- Home
- Pasta
- How To make Mushroom& Butternut Squash Lasagne
How To make Mushroom& Butternut Squash Lasagne
12 ounces lasagna noodles -- (dry or 1 lb. fresh)
10 sun-dried tomatoes
(not oil packed)
3/4 cup dried porcini mushrooms :
(3/4 oz.)
1 1/3 cups skim milk
3 tablespoons all-purpose flour
1 teaspoon all-purpose flour
2 ounces reduced-fat cream cheese (3 tablespoons)
1 cup spaghetti sauce
2 teaspoons balsamic vinegar
salt and pepper :
to taste 2 teaspoons olive oil
1 onion chopped
1 small carrot :
chopped
2 cloves garlic minced
12 ounces fresh mushrooms :
(reg or wild)
1 1/2 teaspoons fresh rosemary (or 1/2 tsp dried)
1/2 cup grated fresh Parmesan cheese
1 1/2 pounds butternut squash :
peeled/thinly sliced
1. In a large pot of boiling water, cook noodles 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.
2. In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms. Add 1 cup boiling water, cover and let stand for 10 minutes. Lift out the tomatoes & mushrooms and chop. Strain the soaking liquid through a fine sieve and set aside.
3. In a saucepan, heat 1 cup of the milk over medium heat until steaming. Meanwhile, put 3 tablespoons of flour in a small bowl and gradually whisk in the remaining 1/3 cup of 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 heat. Whisk in the cream cheese, then 2/3 cup of the spaghetti sauce and the vinegar. Searson with salt and pepper. Set aside.
4. In a large non-stick skillet, heat oil over medium-high heat. Add onions, carrots 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 in the remaining 1 teaspoon of flour. Add the reserved soalking liquid and the remaining 1/3 cup of spaghetti sauce. Cook until the mixture thickens, about 1 minute. Remove from heat, season with salt and pepper.
5. Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with cooking spray or oil.
6. Smear the botom of the prepared dish with 1/2 cup of the sauce. Line bottom with 1/4 of noodles (1 layer). Then spread 1/2 of mushroom mixuture & sprinkle with 2 tablespoons parmesan. Add 2nd layer of noodles, then the squash (sprinkle with salt and pepper) and another 1/2 cup of the sauce. Add 3rd noodle layer, remaining mushroom mixure and 2 tablespoons of parmesan. Top with remaining noodles and sauce, then remaining parmesan.
7. Lightly oil a large piece of aluminum foil or coat it with cooking spray, and use it to tighly cover the baking dish. Bake the lasagne for 30 minutes, uncover and bake for additional 10 to 15 minutes or until lightly brown and bubbing. Let stand for 10 minutes before serving.
According to Eating Well: 325 calories 13 grams Protien, 6 grams fat (2.4 grams saturated) 58 grams carbohytdrates, 275 mg. sodium, 9 mg cholereal, 5 grams fiber.
According to Master Cook 512 calories 8.5 grams fat????
How To make Mushroom& Butternut Squash Lasagne's Videos
Squash and Spinach Rotolo | Save with Jamie
Give this recipe a go and it will become a family favourite!
Part 2 | How to make herbs last longer:
The series 'Save With Jamie' originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
Thanks for subscribing! :
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
Butternut Squash Mushroom Gorgonzola Lasagna- A perfect Vegetarian cozy meal! #recipe #food #shorts
Full recipe with tips and notes:
Indulge in the comforting flavors with my Butternut Squash, Mushroom, and Gorgonzola Lasagna. This exquisite recipe takes traditional lasagna to a whole new level, marrying the richness and sweetness of roasted butternut squash, the umami depth of sautéed mushrooms, and the creamy tanginess of Gorgonzola cheese. With layers of tender pasta sheets and a creamy sauce along with a tomato sauce layer that adds acidity to each bite, this is an explosion of flavors. I had this lasagna when I visited Venice and with the first bite, I knew I had to recreate it. Whether you're hosting a special gathering or simply craving a cozy homemade meal, this Butternut Squash, Mushroom, and Gorgonzola Lasagna is sure to become a seasonal favorite in your kitchen. Follow my step-by-step instructions, and let's embark on a culinary journey that will leave your taste buds singing.
Happy Cooking!
ADD ME ON:
Instagram:
Website:
Pinterest:
Facebook:
......................................................................................................
The BEST Vegan Lasagna Recipe ‣‣ with butternut & spinach
This is hands down the best vegan lasagna recipe EVER! It's packed with flavor, is creamy, and contains homemade vegan tofu ricotta. Each layer is delicious! This is also a gluten-free lasagna recipe too ????
