What not Eat Meat Butternut Squash Lasagna

 

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Preheat oven to 400°F. Lightly spray a 13x 9-inch baking dish with cooking spray. Combine squash, 1 cup ricotta cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl. How Not to Eat Meat: Butternut Squash Lasagna | MyFitnessPal. August 2016.

Butternut squash is a powerhouse for vitamins A and C. You can pack butternut squash puree into your lasagna. Butternut squash is a powerhouse for vitamins A and C. You can pack butternut squash puree into your lasagna to give it a nutritious boost. When Erin and I were meat-eaters, we used to make this fabulous lasagna entirely from scratch. All-day simmered meat (turkey, eventually), homemade pasta noodles, and a creamy bechamel sauce. This butternut lasagna is made with a bechamel, but by comparison to the lasagna we used to make, it paled a bit.

I used a 26 x 18 x 6.5 cm (10 x 7 x 2.5 inch) casserole dish. Add the first layer of butternut squash slices. You will use a total of 3 butternut squash layers. Top with half of the ground meat mixture and half of the ricotta cheese mixture. Add another layer of butternut squash slices and top with the remaining ground beef.

Both were so tasty, but I enjoyed the ease of the butternut squash lasagna roll-ups – they were the right size, not too sloppy, and easy to remove and plate. If you don’t feel like making fresh ricotta, or homemade marinara sauce, your favorite store-bought is fine and quick. Instead of making it a “lasagna,” I put the squash in the bottom, then the ricotta mix, then the meat, then the mozzarella and parm on top. The family loved it.

My 4 year old didn’t want to eat the big pumpkin pieces, and I am sure he would have preferred the seasoned lasagna-style flat pieces of squash. Add a single layer of lasagna noodles followed by a layer of squash. Season with salt and pepper and top with half the spinach, a third of the mozzarella, and about ¾ cup white sauce. Repeat. My rich, saucy lasagna features winter squash at its finest.

The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna. Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna.

The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash.

List of related literature:

WHY THIS RECIPE WORKS: For a hearty vegetable lasagna with bold flavor, we started with a summery mix of zucchini, yellow squash, and eggplant.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

To amplify butternut squash’s mild flavor enough so that it could be tossed with pasta, we cooked sage in bacon fat, then sautéed the squash in the fat, infusing it with flavor while caramelizing it.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

The flesh of most varieties is firm enough to sauté or stew in chunks (fibrous spaghetti squash is an exception), but once cooked it also can be pureed to a very fine consistency; and its moderate sweetness makes it suitable for both savory and sweet preparations, from soups or side dishes to pies and custards.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

WHY THIS RECIPE WORKS: For a hearty vegetable lasagna with bold flavor, we started with a summery mix of eggplant, zucchini, and yellow squash.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

If you’re sensitive, remove and discard the squash skins after cooking.

“Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys” by Anthony William
from Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys
by Anthony William
Hay House, 2020

Don’t overdress the vegetables, and use a condiment like an olive or sundried tomato tapenade or a pesto as an adhesive between the pizza crust and toppings.

“The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless” by Heather Dubrow, Terry Dubrow, MD, FACS
from The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless
by Heather Dubrow, Terry Dubrow, MD, FACS
Bird Street Books, 2018

If you don’t eat meat, feel free to omit the sausage—but I will say the saltiness of the sausage next to the sweetness of the squash is the thing that makes this dish feel breakfasty to me.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Halve it, peel away the skin, and purée it along with the squash.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Cook until the squash is very soft, then cool and puree.

“How to Cook Everything: Holiday Cooking” by Mark Bittman, Alan Witschonke
from How to Cook Everything: Holiday Cooking
by Mark Bittman, Alan Witschonke
HMH Books, 2011

Or leave out the ricotta and fill the crust with leftover curried eggplant or beef stew.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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16 comments

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  • What if you don’t have a pressure cooker? I thought you were supposed to add the stock gradually, not all at once.
    Edit: Ah, just seen the second recipe (the ‘old fashioned’ one):D

  • The better way to do this that would preserve more garlic flavor and decrease the bitterness would be to saute the onions first and put the garlic in toward the end.  Garlic becomes quite bitter when it gets browned.  Using hot Italian sausage also increases the flavor.

  • Would it be smart to foil the top so the meat does not dry out? I want to try this it looks very good thanks for putting this out.

  • I have made several of his recipes and they are awesome! I’m raising my daughter go eat healthy so we are a no grains family so this recipe will be a great alternative to traditional lasagna.

  • I love making risotto I love making a lemon shallot risotto I add some extra lemon and garlic and add prawns at the end also I like to make a butternut squash one too

  • Yeah, ‘cuz every Italian grandmother (Nonna) uses an Instant Pot. Either show how to do it for real, or don’t call it risotto. Decided not to sub. Disappointing.

  • What an original idea! I may have to try this! Looks healthy and super tasty and looked amazing when it came out out of the oven. Yum!

  • Only thing I am left wondering after reading the recipe and watching the video is how much salt, how much white pepper and how much Parmesan should actually be added near the end.

  • Oooh I think we have a theme on vegan YouTube this week everyone is cooking with butternut squash!:D But it’s so cool to see how many different ways one vegetable can be prepared. This sounds really nice! I love vegan lasagne of any kind!

  • interesting points,if anyone else wants to uncover paleo recipes  try Elumpa Paleo Eating Alchemist ( search on google )? Ive heard some great things about it and my cousin got amazing results with it. 

  • Out of all the vegetables Americans give different names to Brits I’m somehow finding it hard to believe they still call it butternut squash

  • Please do a basics episode on polenta. I’m trying to make a fairly simple looking dish, but one of the components is polenta and I’m still new to cooking

  • this is actually bad im sorry but you can’t fuck with Italian food man. period. show us a vid where you make it the actual traditional way and then i’ll consider you reliable maybe. All of your ‘basics’ are just modern fluff. how about actual basics?

  • Wow looks so good and quite easy to put together and cheap to make.I prefer sunflower seeds as well,and nutritional yeast for that extra cheesy flavour.Yoir toddler was certainly the chefs assistant.I would love mushrooms in it,as love my mushrooms lol.I’d need a mandolin slicer as I’d be sure to slice my hand trying to make those sheets.Looked lovely when it came out the oven with the layers������.

  • I like to use a spicy tomato sauce by combing Tabasco sauce, olive oil, finally grated Parmesan and finely chopped sun dried tomatoes! Gives it some heat!