Butternut Squash Lasagna

The recipe Butternut Squash Lasagna can be made in approximately 1 hour and 30 minutes. This recipe serves 6 and costs $1.47 per serving. One portion of this dish contains approximately 18g of protein, 11g of fat, and a total of 337 calories. If you have cooked lasagna noodles, shredded mozzarella, winter squash, and a few other ingredients on hand, you can make it. 2336 people were glad they tried this recipe. Plenty of people really liked this main course. It is brought to you by Simple Bites. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is super. Similar recipes include butternut squash lasagna, Butternut Squash Lasagna, and Butternut Squash Lasagna.

Servings: 6

Preparation duration: 45 minutes

Cooking duration: 45 minutes

 

Ingredients:

9 lasagna noodles, cooked

1 egg

1 teaspoon fresh thyme

2 cups marinara sauce, homemade or purchased

1/4 cup grated Parmesan

1/4 teaspoon fresh pepper

1/2 teaspoon salt

2 cups shredded mozzarella, divided

2 cups roasted winter squash (I used butternut, but any variety would do)

Equipment:

whisk

bowl

oven

frying pan

Cooking instruction summary:

Preheat the oven to 350F.In the bottom of an 8x10 casserole, spread 1/2 cup of marinara sauce and top with three lasagna noodles.In a medium bowl, whisk the egg, salt and pepper together until foamy. Add the roasted squash and beat it into the egg until combined. Don't worry if there are a few lumps.Sprinkle the thyme and the Parmesan into the squash mixture and mix well. Spread the mixture over the lasagna noodles in the pan. Sprinkle with 1 cup of mozzarella cheese.Layer another 3 noodles in the casserole and top with 1 cup of marinara sauce. Place the remaining 3 noodles in the dish and spread the last 1/2 cup of sauce over the top of them.Finish the lasagna with 1 cup of grated mozzarella cheese and a few sprigs of fresh thyme. Top with 5-7 roasted tomatoes, if you wish.Place in the middle rack of the oven and bake for about 45 minutes or until the cheese is golden and the sides of the lasagna are bubbling.Remove from the oven and let stand for 10 minutes, then slice and serve.

 

Step by step:


1. Preheat the oven to 350F.In the bottom of an 8x10 casserole, spread 1/2 cup of marinara sauce and top with three lasagna noodles.In a medium bowl, whisk the egg, salt and pepper together until foamy.

2. Add the roasted squash and beat it into the egg until combined. Don't worry if there are a few lumps.Sprinkle the thyme and the Parmesan into the squash mixture and mix well.

3. Spread the mixture over the lasagna noodles in the pan. Sprinkle with 1 cup of mozzarella cheese.Layer another 3 noodles in the casserole and top with 1 cup of marinara sauce.

4. Place the remaining 3 noodles in the dish and spread the last 1/2 cup of sauce over the top of them.Finish the lasagna with 1 cup of grated mozzarella cheese and a few sprigs of fresh thyme. Top with 5-7 roasted tomatoes, if you wish.

5. Place in the middle rack of the oven and bake for about 45 minutes or until the cheese is golden and the sides of the lasagna are bubbling.

6. Remove from the oven and let stand for 10 minutes, then slice and serve.


Nutrition Information:

Quickview
336k Calories
17g Protein
11g Total Fat
42g Carbs
22% Health Score
Limit These
Calories
336k
17%

Fat
11g
17%

  Saturated Fat
6g
38%

Carbohydrates
42g
14%

  Sugar
6g
7%

Cholesterol
59mg
20%

Sodium
937mg
41%

Get Enough Of These
Protein
17g
36%

Vitamin A
9077IU
182%

Selenium
33µg
48%

Calcium
298mg
30%

Manganese
0.57mg
28%

Vitamin C
22mg
28%

Phosphorus
275mg
28%

Potassium
633mg
18%

Fiber
4g
18%

Magnesium
66mg
17%

Vitamin E
2mg
17%

Iron
2mg
16%

Vitamin B12
0.97µg
16%

Vitamin B2
0.24mg
14%

Vitamin B6
0.28mg
14%

Zinc
2mg
14%

Copper
0.26mg
13%

Vitamin B3
2mg
11%

Folate
43µg
11%

Vitamin B1
0.13mg
9%

Vitamin B5
0.86mg
9%

Vitamin K
4µg
4%

Vitamin D
0.32µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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