Butternut Squash Caramelized Onion Spinach Lasagna Recipes

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ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND CRAISINS®



Roasted Butternut Squash with Onions, Spinach, and Craisins® image

A delicious deviation from the typical squash preparation, this recipe has kind of a nutty flavor with or without the nuts. Good as-is, but of course each person can salt and pepper their own serving to taste. The leftovers are good served as a cold salad if you don't like the cooked spinach that results from re-heating. Almonds and walnuts can be used in addition to or instead of the pecans.

Provided by Marcia

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 6

Number Of Ingredients 6

1 butternut squash
1 cup chopped red onion
2 tablespoons olive oil
3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup chopped pecans

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  • Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
  • Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
  • Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
  • Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 29.5 g, Fat 9.5 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 19.1 mg, Sugar 10.5 g

BUTTERNUT SQUASH, CARAMELIZED ONION AND SPINACH LASAGNA



Butternut Squash, Caramelized Onion and Spinach Lasagna image

This rich fall lasagna from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., makes an excellent main course for vegetarians and meat-lovers alike.

Provided by Tara Parker-Pope

Categories     dinner, sauces and gravies, main course

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 large butternut squash
6 tablespoons olive oil, divided
3 red onions, medium, julienned
1 pound part-skim ricotta cheese
2 tablespoons rosemary, chopped
2 eggs
1 1/2 cups grated Parmesan cheese, divided
3 tablespoons unsalted butter
Scant 1/2 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
1 bag chopped frozen spinach (1-pound), defrosted and drained
6 sheets fresh pasta, or no-boil lasagna noodles
Salt
Pepper

Steps:

  • Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with 3 tablespoons of olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth, season with salt and pepper to taste, and set aside.
  • To caramelize the onions: Place 3 tablespoons of olive oil in sauté pan. Heat until hot but not smoking; add onions. Toss to coat with oil. Turn heat down to medium and cook until onions are soft and browned, about 25 minutes. Season with salt and pepper to taste. Set aside.
  • Prepare a ricotta cheese mixture. Mix ricotta cheese, chopped rosemary, eggs, half the grated Parmesan and salt and pepper to taste. Set aside.
  • Make a spinach Mornay sauce. Melt butter in a saucepan, add flour and stir. Cook 2 minutes. Add milk and stir until it comes to a boil. Add the rest of the grated Parmesan, the nutmeg and the defrosted spinach. Season with salt and pepper. Set aside.
  • Assemble the dish. Spray a 9" x 13" pan with cooking spray. Spread 1 cup of the spinach sauce on the bottom of the pan. Cover with a layer of fresh pasta sheets. Spread half of the roasted butternut squash on top of the pasta sheets. Top with another layer of pasta sheets. Spread ricotta cheese mixture on top of pasta sheets, and spread caramelized onion on top of ricotta mixture. Cover with an additional layer of pasta sheets. Top with the other half of the butternut purée and then another layer of pasta. Finish by using the rest of the spinach Mornay sauce for the top layer. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and cook for 15 minutes more.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 26 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 12 grams, Sodium 790 milligrams, Sugar 8 grams, TransFat 0 grams

HOMEMADE BUTTERNUT SQUASH LASAGNA RECIPE



Homemade Butternut Squash Lasagna Recipe image

Butternut Squash Lasagna, a new twist on vegetarian lasagna. Layers of creamy pureed squash, caramelized onions, tender noodles and cheese come together to make an impressive meal for guests. Make it up to two days ahead and then just pop the lasagna in the oven before they arrive. Also a great Sunday supper recipe.

