Butternut Squash Lasagna
Ingredients
Butternut Squash Sauce
-
¼
cup
olive oil
-
1
tablespoon
finely chopped fresh sage
-
1
medium
onion, diced
-
to taste
none
kosher salt
-
1.25
lb
peeled butternut squash pieces
Lasagna Ingredients
-
¼
cup
olive oil, divided
-
1
lb
oyster mushrooms, roughly chopped
-
to taste
none
kosher salt
-
1
lb
Swiss chard, roughly chopped
-
1
quart
butternut squash sauce
-
12
sheets
no-boil lasagna noodles
-
4
oz
Parmigiano Reggiano, grated
-
8
oz
low-moisture, whole milk mozzarella, pulled into small pieces
Instructions
- Heat olive oil in a pot and cook sage until fragrant.
- Add squash, onion, water, salt, and pepper, then simmer until squash is tender.
- Purée the mixture until smooth and set aside.
- Preheat the oven to 375°F.
- Sauté mushrooms in olive oil until browned, then set aside.
- Sauté Swiss chard until wilted, then set aside.
- Spread some butternut squash sauce in a baking dish, layer with noodles, sauce, mushrooms, chard, and cheeses.
- Repeat layering until all ingredients are used, ending with sauce and cheese.
- Soak the last three noodle sheets in hot water for 2-3 minutes, then layer on top.
- Cover with foil and refrigerate or bake immediately for 40 minutes, then remove foil and bake until bubbly.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
350
Total fat
18g
Total carbohydrates
35g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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