How To make Squash Lasagna
1 lb Squash,yellow crookneck
1 lb Zucchini
1/2 t Salt
Pepper 6 T Butter or margarine
1/2 lb Italian sausage,no casings
1 1/2 c Spaghetti sauce,canned
1/2 c Monterey Jack cheese,shreded
1 1/2 c Cottage cheese,low-fat
1/4 c Parmesan cheese,grated
1/4 c Bread crumbs
1 t Butter,melted
1. Slice squash into 1/2-inch-thick pieces; sprinkle with salt and pepper.
2. Saute squash in butter in a skillet over medium heat; drain and set
aside. 3. Add sausage to skillet; cook until browned, stirring until crumbly.
Drain of excess fat. 4. Add spaghetti sauce to meat; simmer until thickened, about 10 minutes.
5. Layer half the vegetables, meat sauce, Jack cheese and cottage cheese in
a 12x7-inck baking dish. 6. Repeat layering; top with Parmesan cheese and bread crumbs mixed with
melted butter. 7. Bake in preheated 350'F. oven 30 to 35 minutes, or until bubbly.
How To make Squash Lasagna's Videos
This hands down the best lasagna Recipe. Butternut squash with ricotta & Spinach, a marvelous dish.
My Fall Butternut squash Lasagna with ricotta & Spinach ,should be at the top of your list this year. If you are making this dish for Thanksgiving, i guarantee your Family and friends will be impressed.
The nutmeg and cinnamon spices are giving to the Butternut squash an extra delicious flavor.
Here is the recipe :
9-10 lasagna noodles (I used GF)
GF tend to break a little quicker, just make sure you don't boil them for too long. Boiling them for 5min, is ideal.
For the ricotta mix:
1 tbsp olive oil
150g spinach
450g sheep’s milk or goat’s milk ricotta cheese
1 egg
1/2 tsp dried garlic
Salt and pepper
For the pumpkin mix:
30 oz pumpkin puree
1/2 cup almond milk
1/2 tsp cinnamon
1/2 tsp nutmeg
Salt and pepper to taste
For the layers:
4 cups shredded parmesan mixed with mozzarella. I just like to mix both of them together, you can also choose one.
scallions ( green onion)
Instructions
1. Preheat the oven to 400F. Grease your baking pan with olive oil.
2. Bring a large pot of water to a boil. Cook the lasagna noodles for 5 minutes. Boil 3-4 noodles at the time for 5min.Once cooked, lay the noodles flat on an oiled baking sheet.
3. Cook the spinach by adding the olive oil, spinach and salt and pepper to a skillet over medium heat. Sauté until the spinach wilts down (3-4min). Add to a medium sized bowl.
4. Add the ricotta, egg and garlic to the bowl with the spinach and mix. Set aside.
5. To another bowl, add the butternut squash, milk( i used oat milk ), cinnamon and nutmeg to a bowl. Mix to combine and season to taste with salt and pepper.
Bon appétit ! :)
#lasagna #butternutsquash #fallrecipe #alamaisonrecipes #thanksgivingrecipes
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Butternut Squash Spinach & Goat Cheese Lasagna
This creamy butternut squash lasagna is a cozy and comforting vegetarian pasta recipe to share with friends or family. Layers of roasted butternut squash, spinach and goat cheese all come together beautifully in an incredibly saucy and creamy bechamel sauce. Get the full recipe here:
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 Lasagna
Full Recipe Here:
Creamy, with fontina béchamel, warming and pure comfort food, Butternut Squash Lasagna makes a memorable vegetarian main for holidays, special occasions or just when you need a hearty serving of fall on a plate! This recipe is vegetarian.
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How to Make Giada's Thanksgiving Butternut Squash Lasagna | Food Network
Spice up your Thanksgiving menu with a fabulous holiday side dish.
This video is part of Everyday Italian, hosted by Giada De Laurentiis.
Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!
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FALL Lasagna of your Dreams! BUTTERNUT SQUASH LASAGNA WITH CARAMELIZED ONION | Vegan Richa Recipes
VEGAN BUTTERNUT SQUASH LASAGNA WITH CARAMELIZED ONION
Get the WRITTEN RECIPE here -
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This Vegan Butternut Squash Lasagna with Caramelized Onions and Spinach features a creamy tofu cashew bechamel sauce and lots of melted vegan cheese. A vegan lasagna recipe perfect for feeding a crowd during the fall holidays.
This vegan caramelized onion butternut squash lasagna is a fall-tastic twist on a classic lasagna with layers of creamy roasted butternut squash, spinach, caramelized red onions, and a creamy cashew bechamel. Simple yet impressive, the ideal pasta dinner to serve during the fall and winter holidays.
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