Roasted Squash Lasagna
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Roasted Squash Lasagna
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Category
Savory Recipes
Author:
Melissa Ben-Ishay
Lasagna is the ultimate comfort food. You can’t really go wrong with layers of melted cheese, creamy filling, and noodles, can you? I’ve had a collection of squash—butternut and koginut, to be exact—growing on my counter ever since they started popping up at the farmer’s market and decided to roast them, blitz them into a sauce, and layer them until you can’t anymore. I opted to swap out the traditional ricotta with blended cottage cheese, which provided the same creamy filling but with added nutrients.
Ingredients
For the squash layer
- 1 koginut squash
- 1 small butternut squash
- 3 yellow onions
- 7 garlic cloves, peeled
- 1/3 cup olive oil
- 1/2 cup cottage cheese
- 1/2 cup vegetable broth
For the cottage cheese layer
- 7 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 pound spinach
- 3 cups cottage cheese
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the lasagna
- One 16 oz. box lasagna noodles
- 1 ball burrata
- 2 cups shredded mozzarella
Directions
Roast the squash.
Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Cut the squash into 2" sections and place in a large bowl.
- Roughly chop the onions and add them to the bowl.
- Add the garlic, olive oil, salt, and pepper and use your hands to combine.
- Transfer the squash mixture to the baking sheet and roast for 45 minutes, tossing occasionally.
Make the cottage cheese layer.
Cook down the spinach until wilted and drain. Let cool.
- Add cottage cheese to a food processor with the salt and pepper.
- Pulse until creamy. Add the eggs, and pulse again until just combined.
- Chop the spinach and stir into the cottage cheese mixture.
Make the squash sauce.
Place the roasted squash in a blender and pulse together with the cottage cheese and vegetable broth until smooth.
Assemble the lasagna.
Preheat the oven to 400°F.
- Using a 9 x 13” pan, add about a 1/2" layer of squash sauce to the bottom of the pan and spread to evenly cover. Layer with lasagna noodles, then cover with the cottage cheese-spinach mixture. Add another layer of noodles, then cover with the squash. Repeat until you run out of sauce or space, whichever comes first. Make sure the sauces cover the noodles entirely so they cook all the way.
- Open the burrata ball and place it evenly around the top of the lasagna. Sprinkle liberally with mozzarella.
- Cover the dish with aluminum foil and bake for 40 minutes. Uncover and cook for another 10-15 minutes, until the top is golden brown.
- Let sit for 5-10 minutes before cutting.
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