In this interim between Christmas and the New Year, it is good to have a meal that is lighter and vegetarian based, after days of heavier meals. With this in mind, I roasted a small butternut squash, and adjusted my recipe for lasagne to make a smaller version for two. This is enough for a small 8-inch square baking dish, and will give you two meals for two. If you like, you can make it in two loaf pans and freeze one before the final baking for a meal ready to go at a later time.
Cut the squash in half longways, scoop out the seeds, and roast cut side down for one hour in a 350º oven. Turn it cut side up to cool. This can be done ahead, refrigerate the squash for one or two days until you are ready to make the lasagne. Then assemble the ingredients for the dish. Start with making the white sauce.
While you are making the sauce, boil the pasta according to package directions. Drain but don’t rinse. Layer one-and-a-half to two noodles in an 8-inch dish, and top with half the squash.
Dollop the ricotta around the squash. Sprinkle with half the dried basil.
Top with all the mushrooms, sliced.
Top with the cream sauce, then layer a second set of noodles.
Repeat with the rest of the squash, basil and ricotta. Top with the remaining sauce.
Top with the mozzarella and Parmesan cheeses.
Bake at 350º for 30-40 minutes, until the top cheeses have melted and lightly browned, and the casserole is bubbling.
Allow to rest for about 5 minutes, then serve. Lovely layers of deliciousness!!
I took my serving to the table, and the lighting is different, so the picture came out a bit yellow, but you can see the layers of squash and mushrooms.
Yum. Here’s my recipe:
Butternut Squash and Portobello Mushroom Lasagne
- 2 – 2 1/2 cups roasted butternut squash, mashed
- 1-1/2 – 2 cups sliced baby bella mushrooms (or brown mushrooms, or button mushrooms)
- 2 tablespoons dried basil
- 4-5 lasagna noodles
- 1/2 cup diced onion
- 1/2 tablespoon olive oil
- 3 tablespoons flour
- 2-1/2 cups milk
- 1 tablespoon roasted garlic (about 3 cloves)
- 1/2 – 1 cup ricotta (to taste)
- 1-1/2 cups Mozzarella cheese shredded
- 1/2 cup Parmesan cheese shredded
Cut the squash in half longways, and roast cut side down for one hour in a 350º oven. Turn it cut side up to cool. This can be done ahead, refrigerate the squash for one or two days until you are ready to make the lasagne. Start the water to boil, and cook the lasagna noodles to package directions. Make the white sauce by sauteing the onions in the olive oil. Add flour and cook one minute, stirring well. Add milk a little at a time and stir vigorously to remove lumps. Mash roasted garlic and add to sauce, set aside. Drain noodles but don’t rinse. Layer one and half noodles in an 8-inch dish, and top with half the squash, half the basil, and half the ricotta. Top with sliced mushrooms. Cover with half the white sauce. Add a second layer of noodles, squash, basil and ricotta. Top with remaining white sauce. Top with mozzarella and Parmesan cheeses. Bake until bubbly and lightly browned. Let stand 5 minutes, and serve.
Nothing else needed! Well, maybe a slice of crusty garlic bread.
Download the corrected recipe (Thank you, Karen, for spotting the mistake!) – Butternut Squash Lasagne
Are you preparing some lighter meals this week?