Butternut Squash Lasagna

Jeffrey simply adores Italian foods. If he could have married pasta, I think he would have. He really does have a love affair with carbs, though. If I cook lots of veggies for dinner, he will eat them, say he is full, and be back 20 minutes later for a sandwich because he has to have carbs to feel full.
So I try to make lots of Italian foods for him. Lasagna is one of his favorites, but finding a good vegetarian lasagna recipe is quite difficult. So we just don't eat lasagna often.

Until now.

I just found the most divine butternut squash lasagna recipe ever! We both absolutely loved it and I want to make it often. But you can't go into it expecting it to taste just like lasagna. For starters there are no tomatoes in it at all, so the marinara sauce taste wont be there. But as I was eating it I felt really good. Not heavy like I generally do after eating Italian. So, I hope you enjoy it, as it has become one of my faaaaaaavorite recipes.

Source

Butternut Squash Lasagna

What You Need:

2 medium butternut squashes

1 onion, chopped fine

1 1/2 cups apple cider

1/2 t. white pepper

3/4 t. ground sage

1 t. sea salt

1/4 t. grated nutmeg

3 cups ricotta cheese or cottage cheese*

1 egg

1 1/2 cups grated Parmesano-Reggiano

8 oz. fresh mozzarella, break up with your hands or grate

1 clove of garlic, minced

1 package of no-boil lasagna noodles

1/2 cup hazelnuts, toasted and chopped

olive oil

What To Do:

Preheat the oven to 400*. Slice your butternut squash in half, scoop out the seeds and place cut side down on a oiled baking sheet. Alternately you can cook the squash in the microwave if you short on time (just microwave cut side down until tender). Roast the squash for 1 hour. When cool enough to handle scoop out the flesh into a large bowl.

While the squash is cooking, heat a skillet and then add a drizzle of olive oil. Cook the onion until beginning to brown, when the onion softens add the minced garlic. Add the cider to the skillet and scrape up the browned bits in the pan. Add to bowl that the squash has an appointment with as well. Add the white pepper, sage and sea salt. Mash it all up with the squash (just like potatoes). It should have a easily-spreadable consistency- think really soft mashed potatoes. If you need additional liquid add a bit of water.

Get your 9x13 baking dish and place all of the noodles inside. Cover with hot tap water and let sit while you prepare the rest (at least 5 minutes). This guarantees only perfect, non-crunchy noodles.

In a separate bowl mix the ricotta cheese, egg, 1 cup of the Parmesan, and nutmeg.

Adjust the oven temperature to 375*. Spread a thin layer of the squash mix. Place four noodles down, slightly overlapping each other. Layer squash, cheese mix and then some fresh mozzarella, noodles and repeat. End the final layer: squash, noodles, cheese mix, mozzarella and the remaining Parmesan.

Bake until golden brown, about 30 minutes. Serve with toasted hazelnuts sprinkled over the top.

*If you are unable to procure ricotta cheese or just need to use up what is already in the fridge go for the cottage cheese; but (and this is important to fool the naysayers and get a better end product) pulse the cottage cheese with a hand blender, in a blender or a food processor until it looks just like ricotta. Ta-da.

Just a few notes, I accidently bought acorn squash instead of the butternut, but it still was great. I imagine you can use virtually any type of winter squash with great results. Also, I used a colby jack cheese because that is what I had on hand.

It is absolutely divine, and I am sure you will love it. Just give it a try!

Buen Provecho!