★ 4-WEEK MEAL PLAN: ★
✧ BUTTERNUT SQUASH VEGAN LASAGNA ✧
✧ HEALTHY DINNER PLAYLIST ✧
_________________________________
✧ FREE MEAL PREP GUIDE ✧
simplyquinoa.com/
______________________________
PRODUCTS MENTIONED:
- Tinkyada Brown Rice Lasagne:
- Daiya Mozzarella Style Shreds:
- Nutritional Yeast:
- Food Processor:
______________________________
use code SIMPLYQUINOA and save:
3 FREE SMOOTHIES: daily-harvest.com
15% OFF MATCHA POWDER: simplyquinoa.com/matcha15
20% OFF VEGAN PROTEIN BARS: squareorganics.com
15% OFF ADAPTOGEN POWDERS: rootandbones.com
_________________________________
OTHER PLACES YOU CAN FIND ME:
WEBSITE
FACEBOOK
PINTEREST
INSTAGRAM
@simplyquinoa
________________________
Disclaimer: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
Butternut Squash Three Ways | Jamie & Gennaro | Realtime Recipes
Healthy, cheap and nutty - no not Jamie Oliver, we are talking butternut squash! Jamie was live to show how versatile this nutritious vegetable can be with three quick recipes all shot in real time with the very lovely Gennaro Contaldo.
For more realtime recipes click here and check out Gennaro’s channel here:
Subscribe to Drinks Tube!
Links from the video:
Jamie's Super Squash Smoothie |
More Food Tube videos |
For more nutrition info, click here:
Subscribe to Food Tube |
Subscribe to Drinks Tube |
Subscribe to Family Food Tube |
Twitter |
Instagram |
Facebook |
More great recipes |
Jamie's Recipes App |
#FOODTUBE
x
How to Make the Best Butternut Squash Lasagna From Scratch | Tastemade
Whether you're shredding, avoiding carbs or bulking up – this butternut squash lasagne will be your favorite new gym bud.
Butternut Squash Lasagna:
_________
Subscribe to Struggle Meals: youtube.com/c/strugglemeals
Subscribe to Tastemade:
LIKE us on Facebook:
FOLLOW us on Instagram:
FIND us on Snapchat Discover:
Butternut Squash Lasagna Recipe For Steam Ovens
In Sharp's Superheated Steam Countertop Oven (SSC0586DS), make a mindful and delicious butternut squash and spinach lasagna with thin layers of squash.
More on this product:
More Sharp Steam Ovens:
Ingredients:
- 1 butternut squash
- 3 cups baby spinach
- 1 1/2 cups mozzarella cheese shredded
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese
- 1 egg
- 1/4 cup parsley chopped
- 1 tablespoon olive oil
- 1/2 large onion chopped
- 4 cloves garlic minced
- 1 15-ounce can diced tomatoes
- 1 6-ounce can tomato paste
- 1 cup water
- 2 tablespoon Italian seasoning
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
Instructions:
1. Prepare the garlic tomato sauce by adding olive oil to a large skillet over medium heat. Add onions and garlic, and sauté until softened and just beginning to brown.
2. Add in the diced tomatoes, tomato paste, water, and seasonings. Stir together, and then simmer for about 15 minutes to allow the sauce to reduce. Set aside.
3. Prepare ricotta mixture by adding all ingredients together into a bowl and mixing well. Set aside.
4. Make butternut noodles by cutting the bulb end of the butternut squash off. Use the straight solid part to make noodles, and save the other end to roast at another time. Peel the solid part of the butternut squash. Using a sharp knife, cut down the side to create noodles about 1/8 inch wide. If noodles are cut too large, they will not fully soften while baking the lasagna. See notes.
5. In an 8x8 baking pan, add 1/3 cup of the garlic tomato sauce, followed by a layer of butternut noodles. Next, add another 1/3 cup of the garlic tomato sauce, followed by 1/2 of the spinach, 1/2 the ricotta mixture, and 1/2 cup mozzarella cheese. Repeat with one more layer, ending with butternut noodles on the top. Reserve 1/3 cup tomato sauce and 1/2 cup mozzarella cheese for the topping.
6. Bake the lasagna in the Sharp Superheated Steam Countertop Oven at 400ºF for 45 minutes.
7. When the lasagna is finished baking, top with reserved garlic tomato sauce and mozzarella cheese. Return to the Sharp Superheated Steam Countertop Oven, and bake at 425ºF for 15 minutes, until the top is browning and bubbly.
8. Allow to sit and set for 10 minutes prior to slicing.
9. Refrigerate leftovers for up to 4 days, or freeze the leftovers wrapped tightly for up to 3 months.
Notes:
Freezer Friendly Instructions: Double this recipe if you'd like to make an extra to freeze! Put together a 2nd casserole, and wrap up tightly to freeze. Freeze 1/3 cup of the garlic tomato sauce and 1/2 cup mozzarella cheese additionally to use as the topping. When ready to enjoy the 2nd lasagna, allow the lasagna to thaw for at least an hour. Do not put a glass baking dish directly in the oven. If you used a metal baking dish, it is okay to put a frozen lasagna into the Sharp Superheated Steam Oven. If baking from frozen, add an additional 15 minutes to the first baking time. Top lasagna with garlic tomato sauce and mozzarella, and bake again as with the instructions above.