February 4, 2011 Comments Off on Butternut Lasagna Recipe
I made this lasagna last night and I can’t wait to share because it has to be one of the yummiest recipes I’ve ever made! It’s based on this recipe I found over at Apartment Therapy. I love that it’s full of flavor but it’s also relatively healthy. It’s completely vegetarian and doesn’t even have that much cheese. The original recipe called for mushrooms (drew doesn’t like them) and chard (I didn’t have any) which I substituted for some frozen corn and spinach. I also added a can of tomato sauce since I was using the noodles that didn’t need to be pre-boiled I wanted to give the filling some extra liquid.
Vegetarian Lasagna with Butternut Bechemel
1cup frozen corn
1big bunch of spinach (use however much you want)
1 16oz can tomato sauce
-Cube butternut squash and roast at 375 degrees until soft
-while roasting squash, saute corn and spinach until spinach is wilted
-add the tomato sauce to the corn/spinach mix and bring to a boil
-bring down heat to low and let sauce simmer
-when squash is soft, put in a bowl and let cook a little bit
-add 1 cup milk to the squash
-use immersion blender to puree until smooth (you can also use a regular blender)
if the squash is too thick, just add more milk until you get the consistency of thick milkshake
-add salt to taste and pinch of nutmeg
-now layer the lasagna by spreading a little tomato sauce mix on the bottom followed by noodles, tomato sauce, butternut mixture and thin layer of parmesan. Repeat 2x or 3x depending on the size of your pan.
-bake, covered at 375 degrees for 30min, then uncover and bake another 10-15 min until golden brown.