Hand Crafted Butternut Squash & Kabocha Lasagna Recipe
Spinach & Mascarpone | Seasonal Vegetables | Terry's Greens & Tomato Vinaigrette
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Ingredients
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Lasagna Filling
Lasagna Assembly
Tomato Vinaigrette
Method
Prepare the Squash Filling
- 1
Cook the Squash
In a large pot, steam or boil the butternut and kabocha squash until tender, about 15-20 minutes. Drain and allow to cool slightly.
- 2
Assemble the Lasagna
- 3
Layer the Ingredients
Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of the squash filling on the bottom. Add a layer of lasagna noodles, followed by more squash filling, and sprinkle with mozzarella. Repeat the layers, ending with noodles and a final layer of mozzarella on top.
- 4
Bake
Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
Prepare Tomato Vinaigrette
- 5
Mix the Vinaigrette
In a bowl, combine halved cherry tomatoes, olive oil, red wine vinegar, salt, black pepper, and chopped basil. Stir well to combine.
Serve
- 6
Plate and Enjoy
Allow the lasagna to cool for a few minutes before slicing. Serve with a drizzle of tomato vinaigrette over the top or on the side.
