - JAMIE GELLER
From jamiegeller.com
HOW TO MAKE BUTTERNUT SQUASH AND MUSHROOM LASAGNA
From stepbystep.com
RECIPE: VEGETABLE LASAGNA WITH BUTTERNUT BéCHAMEL | KITCHN
From thekitchn.com
CREAMY MUSHROOM AND BUTTERNUT SQUASH LASAGNE | EDIBLE TULSA
From edibletulsa.ediblecommunities.com
BUTTERNUT SQUASH AND MUSHROOM LASAGNA
From epicureanvegan.com
VEGAN BUTTERNUT SQUASH LASAGNA - CROWDED KITCHEN
From crowdedkitchen.com
BUTTERNUT SQUASH + MUSHROOM CURRY - SO VEGAN
From wearesovegan.com
MUSHROOM AND BUTTERNUT SQUASH LASAGNA - RECIPESRUN
From recipesrun.com
BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS - SKINNYTASTE
From skinnytaste.com
BUTTERNUT LASAGNA WITH MUSHROOMS AND SAGE | FEASTING AT HOME
From feastingathome.com
COZY ROASTED VEGETABLE BUTTERNUT SQUASH LASAGNA ...
From ambitiouskitchen.com
BUTTERNUT MUSHROOM LASAGNA | GOURMET VEGAN
From gurmevegan.com
You'll also love