All Vegetarian Lasagna
make lasagna with butternut squash
Makes two 7” x 11” baking dishes 12 to 16 servings
3 Each Butternut Squash, large, peeled, quartered lengthwise, cut into 1/8” thick slices
AN Extra Virgin Olive Oil
AN Kosher Salt
4 Ounces Onion, sliced
8 Cloves Garlic, chopped or minced
1 Each Red Pepper, peeled, roasted, julienne
2 Pounds Spinach, washed, picked
1 Pound Mushrooms, 1/8” sliced
15 Ounces Cannellini Beans
16 Ounces Cottage Cheese
15 Ounces Ricotta Cheese
1 Pinch Thyme
1 Pinch Marjoram leaves
1 Pinch Basil, leaves
1 Pinch Oregano, leaves
Tomato Sauce:
28 Ounces Pureed Tomatoes
28 Ounces Tomato Puree
28 Ounces Tomato Sauce
14 Ounces Tomatoes, Diced
1 Each Onion, Medium sized, Small Diced
4 Cloves Garlic, chopped or minced
1 Pinch Thyme
1 Pinch Marjoram
1 Pinch Basil
1 Pinch Oregano
1. Sauté onions, until slightly transparent, add garlic, do not brown the garlic (adjust heat)
2. Add thyme, marjoram, basil and oregano, sauté 2 minutes
3. Add pureed tomatoes, tomato puree, and tomato sauce
4. Simmer for 20 minutes
NOTE: You can use canned whole tomatoes or stewed tomatoes and place in a food processor to puree. You can use fresh or canned tomatoes
Prepare ingredients for lasagna:
1. Place the butternut squash slices in a bowl and sprinkle with Extra Virgin Olive Oil then sprinkle with the basil, oregano, thyme, and marjoram. Let stand for 5 minutes
2. Place slices on a lined cookie sheet and bake at 350o for 20 minutes, until tender
3. Sauté mushrooms in small amount of extra virgin olive oil
4. Sauté 4 ounces of sliced onions until partially transparent, add garlic, do not brown, adjust heat as needed. Add cleaned spinach toss for 60 to 90 seconds, remove from heat.
5. Combine Cottage Cheese and Ricotta Cheese, sprinkle with thyme, marjoram, basil, and oregano and mix thoroughly.
Assemble the Lasagna: Preheat oven to 450o
1. Ladle tomato sauce to lightly cover the bottom of the baking pan
2. Lay the slices of butternut squash in one single layer on top of the tomato sauce
3. Lightly ladle tomato sauce over the layer of butternut squash
4. Spoon a layer of the cottage cheese and ricotta cheese mixture, spread evenly over the pan
5. Spread sautéed spinach, mushrooms, and cannellini beans over the pan
6. Ladle tomato sauce over the spinach bean layer
7. Lay another layer of butternut squash and continue repeating the processes. Place julienne roasted red peppers on top of the spinach, mushroom, and beans layer, then evenly spread tomato sauce and sprinkle with a liberal amount of shredded parmesan cheese.
8. Cover with aluminum foil. You can use commercial plastic wrap and aluminum foil to cover the lasagna to keep a barrier between the lasagna and the aluminum foil
9. Bake covered 30 minutes, remove the cover and bake an additional 15 to 20 minutes at 350o.
10. Let rest 15 minutes before serving
