This vegetarian squash lasagna is comfort food and pantry cooking combined! Using large, thin slices of squash as noodles creates a hearty, satisfying lasagna without the carbs. Did you know that pasta has about SEVEN TIMES the carbs as squash! There’s also something that happens with the baked squash and cheese that makes it’s own sauce, so no need for extra cream here.
Fancy enough to impress guests but cozy for a small family meal – and it makes great leftovers. Hello “Meatless Monday”!
We use the old stand-by winter vegetables of butternut squash, potatoes, kale and red onion with a few tweaks. This recipe can also both work as vegan if you sub in some vegan cheese.
Squash
Using the top solid part of a butternut squash (or slices of Delicata, Autumn Frost or Kabocha) for this lasagna recipe will help it hold together better. You can use the bottom part that you scrape the seeds out of for the smaller chopped pieces for roasting, even adding to a warm winter salad.
You do have to start this process with a sharp knife, but the slicing effort pays off in the end.
Kale
Another start ingredient in the recipe is kale. Yes, I’m obsessed; eating kale makes me feel good, so I’m not going to stop anytime soon- but my northern garden has stopped producing it now. While I still have one bag of the fresh stuff left, I have many bags (and pucks) of frozen kale just waiting for me. This recipe works well with either frozen or fresh kale. I like options… lots of kale options 😉
In the interest of keeping this recipe more local, you can try the hot house grown “Bushel Boys” during MN winters, Grown in Owatana- which is just around 19,000 miles closer than California, the largest producer of tomatoes in the US. I think the greenhouse grown versions are not great for eating raw but they are perfect for this recipe. Unless you have whole frozen or canned tomatoes waiting for you…
Let’s get cooking!
Winter Squash Lasagna Recipe
Ingredients:
1/2 butternut squash
1/2 medium Red Onion
1 small bunch kale
2 medium Yukon gold potatoes,
6-8 oz. provolone cheese
2 small tomatoes
1/2 C grated Parmesan
*Optional – thin sliced ham or bacon
EVOO, S&P
Directions
Heat oven to 425F
Get all the ingredients prepped:
Peel and slice the butternut, (I like half circles)
Slice potatoes into rounds
Slice red onion into rounds,
remove stems and shred or chop kale into bite size pieces
Slice provolone
Slice tomatoes
EVOO in bottom of pan and start layering:
Squash, then onion, then kale
(optional meat)
drizzle EVOO S&P
Then Potatoes and half the provolone
Then more kale, more EVOO S&P
Then onion, tomatoes
Top with rest of the squash and last of provolone
Bake for 30 minutes covered.
Drop temp to 400, and add parmesan to top. Bake uncovered for another 10-15 minutes until potatoes are cooked through.
This is a new favorites- Let me know what you think! I always love to hear when people substitute ingredients too!
Dig In to this cozy comfort food and let me know what you think!
Michelle
Let cool for 10-15 minutes before serving.
Dig In to this cozy comfort food and let me know what you think!
Michelle
