Veggie Lasagna with Butternut Squash, Spinach and Caramelized Onions
This Vegetarian delight is soul-satisfying and quite easy to put together. It freezes well and reheats beautifully. If you cannot find a fresh butternut squash in your local store, try using a small baking pumpkin instead. This recipe makes 8 servings.
PREP TIME
30 minutes
COOK TIME
1 hour / 0 mins
Ingredients
For the caramelized onions:
1 large yellow or sweet onion, ends removed and roughly chopped
1 tablespoon olive oil
1 tablespoon butter
Salt, to taste
For the butternut squash:
1/2 butternut squash, seeded, peeled and cut into 1" cubes
1 tablespoon olive oil
Salt, to taste
For the spinach filling:
1 cup cooked spinach
1 cup ricotta cheese
1 egg, whisked
1 cup mozzarella cheese, shredded
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
Remaining ingredients:
1 10-ounce package lasagna noodles, cooked al dente according to package directions and drained
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
Freshly chopped Italian parsley, for garnish
Nonstick cooking spray
1 large yellow or sweet onion, ends removed and roughly chopped
1 tablespoon olive oil
1 tablespoon butter
Salt, to taste
For the butternut squash:
1/2 butternut squash, seeded, peeled and cut into 1" cubes
1 tablespoon olive oil
Salt, to taste
For the spinach filling:
1 cup cooked spinach
1 cup ricotta cheese
1 egg, whisked
1 cup mozzarella cheese, shredded
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
Remaining ingredients:
1 10-ounce package lasagna noodles, cooked al dente according to package directions and drained
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
Freshly chopped Italian parsley, for garnish
Nonstick cooking spray
Directions
Preheat your oven to 375 F.
Make the roasted squash: Place squash cubes on a parchment-lined baking sheet; toss with oil and salt. Roast in oven for 25-30 minutes, until the edges of the squash begin to brown and the squash becomes fork-tender. Remove form oven and set aside.
Make the caramelized onions: While the squash is cooking, heat butter and oil to medium in a heavy skillet on the stove top. Add onions and sauté, stirring every few minutes, until the onions become a golden brown. The entire process should take about 25-30 minutes. Season with salt the last few minutes of cooking. Once caramelized, remove onions from heat and set aside.
Make the spinach filling: Fold together all filling ingredients in a mixing bowl.
Spray a 9" x 13" glass baking dish liberally with cooking spray. Add one layer of noodles, overlapping the noodles slightly at the edges. Make sure that the bottom of the pan is completely covered. Add half of the ricotta mixture and spread to distribute evenly across the bottom layer of noodles. Add half of the onions and squash cubes, distributing evenly over the ricotta mixture. Sprinkle half of the mozzarella over the squash.
Repeat this process to make a second layer. Cover second layer with one more layer of noodles. Sprinkle with parmesan. Cover the dish with foil and bake for 30-35 minutes. Remove foil and bake for an additional 10 minutes. Remove lasagna from oven and let stand for a few minutes. Slice and place a piece on a serving dish, garnish with parsley and serve.
Make the roasted squash: Place squash cubes on a parchment-lined baking sheet; toss with oil and salt. Roast in oven for 25-30 minutes, until the edges of the squash begin to brown and the squash becomes fork-tender. Remove form oven and set aside.
Make the caramelized onions: While the squash is cooking, heat butter and oil to medium in a heavy skillet on the stove top. Add onions and sauté, stirring every few minutes, until the onions become a golden brown. The entire process should take about 25-30 minutes. Season with salt the last few minutes of cooking. Once caramelized, remove onions from heat and set aside.
Make the spinach filling: Fold together all filling ingredients in a mixing bowl.
Spray a 9" x 13" glass baking dish liberally with cooking spray. Add one layer of noodles, overlapping the noodles slightly at the edges. Make sure that the bottom of the pan is completely covered. Add half of the ricotta mixture and spread to distribute evenly across the bottom layer of noodles. Add half of the onions and squash cubes, distributing evenly over the ricotta mixture. Sprinkle half of the mozzarella over the squash.
Repeat this process to make a second layer. Cover second layer with one more layer of noodles. Sprinkle with parmesan. Cover the dish with foil and bake for 30-35 minutes. Remove foil and bake for an additional 10 minutes. Remove lasagna from oven and let stand for a few minutes. Slice and place a piece on a serving dish, garnish with parsley and serve.
Looking for inspiration? Try these recipes:
Spicy Tomato and Shrimp Soup
Grilled Zucchini Rolls
Spicy Eggplant Pasta
