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How To make Mushroom& Butternut Squash Lasagne
12 ounces lasagna noodles -- (dry or 1 lb. fresh)
10 sun-dried tomatoes
(not oil packed)
3/4 cup dried porcini mushrooms :
(3/4 oz.)
1 1/3 cups skim milk
3 tablespoons all-purpose flour
1 teaspoon all-purpose flour
2 ounces reduced-fat cream cheese (3 tablespoons)
1 cup spaghetti sauce
2 teaspoons balsamic vinegar
salt and pepper :
to taste 2 teaspoons olive oil
1 onion chopped
1 small carrot :
chopped
2 cloves garlic minced
12 ounces fresh mushrooms :
(reg or wild)
1 1/2 teaspoons fresh rosemary (or 1/2 tsp dried)
1/2 cup grated fresh Parmesan cheese
1 1/2 pounds butternut squash :
peeled/thinly sliced
1. In a large pot of boiling water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.
2. In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms. Add 1 cup boiling water, cover and let stand for 10 minutes. Lift out the tomatoes & mushrooms and chop. Strain the soaking liquid through a fine sieve and set aside.
3. In a saucepan, heat 1 cup of the milk over medium heat until steaming. Meanwhile, put 3 tablespoons of flour in a small bowl and gradually whisk in the remaining 1/3 cup of milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat. Whisk in the cream cheese, then 2/3 cup of the spaghetti sauce and the vinegar. Searson with salt and pepper. Set aside.
4. In a large non-stick skillet, heat oil over medium-high heat. Add onions, carrots and garlic and saute until soft, about 2 minutes. Add fresh mushrooms, rosemary, and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer. Stir in the remaining 1 teaspoon of flour. Add the reserved soalking liquid and the remaining 1/3 cup of spaghetti sauce. Cook until the mixture thickens, about 1 minute. Remove from heat, season with salt and pepper.
5. Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with cooking spray or oil.
6. Smear the botom of the prepared dish with 1/2 cup of the sauce. Line bottom with 1/4 of noodles (1 layer). Then spread 1/2 of mushroom mixuture & sprinkle with 2 tablespoons parmesan. Add 2nd layer of noodles, then the squash (sprinkle with salt and pepper) and another 1/2 cup of the sauce. Add 3rd noodle layer, remaining mushroom mixure and 2 tablespoons of parmesan. Top with remaining noodles and sauce, then remaining parmesan.
7. Lightly oil a large piece of aluminum foil or coat it with cooking spray, and use it to tighly cover the baking dish. Bake the lasagne for 30 minutes, uncover and bake for additional 10 to 15 minutes or until lightly brown and bubbing. Let stand for 10 minutes before serving.
According to Eating Well: 325 calories 13 grams Protien, 6 grams fat (2.4 grams saturated) 58 grams carbohytdrates, 275 mg. sodium, 9 mg cholereal, 5 grams fiber.
According to Master Cook 512 calories 8.5 grams fat????
How To make Mushroom& Butternut Squash Lasagne's Videos
Butternut Squash Lasagna | WHOLE FOOD PLANT BASED + OIL FREE
BUTTERNUT SQUASH LASAGNA
Serves 4
INGREDIENTS
Tofu Ricotta
1 pack extra firm tofu, pressed
juice and zest of 1 lemon
1 1/2 teaspoon sea salt
1/4 teaspoon black pepper
Cashew Bechamel
1 cup cashews, soaked 1 hour, then drained and rinsed
1 cup water
2 tablespoons nutritional yeast
1 teaspoon sea salt
black pepper to taste
San Marzano Tomato Sauce
1 28 oz can San Marzano tomatoes (whole and peeled)
1 teaspoon sea salt
2 teaspoons dried oregano
1 clove garlic, chopped
1 pinch black pepper (or to taste)
For the Butternut Lasagna
1/2 butternut squash, roasted
1 cup San Marzano tomato sauce (see recipe) (save the rest for serving lasagna)
1 recipe tofu ricotta (see recipe)
1 cup cashew cream sauce (see recipe)
2 cups greens, chopped
Garnish: more tomato sauce, cashew cream, fresh tomato and fresh basil
INSTRUCTIONS
1. Pre-heat your oven to 400 F.
2. For the San Marzano tomato sauce, open the can of tomatoes and drain the juice. Place the tomatoes in a food processor, along with the sea salt, oregano, chopped garlic, and black pepper. Pulse until a chunky sauce has formed.
