Seasonal Recipe: 100 Bowls Butternut Squash Lasagna

Many thanks to Snail winner 100 Bowls of Soup for hosting the wonderful tour and tasting at their location in Herndon, VA earlier this month!
Ingredients:
  • 6 lbs. Butternut Squash, peeled, quartered lengthwise, seeded, and cut into 1/8-inch-thick slices
  • 2 quarts sauce: 100 Bowls Beef Bolognese, Eggplant or Mushroom Ragout, or Ratatouille
  • Extra virgin olive oil
  • Salt & pepper
  • 5 cloves garlic, minced
  • 1 large onion, diced
  • 1 lb. mushrooms, sliced (any kind you prefer)
  • 1/2 lb. baby spinach (can be substituted with kale)
  • 15 oz. ricotta
  • 1/2 bunch parsley, finely chopped
  • 2 cups grated Parmesan
Directions:
Preheat oven to 350 degrees F. Working in batches, toss the butternut squash slices with olive oil, salt and pepper. Lay the squash slices on sheet trays and bake until the squash is tender but still holds its shape, about 15 mins. Repeat until all the squash is roasted. For best results, squash can be roasted a day ahead of time and cooled as they will be easier to handle and layer.
Coat a large saute pan with olive oil and add diced onions and bring the pan to a medium-high heat. Add garlic and mushrooms and season with salt and pepper. When mushrooms are soft, add spinach and saute until spinach is wilted.
In a bowl, combine the ricotta and parsley.
Preheat oven to 375 degrees F.
To assemble, place a ladleful of 100 Bowls “Sauce” (Beef Bolognese, Mushroom or Eggplant Ragout or Ratatouille) in the bottom of a 9x13inch baking dish. Spread to cover the bottom of the dish.
Arrange an even layer of the roasted squash on top of the Sauce. Be sure the squash completely covers the surface of the baking dish–this acts as the “pasta.” Cover the squash layer with more Sauce. Spread ricotta mixture over Sauce layer. Arrange an even layer of the mushroom and spinach mixture on top of the ricotta. Sprinkle with the grated parmesan. Lay another layer of butternut squash over parmesan and repeat the process until baking dish is full, ending with a top layer of squash topped with a little Sauce and parmesan.
Cover the baking dish with foil, place on a sheet tray and bake for 45 minutes. Remove the foil and bake for 10 minutes more. Remove from oven and let rest for 15-20 mins. before serving.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.