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Vegetable Lasagna
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Brief Description
Layered lasagna dish with butternut squash, mushrooms, Swiss chard and pine nuts.
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Main Ingredient
cheese
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Category: Pasta
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Cuisine: Italian
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Prep Time: 45 min(s)
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Cook Time: 75 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Bonadio
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Posted On: Mar 13, 2019
Number of Servings:
Ingredients:
- 3 cups - cubed and peeled butternut squash
- 1 cups - plus 1 Tbsp. vegetable broth divided
- 1 cups - fat-free milk
- 4 cloves - garlic
- 1/2 teaspoons - salt
- 1/4 teaspoons - freshly ground black pepper
- - dash of ground nutmeg
- 2 ounces - Gruyere cheese shredded
- 3 ounces - part-skim mozzarella cheese shredded, divided
- 1 tablespoons - olive oil
- 1 - small onion chopped
- 1 pounds - sliced mushrooms
- 1 bunches - Swiss chard trimmed, very thinly sliced
- 3 tablespoons - pine nuts toasted and chopped
- 6 - lasagna noodles (whole wheat or gluten-free work well) cooked
- 3/4 cups - part-skim ricotta
- 1 ounces - grated Parmigiano-Reggiano cheese
Directions:
Preheat oven to 375°.
Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender. Remove from heat.
Meanwhile, heat skillet and add oil to pan. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook until chard wilts. Place mixture in a sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine.
Place squash mixture in a blender (or use immersion blender) with salt, pepper, and nutmeg. Carefully blend; mixture is hot. May wish to remove center piece of blender lid (to allow steam to escape) and place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth. Place blended squash mixture in a bowl; add Gruyere cheese and 5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.
Spread 1/2 cup squash sauce in bottom 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of chard mixture. Dollop ricotta cheese on top of chard. Spread half of remaining sauce over top.
Arrange 3 noodles over sauce. Top with remaining chard mixture; top with remaining sauce. Sprinkle evenly with remaining 5 ounces mozzarella cheese and Parmigiano-Reggiano cheese. Cover with foil coated with cooking spray. Bake at 375° for 35 minutes. Uncover and bake an additional 10 minutes or until bubbly.
Remove from oven and let sit at least 10 minutes.
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