BUTTERNUT SQUASH & SWISS CHARD LASAGNE WITH BECHAMEL SAUCE
This recipe was posted on coconutlime blog spot and copied it so I can share it with my friends. It is a little labor intensive but worth the effort. A great way to use butternut squash and swiss chard. My deviation from the original recipe is to add mozarella cheese to make it even cheesier. I found the original recipe didn't bring out the flavors of the fresh herbs. This is also great served as a side dish (about 20 servings) but we tend to eat it as a main course with a green salad and garlic bread.
Provided by Sherri at the Beach
Categories Vegetable
Time 2h
Yield 12 dinner servings, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400. Cut squash in half lengthwise and remove seeds. Brush squash with olive oil and place cut side down on baking sheet. Bake 30-40 minutes under fork tender. Cool then scoop out inside into mixing bowl. Mash and set aside.
- Cook noodles as directed on package. Drain and set aside.
- For the filling: Heat the oil in a large skillet and add the onions and chard stems. Cook until soft then add remaining chard and sage. Saute until chard is wilted. Remove from heat and allow to cool 10 minutes. Stir in ricotta, nutmeg, salt, pepper, and paprika. Set aside.
- For the sauce: In a medium pan, melt the butter. Add the flour and salt and pepper to taste, and garlic. Cook a few minutes then whisk in the milk until sauce thickens. Stir in parmesan.
- Preheat oven to 375. Spray a lasagne pan with cooking spray and then coat the bottom with a small amount of sauce. Lay in a layer of noodles, then half of the squash, 1 cup of mozzarella, half of the chard mixture.
- In the same sequence, repeat layers until pan is full with a layter of lasagne on top with sauce covering the noodles. If desired, add more parmesan cheese on top.
- Bake 40 minutes. Allow to sit 5 minutes, covered, before slicing and serve.
Nutrition Facts : Calories 347.5, Fat 11.4, SaturatedFat 5.5, Cholesterol 27.3, Sodium 368.2, Carbohydrate 49.2, Fiber 4.3, Sugar 7.4, Protein 14.1
ROASTED BUTTERNUT SQUASH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
- Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
- Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
- Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.
BUTTERNUT SQUASH AND SWISS CHARD LASAGNA
Make and share this Butternut Squash and Swiss Chard Lasagna recipe from Food.com.
Provided by Joy L.
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°, and line a baking sheet with parchment paper. Toss your sliced butternut squash with a couple tablespoons of olive oil, and spread the squash onto the baking sheet. If it doesn't all fit use a second baking sheet, or layer it. Roast for 30 minutes, until tender, but not too mushy. RESIST TEMPTATION: DO NOT EAT IT ALL BEFORE YOU FINISH THE OTHER PARTS OF THE LASAGNA ; ).
- While the squash is roasting you can complete the other parts....
- SAUCE.
- Heat a tablespoon of olive oil in a sauce pan over medium-high heat. Add the minced garlic, and cook until golden (be careful not to burn it). Reduce the heat, and carefully pour the tomato sauce into the pan. It might start to pop, so keep the lid nearby. Stir the garlic and sauce, then add the nutritional yeast, herbs and black pepper. Cover, and allow the sauce to cook while you work on the next part.
- SWISS CHARD & MUSHROOMS.
- Heat a tablespoon, or two, of olive oil in a skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. The cooking will draw the moisture out of the mushrooms, so don't worry if the pan seems too dry. Once they've begun to sweat (moisten), add the swiss chard, tarragon, and rosemary. Stir well, and remove from heat.
- TOFU "CHEESE".
- Break the tofu up and place it in a food processor. Process until smooth, then add the nutritional yeast, vinegar and salt. Process again to incorporate it all, and taste to see if you need to add any more salt.
- ASSEMBLE THE LASAGNA.
- Now that you've got all the parts complete you can assemble the lasagna.
