Butternut Squash Vegetable Lasagna - no pasta!
I'm a big fan of podcasts, how about you? Any recommendations, please share!
The other day I was listening to Alie Ward's Ologies and the featured guest was Mariah Gladstone an Indigenous Cuisinologist who discussed many of her traditional native foods and dishes. One dish she described used butternut squash as the lasagna 'noodles' which inspired this creation. Enjoy!
Ingredients:
- 1 butternut squash
- 1 zucchini squash
- 2 containers of fresh mushrooms
- 1/2 white onion
- 2 bags of fresh spinach
- shredded parmesan cheese
- shredded mozzarella cheese
- 1 block of cream cheese
- 1 jar of pasta sauce
- Italian seasoning
Peel and slice the butternut squash into circles. First, put it in the microwave for 60-90 seconds to make peeling easier. Separate the top part from the bottom part and slice each peeled section into circles (removing the seeds from the bottom part once you get to them. I use a melon baller. Works great!).
Layer the bottom of a 9x13 baking dish with squash medallions, cutting them into smaller shapes to fit any uncovered area. Add a second layer of sliced zucchini. Drizzle with olive oil and sprinkle with bit of Italian seasoning, cheese, cover with pasta sauce and top with cheese (a handful of each).
Add a second layer of butternut squash circles, filling in as needed once again. Sautee mushrooms (I sautee in butter and soy sauce, adding some thinly sliced onion to the party). In a separate pan, sautee spinach in olive oil (I also add a bit of thinly sliced onion here too). When spinach is shrunken down, add cream cheese and mix until combined. Spread mushrooms on the butternut squash layer, then the spinach mixture. Top with cheese, a sprinkle of Italian seasoning, and a drizzle of sauce.
Add a final layer of butternut squash circles, drizzle with olive oil, cover with the rest of the sauce and sprinkle with cheese. Bake covered for 25 minutes, then uncovered for another 20 on 350 degrees. Cool then cut into squares and serve with a fresh sprinkle of parmesan cheese.
Feel free to add your own variations of vegetables to make it your own. The original inspiration called for a meat sauce- which sounds yummy too!
