Fall Harvest Lasagna
Ingredients
- Butternut Squash Puree
- 4 Large butternut squash ⓘ
- 4 tablespoons olive oil ⓘ
- 1 tablespoon salt ⓘ
- half tablespoon pepper ⓘ
- 1 teaspoon garlic powder ⓘ
- 1 teaspoon pumpkin pie spice ⓘ
- half teaspoon ground nutmeg ⓘ
- half teaspoon ground ginger ⓘ
- 1-2 cups filtered water ⓘ
- Sauce and Lasagna Assembly ⓘ
- 2 quarts Butternut squash puree ⓘ
- 5 packets Barilla Oven Ready Lasagna Sheets ⓘ
- half pound cremini mushrooms sliced ⓘ
- 1 pound ham sliced thin ⓘ
- 1 pound mild provolone sliced thin ⓘ
- 4 tablespoons olive oil ⓘ
- 1 large yellow onion chopped ⓘ
- 3-4 packets fresh baby spinach ⓘ
Instructions
- Preheat Oven to 425a
- Whisk all seasonings together in a small bowl and set aside
- Cut the tops and bottoms off of the squash to give a flat surface and slice the squash into halves. Then scoop out the seeds.
- Season the flesh of all the squash halves with the spice mixture. (About tsp for each), and drizzle with olive oil.
- Place squash halves onto baking sheets cut side down and roast for a half hour.
- After 30 mins turn the squash over to cut side up and roast for another 30-40 mins until very tender.
- Take out the squash and let cool completely
- Once cooled, scoop all the flesh from the squash into a large bowl and discard the peel scraps.
- Puree the squash in a blender or food processor a little at a time. Add a 1/4 cup of the filtered water at time to smooth out the puree as needed. (It should be a thick consistency, do not add too much water)
- Keep the puree in a large storage container in the fridge for up to 3 days ahead.
- In large pot, add 2 tbsp of olive oil over medium heat.
- Sautee onions until translucent with a pinch of salt.
- Add sage leaves and stir
- Add minced garlic, sliced mushrooms and remaining olive oil. Cook mushrooms down till soft. (Can add a large glug of your favorite pinot grigio or sauv. blanc and boil down for more flavor.)
- Add butternut squash puree (can add water or milk to thin out puree) Should be saucy and thick but not chunky.
- Bring sauce up to a simmer for about 20-30 mins. Season with salt, pepper and spices as you taste, and remember to stir.
- Turn off heat and let sauce cool slightly
- In a large baking pan, ladle a layer of sauce on the bottom and add first layer of lasagna sheets. (The pasta sheets can be broken to fit the pan)
- Remove sage leaves from the sauce as you find them. Do not put them into the lasagna.
- Layer ham, spinach, provolone and ladle more sauce. (The pasta sheets need to be saturated in sauce to cook evenly.)
- Repeat for the next layers crosshatching the lasagna sheets as you go.
- On final layer, cover pasta with remaining sauce and cheese slices. (Can rest overnight in the refrigerator for better settling)
- Bake in a preheated oven set to 375° for 1- 1 1/2 hours and let rest for at least 15 mins before cutting.
Nutrition & Diet Analysis (per serving)
1106
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).