3. For the Tofu Ricotta, remove the tofu from the package and discard the liquid. Place the block of tofu on a plate lined with 2-3 paper towels. Place a few more paper towels on top of the tofu and press gently down on the block. You can also place another small plate on top of the tofu and weight it with a bag of rice, or some other weight. Press until much of the water has been pressed out.
4. Transfer the pressed tofu to a medium sized mixing bowl and crumble with your hands. Mix in the lemon juice and zest, sea salt and black pepper. Set aside
5. For the Cashew Bechamel, blend the cashews with the water, nutritional yeast and sea salt until smooth.
6. For the roasted butternut squash, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the butternut on a sheet pan, cut side down and roast for 1 hour at 400 F. The squash is ready when you can easily pierce it with a knife. Remove the squash from the oven and slice into 1/4” thick slices across the squash horizontally. Remove the skin carefully from the edge of each slice. Set aside until ready to build the lasagna.
7. To build the Butternut Lasagna, take 9” square cake pan and spread some of the San Marzano tomato sauce on the bottom of the pan in a thin layer.
8. Spread a layer of roasted butternut squash slices over the tomato sauce.
9. Spread half of the tofu ricotta over the butternut squash. Drizzle some of the cashew béchamel generously over the ricotta. Top with tomato slices and greens.
10. Cover the greens with another layer of butternut squash slices.
11. Spread another layer of marinara, followed with the rest of the tofu ricotta, and some more cashew béchamel.
12. Cover with aluminum foil and bake for 45 minutes at 400 F and then remove the foil and bake for another 15 minutes uncovered.
13. Heat the rest of the tomato sauce in a small sauce pan or in your microwave.
14. Ladle more hot tomato sauce sauce on top before serving, and drizzle with cashew béchamel. Garnish with fresh basil and tomato.
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BUTTERNUT SQUASH AND SAGE LASAGNE ????
Its OFFICIALLY butternut squash season so we've combined this tasty veg with everyones favourite comfort food; lasagne and created this INSANE butternut squash and sage lasagne! A great alternative to the classic, this autumnal twist on the classic is packed full of layers of roasted butternut squash and lentils and a creamy sage infused béchamel.
This recipe is not to be missed! For the full recipe ????
The Best Spinach Lasagna Recipe
For more details visit :
Recipe Facts
Prep: 20 mins Serves: 8 to 10 servings
Cook: 100 mins
Active: 60 mins
Total: 2 hrs
Ingredients
For the Spinach:
2 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1 shallot, finely minced (about 1/2 cup)
6 medium garlic cloves, minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
2 pounds fresh flat or curly spinach leaves, washed and dried
For the Ricotta:
2 pounds fresh ricotta cheese(see notes)
2 large eggs
4 ounces finely grated Parmigiano Reggiano cheese
1 teaspoon freshly grated nutmeg
For the White Sauce:
4 tablespoons butter
1/4 cup flour
1 quart (4 cups) whole milk
12 ounces grated low moisture mozzarella cheese
12 ounces grated Comté, Gruyère, or Emmentaler cheese
For Assembly:
1 1/2 pounds (enough sheets to make 12 layers) fresh lasagna noodles
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Learn how to make butternut squash lasagna with brown butter & sage in our Williams Sonoma Essential Bakers, made in Portugal. Learn more at Williams-Sonoma.com.
Cosy Roasted Vegetable Butternut Squash Lasagna
Wonderfully cozy roasted vegetable butternut squash lasagna packed with a rainbow of veggies and the perfect balance of sweet & savory flavor. This vegetarian butternut squash lasagna recipe is easy to make and filled with warming spices. Don't forget those incredible layers of melted cheese in every bite! Comfort food at its finest.
FULL RECIPE:
Butternut Squash Three Ways | Jamie & Gennaro | Realtime Recipes
Healthy, cheap and nutty - no not Jamie Oliver, we are talking butternut squash! Jamie was live to show how versatile this nutritious vegetable can be with three quick recipes all shot in real time with the very lovely Gennaro Contaldo.
For more realtime recipes click here and check out Gennaro’s channel here:
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Links from the video:
Jamie's Super Squash Smoothie |
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For more nutrition info, click here:
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