It’s been a long time since I cooked a meal that required preparation, and more than one step. I.E. something other than spaghetti squash. It’s whatever.
Since the cold weather hit, I’ve been totally vibing on warm lunches. And in order to not eat oatmeal for every meal every day, I decided I’d be ambitious and cook one of my most favoritest fall dishes – butternut squash lasagna. I make this recipe vegan (since sometimes cheese is not my friend), but I will give you the original recipe as I just sub out regular cheese for the vegan kind.
And as always, thanks Jenn for hosting!
Ingredients:
1 tablespoon olive oil
1 (1 1/2 to 2 lbs) butternut squash peeled, seeded, and cut into 1-inch cubes
Salt / Black pepper
1/2 cup water
3 amaretti cookies, crumbled [I omit these]
1/4 cup butter [I use Earth balance, soy free vegan butter]
1/2 cup all-purpose flour
3 cups whole milk [I use almond milk]
3/4 cups (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
Pinch nutmeg
2 1/2 cups shredded whole-milk mozzarella cheese [I use vega Diaya cheese]
1/3 grated parmesan [Again, I use vega Diaya cheese… they have everything]
Directions:
Heat the oil in a large skilled over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and cover. Simmer over medium heat until squash is tender – usually takes about 20 minutes.
Cool slightly, then transfer the squash to the food processor – I use my Vitamix (love). Add amaretti cookies and blend until smooth. I omit the cookies and instead add a dash of nutmeg for flavor. Season squash puree with salt and pepper to taste.
Melt butter in medium-sized saucepan over medium heat. Add flour and whisk for 1 minute. Gradually add in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens. About 5 minutes. This is important! I did not do this the first time I made the recipe and the lasagna just kinda slid out of the pan. Still tasted delicious but did not look pretty. Whisk in nutmeg and basil. Season sauce with salt and pepper to taste.
Position rack in center of the over – preheat to 375 degrees.
Lightly butter a 13 by 9 by 2 inch glass baking dish. Spread 3/4 cup of the sauce over the prepared dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover baking dish with foil and bake for 40 minutes. Sprinkle remaining mozzarella cheese and parmesan cheese over lasagna. Continue baking uncovered until the sauce bubbles and top is golden. Roughly about 15 minutes longer.
And there you have it – one of my favorite fall/winter recipes! If you try it out, please let me know what you think! Even my meat loving family loves it : )
What’s your favorite fall recipe?
Do you find that you sub out a lot of ingredients and use recipes more as a framework when cooking?
Noms. I totally wanted a warm lunch yesterday, I even made preparations for it, and then because I was sitting at the front desk and the phones WOULDN”T SHUT UP I had to eat it cold. #bestlaidplans
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YUM! It’s sad but true that I’ll just steal my parents left overs when I want a warm, already prepared meal. Its a benefit of them living so close. Yesterday’s lunch was chili and homemade bread. Thanks mom, haha. Maybe I’ll pass this recipe on to her 😉
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my favorite fall recipe is ordering sushi and drinking red wine. whoops on the cooking front. 🙂
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Oh, nice! I was looking forward to this recipe. I’m curious to know if my kids will like it. My favourite Fall recipe would be like, brownies or something. Brownies every season, actually.
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You’re killing it in adulthood! I rarely ever follow a recipe without changing out a couple things or adding.
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Yum! I made something like this the other day! This adulting thing can be obnoxious. I love that your coworker had to take a picture! Hahah!
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This looks so good!!
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I sub out a lot because I do not have most ingredients on hand. Usually it turns out pretty good. I also do not cook or bake at all. I still eat PB&J at least twice a day =P I don’t need to be a foodie, there are enough people who do that lol
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Yum! This looks very tasty! I don’t see me trying it though. That ingredients list looks rather ambitious… 😉
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I need warm food. I took salad one day last week and it was a very sad lunch lol. I’m already anxious looking at the number of ingredients/steps for this lasagna ha! I need to branch out!
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