Next time, I'll change up the layering on the top so it's more colorful! |
Creamy, Cheesy, Sweet, Savory, Comforting... not low-cal... Deliciousness |
For a seasonal spin on lasagna, I like to use local ingredients. Start with one star and let it be your guide. I've even made lasagna without pasta, substituting cabbage for the refined carbs. It was so good; I'll have to make it again soon just so I can share it with you! Anyway, on to the delicious (not-very-healthy-so-be-forewarned) Butternut Squash Lasagna that I served as part of our Vegetarian Thanksgiving feast alongside a yummy Vegetable Wellington, Maple-Ginger-Cranberry-Sauce, String-Bean Casserole, and Rosemary Mashed Potatoes.
You don't need to kill a bird to be thankful. |
1/2 a large or 1 small local butternut squash, peeled and chopped into 1-inch cubes
3 cups of low-sodium organic vegetable broth (or water, or water + a low sodium veggie bouillon cube)
1/2 box of no-boil lasagna noodles (I used Barilla)
2 tb butter (gasp! use a local artisnal butter if you can or substitute olive or coconut oil if you have a thing against an occasional dose of butter)
2 leeks, sliced length-wise, chopped into semi-circles, and rinsed thoroughly
1 small sweet yellow onion, chopped
1-2 tb flour and/or cornstarch
1 8-oz tub of marscapone (I really like the one from Trader Joe's because it's THICK)
1/2 c half-and-half (or nut cream or heavy cream if you want)
1/4 c shredded cheese (I used a combo of mozzarella, provolone, asiago, and Parmesan)
Fresh Sage, 4 leaves, finely chopped
Fresh Nutmeg
Freshly Ground Black Pepper
In a medium pot, cover the butternut squash with broth or water. Turn heat to medium-high, cover, and cook until squash is fork tender, about 20 minutes.
I used a Rapunzel Veg Bouillon Cube. Green specks are dried herbs. |
Butter and Sage were meant to be together. |
The leeks added a ton of flavor to the lasagna. |
Imperfect Roux with Onions |
Where's that dairy from? COWS! Do they eat grass like they're supposed to? |
Can you see the fat? This isn't a meal that should be consumed regularly! |
Now it's time to start assembling your lasagna. Spread a thin layer of squash on the bottom of your pan. Cover with 1 layer of lasagna noodles.
Then a layer of squash followed by a layer of all the leeks...
... followed by a layer of sauce...
... followed by noodles then squash...
... and a layer of cheese...
... pasta, squash...
... sauce...
Finally, cover with tin foil and bake according to package recommendations.
(note on the pan: I used a 9x9 inch pyrex, which worked perfectly with my barilla no-boil pasta. Try to use glass or ceramic. non-stick metal pans leech harmful toxins into your food and nobody wants that.)
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