- To do this you will place a layer of squash on the bottom of the baking dish. Follow that with some of the "cheese", follow that with some of the mushroom mix (squeeze excess liquid from the mushrooms and greens before layering), then the sauce, then the squash again. Continue to layer the ingredients until you've used them all. Use about 1/2 cup of "cheese", sauce and mushrooms on each layer. I like my top layer to have all the ingredients visible.
- Place the lasagna back in the oven and bake for 40 minutes (or 30 if you just can't wait).
Nutrition Facts : Calories 305.2, Fat 9.8, SaturatedFat 1.6, Sodium 1118.8, Carbohydrate 45.1, Fiber 13.8, Sugar 9.5, Protein 20.6
More about "butternut squash swiss chard lasagne with bechamel sauce recipes"
VEGETABLE LASAGNA WITH BUTTERNUT …
Web Jan 21, 2016 Ingredients 3 cups cubed peeled butternut squash 1 cup plus 1 tablespoon organic vegetable broth, divided 1 cup fat …
From myrecipes.com
4/5 (9)Total Time 1 hr 34 minsServings 6Calories 363 per serving
From myrecipes.com
4/5 (9)Total Time 1 hr 34 minsServings 6Calories 363 per serving
- Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender (about 20 minutes). Remove from heat.
- Place squash mixture in a blender. Add salt, pepper, and nutmeg. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; add Gruyère cheese and 5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook 2 minutes or until chard wilts. Place chard mixture in a fine sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine.
HOW TO MAKE VEGETABLE LASAGNA WITH BUTTERNUT …
Web Recipes How to Make Vegetable Lasagna with Butternut Béchamel This is a satisfying vegetarian lasagna that contains hearty butternut squash, swiss chard, and mushrooms. The drizzled on sauce is …
From cookinglight.com
From cookinglight.com
ROASTED BUTTERNUT SQUASH AND SWISS CHARD …
Web Jan 23, 2023 Instructions. Preheat oven to 375 degrees. Peel and seed the squash and cut into large bite size chucks. Coat with 2 tablespoons of olive oil, 1 teaspoon of the seasoned salt, and the …
From afamilyfeast.com
From afamilyfeast.com
VEGAN BUTTERNUT SQUASH LASAGNA WITH …
Web Oct 14, 2021 To make the bechamel sauce, heat vegan butter in a medium saucepan over medium-high heat. Once butter is melted, add flour and stir over heat for 3-4 minutes, until the mixture is smooth …
From mydarlingvegan.com
From mydarlingvegan.com
BUTTERNUT SQUASH LASAGNA - HEALTHY SEASONAL RECIPES
Web Oct 25, 2021 Instructions. Roast and Puree Butternut Squash: Preheat oven to 400 degrees F. Line a sheet pan with parchment or foil. Cut butternut squash in half, lengthwise and scoop out seeds. …
From healthyseasonalrecipes.com
From healthyseasonalrecipes.com
RECIPE: VEGETABLE LASAGNA WITH BUTTERNUT …
Web Jan 29, 2020 Add the chopped chard leaves and 1/4 cup water or white wine and cook until the leaves are tender and wilted. Turn off the heat and season the vegetables lightly with salt and pepper. At this …
From thekitchn.com
From thekitchn.com
RACHAEL'S SWISS CHARD LASAGNA | RECIPE - RACHAEL …
Web Top lasagna with a last layer of pasta sheets, remaining white sauce and Fontina cheese. Bake covered 30 minutes, then uncovered for 20 minutes or until brown and bubbly. Cool 10-15 minutes before serving.
