Butternut Squash Lasagna

Here it is... yet another butternut squash recipe. We've been chowing down on the delicious & nutritious fall delight for the past several days. Tonight's squash meal has to be one of my all-time favs!

I love lasagna and have posted several different varieties (vegetarian, beef, turkey, crockpot, rolls, etc...) Clearly, I am a fan! But something I had never tried was lasagna without marinara!! I mean, I thought that was a pre-requiste for lasagna... I was sooo wrong! I might even dare to say that I PREFER this non-marinara stuff! The home-made butternut squash sauce is so uniquely delicious - creamy, savory & a tad sweet... At least tonight, I'd say it surpasses the tomato-based, typical lasagna sauce.

This recipe is meat-free, but you can easily add in any cooked meat of choice. I'd recommend ground turkey or chicken, but I am sure beef would be good, too.

BUTTERNUT SQUASH LASAGNA
What you need:
8-10 whole grain lasagna noodles (I use the ones that you don't have to boil first - makes it easier. Otherwise, you'll need to first boil your noodles)
2C roasted or boil butternut squash (*instructions below)
1/2C water
1TBSP olive oil
1/4C diced shallots
2TBSP minced garlic
1 (15 ounce) container of low-fat ricotta cheese
1/2C mozzarella
1/2C fresh parmesan
1 egg
2C spinach or kale
salt, pepper, parsley
Optional: fresh basil

How to:
Puree butternut squash w/ 1/4C water... add more as need to get a good consistency (you don't want it watery).

Heat oil in skillet. Add garlic and shallots. Saute 5-7 minutes. Add squash. Sprinkle in salt and pepper to taste, add 2TBSP parmesan. Stir well. Take off heat and set aside.

In a separate bowl, mix all of the ricotta, egg, spinach or kale, salt, pepper & parsley. Mix well.

Preheat oven to 375.

Spray a baking dish with non-stick spray. Spread 1/3rd of the butternut squash on bottom. Cover with noodles, trying not to overlap. Spread on 1/2 of the ricotta mixture. Top with 1/2 of the mozzarella. Layer on another set of noodles. Top with 1/3rd of squash sauce, 1/2 ricotta. Add one more layer of noodles. Top with squash sauce & remaining cheese. I then added some fresh basil leaves. Cover dish with foil and bake 20-25 minutes. Remove foil and bake an additional 10 minutes. Before serving, sprinkle on some more parm! MMMMmmmm

BAKED BUTTERNUT SQUASH

I baked 2LBs all at once because I was planning on using it for several different recipes. This recipe works for any amount.

What you need:
Diced butternut squash, without the skin
olive oil
sea salt

How to:
Preheat oven to 375. Cover the bottom of your baking sheet with oil. Place squash on sheet and sprinkle with sea salt. Bake for 15-20 minutes, until soft, but not mushy.