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Butternut Squash and Mushroom Lasagna
(Serve 8 to 10)
Ingredients:
4 tablespoons unsalted butter
2 cups chopped onions
8 ounces crimini or button mushrooms, sliced
Salt and pepper
2 pounds butternut squash, peeled, seeded, cut into 1-/4-inch thick slices
1 cup vegetable broth
1 tablespoon brown sugar
2 tablespoons chopped fresh thyme
12 dry lasagna noodles, cooked and drained
2 pounds ricotta cheese
2-1/2 cups shredded mozzarella cheese
1-1/2 cups grated Parmesan cheese, divided
2 eggs, slightly beaten
Directions:
Melt butter in a large skillet over medium heat. Add onions and saute until soft, about 5 minutes. Increase heat to medium-high, and add the mushrooms.
Cook for about 3 minutes, stirring often, until the mushrooms are tender.
Season with salt and pepper. Transfer the mixture to a plate and set aside.
Add squash, broth, sugar, and thyme to the skillet. Cover and simmer over medium heat for 5 minutes. Uncover and cook until squash is tender but still retains its shape, 5 to 6 minutes. Season with salt and pepper. Transfer the squash, without the broth, to a plate and set aside.
In a bowl, combine the ricotta, mozzarella, 1 cup Parmesan, and eggs.
Season with salt and pepper.
Preheat the oven to 375 degrees F.
Lightly grease a 13 x 9 x 2-inch glass baking dish. Spread 1 cup of the ricotta mixture over the bottom of the dish. Arrange 3 of the lasagna noodles on the bottom of the dish. Spread 1/3 of the squash and 1/3 of the mushrooms over the noodles. Spread 1/3 of the ricotta mixture over the top. Repeat layering 3 more times.
Tightly cover the baking dish with foil. Bake the lasagna for 40 minutes.
Uncover and sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
Continue baking uncovered until the sauce bubbles and the top is golden, about 15 minutes. (Place under the broiler for 1 to 2 minutes if you want the top to be more golden) Remove the lasagna from the oven and allow to rest 10 minutes before serving.
4 tablespoons unsalted butter
2 cups chopped onions
8 ounces crimini or button mushrooms, sliced
Salt and pepper
2 pounds butternut squash, peeled, seeded, cut into 1-/4-inch thick slices
1 cup vegetable broth
1 tablespoon brown sugar
2 tablespoons chopped fresh thyme
12 dry lasagna noodles, cooked and drained
2 pounds ricotta cheese
2-1/2 cups shredded mozzarella cheese
1-1/2 cups grated Parmesan cheese, divided
2 eggs, slightly beaten
Directions:
Melt butter in a large skillet over medium heat. Add onions and saute until soft, about 5 minutes. Increase heat to medium-high, and add the mushrooms.
Cook for about 3 minutes, stirring often, until the mushrooms are tender.
Season with salt and pepper. Transfer the mixture to a plate and set aside.
Add squash, broth, sugar, and thyme to the skillet. Cover and simmer over medium heat for 5 minutes. Uncover and cook until squash is tender but still retains its shape, 5 to 6 minutes. Season with salt and pepper. Transfer the squash, without the broth, to a plate and set aside.
In a bowl, combine the ricotta, mozzarella, 1 cup Parmesan, and eggs.
Season with salt and pepper.
Preheat the oven to 375 degrees F.
Lightly grease a 13 x 9 x 2-inch glass baking dish. Spread 1 cup of the ricotta mixture over the bottom of the dish. Arrange 3 of the lasagna noodles on the bottom of the dish. Spread 1/3 of the squash and 1/3 of the mushrooms over the noodles. Spread 1/3 of the ricotta mixture over the top. Repeat layering 3 more times.
Tightly cover the baking dish with foil. Bake the lasagna for 40 minutes.
Uncover and sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
Continue baking uncovered until the sauce bubbles and the top is golden, about 15 minutes. (Place under the broiler for 1 to 2 minutes if you want the top to be more golden) Remove the lasagna from the oven and allow to rest 10 minutes before serving.
Butternut squash and mushrooms are combined in this very hearty lasagna that is a perfect dish to accompany your Thanksgiving turkey or as a vegetarian main course.
Butternut Squash and Mushroom Lasagna
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Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
PASTA RECIPES > LASAGNA RECIPES > BUTTERNUT SQUASH LASAGNA
This Pyrex® Baking Dish is designed to fit most standard recipes. So whether you're serving up three-cheese lasagna, chocolate cake or seven-layer dip, you can prepare enough servings for any number of guests. The on-porous glass won’t absorb stains or odors and it is oven, microwave, fridge, freezer and dishwasher safe. The lid is BPA free, microwave safe & top-rack dishwasher safe. Made in the USA
MOST POPULAR SIZE BAKING DISH
MAKE IT EASY TO TRANSPORT YOUR LASAGNA
CARRY HOT & COLD FOOD TOGETHER: Great double carrier for transporting casseroles, side dishes and desserts to parties, picnics or tailgates.
If you want to make lasagna or eggplant parmesan ahead of time and freeze it, you should assemble the dish and freeze it before baking. Cover the dish tightly with plastic wrap, and then aluminum foil. It will keep in the freezer for about 1 month. Ideally, you should thaw the dish before baking. If it's still frozen, start baking it at a lower temperature, about 300 degrees F., then turn up the heat once it's warmed through. You can test the internal temperature by sticking a knife in the center and touching the knife to see if it's hot when you pull it out.
Freezing Lasagna
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