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Healthy Living Healthy Living

Butternut squash lasagna

Posted by on Dec. 9, 2012 at 9:28 PM
  • 8 Replies

Yummy and in season :]


Butternut Squash Lasagna - adapted from Cooking Light 
Printable Recipe 
Filling
10 cup (1/2-inch) cubed butternut squash (about 4 pounds)
1/4 cup chopped shallots
2 tablespoons chopped fresh sage
Cooking spray
1 tablespoon butter, melted
1/2 cup Greek yogurt
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Sauce
3 slices applewood smoked bacon, chopped
1/2 pound shallots, peeled and halved
6 garlic cloves, crushed
1/2 cup dry white wine
1 (14-ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Other
16 cooked lasagna noodles
3/4 cup crumbled goat cheese
1/4 cup chopped toasted pecans

Prepare the Filling (this can be done a day in advance)
Preheat oven to 400°.

To prepare filling, combine first 3 ingredients on a jelly roll pan coated with cooking spray. Drizzle with butter; toss to coat. Bake at 400° for 25 minutes or until lightly browned, stirring occasionally. Place squash mixture in a large bowl; mash with a potato masher. Stir in greek yogurt, 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Prepare the sauce
To prepare sauce, cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add 1/2 pound shallots and garlic to drippings in pan; sauté 5 minutes or until browned. Bake at 400° for 25 minutes, stirring occasionally. Place pan on stovetop over medium-high heat. Add wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; stir in salt and pepper.

Assemble the meal
Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400° for 25 minutes or until cheese is golden. Sprinkle with bacon and hazelnuts.

by on Dec. 9, 2012 at 9:28 PM
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Replies (1-8):
Janet
by Bronze Member on Dec. 9, 2012 at 11:51 PM

 Sounds yummy.

Mrs.Andrews
by on Dec. 10, 2012 at 12:51 AM

I would have never thought of this.

JoJoBean8
by Member on Dec. 11, 2012 at 7:44 PM

tfs

SweetLuci
by Silver Member on Dec. 11, 2012 at 7:57 PM

 Sounds good.

heather4511
by Gold Member on Dec. 12, 2012 at 4:08 AM
Me either but it seems like a yummy seasonal alternative.

Quoting Mrs.Andrews:

I would have never thought of this.

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Harris06
by Bronze Member on Dec. 12, 2012 at 12:50 PM

Ooh I bet this is so good!

wandep
by on Dec. 12, 2012 at 8:18 PM

Thanks

flowerfunleah
by Bronze Member on Dec. 16, 2012 at 5:29 PM
LOVE butternut squash!
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