I get tired of traditional lasagna, because more often then not I don’t really want to eat the meat (ground beef) in the recipe. Traditional lasagna is generally noodles, tomato sauce, ricotta cheese, mozzarella cheese, and ground beef. This gets boring. I have tried some vegetable lasagna recipes in the past, but I didn’t love them.
This month since I am sharing squash recipes I tried to create a lasagna using squash. When this blog was just getting started a made a homemade ravioli using delicata squash. The squash was mixed with mascarpone cheese, which was a great combination. I did the same thing here. The result was delicious if I do say so myself! Back when I posted the ravioli recipe I had not discovered any recipe plug ins and my photos were just taken with my Iphone! Someday I will go back and redo that post.
This recipe does have a few steps and is best prepared when you have some time. A weekend afternoon when you are home would be the best time. I roasted the butternut squash first, which could take about an hour to do. The other steps can be started before the butternut squash is finished though.
I wanted to add another color to the lasagna since I was using a cheese sauce. I decided on spinach. I thought it would be the best choice and it works well. I sauteed the spinach in a bit of garlic and olive oil. This does not take long, so definitely wait until the squash is just about finished. You can cook the lasagna noodles around the same time as you cook the spinach.
I gave each vegetable their own layer. The squash is mashed just with a potato masher. The mascopone cheese is then mixed into the squash. I spinkled some mozzarella and parmesan cheese on top then added the next layer of lasagna noodles. Of course there is a base of sauce and lasagna noodles in the pan below the squash. The spinach and ricotta layer is next, followed by the top layer of noodles.
I baked the lasagna until the cheese melted and the sauce was bubbly. The colors of the vegetables are beautiful. I may never eat traditional lasagna again.
- 9 lasagna noodles
- 3 cups butternut squash chunks
- 5 ounce packages of baby spinach
- 4 tablespoon Mascarpone Cheese
- ½ cup shredded Mozzarella Cheese
- 1 cup Ricotta Cheese
- 4 ounces shaved or shredded Parmesan Cheese
- 1 cup skim milk
- 1 clove garlic, minced
- 1 Tablespoon flour
- 4 teaspoons olive oil (will use separately)
- Squash Mixture:
- Toss butternut squash chunks with 2 teaspoons olive oil.
- Place butternut squash in a 375 degree F oven to roast for 45 minutes or until soft.
- When squash is soft remove from oven and let cool.
- When squash in cooled mash with a potato masher and add Mascarpone Cheese and mix well.
- Meanwhile cook lasagna noodles according to package directions.
- In a sauté pan heat 1 teaspoon of olive oil of medium heat.
- Add washed and dried spinach to the sauté pan.
- Cook spinach until wilted, remove from heat.
- Stir spinach into ricotta cheese.
- Parmesan Cheese Sauce:
- Heat 1 teaspoon olive oil over medium heat.
- Add in 1 clove garlic minced and cook for 1-2 minutes.
- Slowly add in flour, stirring to make a roux.
- Slowly whisk in milk, heat until scalded.
- Remove from heat and slowly add in ¼ cup (2 ounces) of Parmesan Cheese and stir until melted.
- Assemble Lasagna:
- In a 9x9 inch baking pan spread about ¼ cup of Parmesan Cheese sauce to coat pan.
- Place three noodles on the bottom of the pan, trim to fit pan.
- Spread butternut squash mixture on the noodles.
- Add another layer of noodles.
- Next spread in ricotta/spinach mixture.
- Add the last layer of noodles.
- Pour remaining parmesan cheese sauce over the top layer of noodles.
- Add mozzarella cheese and remaining parmesan cheese to the top.
- Bake in a preheated 350 degree F oven for 20-30 minutes or until cheese melts and is bubbly.