Butternut Squash Lasagna

Name: Lasagna Labu Mentega
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 4 cups butternut squash puree (i.e. Farmer’s Market Organic canned); 1 1/2 tbs. sel de cuisine (features cinnamon, rosemary, and salt); 1 tsp . minced garlic; salt and pepper to taste; 15 oz . part-skim ricotta cheese; 1/2 cup grated Parmesan cheese; 8 short whole wheat lasagna noodles; sliced cheese to top pieces (optional – but not really)

This butternut squash lasagna is a perfect vegetarian version of a classic - thick, creamy squash puree between layers of lasagna and cheese.

⏱️ 75 min 🔪 Prep: 15 min 🔥 Cook: 60 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

6 servings

4 cups butternut squash puree (i.e. Farmer’s Market Organic canned)
1 1/2 tbs. sel de cuisine (features cinnamon, rosemary, and salt)
1 tsp . minced garlic
salt and pepper to taste
15 oz . part-skim ricotta cheese
1/2 cup grated Parmesan cheese
8 short whole wheat lasagna noodles
sliced cheese to top pieces (optional – but not really)

Steps

Preheat oven to 400°F. Combine squash purée, sel de cuisine, garlic, salt, and pepper; mix well. Combine ricotta, 1/4 cup Parmesan, salt and pepper in second bowl and mix well.
Coat 8×8-inch baking dish with cooking spray. Put a little butternut squash on the bottom of the pan. Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of ricotta mixture. Repeat layers—noodles, squash, noodles, ricotta—then sprinkle with remaining 1/4 cup Parmesan.
Bake for 45 minutes. Top with sliced cheese and bake/broil an additional 5-10 minutes.