In addition to Acorn squash, Patty Pan squash, Butter Cup squash, and Carnival squash, we also received several Butternut Squash in our Farm Share. I LOVE Butternut squash soup, which I posted a recipe for earlier. However, to switch things up I decided to make a Butternut squash lasagna.
First, I think I found the best method (for me) to peel the squash that is the least life or limb threatening. I cut the squash in 3-4 sections cross-wise, so I have chunks of squash as seen below. I then was able to better manipulate the squash and peel a thin layer of skin off the squash. This proved to be a much better method than my previous, chef's-knife-in-one-hand, whole-squash-in-another, trying to peel-the-entire-length-of-the-squash-that-has-no-flat-bottom method.
Butternut Squash Lasagna
2 medium sized Butternut squash, peeled, de-seeded, and diced
1 package no-boil lasagna noodles
2 cans San Marzano tomatoes, diced
1 large package spinach
1 large container of Ricotta cheese
4 c. shredded Mozzarella cheese
1/2 c. basil, chopped
1 large onions and 5 cloves garlic, diced and cooked in skillet with olive oil, until soft.
First cook Butternut squash by roasting it in a pan in an oven at 350 degrees until soft (for a sweeter Butternut squash flavor), OR place squash and about 1/2 c. water in a microwave-safe bowl and lid in the microwave and cook on high until soft.
Preheat oven to 375 degrees.
In a lasagna pan or 9x12 baking dish, line pan with thin layer of olive oil. Then layer noodles, Ricotta cheese, tomatoes, basil, onions, spinach, squash, and Mozzarella--in that order and across the entire surface of the pan--until pan is filled and all ingredients are used. Tightly cover the baking dish with foil and bake in the oven for 45 minutes. Bake for an additional 15 minutes with the foil removed, until top is bubbling and the cheese is melted or golden brown.
Let stand for approximately 15 minutes, and serve!