Butternut Vegetarian Four Cheese Lasagna Recipes

VEGETARIAN FOUR CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
• In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
• Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
• Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

GOLDEN BUTTERNUT SQUASH LASAGNA

Steps:

• Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes., Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary., In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce., Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese., Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.

BUTTERNUT VEGETARIAN FOUR CHEESE LASAGNA

Steps:

• Preheat Oven to 350°F.
• Put eggplant in colander, salt liberally and let sit one hour. After one hour, rinse eggplant thoroughly, squeezing out excess water.
• Place squash in bowl; drizzle with olive oil, toss to coat. Place on baking sheet lined with foil or parchment paper, roast in oven until browned and tender, about 30 minutes.
• Meanwhile heat large pot of water to boil for pasta.
• When squash is done remove from from parchment/foil and baking sheet, leaving the parchment or foil. Place squash in large bowl to cool slightly, then mash lightly. Place eggplant on parchment/foil on baking sheet and put in oven to roast, until tender about 15-20 minutes. When done remove from oven and place on plate and set aside.
• In a medium bowl stir together ricotta, feta, pesto or fresh basil and salt and pepper to taste,until well mixed. (Careful to not over salt). Fold roasted squash into ricotta mixture.
• When water has boiled, add asparagus and blanch for one minute, remove and place in colander, rinsing in cold water. Remove from colander and set aside.
• Add noodles to boiling water and cook for 7 minutes. Drain, place in colander and rinse with cold water.
• In a 9x13-inch baking dish, add half of tomato sauce. If using a glass dish, grease sides of pan first. Lay 3 lasagna noodles on bottom of pan, over sauce. Arrange a single layer of eggplant slices over pasta and top with half ricotta mixture. Cover with 3 more pasta noodles, arrange drained asparagus evenly over the noodles and spoon remaining ricotta mixture over the asparagus. Sprinkle with half the mozzarella cheese. Top with 3 lasagna noodles. Pour tomato sauce over all and sprinkle with the rest of mozzarella and Italian blend cheese or Parmesan cheese.
• Cover pan lightly with foil, careful not to let touch cheese on top, but folding over ends of pan.
• Bake in preheated oven for 30-40 minutes, removing foil the last 5 minutes, continue to cook until golden and bubbly.
• Let sit 30 minutes before serving.
• (Of course if you have the right oven,you could roast squash and eggplant at same time. It is not necessary to oil eggplant however).
• The recipe originally called for pesto, but I used fresh basil. It is also less fattening that way. If asparagus is not available, you could use sautéed mushrooms, zucchini, yellow roasted peppers or broccoli. The original recipe called for roasted tomatoes in place of asparagus. I found it too labor intensive and redundant considering the tomato sauce. You may have more sauce than you need, but I don't like to be caught short-handed. Use your favorite tomato sauce for this dish.
• Enjoy!