Butternut Squash Lasagna

in Recipes

Submitted by Table Local Market, www.tablelocalmarket.com

1 Butternut Squash, peeled and split lengthwise
1 Large Yellow Onion, sliced
1 No – Boil Lasagna Noodles
Mozzarella Cheese, shredded
Ricotta Cheese
1 Egg
Simple Tomato Sauce / or Bechamel Sauce if you`d prefer
Olive Oil
Fresh Thyme or Sage or any other herb

Preheat oven to 350. Peel and half a Butternut Squash lengthwise. Scoop out seeds. Roast squash split-side down for about 1 to 1 1/2 hours or until soft. Meanwhile, cook onions in a generous amount of olive oil over medium heat for about 20 to 30 minutes until soft and sweet. Set aside. When the squash is ready, allow to cool a bit and slice into thin spears.

Assemble Lasagna in a baking dish. Spread a layer of sauce in the bottom of the dish. Set down the first layer of noodles and then top with a layer of squash, some ricotta and mozzarella. Top with another layer of noodles and now spread a thin layer of caramelized onions and cheese. Now continue to build lasagna by adding another layer of noodles and then a squash, cheese and sauce layer. Depending on how thick you want your lasagna, you may stop here and finish the lasagna with a layer of sauce and cheese and finely chopped herbs or continue to build layers of onion and squash until it reaches your desired height.  Place assembled lasagna in the oven, covered with foil and bake for 40- 60 minutes at 350. Remove foil about 10 minutes before it`s finished to allow top to brown slightly.