Butternut Squash Lasagna

I originally wanted sausage in this lasagna but the thought of defrosting the links and the whole waiting game was annoying to me. I then looked over saw a butternut squash sitting on my counter. “Hmmm” I said to my dog as he just blankly stared at me. I proceeded to make this as I would a regular lasagna and just “wing it” the rest of the way. The combination of the sweet butternut and salty ricotta was awesome. My husband goes “who would have thought”—-gee thanks! haha

…..serves 6

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Ingredients

• 2tbsp Olive Oil

• 1 Whole Yellow Onion, chopped

• 2 Garlic cloves, minced

• 1 Whole Butternut Squash, peeled, seeded and chopped

• 1tbsp Sage, chopped

• 1 large pinch of Nutmeg

• 1tsp Kosher Salt

• 1/2tsp Black Pepper

• 1-1.5 cup Vegetable Broth

• 1-1.5 cup Mozzarella Cheese

• 1 -.5 cup Grates Parm Cheese

• 1/2 cup Ricotta Cheese

• Lasagna pasta

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Directions

1. Heat oil in a large saute pan over medium heat. Once hot, saute onions and cook for 3-4min, until softened. Add the garlic and cook for 30 seconds, until fragrant. Add the squash, sage, nutmeg, season with salt and pepper. Mix to combine.

2. Spread the squash on the pan to a single layer. Add the broth slowly until squash is halfway submerged. May need a little more or a little less, depends on the size of pan you use. Bring to a boil, then reduce to low and cover. Cook for 15-20min until tender and minimal water is left.

3. Remove from heat and using your hand blender or potato masher, mash squash leaving a few chunks (if you want) or until smooth. If mixture is too watery, continue to boil with the lid off to evaporate.

4. Bring a large pot of salted water to a boil. Cook lasagna to al dente. Drain and lay on to a baking sheet with oil to avoid sticking.

5. In a medium bowl, combine mozzarella, parmesan cheese and ricotta. Season with salt and pepper. Add this cheese mixture to the squash mixture in the pan. Combine until a cheesy mixture forms.

6. Start layering lasagna: Add squash to the bottom of your baking dish to prevent lasagna from sticking. Layer noodle, squash mixture, noodle, squash mixture, noodle. Top off with mozzarella. Bake covered at 375 for 20min. Take off foil and baked for additional 20min or until golden brown. Let sit for 10min before serving.