Butternut Squash Lasagna

Although there's not much to report on the kitchen remodel lately - I have been trying to prepare myself mentally for what is about to happen.  🤣  Just curious, how does one go about adequately preparing themselves for literal walls to be torn down? 😬 I'm more than ready to say goodbye to my overfilled cabinets that no longer close or function properly but quite honestly, I'm not sure how I'm going to cope without a workable kitchen.  Lord, help me find my calm within the storm.  🙏🏻

This month while I've been focusing on preparing myself mentally for this impending kitchen demolition, I've also been preparing my freezer.  Stocking my freezer with meals that I can defrost and reheat in the microwave next month, which may or may not be plugged into an outlet in our bedroom.  😬🤷🏻‍♀️  Casseroles, taco meat, crock pot ready meals, pasta dishes and lasagnas will be our survival meals during our kitchen-less period.  

I may or may not have gone a little overboard on the lasagna prep.  I made a turkey lasagna, an eggplant lasagna and this new butternut squash lasagna.  Don't judge me - I crave carbs - what can I say? 😅 This was a great two for one meal.  I made one whole recipe and divided into 2 small containers.  We ate one tonight and I froze the second. 

Blogging a lasagna recipe is no joke.  There are just soooo many steps and pictures to document that it can be overwhelming for both of us.  A lengthy list of ingredients and directions for you to navigate through and a ridiculous amount of pictures for me to take and post. 😂A lasagna recipe with a homemade sauce is even more of a challenge to blog so I don't post a lot of lasagna recipes.  That should tell you how much I adore this Butternut Squash Lasagna.  It is worth all of the effort - trust me on this one. 

Butternut Squash Lasagna
1 butternut squash
1/2 onion

Filling
2 Tablespoons olive oil
1 1/2 pounds sliced mushrooms
1 shallot, diced
3 garlic cloves, minced
2 Tablespoons chopped fresh sage
1/2 teaspoon salt

Ricotta
15 ounces ricotta
1 egg
1/2 teaspoon salt

Butternut puree
3 Tablespoons olive oil
3-6 Tablespoons water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

1 1/2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese
no boil lasagna noodles

bechamel sauce
1 1/2 Tablespoons butter
1 1/2 Tablespoons flour
1 cup milk
salt and pepper
1/2 cup mozzarella
2 Tablespoons parmesan

Slice squash in half.  Scoop out seeds. 

Place cut side down and a foil lined baking sheet.  Lay onion beside squash.  Roast 30 min. at 425. 

Heat 2 T. oil in skillet.  Add mushrooms, shallots and salt and cook until soft. 

Add garlic, sage and salt and cook 3 more minutes. 

Use a fork to combine ricotta, egg and salt. 

Melt butter in saucepan.   Add flour and toast 2 minutes. 

Gradually whisk in milk.  

Stir in salt, pepper and cheeses.  ​Stir until melted and incorporated.

Scoop squash into food processor.  Add roasted onion, olive oil, water, salt, pepper and garlic powder.

Puree until smooth.  Add water if needed to get to a marinara consistency.

Spread 1 cup of butternut puree in bottom of a 9x13" dish. 

Top with lasagna noodles. 

Spread 1/2 of ricotta mixture over noodles. 

Top with half of mushrooms. 

Sprinkle with 1/2 cup mozzarella and 1 T. parmesan. 

Top with more lasagna noodles and remaining ricotta. 

Spread butternut puree on top - reserving 1 1/4 cups for the top. 

Add remaining mushrooms, 1/2 cup mozzarella and 1 T. parmesan. 

Top with noodles and remaining puree.  

Pour bechamel sauce over lasagna. 

Cover with foil and bake 40 minutes at 375.

Uncover and bake 15-20 minutes longer. 

The pictures of this one don't really do it justice.  We gobbled this up in record time and I'm already thinking about how soon I'm going to be pulling the second one out of the freezer.  😋 

​Ciao!

Click here for a printable version of this recipe