From rachaelrayshow.com
From rachaelrayshow.com
BUTTERNUT SQUASH LASAGNA WITH BECHAMEL …
Web Mise en place. Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Cut off and discard the top and bottom ends of the squash. Peel and half the squash lengthwise. Cut out and …
From makegoodfood.ca
From makegoodfood.ca
WHITE LASAGNA WITH BUTTERNUT SQUASH, SWISS CHARD …
Web Jan 7, 2019 Preheat oven to 375 degrees. I used a 9×12 pan and it was slightly large, but worked okay. Spray bottom of pan with oil. Layer with butternut squash, then half of the bechamel sauce, followed …
From kate-cooks.com
From kate-cooks.com
BUTTERNUT SQUASH LASAGNA WITH BéCHAMEL SAUCE - RUSTIC FAMILY …
BUTTERNUT SQUASH LASAGNA (NO-BOIL NOODLES) | ALEXANDRA'S KITCHEN
Web Oct 2, 2022 To assemble the lasagna: Spoon ½ cup of the butternut squash sauce into the bottom of a 9×13-inch baking dish. Top with three sheets of the lasagna noodles. …
From alexandracooks.com
From alexandracooks.com
SQUASH AND SWISS CHARD LASAGNE RECIPE | HOUSE & GARDEN
Web Nov 1, 2021 For the béchamel sauce 100g unsalted butter 60g plain flour 500ml milk 1 onion, thinly sliced 6 cloves 2 bay leaves 150ml double cream For the lasagne 300g dry …
From houseandgarden.co.uk
From houseandgarden.co.uk
BUTTERNUT SQUASH AND CHARD VEGAN LASAGNA WITH PARSNIP BECHAMEL
Web Top evenly with 1/3 of Swiss chard and onion mixture, 1/3 of cooked butternut squash, and 1/2 cup béchamel. 8. Repeat for 2 more layers. Top with a layer of 4 more lasagna …
From kriscarr.com
From kriscarr.com
BUTTERNUT SQUASH AND SWISS CHARD LASAGNA - KARISTA BENNETT
Web Oct 2, 2012 Béchamel Sauce Ingredients 1 quart whole milk, warmed 4 tablespoons butter ¼ cup flour ¼ cup grated parmesan Salt and pepper Pinch of allspice Directions To …
From karistabennett.com
From karistabennett.com
NO-NOODLE BUTTERNUT SQUASH AND SWISS CHARD LASAGNA
Web olive oil; sea salt; 1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about 1/4 inch thick) or 2 small butternuts (about 5 cups worth)
From onegreenplanet.org
From onegreenplanet.org
BUTTERNUT SQUASH & SWISS CHARD LASAGNE WITH BECHAMEL SAUCE …
Web 1 large butternut squash; 1/4 cup parmesan cheese, freshly grated; 1 lb lasagna noodle; 1 bunch swiss chard, chopped (stems and leaves separated) 1 onion, chopped; 15 …
From textcook.com
From textcook.com
BUTTERNUT SQUASH LASAGNA WITH SAGE – A COUPLE COOKS
Web Nov 8, 2021 For the butternut squash 2 -pound butternut squash (medium) ½ tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon garlic powder For the lasagna 9 …
From acouplecooks.com
From acouplecooks.com
BUTTERNUT SQUASH LASAGNA RECIPE - SIMPLY RECIPES
Web May 17, 2022 2 butternut squashes (about 2 pounds each) 2 tablespoons olive oil 1/4 teaspoon salt 1/8 teaspoon pepper For the béchamel (white sauce): 5 cups milk (whole …
From simplyrecipes.com
From simplyrecipes.com
BUTTERNUT SQUASH & SWISS CHARD LASAGNA - VEGKITCHEN
Web Jan 22, 2018 Preheat oven to 350° F, and line a baking sheet with parchment paper. Toss ysliced butternut squash with a couple tablespoons of olive oil, and spread the squash …
From vegkitchen.com
From vegkitchen.com
ULTIMATE BUTTERNUT SQUASH LASAGNA - GARLIC & ZEST
Web How to make the sage white sauce. Melt the butter in a large saucepan. Stir in the flour, salt, pepper and nutmeg and cook for about 1 minute. Add the milk a little at a time …
From garlicandzest.com
From garlicandzest.com
You'll also love