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Winter Veggie Lasagna

Peel butternut squash long ends with a peeler. Cut off from the bulb. I use the long end but you can you the round too. Take the neck and on a mandolin cut ¼ inch lengths. Place on a sheet pan lined with parchment paper. Spray both sides of the slices with oil. Put in a 400 degree oven for about 10 minutes or until soft.

Filling:

1.      Tomato sauce – Blend together

  • Take a large plum tomato can and small fire roasted can of tomatoes
  • 2 tablespoons pesto
  • 4 cloves of garlic

2.      Cheese – mix together

  • 1 container of ricotta cheese
  • 1 bunch of parsley chopped without the stem
  •  Salt and pepper
  •  ½ cup grated Romano cheese

3.      Nonmeat filling

  • 1 whole onion cut in quarters
  • ½ bulb of fennel cut in 3
  • 2 stalks of celery
  • Take the above ingredients and blend
  • In pan with EVO sauté the mixed above with 1 tsp of fennel seed. On low about 20 minutes. Get some caramelization going.
  • Add 2 cups cleaned and thinly sliced mushrooms and sauté (if you want to substitute pork or meat for the mushrooms you can too)
  • Salt and pepper and let cool.
  • In pan with EVO sauté the mixed above with 1 tsp of fennel seed. On low about 20 minutes. Get some caramelization going.
  • Add 2 cups cleaned and thinly sliced mushrooms and sauté (if you want to substitute pork or meat for the mushrooms you can too)
  • Salt and pepper and let cool.

4.      Grated mozzarella, cheddar, Monterey or what you like. 2 cups.

In the lasagna pan:

  • Ladle some tomato sauce to cover bottom
  • Put butternut squash roasted pieces on the bottom 
  • Sprinkle 1/3 of each of the mixture and add the squash for the next 2 layers.
  • Bake 45 minutes covered at 375
  • Take foil off and bake another 30 minutes or so
  • Let sit 20 minutes before serving

Freezes well too!