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Butternut Squash Lasagna

Published on 21 Oct 2011 |
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On the French side of this blog, I review the new French Québec cookbook Sous le charme des courges et des citrouilles, devoted exclusively to everything squash and pumpkin. Spoiler alert: I give it a thumbs-up.

In three related posts, I will be presenting the winning recipes my family tested (or, ahem, that I tested on my family) from the book: a Butternut Squash Lasagna; a Chicken Tagine with Blue Hubbard Squash, Preserved Lemon & Olives; and a Squash Mac’n Cheese. Here’s the first serving, a truly spectacular vegan lasagna that can turn any squash-hater into a believer.

Excerpted from:

    • Prep Time
    • Minutes
    • Cook Time
    • Yield
    • 6
Butternut Lasagna Squash

Ingredients

  • 15 ml (1 tbsp) olive oil
  • 1 small chopped onion
  • 2 crushed garlic cloves
  • 1 can tomatoes (796 ml/28 oz) — I used whole San Marzano
  • Good pinch of dried oregano
  • 1 whole, unpeeled Butternut squash (around 1 kg/2.25 lb)
  • 160 ml (2/3 cup) grated Parmesan
  • Salt and fresh ground pepper, to taste

Instructions

  • 1. Heat oil in a skillet over medium heat, cook onion 3-4 minutes until translucent. Add garlic and cook 30 seconds. Add in tomatoes and seasonings, bring to a boil and simmer over medium-low heat, uncovered, 20-25 minutes. In food pro or blender, blend until smooth and set aside.
  • 2. While the sauce is simmering, in an oven preheated at 175°C (350°F), bake whole Butternut around 20 minutes, on a baking sheet. Let cool, then peel, remove seeds, and thinly slice using a knife or mandolin.
  • 3. In a rectangular baking dish, build lasagna as follows: tomato sauce, squash, salt, sauce, parmesan. Then repeat until you run out of ingredients. Sprinkle with the mozzarella.
  • 4. Cover with foil and bake 40 minutes. Uncover and bake 10-15 minutes more or until tender. Broil if needed. Above all, let rest 10 minutes before serving.

Instructions

  • 1. Heat oil in a skillet over medium heat, cook onion 3-4 minutes until translucent. Add garlic and cook 30 seconds. Add in tomatoes and seasonings, bring to a boil and simmer over medium-low heat, uncovered, 20-25 minutes. In food pro or blender, blend until smooth and set aside.
  • 2. While the sauce is simmering, in an oven preheated at 175°C (350°F), bake whole Butternut around 20 minutes, on a baking sheet. Let cool, then peel, remove seeds, and thinly slice using a knife or mandolin.
  • 3. In a rectangular baking dish, build lasagna as follows: tomato sauce, squash, salt, sauce, parmesan. Then repeat until you run out of ingredients. Sprinkle with the mozzarella.
  • 4. Cover with foil and bake 40 minutes. Uncover and bake 10-15 minutes more or until tender. Broil if needed. Above all, let rest 10 minutes before serving.
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