Butternut Squash Lasagna (Video)

feastingathome.com

Sharon Sinclair

subheading: UNITS USM:

subheading: SCALE ½X 1X 2X:

subheading: Creamy Butternut Squash Sauce:

1 medium butternut squash ( 2 ½ lbs- 3 lbs), about 3 cups, cooked

½ a sweet onion, sliced into big wedges

olive oil for drizzling

½ to 1 cup water or veggie broth

3 tablespoons olive oil

1 ¼ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

subheading: Mushroom Spinach Filling:

2 tablespoons olive oil or butter

1 ½ lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)

1 fat shallot or ½ onion, diced

4 garlic cloves, rough chopped

2 tablespoons fresh chopped sage ( or sub thyme, or rosemary)

½ teaspoon salt

optional - 2 to 3 handfuls of baby spinach or other greens, to wilt.

subheading: Ricotta Mixture:

1 lb ricotta cheese (or sub vegan tofu ricotta) If using the tofu ricotta, no need to add more salt or egg. Just nutmeg

one egg (optional)

½ teaspoon nutmeg

½ teaspoon salt

subheading: Lasagna:

1 1 /2 cups grated mozzarella cheese ( about 3 to 4 ounces) or sub vegan “meltable” cheese

½ cup pecorino cheese or parmesan ( about 1 ounce) or sub vegan

No-boil lasagna noodles (uncooked) - or use regular boiled lasagna noodles cooked to al dente. ( you’ll need enough for 3 layers)

Optional: Crispy sage leaves ( see notes) or Arugula Pesto

subheading: Optional Quick Béchamel Sauce:

1 ½ tablespoons olive oil (or butter)

1 ½ tablespoons flour

1 cup milk (or nut milk)

generous pinch salt, pepper and nutmeg

remaining ½ cup mozzarella and 2 tablespoons parmesan (or meltable vegan cheese )

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