Provided by Katie Webster

Categories     Main Course

Time 2h

Number Of Ingredients 14

1 large butternut squash
1 ¼ teaspoon salt, divided
¼ teaspoon ground nutmeg
1 tablespoon extra-virgin olive oil
1 large sweet onion, sliced
½ teaspoon ground pepper, divided
½ teaspoon dry thyme
16 ounces part-skim ricotta
1 large egg
28-ounces canned crushed tomatoes
3 tablespoons chopped fresh basil
9 uncooked lasagna noodles
8 ounces shredded sharp cheddar cheese
3 tablespoons Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F. Line a sheet pan with parchment or foil. Cut butternut squash in half, lengthwise and scoop out seeds. Place cut-side-down on the prepared baking sheet and transfer to the oven. Roast until the flesh is tender, 45 minutes to 1 hour. When the butternut squash is cool enough to handle, carefully scoop flesh into a food processor fitted with steel blade attachment. Add ½ teaspoon salt and nutmeg and process until smooth.
  • Meanwhile, swirl oil in the bottom of a small saucepan. Add onion ¼ teaspoon salt and ¼ teaspoon pepper and set over medium-low heat. Cover and cook, stirring often until the onion is tender and golden brown, about 15 minutes. Add water to the skillet one to two tablespoons at a time if the onions start to brown before they are soft. Remove from heat and stir in thyme.
  • Stir ricotta and egg in a medium bowl.
  • Stir together tomatoes, basil and the remaining ½ teaspoon salt and the remaining ¼ teaspoon pepper.
  • Coat a 9×11 baking dish with cooking spray. Spread about ½ cup tomato mixture in the bottom of the baking dish. Layer on three uncooked lasagna noodles.
  • Spread about half of the butternut squash mixture over the noodles. Top with about half of the onion. Dollop with half of the ricotta.
  • Top with about 1 cup tomato mixture and 2/3 cup shredded cheddar.
  • Repeat with another layer of three noodles, the remaining squash, the remaining onions, the remaining ricotta, 1 cup sauce and 2/3 cup cheddar. Top with the remaining three noodles and the remaining tomato mixture, spreading out to moisten the noodles. Do not add cheese to the top or it will stick to the foil.
  • Cover with foil. Bake (at 400 degrees) until the lasagna is steaming hot, about 45 minutes if placed directly in the oven from prep or 60 minutes if made ahead and refrigerated.
  • Remove foil, top with the remaining 2/3 cup cheddar and 3 tablespoons Parmesan and continue baking, uncovered, until the lasagna is bubbling and the cheese is melted, 7 to 10 minutes longer. Let sit 10 to 15 minutes before slicing and serving.

Nutrition Facts : ServingSize 1/10 of lasagna, Calories 545 calories, Fat 15 g, SaturatedFat 8 g, Carbohydrate 80, Fiber 6 g, Protein 26 g

CARAMELISED SQUASH & SPINACH LASAGNE



Caramelised squash & spinach lasagne image

Enjoy this veggie lasagne, with layers of spinach and slow-roasted squash. Add in some sage and a little crunch from golden pine nuts for a comforting supper

Provided by Cassie Best

Categories     Dinner

Time 2h5m

Number Of Ingredients 14

1 medium butternut squash, peeled, seeds removed and cut into 2cm cubes (1.2kg prepared weight)
3 garlic cloves, unpeeled
handful of sage leaves
1 tbsp olive oil, plus a litte extra
600g fresh spinach
12-15 lasagne sheets
125g ball mozzarella, torn or cut into small pieces
40g pine nuts
70g butter
70g flour
800ml milk
250g mascarpone
50g parmesan (or vegetarian alternative), grated
grating of nutmeg

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the squash and garlic into a large roasting tin or dish (you can use the same one to assemble the lasagne to save on washing-up - ours was 35 x 40cm and 5cm deep). Tear over 4-5 sage leaves, drizzle with the oil and season well, then toss to coat. Roast for 40-50 mins, moving the squash around once or twice, until soft and caramelised. Squeeze the garlic from the skins and mash with the squash, leaving a few chunky bits for texture.
  • Meanwhile, make the white sauce. Melt the butter in a large saucepan, and stir in the flour to make a sandy paste. Splash a little milk into the pan, stirring continuously to prevent lumps. Keep adding more milk, a little at a time, until the paste thins to a smooth, creamy sauce and the milk has all been used. Simmer for 1 min more. Stir in the mascarpone and half the parmesan. Season well and grate in a generous amount of nutmeg.
  • Tip the spinach into a colander and pour over a kettleful of boiling water to wilt (do this in batches). Once cool enough to handle, squeeze the spinach over the colander to remove the water, then season and roughly chop.
  • Remove half of the crushed garlicky squash from the roasting tin and set aside on a plate. Spread the remaining squash out over the base of the tin or dish you intend to serve the lasagne in. Ladle over about a quarter of the sauce, then top with a single layer of lasagne sheets, snapping them to fill any gaps. Make an even layer of spinach on top of the pasta, and top with another quarter of the sauce, more pasta, squash, sauce, pasta and finally the remaining white sauce.
  • Scatter over the remaining parmesan, the mozzarella and pine nuts. If the oven is off, heat to 200C/180C fan/gas 6 and cook the lasagne for 30 mins. Rub a little extra oil over 5 or 6 sage leaves, place them on top of the lasagne and return to the oven for another 15-20 mins until golden and bubbling. Leave to cool for 5 mins before serving.

Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

VEGAN BUTTERNUT SQUASH AND SPINACH LASAGNA



Vegan Butternut Squash and Spinach Lasagna image

Vegan Butternut Squash and Spinach Lasagna- layered with almond ricotta and roasted butternut squash, this lasagna is sure to make for a perfect family meal!

Provided by Chef Lauren Mahlke

Categories     Casseroles

Time 2h30m

Yield 8

Number Of Ingredients 20

1 lb Organic lasagna pasta or gluten free lasagna or grain free lasagna pasta (cooked following packaging instructions)
2 lbs Large butternut squash with large long neck, about 2 pounds
2 cups Almond ricotta (Our Recipe Link)
4 cups Thin julienne yellow onions
6 cups Rinsed fresh spinach
¼ cup Vegan butter
1 cup Bundle of sage leaves, stems removed
1 cup Small dice yellow onion
2 tsp Minced garlic
2 tsp Minced basil
2 tsp Extra Virgin Olive Oil
2 tbsp Stems with leaves of rosemary
2 tbsp Stems with leaves of thyme
2 cups Stewed organic tomatoes
½ cup Tomato paste
1 cup Red wine
¼ cup Red wine vinegar
1 cup Cooked butternut squash meat, removed from bulb, rough chop
½ cup Nutritional yeast
Salt and pepper to taste

Steps:

  • Directions
  • Preheat oven to 350°
  • Fill a large stock pot with boiling salted water.
  • Peel neck of butternut squash with potato peeler. Remove the neck from the bulb. Cut the neck in half lengthwise and slice into thin half moons 1/4 inch thick. The bulb should then be sliced in half, remove seeds and drizzle cut side with 1 tablespoon of olive oil sprinkle with salt and pepper. Let roast cut side up for 1 hour until meat is tender. Let cool slightly so you can touch and remove meat from the skin, rough chop the meat and save for the marinara.
  • While the bulb is cooking blanch the butternut squash necks in boiling salted water for 3 minutes until tender. Place in a large bowl with salt and ice water to stop cooking of squash.
  • In a large saute pan add butter and onions and on medium heat let caramelize for 20-25 minutes stirring often. Add salt to taste. The onions should turn golden to reach full caramelizing. Add Spinach and sauté for 5-8 minutes until all spinach is cooked down. Drain off any liquid and reserve into a bowl for lasagna assembly.
  • In a large sauce pot on medium high heat add 1 tablespoon of olive oil, rosemary and thyme stems with leaves and sauté in oil for 1-2 minutes. Add onions and sauté for 5-10 minutes until glistening. Remove thyme and rosemary stems and add minced garlic and sauté for 1-2 minutes. Add remaining ingredients except the vinegar and nutritional yeast. Bring pot of marinara to boil and reduce to a simmer on medium heat for 20 minutes stirring occasionally. Taste for seasoning and add salt and pepper. Use a hand held immersion blender to smooth marinara this will bring the color more orange with the blended butternut squash. Add a splash of red wine vinegar for seasoning and nutritional yeast for seasoning.
  • In a large 9x13 pyrex pour marinara on bottom of the dish a thin layer. Then spread lasagna pasta evenly in one layer. Spread half the ricotta on pasta and lay the half moons of butternut squash on top of ricotta.
  • Lay the next layer of pasta and spread all spinach and onion mixture. Lay the next layer of pasta and do the 2nd half of ricotta and butternut squash half moons. Lay the last layer of pasta on top of butternut and pour generously with marinara. Place sage leaves on top of marinara.
  • When ready to eat, roast in oven at 350° for 35-45 minutes. Enjoy with a glass of Sangiovese wine and admire your hard work!

Nutrition Facts : Calories 583, Carbohydrate 94, Cholesterol 10, Fat 17, Fiber 23, Protein 19, SaturatedFat 4, Sodium 282, Sugar 10

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