BUTTERNUT SQUASH AND MUSHROOM LASAGNA RECIPE | BON APPÉTIT
Butternut Squash and Mushroom Lasagna Recipe
Provided by Luca Trovato
Yield Makes 8 Servings
Number Of Ingredients 14
Steps:
- Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.
- Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.
- Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.
- Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1 3/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.
- Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. DO AHEAD:The lasagna can be assembled one day ahead and refrigerated.
MUSHROOM & BUTTERNUT SQUASH LASAGNA RECIPE | EATINGWELL
Earthy mushrooms and sweet squash are layered in this tasty fall lasagna. Adding reconstituted dried porcini to the sauce adds an additional layer of flavor.
Provided by Marie Piraino
Categories Diabetic Lasagna Recipes
Total Time 2 hours 0 minutes
Number Of Ingredients 18
Steps:
- Cook noodles in a large pot of boiling salted water until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.
- Combine sun-dried tomatoes and dried mushrooms in a small bowl. Add boiling water, cover and let stand for 10 minutes. Transfer the tomatoes and mushrooms to a cutting board with a slotted spoon and chop. Strain the soaking liquid through a fine sieve and set aside.
- Heat 1 cup milk in a saucepan over medium heat until steaming. Meanwhile, put 3 tablespoons flour in a small bowl and gradually whisk in the remaining 1/3 cup milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from the heat. Whisk in cream cheese, then 2/3 cup marinara sauce and vinegar. Season the sauce with salt and pepper; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic and saute until soft, about 2 minutes. Add fresh mushrooms, rosemary and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer. Stir the remaining 1 teaspoon flour into the vegetables. Add the reserved soaking liquid and the remaining 1/3 cup marinara sauce and cook until the mixture thickens, about 1 minute. Remove from the heat and season with salt and pepper.
- Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- Smear the bottom of the prepared dish with 1/2 cup of the sauce. Line the bottom with a single layer of noodles. Spread half of the mushroom mixture over the noodles and sprinkle with 2 tablespoons of the Parmesan. Add another layer of noodles, arrange butternut squash on top and sprinkle with salt and pepper. Spread another 1/2 cup sauce over all. Add another layer of noodles, followed by the remaining mushroom mixture; sprinkle with 2 more tablespoons of the Parmesan. Finish with the remaining noodles and sauce. Sprinkle with the remaining Parmesan.
- Coat a large piece of foil with cooking spray and tightly cover the baking dish. Bake the lasagna for 30 minutes. Uncover and bake until lightly browned and bubbling, 10 to 15 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 361.6 calories, CarbohydrateContent 59.8 g, CholesterolContent 10.2 mg, FatContent 6.9 g, FiberContent 11.7 g, ProteinContent 18 g, SaturatedFatContent 2 g, SodiumContent 325 mg, SugarContent 8.5 g
More about "butternut squash and mushroom lasagna recipes"
BUTTERNUT SQUASH AND MUSHROOM LASAGNA RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.1
Reviews 3.1
- Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)
See details
MUSHROOM & BUTTERNUT SQUASH LASAGNA RECIPE - FOOD.COM
Make and share this Mushroom & Butternut Squash Lasagna recipe from Food.com.
From food.com
Reviews 3.0
Total Time 1 hours 50 minutes
Calories 322.8 per serving
From food.com
Reviews 3.0
Total Time 1 hours 50 minutes
Calories 322.8 per serving
- Let stand for 10 minutes before serving.
See details
BUTTERNUT SQUASH, SAGE AND MUSHROOM LASAGNA | RECIPES | WW USA
This novel take on lasagna gives familiar comfort food a flavorful twist. For added flavor, deglaze the sautéed mushrooms with either some vegetable stock or cider vinegar, - 1/4 cup of either would give a nice flavor and added moisture.
From weightwatchers.com
Total Time 100 minutes
Category Lunch,Dinner
Cuisine American
Calories 214 kcal per serving
From weightwatchers.com
Total Time 100 minutes
Category Lunch,Dinner
Cuisine American
Calories 214 kcal per serving
- Cover pan with foil and bake 20 minutes. Remove foil and bake 10 minutes more. Remove from oven and let stand 10 minutes before slicing into 6 pieces.
