Butternut squash is an earthy autumn ingredient that is one of the reasons I look forward to fall each year. This recipe for butternut squash lasagna is relatively easy to make, and it’s a real crowd-pleaser too. Rather than using ground beef to make the filling for this lasagna, butternut squash is used instead, and instead of using noodles, you can use eggplant. These changes make the recipe much healthier than a traditional lasagna. It also makes this lasagna vegetarian. That’s right: all the deliciousness of lasagna without adding as much to your waistline.
- 1 Butternut Squash (Medium Size)
- 2 cups of water
- 3 garlic gloves
- Salt (to taste)
- ½ teaspoon nutmeg
- 1 Eggplant
- Olive oil
- 1 Cottage Cheese (500g)
- 1 Tomato Sauce (500g)
- 500g Mozzarella Cheese
- Cut the Butternut Squash into small size cubes (think of gaming board dice). Boil the cubes in water for about 15 to 20min (without salt). Drain the squash and save the vegetable broth for other recipes.
- Using a medium size bowl incorporate the butternut squash, butter, garlic, salt, nutmeg and pureé using a fork. If the mix is to dry you can soften it with some milk (of your preference). Set aside and let it cool down.
- Slice the eggplant in small pieces. On a frying pan at medium temperature cook each slice with some drops of olive oil and basil. Leave each slice on the pan until it starts darkening, about 1~2 min.
- In a small lasagna bowl, start the assembling process. I recommend the following order: 1 layer of eggplant, 1 layer of butternut squash, 1 layer of cottage cheese, 1 layer of mozzarella cheese, 1 layer of tomato sauce. Repeat as many times as you can to fill the bowl. Finish the last layer with tomato sauce & mozzarella cheese. Wrap with aluminum foil.
- Pre-heat the oven to 400F. Bake the lasagna for 15~20min until the cheese melts, then remove the aluminum foil and broil for 5 minutes at high temperature.
- Serve hot.
Source: Our Fresh Kitchen