by healthierkitchen
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healthierkitchen's Notes:
Expand1 medium butternut squash Ask a question about this ingredient
2 - 4 tablespoons olive oil, divided Ask a question about this ingredient
1 large red onion, sliced Ask a question about this ingredient
1 pound crimini mushrooms, cut into four (or more if they're larger) Ask a question about this ingredient
1 1/4 cup vegetable stock, divided Ask a question about this ingredient
4 teaspoons fresh thyme leaves, divided Ask a question about this ingredient
4 teaspoons fresh sage, minced and divided Ask a question about this ingredient
1 pound ricotta cheese Ask a question about this ingredient
2 cups grated parmigiano reggiano cheese, divided Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
3 cups grated fontina cheese, divided Ask a question about this ingredient
4 sheets fresh, uncooked, spinach lasagne noodles, about 1 pound Ask a question about this ingredient
Preheat oven to 400 degrees and lightly coat a 13 x 9 x 2 lasagne pan with olive or other vegetable oil.
Ask a question about this stepCut squash in half and roast open side down on a lightly oiled baking sheet for about 40 minutes, or until soft, in 400 degree oven.
Ask a question about this stepWhile squash is roasting, put 1 -2 tablespoons olive oil in an already heated saute pan over medium heat and add the onions. Let caramelize over medium heat for about 30 minutes, until soft and brown but not dried and frizzled. When finished, remove to a bowl and set aside.
Ask a question about this stepSet pan back over medium to medium/high heat and add another 1 -2 tablespoons olive oil to the pan. Add the mushrooms and let cook until softened and some of the liquid cooks off, about 8 - 10 minutes.
Ask a question about this stepTake squash out of oven and let cool until cool enough to handle. Lower heat in oven to 350 degrees. I usually get the thyme and sage ready at this point.
Ask a question about this stepOnce squash is cool enogh to handle, scoop out the roasted flesh (should be about 2 cups, more is fine) and place into a medium sized bowl. Add 1 cup of the vegetable stock, and 1 tablespoon each of the thyme and sage. I have been using a homemade vegetable bouillon which has salt, but if you have salt free stock, add some salt here. Mix contents with a fork until you achieve a sort of lumpy puree.
Ask a question about this stepIn another bowl, add ricotta cheese, 1 cup of the parmigiano reggiano, 2 eggs, the other 1/4 cup of vegetable stock and 1 teaspoon each of the thyme and sage. Mix well.
Ask a question about this stepSet the bowls of butternut squash, caramelized onions, mushrooms, ricotta cheese, as well as the fontina cheese and noodles, around your lasagne pan and start layering. You can do it however you like but the following seems to work well.
Ask a question about this stepStart with about 1/3 of the ricotta mixture and spread around the bottom of the pan.
Ask a question about this stepCover with 1 noodle sheet, cut to fit the pan if too large.
Ask a question about this stepCover noodle with 1/2 of the squash mixture, followed by 1/2 the onions.
Ask a question about this stepSprinkle 1/3 of the fontina cheese on top.
Ask a question about this stepAdd second noodle.
Ask a question about this stepCover noodle with the second 1/3 of the ricotta mixture.
Ask a question about this stepAdd the mushrooms and their liquid.
Ask a question about this stepAdd the third noodle on top.
Ask a question about this stepAdd the rest of the butternut squash mixture.
Ask a question about this stepAdd the rest of the caramelized onions.
Ask a question about this stepAdd the next 1/3 of the fontina cheese.
Ask a question about this stepAdd the last noodle.
Ask a question about this stepLayer on the rest of the ricotta mixture, then the rest of the fontina and the other cup of parmesan cheese sprinked over top.
Ask a question about this stepCover pan with lightly oiled foil (or parchment paper) and bake in 350 degree oven for about 30 minutes or until bubbling inside. Take off cover and bak ean additional 30 minutes or so, until top is nicely browned. Let sit fo 5 or 10 minutes to set before cutting.
Ask a question about this stepThanks checker. I love the stories with your recipes!
Thanks drbabs. I usually make this for potlucks this time of year, and for a large family dinner the day after Thanksgiving.
Dan is the founder of Kitchen Options
I had a vision of this dish, but no idea where to begin. Thanks to you I am ready...