cooking light butternut squash lasagna

You saved Butternut Squash Lasagna to your. This recipe is fabulous and very flavorful. Add flour, salt, and eggs; blend 1 minute. I also made a whole recipe of sauce and a half recipe of the lasagna to ensure I had enough sauce. Add salt and pepper to taste. For a lighter take on this classic, we substitute hearty butternut squash for butter, which becomes velvety and creamy when blended with garlic and milk. Cover and cook on high 5 minutes or until tender. Fabulous recipe. We served four people and I didn't feel at all guilty about it! Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. ¾ cup (3 ounces) shredded sharp provolone cheese, 1 (15-ounce) carton part-skim ricotta cheese, 1 (15-ounce) carton fat-free ricotta cheese, 12 oven-ready lasagna noodles (such as Barilla), 1 cup (4 ounces) grated fresh Parmesan cheese. MyRecipes.com is part of the Allrecipes Food Group. Not good at all. It cooked perfectly and was delicious!! From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Remove squash from dish. Simmer until creamy, stir occasionally. Arrange squash mixture on a baking sheet coated with cooking spray. I loved the provolone cheese in the recipe. 3 Tbs nutritional yeast flakes (NOT brewers yeast), I did shortcuts: I used frozen spinach, thawed and squeezed dry - but I think next time I would do fresh. Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. I also added chilli powder, garlic powder and some other spices to the sauce. I took the shortcut route, and instead of making the homemade sauce, I used a jar of pre-made pasta sauce. Add onion and garlic; sauté 4 minutes. Cut into 6 rectangles. Spread 2/3 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Leftovers are just as good. the sauce just takes a few minutes to throw together; everything else just takes a few minutes more. Information is not currently available for this nutrient. butternut squash buff-colored squash with a long usually straight neck and sweet orange flesh; Butternut squash (Cucurbita moschata), also known in Australia and New Zealand as Butternut pumpkin , is a type of winter squash. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition The smoky marinar was ok, but jarred sauce would be just as good. Amazing combination! I also advise substituting a jarred sauce to save some time. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Nutmeg makes almost everything better. Add spinach; sauté until wilted. Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Omitted honey & ginger. We tried the lasagna with specially formulated no-bake noodles, and they didn't work as well. -I was light on the nutmeg b/c I've found it can take over if too much is used. Rubbed sage is so strong and my crumbles have a sage flavor. I think this would be a good meal for guests and I plan to freeze the left overs. This was by far the most delicious vegetarian lasagna I've ever made. Fresh basil just can't be beat ( I doubled the amount in the recipe). So delicious and fresh-tasting and I Iove the sweetness of the sauce and squash combined with the mushrooms and parm cheese. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), How to Make Low-Carb Butternut Squash Lasagna. It smells so good and then delivers. We had caesar salad on the side. Bake at 425 for 30 minutes or until squash I found peeling the squash the hardest part. Step 3 Place squash in a microwave-safe bowl. Nutrition That worked out great! Top with remaining noodles, pasta sauce mixture and cheese; cover. Place squash slices in an 8-inch square microwave-safe glass baking dish; cover with plastic wrap. Coat dish with cooking spray I also took the extra step to oven roast the butternut squash that I had sprinkled with dried rosemary and garlic salt. Yummy!!! Will definitely make this again. First time I tried making lasagna and eveyone in family & friends loved. 3/4 tsp salt, My husband would have had a hard time with the original recipe since there's no meat so I added italian turkey sasuage to the layer with the spinach and onions. Why aren't these recipes edited in "Cooking Light" and on this Web site? Indian Cooking Recipes In Hindi. cooking recipes (Cooking recipe) A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish. Oh I left out the honey too--didn't think it was necessary at all. Most people won't think twice about serving basic cornbread when is on the table. This time I made the sauce and it was much better. I think it was the worst meal I have ever made. © Copyright 2020 Meredith Corporation. Roast until the flesh is tender, 45 minutes to 1 hour. The sauce is very very tart and is a perfect match for the sweetness of the squash. Only changes I made were that I sliced and roasted the squash instead of pureeing it. 2 of 54 Butternut and Ginger Congee I also used a combo of fresh sage & basil in place of the parsley as I think sage is a nice compliment to squash. