Butternut Squash Lasagna

Tomato Cream Sauce

  • 1/4 cup - tomato paste
  • 2 qt - heavy cream
  • 1 tbsp. - fresh basil, chopped
  • 1 tbsp. - sun dried tomatoes
  • salt & pepper

Lasagna

  • 2 lb - butternut squash
  • 3/4 lb - ricotta cheese
  • 1 lb - mozzarella cheese, shredded
  • 1 tsp - ground sage
  • 1/2 lb - button mushrooms, sliced
  • 1/2 lb - frozen spinach
  • 1/4 lb - parmesan cheese

You Will Also Need

  • 13 x 19 baking dish

Sauce Preparation

Heat cream in pot over medium heat. Whisk in tomato paste. Simmer cream until it is reduced to half. Turn off heat. Add chopped basil and sun-dried tomatoes. Season with salt and pepper to taste.


Lasagna Preparation

Peel squash and slice lengthwise into 1/4" pieces. Cook squash in boiling water for approximately 10-12 minutes, remove from water and drain. Layer squash in 13" x 9" baking dish. Mix ricotta with sage in mixing bowl. Add sliced mushrooms, drained spinach, ricotta mixture and tomato sauce to ricotta mixture. Pace 1/3 of mixture onto layered butternut squash. Repeath in layers. Top with parmesan cheese. Bake in 375 oven for approximately 20-25 minutes.

Special Thanks to Samantha Orbach for requesting this recipe!