A butternut squash has been sitting on my counter since I bought it a week ago. We had inventory at work last week (Monday-Saturday), and I didn’t cook at all.
I love roasted butternut squash and decided to try something new. Instead of using only lasagna noodles, I wondered how it would be if I used roasted butternut squash ribbons. Fast forward through not finding my mandoline, and using a knife; roasting chunks along with ribbons; and thinking caramelized onions would be tasty in this. I started at 4pm and finished at 7pm; cooking, mixing, washing dishes, cooking, cleaning…you know the drill.
Roasted Butternut Squash and Caramelized Onion Lasagna
1 butternut squash, peeled, sliced and chunked, roasted with olive oil, salt & pepper, rubbed sage & ground thyme
2 large sweet onions, caramelized with olive oil, unsalted butter or ghee, salt, minced fresh sage, and thyme leaves
Bechamel sauce – I used 4 cups skim milk and 8 oz heavy cream, seasoned with salt, pepper, rubbed sage, & ground thyme (I had about 1/3 of the mixture leftover, which could be used in something else)
1 package Barilla no-boil lasagna noodles
2 2 cup packages shredded mozzarella cheese
2 eggs, lightly beaten
1/2 2 cup package shredded triple cheddar cheese
1 32 oz container part-skim ricotta
In a mixing bowl, beat eggs with salt, pepper, rubbed sage, and ground thyme. Add shredded cheddar cheeses, and mix to combine. Add ricotta cheese and mix well.
In a lasagna pan or large baking dish, ladle in enough bechamel sauce to cover bottom of pan. Create layers in this order: lasagna noodles, butternut squash, caramelized onion, ricotta mixture, shredded mozzarella cheese, bechamel sauce, lasagna noodles, butternut squash, ricotta mixture, shredded mozzarella cheese, caramelized onions, bechamel sauce, lasagna noodles, caramelized onions, shredded mozzarella. Cover with foil.
Bake at 380 degrees for 30 minutes, removing foil, and baking for another 10 minutes.
Serve with garlic bread.