See details
MUSHROOM & BUTTERNUT SQUASH LASAGNA RECIPE - FOOD.COM
Make and share this Mushroom & Butternut Squash Lasagna recipe from Food.com.
From food.com
Reviews 3.0
Total Time 1 hours 50 minutes
Calories 322.8 per serving
From food.com
Reviews 3.0
Total Time 1 hours 50 minutes
Calories 322.8 per serving
- Let stand for 10 minutes before serving.
See details
NOODLE-LESS BUTTERNUT SQUASH LASAGNA RECIPE | EATINGWELL
Slices of butternut squash stand in for noodles in this veggie-packed lasagna with spinach, mushrooms and a creamy Parmesan cheese sauce. You can make the Parmesan cheese sauce with regular flour or swap in gluten-free flour to make this dish gluten-free. Look for a squash with a long, straight neck for the best results. Serve with a green salad for a vegetarian meal that you'd be happy to serve to company.
From eatingwell.com
Reviews 5
Total Time 2 hours 0 minutes
Category Healthy Butternut Squash Recipes
Calories 287.5 calories per serving
From eatingwell.com
Reviews 5
Total Time 2 hours 0 minutes
Category Healthy Butternut Squash Recipes
Calories 287.5 calories per serving
- Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.
See details
BUTTERNUT & PORTOBELLO LASAGNA RECIPE: HOW TO MAKE IT
Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 45 minutes
Category Dinner
Calories 252 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 45 minutes
Category Dinner
Calories 252 calories per serving
- Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally., Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.
See details
BUTTERNUT SQUASH AND MUSHROOM LASAGNA | KITCHEN STORIES RECIPE
Peel the squash, remove the seeds, and cut into cubes. Slice mushrooms. Transfer squash and sage to a baking sheet and the mushrooms to a separate baking sheet. Mix both with some olive oil and salt. Place the mushrooms on the second oven rack from the top and the squash underneath. Bake for approx. 30 min.
From kitchenstories.com
From kitchenstories.com
See details
RECIPE: WHITE LASAGNA WITH BUTTERNUT SQUASH | STYLE AT HOME
Oct 03, 2016 · Directions. 1 Preheat the oven to 425°F. 2 On a baking sheet, toss the mushrooms and squash with 2 tablespoons of the olive oil and salt and pepper. 3 Arrange in a single layer and roast until tender, about 18 minutes.
From styleathome.com
From styleathome.com
See details
BUTTERNUT LASAGNA WITH MUSHROOMS AND SAGE | FEASTING AT HOME
Nov 13, 2018 · Ingredients Small butternut squash ( 2.5lbs – 3lbs) (you’ll need about 4 cups, roasted) ½ a sweet onion, sliced into big wedges olive oil for drizzling
From feastingathome.com
From feastingathome.com
BUTTERNUT SQUASH AND MUSHROOM LASAGNA | KITCHEN STORIES RECIPE
Slice mushrooms. Transfer squash and sage to a baking sheet and the mushrooms to a separate baking sheet. Mix both with some olive oil and salt. Place the mushrooms on the second oven rack from the top and the squash underneath. Bake for approx. 30 min. In the meantime, soak dried porcini mushrooms in warm water for approx. 15 min. Step 2/4
From kitchenstories.com
From kitchenstories.com
See details
RECIPE: WHITE LASAGNA WITH BUTTERNUT SQUASH | STYLE AT HOME
Oct 03, 2016 · Directions. 1 Preheat the oven to 425°F. 2 On a baking sheet, toss the mushrooms and squash with 2 tablespoons of the olive oil and salt and pepper. 3 Arrange in a single layer and roast until tender, about 18 minutes. 4 While the vegetables roast, strip the stems from the kale leaves, then cut the leaves into bite-sized pieces.
