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Saturday, January 31, 2009

Roasted Butternut Squash Lasagna

I walked into Whole Foods yesterday afternoon intending to make butternut squash ravioli for dinner. Sarah's Chinese New Year Vegetable Dumplings post had inspired me to do something with won-ton wrappers and I was excited to fill those little sheets with creamy orange squash! But when I flipped the won-ton package over: Eggs! And Whole Foods' sheets of fresh pasta? Eggs! My ravioli plan was foiled.

¡Pero nunca me doy por vencida! So I made lasagna instead. While it was quite tasty, if I were to do it all over again I would simplify it a little. I made two different fillings - one was an asparagus filling and the other was my original roasted butternut squash. I'll admit it: I was trying too hard. The asparagus filling was pretty good, but the butternut squash filling was amaaaaaaaaazing. So the next time I make lasagna (which might be very soon) I'm going to do all roasted butternut squash. And it's going to rock.

Here's the butternut squash filling before it sneaked in between the whole wheat lasagna noodles.

1 medium butternut squash, peeled and cubed
1 large "sweet" onion, sliced
1 teaspoon red pepper flakes
1 box whole wheat lasagna noodles
About 1 cup jarred tomato sauce (I like Rao's)

Toss the squash, onion, and red pepper flakes in olive oil and salt.
Roast at 425 until the squash begins to brown at the edges.
In the meantime, boil and salt a pot of water for the lasagna noodles.
Blend the squash/onion mixture in the food processor until it's smooth and creamy.
Cook the lasagna noodles until very al dente.
Spoon just enough tomato sauce into the bottom of a pan so the first layer of noodles doesn't stick, about 1/2 cup.
Layer the lasagna noodles and butternut squash.
Spoon another thin layer of tomato sauce on top of the layered lasagna.
(I only put tomato sauce on the bottom and top so the lasagna doesn't stick to the pan on the bottom or dry out on the top. This isn't a traditional, tomato-laden lasagna.)
Cover with foil and bake at 350 for about half an hour or until the noodles are cooked through.

*If you're a cheese-eater you could throw some cheese on top or in the layers but, truly, you won't miss it. The roasted squash has a ricotta-like texture. It's quite good!

1 comment:

  1. So unique, simple, and delicious! Tasted even better the next day! Thank you...


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