Just when you think you’ve had enough squash, there’s a lovely delicious lasagna recipe you just have to try. And after we tried it out, we’re adding it to short list of ideas for our 2016 Christmas dinner. Squash replacing turkey!
I had some before wrapping presents so whipped up some homemade ricotta and found this simple recipe from Martha Stewart’s website to use as a jumping off point. Of course, we adjusted the recipe in many ways to suit our preferences and what we had on hand. Lasagna isn’t too finicky, so never be afraid to experiment!
Using squash in your lasagna brings a huge helping of Vitamin A and C to this famously unhealthy comfort food. Plus it gives you some natural sweetness and a soft, moist texture that is essential to any good lasagna.
OK let’s cook!
Low-Fat, High Vitamin Winter Squash Lasagna – Recipe
- 3 lbs winter squash, cooked and pureed (butternut squash will work well, but we used Hubbard. Click here to see how we prepared a huge Hubbard squash)
- 1/4 teaspoon salt (or to taste)
- 1 lb ricotta cheese
- 1/4 cup milk
- 2 eggs
- 6 oz blend of shredded mozzarella and cheddar cheese
- 2 tablespoons butter
- 2 teaspoons dried rubbed sage (more if using fresh sage)
- 1 cup chicken or vegetable stock (click here for Amy’s Chicken Stock recipe)
- 1 large red onion halved and thinly sliced
- 1 package of lasagna noodles of your choice (standard, gluten free, whole wheat all work great)
- 1/2 cup grated parmesan cheese
1. Boil water for pasta and boil according to package instructions.
2. Preheat oven to 375° F. C
3. Thoroughly mix milk, eggs, ricotta, 2/3 of the shredded cheese (reserving the rest for topping the lasagna), and salt in a medium bowl.
4. Heat 2 tablespoons butter or oil in your favorite skillet over medium high heat and add onion. Cook, tossing occasionally with salt or pepper or both, until onion begins to soften. This should only take about 3 minutes.
5. In a separate bowl, mix sage into squash. Season with a heavy pinch of salt.
6. Assemble the lasagna:
- Spread about 3/4 cup ricotta blend into the bottom of a 9×13 baking dish
- Add a single layer o pasta next
- Now spread half of the squash mixture onto the pasta.
- Add another noodle layer
- Repeat the above, using 1 cup of ricotta mixture at a time from this point on.
6. When finished layering, sprinkle the top with the rest of the shredded cheese and all of the parmesan
7. Bake for about 30 minutes, until the top is nicely browned and the lasagna bubbles.
8. Let cool before serving. It will be better the next day, as it is with all lasagna!