From styleathome.com
From styleathome.com
See details
BUTTERNUT SQUASH AND MUSHROOM LASAGNA RECIPES
2016-11-02 · Home » Recipe » Main Dish » Butternut Squash Lasagna with Kale and Mushrooms. Butternut Squash Lasagna with Kale and Mushrooms. Published Nov 2, 2016 · Updated Mar 3, … From hellolittlehome.com 5/5 (1) Category Main Course Cuisine Italian Total Time 1 hr 35 mins
From tfrecipes.com
From tfrecipes.com
See details
BUTTERNUT SQUASH, KALE, MUSHROOM LASAGNA - BLUE CROSS AND ...
To prepare "noodles," peel butternut squash. Use a mandolin to slice the long neck of the squash into 1/8-inch thick "lasagna noodles." Set aside. To assemble, layer 2 cups of marinara at the bottom, 1 layer of butternut squash noodles (do not overlap), 1-1/4 cups ricotta cheese, 3 cups mushroom/kale mixture. Repeat these same layers one more time.
From connect.bcbsil.com
From connect.bcbsil.com
See details
10 BEST BUTTERNUT SQUASH MUSHROOMS RECIPES | YUMMLY
Jan 05, 2022 · Polenta Lasagna With Kale, Butternut Squash & Mushrooms Rachael Hartley Nutrition. polenta, fresh mozzarella, butternut squash, dried oregano, tomato sauce and 8 more.
From yummly.com
From yummly.com
See details
BUTTERNUT SQUASH LASAGNA - THE SPRUCE EATS
Dec 16, 2021 · Reduce the heat to medium, and cook, stirring, until the sauce thickens enough to coat the back of a spoon, 5 to 7 minutes. Stir in the nutmeg. Assemble the lasagna. Pour 1/4 cup of the béchamel sauce into the bottom of a 12-inch oval casserole. Add 4 noodles to cover the bottom of the pan.
From thespruceeats.com
From thespruceeats.com
See details
VEGETABLE LASAGNA WITH BUTTERNUT SQUASH NOODLES RECIPES
The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. -Lisa Sheets, Carmel, Indiana. Recipe From tasteofhome.com. Provided by Taste of Home. Categories ...
From wiki-recipes.info
From wiki-recipes.info
See details
BUTTERNUT SQUASH AND SPINACH LASAGNA - JULIA'S ALBUM
Nov 08, 2014 · This delicious veggie lasagna recipe is healthy, meatless, gluten-free friendly, and perfect for the Fall and Winter season.Because it uses butternut squash, it's a great choice as a holiday vegetarian main dish or just a holiday recipe.It's so good, it's popular with kids! To me, this is a great recipe to make any time of year, but because this lasagna has butternut squash, it is surely a ...
From juliasalbum.com
From juliasalbum.com
See details
MUSHROOM SPINACH AND BUTTERNUT SQUASH LASAGNA BEST RECIPES
Nov 05, 2004 · 2010-11-10 Butternut Squash Lasagna with Mushrooms and Spinach Inspired by a Weight Watchers Recipe, Serves 8-10. 500ml (2 c.) milk (skim or almond) 3 cloves roasted garlic (or raw, peeled garlic) 1/4 tsp. freshly grated nutmeg; 1 tsp. seasoned pepper (a store-bought blend of black pepper, parsley, basil, onion & garlic — feel free to replace ...
From cookingtoday.net
From cookingtoday.net
See details
SPINACH, MUSHROOM AND SQUASH LASAGNE | TESCO REAL FOOD
Crush the squash with a potato masher. Spread a thin layer of the mushroom sauce over the base of a large, shallow, ovenproof dish (30x20cm/12x8in) and top with 2 sheets of lasagne. Spoon half the squash over the lasagne. Sprinkle over half the spinach, then half of the remaining mushroom sauce. Top with 2 more sheets of lasagne and repeat the ...
From realfood.tesco.com
From realfood.tesco.com
See details
BUTTERNUT SQUASH DUCK LASAGNA | MAPLE LEAF FARMS
Lasagna Assembly. 1. Place four butternut rounds down on nonstick baking sheet. 2. Using a small spatula, spread the cool Bechamel on the rounds. 3. Spoon a small amount of Spinach/Ricotta mixture on top of the Bechamel. 4. Spoon a small amount of Duck/Mushroom mixture on the Spinach/Ricotta mixture.
From mapleleaffarms.com
From mapleleaffarms.com
See details