Monday, September 8, 2014

Butternut Squash and Mushroom Lasagna by Heather

Even though September and October are apparently the "summer" months in SF, I'm ready for fall.  While this may be a pasta dish, it's still relatively healthy- there's mushrooms, squash, kale, and Greek yogurt!  I'd save this dish for a Sunday supper, though, as it does take some time to prepare, but trust me- it's worth it!

1 lb. shiitake mushrooms, cleaned and roughly chopped lengthwise (you could also use a blend of chantrelle and oyster mushrooms)
3 portobello mushroom caps, cleaned and roughly chopped lengthwise
3 garlic cloves, minced
1 large shallot (or 3 small), minced
2 rosemary sprigs, leaves separated and chopped
3 tbs. sage leaves, chiffonade
2 lbs (2 packages) chopped butternut squash
1 cup Greek yogurt
1 cup part-skim ricotta
5 oz. shredded parmesan
1/8 tsp. nutmeg
1 package no boil lasagna noodles
3 leaves kale, chopped
1/4 cup white wine
1/4 cup olive oil
salt and pepper to taste (note: since butternut squash gets quite sweet when roasted, you'll have to add a good deal of salt.  The best rule of thumb is to taste as you go and season the squash mixture thoroughly once blended)

Place butternut squash, 2 minced garlic cloves, and half of the shallots on a baking dish.  Drizzle with olive oil and roast in a 400 degree oven for about 35 minutes, or until very tender.

In a large saute pan, saute the remaining shallots, garlic, and rosemary for about 2-3 minutes.  Add white wine, then the mushrooms, and saute for another 5 minutes or until the mushrooms start to become tender.  You want them to still be firm enough, since they'll cook in the oven later.

Once the squash is done and cooled, place them in a large bowl with the ricotta, Greek yogurt, sage, nutmeg, and remaining olive oil.

Using an immersion blender, blend the ingredients until smooth.  Season with salt and pepper.

In a large baking dish, spread 1/4 cup of the butternut squash sauce at the bottom of the pan, then cover with a layer of noodles.  Add more sauce, then a layer of mushrooms, kale, and a sprinkling of Parmesan.

Add another layer of noodles, then the sauce, mushrooms, kale, and Parmesan again.  Continue until you have about 1/4 of the sauce left.  Once you've placed the final layer of noodles, spread the remaining sauce on top, and sprinkle the rest of the Parmesan cheese.


Cover with foil and bake in a 375 degree oven for 40 minutes.  Remove foil and cook for about another 10 minutes at 400, or until cheese browns on top.  Your oven may vary, so watch the cheese carefully so that it doesn't burn.

Let cool for about 10 minutes, then slice into pieces and enjoy!

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