Butternut Squash Spinach Lasagna Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
• Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
• Reduce oven temperature to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
• Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
• Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
• Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

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.

Steps:

• Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.
• Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.
• Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.
• Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.
• Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Steps:

• Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with 3 tablespoons of olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth, season with salt and pepper to taste, and set aside.
• To caramelize the onions: Place 3 tablespoons of olive oil in sauté pan. Heat until hot but not smoking; add onions. Toss to coat with oil. Turn heat down to medium and cook until onions are soft and browned, about 25 minutes. Season with salt and pepper to taste. Set aside.
• Prepare a ricotta cheese mixture. Mix ricotta cheese, chopped rosemary, eggs, half the grated Parmesan and salt and pepper to taste. Set aside.
• Make a spinach Mornay sauce. Melt butter in a saucepan, add flour and stir. Cook 2 minutes. Add milk and stir until it comes to a boil. Add the rest of the grated Parmesan, the nutmeg and the defrosted spinach. Season with salt and pepper. Set aside.
• Assemble the dish. Spray a 9" x 13" pan with cooking spray. Spread 1 cup of the spinach sauce on the bottom of the pan. Cover with a layer of fresh pasta sheets. Spread half of the roasted butternut squash on top of the pasta sheets. Top with another layer of pasta sheets. Spread ricotta cheese mixture on top of pasta sheets, and spread caramelized onion on top of ricotta mixture. Cover with an additional layer of pasta sheets. Top with the other half of the butternut purée and then another layer of pasta. Finish by using the rest of the spinach Mornay sauce for the top layer. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and cook for 15 minutes more.

Steps:

• Heat oven to 350°F.
• Mix pasta sauce, ricotta and garlic until blended.
• Spread 2/3 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half each of the squash and spinach, and 1/2 cup cheese. Repeat layers. Top with remaining noodles, pasta sauce mixture and cheese; cover.
• Bake 50 min. to 1 hour or until squash is tender, uncovering for the last 10 min.

Steps:

• Vegetable filling: heat the oil in a big nonstick skillet over medium heat.
• Add in leeks, sage, and garlic; stir/saute 5 minutes.
• Add in squash, wine, and water; cover and cook for 20 minutes or until the squash is tender, stirring occasionally.
• Stir in ¼ teaspoon pepper and the spinach.
• Filling: in a big saucepan over med-high heat, melt the butter; add in the flour, and whisk the mixture until combined.
• Cook for 3 minutes to brown the flour, continuing to whisk.
• Gradually add the milk to the flour mixture, whisking continuously to prevent lumps.
• Decrease heat to medium, and cook until thick, about 10 minutes, stirring constantly.
• Remove pan from heat; add in cream cheese, nutmeg, and pepper, stirring with a whisk.
• Combine the mozzarella and provolone cheese; set aside.
• To assemble: Preheat oven to 400°; oil the sides and bottom of a 13 x 9 inch baking dish.
• Spread ½ cup sauce on the bottom; arrange noodles over the sauce, and top with 2 cups of vegetable filling, ½ cup of the cheese mixture, and ½ cup of sauce.
• Repeat layers ending with noodles.
• Spread remaining sauce over the noodles; cover and bake for 30 minutes.
• Uncover, sprinkle with ½ cup of cheese mixture, and bake an additional 10 minutes.
• Let stand 10 minutes prior to cutting to serve; garnish with sage sprigs.

Steps:

• Make the sauce: Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat to the lowest simmer setting while you're making the lasagna.
• Make the lasagna: Preheat oven to 375°.
• In a medium bowl, combine the onions and the spinach. Separate the spinach with a fork, making sure it is combined well with the onion pieces.
• Combine cheese blend, parsley, salt, pepper, eggs, and cottage cheese in a large bowl.
• Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
• Coat the bottom and sides of 2 (9-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
• Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
• Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan.
• Cover each pan with foil that has been sprayed with cooking spray.
• Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
• To freeze unbaked lasagna: Prepare through Step 8. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
• To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

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.

Steps:

• Squash: Preheat oven to 400 degrees. Arrange squash in a single layer on 2 rimmed baking sheets. Dot with butter and season with salt and pepper. Roast 5 minutes. Flip squash, coating in butter, and roast 10 minutes more. Flip again and roast until tender, about 2 minutes more. Remove from oven. Reduce oven temperature to 375 degrees.
• Bechamel: Meanwhile, melt butter in a medium saucepan over medium-high. Add onion, nutmeg, and 2 teaspoons salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in mustard, then wine. Boil 1 minute. Stir in flour and cook, stirring constantly, 30 seconds. Gradually whisk in milk and bring to a boil, whisking constantly. Reduce to a simmer; cook 3 minutes. (You should have 4 cups; add more milk if necessary.)
• Filling: Stir together ricotta, 1 1/2 cups Gruyere, and Parmesan. Season with salt, pepper, and nutmeg. Stir in egg.
• Lasagna: Cook noodles in a large pot of generously salted boiling water, gently stirring occasionally, until almost al dente, about 6 minutes (or according to package instructions). Drain. Rinse under cold water and lay noodles flat on a lightly oiled baking sheet to drain. (Do not let them touch.)
• Spread 1 cup bechamel in the bottom of a 9-by-13-inch baking dish. Arrange 4 noodles on top. Dot with one-third of filling. Top with half of squash, then spinach. Spread 1 cup bechamel over spinach. Top with 4 more noodles, one-third of filling, remaining squash, 1 cup bechamel, and layer of remaining 4 noodles. Finish with remaining filling and bechamel. Sprinkle with remaining 1/2 cup Gruyere.
• Cover lasagna with parchment-lined foil and bake until heated through and bubbling at edges, 35 to 40 minutes. Turn oven to broil, remove foil, and broil until golden brown in spots and bubbling, 2 to 5 minutes. Let cool 20 minutes before serving.

Steps:

• Heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. Break the turkey into small pieces into the skillet; cook and stir until completely browned, 7 to 10 minutes. Stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.
• While the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on High until tender, about 5 minutes. Set aside.
• Cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. Set aside.
• Stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. Set aside.
• Preheat an oven to 375 degrees F (190 degrees C).
• Pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. Arrange 3 of the lasagna noodles in a layer over the sauce. Spread 1 cup of the ricotta cheese mixture over the noodles. Sprinkle about half of the butternut squash over the ricotta cheese mixture. Layer about half the wilted spinach over the butternut squash. Lay about half the zucchini slices over the spinach in a layer. Repeat the layering. Top with the 3 remaining lasagna noodles. Spread any remaining ricotta cheese mixture over the top of the lasagna. Finish by topping with any remaining sauce mixture. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. Return to oven and bake uncovered until the top is golden brown, about 30 minutes more. Remove and allow the lasagna to rest 15 minutes before cutting to serve.