Butternut squash lasagna
Normalize smol lasagnas.
Note: this particular recipe is a note to my future self and has not been thoroughly tested.
You'll be eating in: About 2 hours, or about 1 hour if using packaged lasagna noodles
Active time: 30 minutes
Yield: 6 servings
For the pasta:
scant 1 cup all purpose flour
For the squash filling:
honeynut squash or 1/2 butternut squash
stalks celery, diced
cloves garlic, minced
For the ricotta:
egg white (leftover from pasta, or 1 egg if using store bought pasta)
ounces sauteed greens like chard, kale, or spinach (a few handfuls)
For the lasagna:
Preheat the oven to 425 degrees.
Make the pasta
Knead the ingredients together for a few minutes. Wrap in plastic wrap and let rest for at least 30 minutes and then use a pasta roller to roll out the dough to your desired thickness.
Roast the squash
Slice the squash in half, scoop and discard the seeds. Place cut side down on a parchment lined baking sheet. Roast for 25 minutes or until you can easily pierce the flesh with a fork. Reduce the oven temperature to 350°.
Make the squash filling
Saute the carrot, onion, celery for 5 minutes over medium heat. Add garlic and saute for one minute longer. Once it's cool enough to handle, scoop out the roasted squash flesh and combine with the sauteed vegetables.
Make the ricotta filling
Thoroughly mix together ricotte, egg, parsley, and greens.
Start with a small amount of squash on the bottom of the pan. Here's how I layered mine, but you do you - make sure you add some squash on the bottom to prevent sticking and finish with cheese. Thin layer of squash, then: pasta, squash, ricotta, mozz/parm, pasta, squash, ricotta, mozz/parm, pasta, mozz/parm.
Cover with greased foil (spray the side that might come in contact with the cheese) and cook covered for 30-40 minutes. Remove foil and broil for 3-5 minutes to get that crispy top.
Print this recipe