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Meat-eaters cannot tell that there is not meat in this lasagna. Remove from oven; loosely cover, and let stand 20 minutes. My husband is getting better about eating spinach, but he picked all of it out of this dish because he thought the same thing, too much and too stringy. Very delicious!! I followed the recipe for the marinara but used fire roasted diced tomatoes instead of crushed tomatoes as I had them in the pantry. Instead I diced it and roasted it in the oven for about 30 minutes. When butternut squash is cool enough to handle, carefully scoop flesh into a food processor fitted with steel blade attachment. Like another reviewer I couldn't fit the last layer before the cheese but it didn't matter. This was so good! Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Repeat procedure with remaining ingredients in remaining pan. Pop Girl Cooking Games. I will go with a little more ginger and even a smidge more nutmeg next time. Preheat oven to 450°. i substituted plain fire roasted tomatoes for the smoky marinara sauce and it was still good. Mix in a blender the remaining puree with basil and white sauce. Drain the noodles and lay on a baking sheet sprayed with non-stick cooking … Let it sit for 15 minutes before serving. I love how easy it was to put together and this was also my first experience with no boil noodles. Stir ginger, salt, and pepper into mashed butternut squash. I would perhaps make it again but would roast the butternut squash instead of microwaving it. I made the sauce exactly as recipe called and it was perfect with lasagna recipe. Offers may be subject to change without notice. Make white sauce: Melt butter and mix with flour, salt, pepper and powdered nutmeg. The mix of the spicy marinara and the butternut squash is NOT good. may be needed for recipe success. Remove skillet from heat. https://www.healthyseasonalrecipes.com/butternut-squash-lasagna Additional changes to equipment, baking times, etc. this was a very good, healthy recipe. It was a hit with our vegetarian and meat lovers alike, Congrats! Good as vegetarian or with sausage. Info. Cover tightly with foil and bake in oven at 375°F for 45 minutes. YUM is all I can say to sum this recipe up!! I ended up deconstructing it to try and separate the two tastes, but ended up throwing away over half of it because it was just not palatable (and I am not the type to waste food or money). It's good though, although I won't make it too often because of the time factor. http://trib.al/Ck1TulW Silky roasted butternut squash stands in for noodles in this more nutritious take on the starchy pasta casserole. This tool adjusts ingredient amounts only, not method or nutrition information. Enjoy it! Bake at 375° for 30 minutes. Cover and cook on high 5 minutes or until tender. Very flavorful! I made the smoky marinara (just ok) and substituted shredded sharp cheddar for the provolone because I had it on hand. Other than that, the lasagna was fantastic. I found one large butternut squash to be more than enough. I even messed up a bit with the quantities and it was still great. Remove skillet from heat. Set 1/3 aside. Set aside. Next time I will make two and freeze one. it's really good! Especially if you have spinach to wash and squash to chop. Place squash slices in an 8-inch square microwave-safe glass baking dish; cover with plastic wrap. I had to make many changes to the ingredients because of what was available at my local store. It was tasty, but I would actually recommend 3 jars and 1 1/2 tsp of smoked paprika, just because I felt it needed more sauce. i bought a squash that was about 3 pounds and it was just enough. I can't wait to make the second one for company we are having next week. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), 3 ounces sliced part-skim provolone cheese, torn into small pieces, 1 1/2 ounces Gruyère cheese, grated (1/3 cup). I have served it to the meat-and-potatoes crowd as well as the "I don't eat squash" clan, and everyone loves it. Flavorful and delicious. 3 Tbs nutritional yeast flakes (NOT brewers yeast), i made this in about 2.5 hours from start to finish. I didn't have enough squash or fresh spinach so I halved the recipe but made double the cheese filling and froze the leftovers for another time. I used an Italian blend of cheese in place of the provolone and it was great. OK, this one seemed kind of controversial when I read the reviews so I HAD to try it. Preheat oven to 350°F. Great recipe. This is absolutely delicious!! Great recipe to use over and over...I make this for friends after they have a baby and I keep extra mini lasagnas in the freezer when we need them. I did end up tripling the amount of butternut squash & then roasting it (so the end volume was more then the origial recipe, but not triple the amount). Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.