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A Healthy Twist on a Classic Dish
Introduction
Are you craving the comforting flavors of lasagna but looking for a healthier alternative to traditional pasta? Look no further! Our No-Noodle Butternut Squash Lasagna recipe is the answer. By substituting lasagna noodles with layers of thinly sliced butternut squash, this dish offers a low-carb, nutrient-packed twist on the classic Italian favorite. Let’s embark on a culinary journey to create a delicious, guilt-free lasagna.
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Ingredients
Before we dive into the preparation, gather the following ingredients:
For the Butternut Squash Layers:
- 1 large butternut squash, peeled, seeded, and thinly sliced
- 1 tablespoon of olive oil
- Salt and black pepper to taste
For the Ricotta Filling:
- 1 ½ cups of ricotta cheese
- 1 egg
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and black pepper to taste
For the Tomato Sauce:
- 2 cups of marinara sauce
- 1 cup of diced tomatoes
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of red pepper flakes (adjust to taste)
- Salt and black pepper to taste
For Layering:
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
The Art of Cooking
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Now, let’s follow the step-by-step guide to create this wholesome No-Noodle Butternut Squash Lasagna:
1. Preheat the Oven
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Begin by preheating your oven to 375°F (190°C).
2. Prepare the Butternut Squash
Peel and seed the butternut squash, then carefully slice it into thin, noodle-like strips. Toss the slices with olive oil, salt, and black pepper, and set them aside.
3. Create the Ricotta Filling
In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan, dried basil, dried oregano, salt, and black pepper. Mix thoroughly until you have a creamy, well-combined filling.
4. Make the Tomato Sauce
In a separate bowl, mix the marinara sauce, diced tomatoes, garlic powder, onion powder, red pepper flakes, salt, and black pepper. This will be your flavorful tomato sauce.
5. Assemble the Layers
In a greased baking dish, begin the layering process. Start with a layer of butternut squash slices, followed by a portion of the ricotta filling and a drizzle of tomato sauce. Sprinkle mozzarella cheese over this layer. Repeat this process until you’ve used up all your ingredients, finishing with a generous layer of mozzarella cheese on top.
6. Bake to Perfection
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. Then, remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden and bubbly.
7. Let It Rest
Allow the lasagna to rest for about 10 minutes before slicing and serving.
8. Garnish and Serve
Before serving, sprinkle the lasagna with grated Parmesan cheese and some fresh basil leaves for an extra burst of flavor.
Conclusion
This No-Noodle Butternut Squash Lasagna offers a delightful, healthy twist on the classic dish. With the rich taste of roasted butternut squash, the creaminess of ricotta, and the zesty tomato sauce, it’s a flavorful and satisfying option for those seeking a low-carb alternative. Enjoy a taste of Italy while embracing a nutritious and delicious meal.
FAQs
1. Can I use pre-sliced butternut squash?
Yes, you can save time by using pre-sliced butternut squash available in many grocery stores.
2. What can I serve alongside this lasagna?
A simple green salad with a lemon vinaigrette or steamed vegetables make excellent side dishes to complement the flavors of the lasagna.
3. Can I make this lasagna in advance?
Absolutely! You can prepare the lasagna in advance and refrigerate it until you’re ready to bake. Just adjust the cooking time to ensure it’s heated through.
4. Is this dish suitable for vegetarians?
You can make a vegetarian version of this lasagna by using a meatless marinara sauce and skipping the red pepper flakes.
5. Can I freeze leftovers?
Yes, you can freeze individual portions of the lasagna for convenient, future meals. Be sure to wrap them securely to maintain freshness.
Now that you have the recipe, savor the delicious and healthy No-Noodle Butternut Squash Lasagna with friends and family.
Source: inquiringchef.com
No-Noodle Butternut Squash Lasagna Recipe
Yield: 9
Prep Time: 1 hour
Cook Time: 50 minutes
Are you craving the comforting flavors of lasagna but looking for a healthier alternative to traditional pasta? Look no further! Our No-Noodle Butternut Squash Lasagna recipe is the answer. By substituting lasagna noodles with layers of thinly sliced butternut squash, this dish offers a low-carb, nutrient-packed twist on the classic Italian favorite. Let's embark on a culinary journey to create a delicious, guilt-free lasagna.
Ingredients
- 15 ounces Ricotta Cheese
- 2 Tablespoons chopped Fresh Parsley
- 1 large Egg
- 4 ounces Creamy Goat Cheese
- 1 pound Italian Sausage (see note)
- 8 ounces Baby Spinach
- 4 cloves Garlic
- 1 3 pound Butternut Squash, peeled, seeds removed and sliced into 1/8 inch slices
- 8 ounces Fresh Mozzarella, very thinly sliced
- Salt and Black Pepper
- 1/2 cup grated Parmesan Cheese
Instructions
Preheat oven to 425°F / 220°C.
Spray a 3-quart casserole dish (rectangular or oval shaped will work) with nonstick cooking spray. Place casserole dish on a sheet pan (this is important to catch any drips if the casserole bubbles over).
In a mixing bowl, combine ricotta, parsley, and egg. Stir well. Crumble goat cheese over top and stir until even. Set aside.
Heat a large saute pan over medium heat. Add sausage and saute until cooked through and lightly browned, 6 to 8 minutes. Transfer sausage to a paper towel-lined plate to cool slightly.
Return pan to heat.
To heated pan add spinach and garlic and saute until spinach is wilted and garlic is fragrant, 2 to 3 minutes. Add spinach to bowl with the sausage and stir to combine.
Layer the bottom of the prepared baking dish with butternut squash slices. Season lightly with some salt and black pepper. (Don’t skip this step to lightly season each layer of butternut squash; this will help to bring out the flavors and draw out excess moisture from the squash as it bakes.)
Add a thin layer of mozzarella, then a thin layer of Italian sausage-spinach, and finally a thin layer of ricotta mixture. Continue the layers, including seasoning lightly with salt and pepper, until all of the ingredients have been used, ending with a layer of butternut squash. (Note: I like to save about 1/4 cup of the spinach and sausage mixture to put on top of the lasagna just for appearance.)
Cover the lasagna tightly with foil and bake until squash is tender, 35 to 50 minutes. (Note: Remove foil after 45 minutes and check to see if the squash is tender. If you sliced the squash by hand and / or the slices are on the thicker side, it may take the upper limit of the cook time.)
Remove foil and sprinkle the top of the lasagna with parmesan cheese.
Return to the oven and continue baking, uncovered, until golden brown on top, about 15 minutes more.
Let lasagna rest in the pan for about 10 minutes before slicing (this short rest will help the slices to come out cleanly).
Notes
Look for ground Italian sausage in mild and spicy versions, depending on your preference.For a lighter option, look for turkey or chicken Italian sausage which has all the flavor and is less rich than the classic variety made with pork.
Nutrition Information
Yield 1Serving Size 9
Amount Per ServingCalories 3903Total Fat 244gSaturated Fat 118gTrans Fat 0gUnsaturated Fat 132gCholesterol 817mgSodium 7262mgCarbohydrates 209gFiber 50gSugar 40gProtein 237g
The information contained herein is subject to change.
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