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From the Antaeus Test Kitchen

Butternut Squash Lasagna Recipe

Company Member Heather Allyn shares this rich, delicious, vegetarian dish for Thanksgiving.

Ingredients

¼ cup unsalted butter

2 ½ cups chopped onions

¾ – 1lb baby bella muschrooms sliced (about 3 cups)

2 lbs butternut squash, peeled, seeded, cut into ¼ in thich slices (about 5 ½ cups)

4 tbs chopped fresh thyme, divided

4 tbs sliced fresh sage, divided

3 15-oz containers whole milk ricotta cheese

4 C grated mozzarella cheese, divided

2 C grated parmesan cheese, divided

4 large eggs

Olive oil

1 9-oz package no-boil lasagna noodles

 

OPTIONAL

¼ C unsalted butter

2 tbs sliced fresh sage

Directions

  1. Melt butter in large skillet over med-high heat. Add onions, saute until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.
  2. Add squash, borth, 3 tbs thyme, and 3 tbs sage to same skillet. Cover and immer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.
  3. Mix ricotta, 2 cups mozzarella cheese, 1 ½ cups parmesan cheese, and remaining 1 tbs thyme and 1 tbs sage in large bowl. Season to taste with salt and pepper; mix in eggs.
  4. Melt butter over medium-high heat in a small saucepan. When melted add the sage and cook over medium until the fat solids become golden brown and smells nutty. Set aside and skim out excess foam and sage.
  5. Brush 13×9-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top.
  6. If using sage brown butter, brush noodles with butter sauce.
  7. Spread ¾ cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with ½ cup mushromms and 1 cup mozzarella. Top with 3 noodles, bruh with butter sauce, then 1 ¾ cups ricotta mixture, half of remaining squash, ½ cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, sauce, 1 ¾ cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining parmesan. Cover with oiled foil.
  8. Preheat oven to 350 °F. bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (the lasagna can be assembled one day ahead and refrigerated.)

Pair with an arugula salad to offset the decadence of this dish. Enjoy!

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