Butternut Squash Lasagna
Updated September 29, 2014
teaspoon fresh ground pepper
jar Muir Glen™ organic pasta sauce
package no-boil lasagna noodles
Preheat oven to 375°F. Pierce squash with a fork, cover with aluminum foil and cook in preheated oven for 30 minutes, until it begins to soften. Remove from oven and allow to cool until the squash isn't too hot to touch.
Use a sharp knife to cut the squash in half lengthwise. Remove seeds from the center of the squash. Place squash halves in a baking dish and return to baking for 20 minutes more.
Remove squash from the oven once more and, with a spoon, carve out a section in the center of each piece of squash. Save the center meat you've removed for use as a side dish in another recipe.
Drizzle carved squash halves with olive oil and sprinkle with salt and pepper.
Spoon a small amount of Muir Glen™ spaghetti sauce into the bottom of each squash half. Top with a lasagna noodle (crack the noodles into smaller bits, if needed, to fit them into the center of each squash), more sauce, and a thin layer of cheese. Layer six or seven times, as needed, until youve filled the entire center of both squash halves.
Return squash to a baking dish. Cover with foil and bake for 30 minutes, then remove foil and bake an additional 5-10 minutes, until the cheese on top is bubbly and lightly browned.
Sprinkle fresh basil on top just before serving. Season to taste with pepper (and salt, if desired!)
More About This Recipe
- Here's a uniquely delicious way to serve lasagna for the holidays.
Bake up a butternut, then squash it with lasagna. That's the idea behind this brilliant comfort food dish. It features everything you already love about life, served in a bright orange gourd and ready to be eaten in about an hour.
When's the last time you had a five-ingredient line-up for dinner? Well, you do tonight. Let's get this thang done!
Start by roasting your butternut squash. You'll then wanna cut it in half and scoop out the center of your squash. A little drizzle of olive oil, salt and pepper preps the gourd for the rest of the ingredients.
Pop your butternut into a baking dish, then spread a smidge of Muir Glen spaghetti sauce into the bottom of your squash.
Now you're just gonna start layering. Sauce, noodles, cheese, sauce, noodles, cheese. I fit 6 layers of the stuff into my squash. You could go 7 if you're feeling really bold.
Cover the squash with aluminum foil, then bake in a preheated 375ºF oven for about 40 minutes. Remove the tin foil from the top, brown your cheese, and sprinkle with basil just before serving.
One large butternut can feed 4-6 people.
Slice, serve, and scoop right into this deliciously easy dinner!
Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!