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Tuesday, January 19, 2010
Recipe / Priscilla Tsai Take 2: Butternut Squash Lasagna
Posted By Priscilla Tsai on Tue, Jan 19, 2010 at 5:35 PM
Here's another lasagna recipe for you. (Here's the first [meaty] version.) This time it comes from Cooking Light and it's vegetarian-friendly. Garnering top reviews from CookingLight.com readers and cooks, I had to try it.
Butternut squash and spinach are paired with sauteed onions, oven-ready noodles, marinara, ricotta, Parmesan, and Italian cheeses. It's got enough heft so you don't miss the meat. You'd be amazed that it only weighs in at roughly 250 calories per serving. It's slightly sweet, creamy, and so delicious. Here's my version, adapted from Cooking Light.
Butternut Squash Lasagna
6 servings
Cooking spray
1-1/2 cups chopped onion
5 cups fresh spinach
1/2 cup shredded sharp provolone cheese or Italian cheese mix
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
1 (15-ounce) carton part-skim or fat-free ricotta cheese
2 cups diced peeled butternut squash
6 oven-ready lasagna noodles (such as Barilla)
1/1 cup grated fresh Parmesan cheese
Preheat oven to 375°.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone/Italian cheeses, parsley, salt, pepper, eggs, and ricotta cheese in a large bowl.
Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
Coat the bottom and sides of a (8-inch-square) baking dish with cooking spray. Spread 1/2 cup pasta sauce in the bottom of prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange the squash over cheese mixture; spread 3/4 cup sauce over squash.
Arrange 2 noodles over sauce; spread ricotta cheese mixture over the noodles. Arrange onion and spinach mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
Arrange 2 noodles over sauce; spread 1 cup pasta sauce evenly over noodles. Sprinkle with 1/4 cup Parmesan. Cover pan with foil.
Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.
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