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Recipe Detail

Vegetable Lasagna

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  • Brief Description

    Layered lasagna dish with butternut squash, mushrooms, Swiss chard and pine nuts.

  • Main Ingredient

    cheese

  • Category:  Pasta

  • Cuisine:  Italian

  • Prep Time:  45 min(s)

  • Cook Time:  75 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

  • Notes:

  • Posted By:  Bonadio

  • Posted On:  Mar 13, 2019

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Number of Servings:

Ingredients:

  1. 3 cups - cubed and peeled butternut squash
  2. 1 cups - plus 1 Tbsp. vegetable broth divided
  3. 1 cups - fat-free milk
  4. 4 cloves - garlic
  5. 1/2 teaspoons - salt
  6. 1/4 teaspoons - freshly ground black pepper
  7. - dash of ground nutmeg
  8. 2 ounces - Gruyere cheese shredded
  9. 3 ounces - part-skim mozzarella cheese shredded, divided
  10. 1 tablespoons - olive oil
  11. 1 - small onion chopped
  12. 1 pounds - sliced mushrooms
  13. 1 bunches - Swiss chard trimmed, very thinly sliced
  14. 3 tablespoons - pine nuts toasted and chopped
  15. 6 - lasagna noodles (whole wheat or gluten-free work well) cooked
  16. 3/4 cups - part-skim ricotta
  17. 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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