This dish can be prepared as a traditional lasagna or as a layered baked pasta. Add rosemary, thyme, or whatever spice you think would complement it nicely. You can also play around with the cheeses and add goat, Toscano, or marscapone cheese.
| Servings |
| 8 people |
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This dish can be prepared as a traditional lasagna or as a layered baked pasta. Add rosemary, thyme, or whatever spice you think would complement it nicely. You can also play around with the cheeses and add goat, Toscano, or marscapone cheese.
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Ingredients
- 12 oz lasagna noodles or noodle of choice
- 1 1/2 lbs butternut squash peeled and cut into 1" cubes
- 3 small/medium sweet potatoes sliced very thin
- 1 cup water
- 2 cloves garlic peeled
- 2 tablespoons rosemary or spice of choice
- salt and pepper to taste
- 1 tablespoon olive oil
- 18 oz mozzarella cheese shredded
- 12 tablespoons Parmesan freshly grated
Servings: people
Instructions
- Preheat oven to 375 F. Cook lasagna noodles according to package instructions, then drain and rinse with cold water. Spread noodles flat and set aside.
- Steam squash until tender, about 10-12 minutes. Transfer the cooked squash to a food processor. Steam the sweet potato slices for 5 minutes or until just barely tender.
- While the potatoes cook, add the water, garlic, rosemary, salt, and pepper to the squash and puree until very smooth. When the potatoes are done, remove them from heat and set aside.
- Lightly coat 9 x 13 baking dish with olive oil. Spread about 4 tablespoons of squash puree over the bottom of the dish and place a layer of noodles over that. Spread another 4 tablespoons of puree over the noodles. Arrange a single layer of sweet potato over puree, then sprinkle 3 oz mozzarella and 2 tablespoons of Parmesan over them.
- Add four more layers of puree, sweet potato, cheese, and noodles in that order. Top the final noodles with the remaining cheese. Bake for 40 minutes (lasagna may need to be covered with foil part way through if top begins to brown excessively). Let stand 5 minutes before serving.
Recipe Notes
Recipe adapted from Associated Press- J. Hirsh
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