Vegetarian Butternut Squash Lasagna Recipes

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VEGETARIAN BUTTERNUT SQUASH LASAGNA

This was really good, although next time I will add a layer of chopped spinach. Serve with a salad and hot bread sticks.

Provided by Diana Adcock

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18



Vegetarian Butternut Squash Lasagna image

Steps:

  • In a large sauce pan heat oil over medium heat and add the onion& garlic.
  • Cool until the onion is turning LIGHT brown.
  • Remove from heat and add the honey and mashed squash.
  • Stir well.
  • Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish.
  • Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top.
  • Bake in a 350 degree oven for 35-45 minutes.
  • To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft.
  • Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.

1 lb butternut squash, steamed and mashed
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons honey
1 box oven ready lasagna noodle
1 1/2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 teaspoons olive oil
1 medium onion, minced
1 garlic clove, minced
2 teaspoons sugar
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon black pepper
1/2 teaspoon salt
1 (28 ounce) can diced tomatoes with juice

BUTTERNUT VEGETARIAN FOUR CHEESE LASAGNA

I have to credit "Rosemary" on Allrecipes for the inspiration. I had to tweak, adjust & fix a few things to make it do-able. A bit labor intensive, but the results are worth it! A great comfort dish for fall.

Provided by Somogirl

Categories     One Dish Meal

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13



Butternut Vegetarian Four Cheese Lasagna image

Steps:

  • Preheat Oven to 350°F.
  • Put eggplant in colander, salt liberally and let sit one hour. After one hour, rinse eggplant thoroughly, squeezing out excess water.
  • Place squash in bowl; drizzle with olive oil, toss to coat. Place on baking sheet lined with foil or parchment paper, roast in oven until browned and tender, about 30 minutes.
  • Meanwhile heat large pot of water to boil for pasta.
  • When squash is done remove from from parchment/foil and baking sheet, leaving the parchment or foil. Place squash in large bowl to cool slightly, then mash lightly. Place eggplant on parchment/foil on baking sheet and put in oven to roast, until tender about 15-20 minutes. When done remove from oven and place on plate and set aside.
  • In a medium bowl stir together ricotta, feta, pesto or fresh basil and salt and pepper to taste,until well mixed. (Careful to not over salt). Fold roasted squash into ricotta mixture.
  • When water has boiled, add asparagus and blanch for one minute, remove and place in colander, rinsing in cold water. Remove from colander and set aside.
  • Add noodles to boiling water and cook for 7 minutes. Drain, place in colander and rinse with cold water.
  • In a 9x13-inch baking dish, add half of tomato sauce. If using a glass dish, grease sides of pan first. Lay 3 lasagna noodles on bottom of pan, over sauce. Arrange a single layer of eggplant slices over pasta and top with half ricotta mixture. Cover with 3 more pasta noodles, arrange drained asparagus evenly over the noodles and spoon remaining ricotta mixture over the asparagus. Sprinkle with half the mozzarella cheese. Top with 3 lasagna noodles. Pour tomato sauce over all and sprinkle with the rest of mozzarella and Italian blend cheese or Parmesan cheese.
  • Cover pan lightly with foil, careful not to let touch cheese on top, but folding over ends of pan.
  • Bake in preheated oven for 30-40 minutes, removing foil the last 5 minutes, continue to cook until golden and bubbly.
  • Let sit 30 minutes before serving.
  • (Of course if you have the right oven,you could roast squash and eggplant at same time. It is not necessary to oil eggplant however).
  • The recipe originally called for pesto, but I used fresh basil. It is also less fattening that way. If asparagus is not available, you could use sautéed mushrooms, zucchini, yellow roasted peppers or broccoli. The original recipe called for roasted tomatoes in place of asparagus. I found it too labor intensive and redundant considering the tomato sauce. You may have more sauce than you need, but I don't like to be caught short-handed. Use your favorite tomato sauce for this dish.
  • Enjoy!

Nutrition Facts : Calories 435, Fat 20.6, SaturatedFat 12.2, Cholesterol 123.3, Sodium 1178.2, Carbohydrate 40.6, Fiber 6.5, Sugar 10.3, Protein 24.9

2 cups butternut squash or 2 cups hubbard squash, diced and peeled
1 large eggplant, peeled and sliced into 1/2 inch rounds
1 lb asparagus, stems trimmed
1 pint ricotta cheese
1 cup crumbled feta cheese
2/3 cup pesto sauce or 1/2 cup chopped fresh basil
2 eggs, beaten
38 ounces prepared tomato sauce
9 lasagna noodles
8 ounces shredded mozzarella cheese
4 ounces Italian cheese blend or 4 ounces fresh grated parmesan cheese
olive oil
salt & pepper

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



Butternut Squash Lasagna image

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

1 butternut squash, halved and seeded
1 tablespoon olive oil, divided, or as needed
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon minced garlic
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
7 cups milk, divided
½ cup cornstarch
2 cups grated Parmesan cheese, divided
1 tablespoon honey
¼ teaspoon ground nutmeg
4 fresh sage leaves, shredded, or to taste
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
¼ teaspoon minced fresh ginger
2 cups shredded mozzarella cheese

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