Ingredients with Measurements:
- 1 butternut squash, peeled and sliced into thin rounds
- 1 box of lasagna noodles
- 2 cups of ricotta cheese
- 1 cup of grated parmesan cheese
- 2 cups of shredded mozzarella cheese
- 1 egg
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh parsley
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of tomato sauce
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, mix together the ricotta cheese, parmesan cheese, egg, basil, parsley, nutmeg, salt, and black pepper.
3. Spread a thin layer of tomato sauce on the bottom of the baking dish.
4. Place a layer of lasagna noodles on top of the sauce.
5. Spread a layer of the ricotta cheese mixture on top of the noodles.
6. Add a layer of butternut squash slices on top of the ricotta cheese mixture.
7. Repeat the layers of noodles, ricotta cheese mixture, and butternut squash until all the ingredients are used up.
8. Top the lasagna with shredded mozzarella cheese.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
11. Let the lasagna cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8 people.
Nutritional information:
- Calories: 425
- Fat: 19g
- Carbohydrates: 40g
- Protein: 23g
- Fiber: 4g
Substitutions for ingredients:
- Instead of butternut squash, you can use other types of squash such as acorn or pumpkin.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of tomato sauce, you can use marinara sauce or alfredo sauce.
Variations:
- Add cooked ground beef or sausage to the tomato sauce for a meaty lasagna.
- Add spinach or kale to the ricotta cheese mixture for a healthier lasagna.
- Use gluten-free lasagna noodles for a gluten-free lasagna.
Tips and tricks:
- Use a mandoline slicer to slice the butternut squash into thin, even rounds.
- Make sure to cover the lasagna with foil to prevent the cheese from burning.
- Let the lasagna cool for 10 minutes before slicing to allow the layers to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the lasagna, preheat the oven to 350°F and bake for 20-25 minutes until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Garnish the lasagna with fresh basil leaves or grated parmesan cheese.
Pairings:
- Serve the lasagna with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of milk to the ricotta cheese mixture.
- If the lasagna is too watery, make sure to drain the butternut squash slices before layering them in the lasagna.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Lasagna is a traditional Italian dish that dates back to the Middle Ages.
Flavor profiles:
- This butternut squash lasagna is creamy, cheesy, and savory with a hint of sweetness from the butternut squash.
Serving suggestions:
- Serve the lasagna hot and fresh out of the oven for the best flavor and texture.
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Region: Italian