Wild Mushroom And Butternut Squash Lasagne | Good Housekeeping UK #shorts
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Butternut Squash Lasagna | WHOLE FOOD PLANT BASED + OIL FREE
BUTTERNUT SQUASH LASAGNA
Serves 4
INGREDIENTS
Tofu Ricotta
1 pack extra firm tofu, pressed
juice and zest of 1 lemon
1 1/2 teaspoon sea salt
1/4 teaspoon black pepper
Cashew Bechamel
1 cup cashews, soaked 1 hour, then drained and rinsed
1 cup water
2 tablespoons nutritional yeast
1 teaspoon sea salt
black pepper to taste
San Marzano Tomato Sauce
1 28 oz can San Marzano tomatoes (whole and peeled)
1 teaspoon sea salt
2 teaspoons dried oregano
1 clove garlic, chopped
1 pinch black pepper (or to taste)
For the Butternut Lasagna
1/2 butternut squash, roasted
1 cup San Marzano tomato sauce (see recipe) (save the rest for serving lasagna)
1 recipe tofu ricotta (see recipe)
1 cup cashew cream sauce (see recipe)
2 cups greens, chopped
Garnish: more tomato sauce, cashew cream, fresh tomato and fresh basil
INSTRUCTIONS
1. Pre-heat your oven to 400 F.
2. For the San Marzano tomato sauce, open the can of tomatoes and drain the juice. Place the tomatoes in a food processor, along with the sea salt, oregano, chopped garlic, and black pepper. Pulse until a chunky sauce has formed.
3. For the Tofu Ricotta, remove the tofu from the package and discard the liquid. Place the block of tofu on a plate lined with 2-3 paper towels. Place a few more paper towels on top of the tofu and press gently down on the block. You can also place another small plate on top of the tofu and weight it with a bag of rice, or some other weight. Press until much of the water has been pressed out.
4. Transfer the pressed tofu to a medium sized mixing bowl and crumble with your hands. Mix in the lemon juice and zest, sea salt and black pepper. Set aside
5. For the Cashew Bechamel, blend the cashews with the water, nutritional yeast and sea salt until smooth.
6. For the roasted butternut squash, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the butternut on a sheet pan, cut side down and roast for 1 hour at 400 F. The squash is ready when you can easily pierce it with a knife. Remove the squash from the oven and slice into 1/4” thick slices across the squash horizontally. Remove the skin carefully from the edge of each slice. Set aside until ready to build the lasagna.
7. To build the Butternut Lasagna, take 9” square cake pan and spread some of the San Marzano tomato sauce on the bottom of the pan in a thin layer.
8. Spread a layer of roasted butternut squash slices over the tomato sauce.
9. Spread half of the tofu ricotta over the butternut squash. Drizzle some of the cashew béchamel generously over the ricotta. Top with tomato slices and greens.
10. Cover the greens with another layer of butternut squash slices.
11. Spread another layer of marinara, followed with the rest of the tofu ricotta, and some more cashew béchamel.
12. Cover with aluminum foil and bake for 45 minutes at 400 F and then remove the foil and bake for another 15 minutes uncovered.
13. Heat the rest of the tomato sauce in a small sauce pan or in your microwave.
14. Ladle more hot tomato sauce sauce on top before serving, and drizzle with cashew béchamel. Garnish with fresh basil and tomato.
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How to make butternut squash and spinach lasagne | Vegetarian recipes
As the nights draw in a little earlier and the temperatures begin to drop, embracing Autumn can be tough as summer starts to fade away. Don’t let the changing seasons get you down by focussing on all the great things that September and October have to offer – golden brown trees, piles of leaves just asking to be played in, a wardrobe full of cosy jumpers and some delicious seasonal flavours.
Butternut squash is harvested from early September through to November, so Autumn truly is the best time to make the most of this humble vegetable. Not one for the faint-hearted, we love the butternut squash’s deep nutty flavour in this cheesy vegetarian lasagne and think it’s best served with a side of salad or potatoes with some caramelised roasted vegetables.
Find the full recipe on our blog:
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INGREDIENTS
For the butternut squash purée:
- 1 butternut squash
- 150 g ricotta cheese
- 150 ml semi skimmed milk
- 1 tbsp olive oil
- 1 pinch salt and pepper (to season)
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
For the spinach mix:
- 1 tbsp olive oil
- ½ 1 large onion (diced)
- 3 cloves garlic (minced)
- 250 g ricotta cheese
- 250 g mozzarella (grated)
- 4 handfuls baby spinach
For assembly:
- 9 lasagne sheets (will vary on your dish)
- 3 tbsp mozzarella (grated)
- 3 tbsp vegetarian hard cheese (grated)
METHOD
Butternut Squash Purée
1. Peel and slice the butternut squash into 1 cubes
2. Place on a baking tray, drizzle with olive oil and season with salt and pepper
3. Cook for 30 minutes at 190°C then set aside to cool
4. Once cool add to a food processor and blend until smooth
5. Add milk, ricotta cheese, salt, pepper, ground cinnamon and ground nutmeg and blend again until smooth and thick
Spinach mix
1. Heat the olive oil in a frying pan
2. Add the garlic and cook for 2-3 minutes or until the onion is soft
3. Add the minced garlic and cook for one minute before adding the spinach
4. Cook until the spinach has wilted, remove from the heat and transfer to a mixing bowl
5. Once cool add the mozzarella and ricotta cheese and stir to combine
Optional - lasagne sheets
1. If your lasagne sheets need pre-cooking follow packet instructions
Assembly
1. Brush your oven dish with olive oil to prevent sticking
2. Place your lasagne sheets in the bottom of your dish, overlapping if necessary
3. Drop 3-4 tbsp of the butternut squash purée onto the pasta and spread with the back of your spoon
4. Drop 3-4 tbsp of the spinach mix onto the purée layer and carefully spread with the back of your spoon
5. Sprinkle with 1 tbsp of Italian hard cheese and 1 tbsp of mozzarella
6. Repeat the process until the dish is full
7. Top with 1 tbsp of mozzarella and 1 tbsp of Italian hard cheese before covering and placing in a pre-heated oven for 35 minutes at 190°C
8. Optional - remove from the oven and top with wilted spinach, halved tomatoes or caramelized onion. Place under the grill uncovered for 5-10 minutes until golden brown
9. Serve immediately
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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!
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How to Make Butternut Squash Lasagna
Learn how to cook one of our favorite comfort foods, a veggie- and herb-filled lasagna that's melt-in-your-mouth delicious.
Swap traditional lasagna noodles for sweet butternut squash slices for a healthy-ish dinner that you won't be able to get enough of. The best part? No matter what hardy squash you have—acorn, butternut, pumpkin, or kabocha—you can follow the same recipe.
FULL RECIPE:
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Creamy Spinach & Mushroom Lasagna (Vegan, Paleo, Dairy Free, Grain Free)
A delicious Vegan Lasagna made with layers of sautéed mushrooms and spinach, a creamy white sauce and butternut squash sheets in place of pasta! A great healthy spin on a traditionally unhealthy dish.
This recipe is Grain Free, Gluten Free, Dairy Free, Paleo, Vegan, Refined Sugar Free, Specific Carbohydrate Diet Legal
Click here for the full recipe
everylastbite.com/2018/12/21/white-lasagna/