Butternut Squash Lasagna
Team: CVU Chefhawks
Host School: Champlain Valley Union High School
Age Group: High School
Ingredients
1 pound lasagna noodles
2 Tbsp butter
2 Tbsp olive oil
1 tsp sugar
4-5 large sweet onions
2 pounds butternut squash
2 cup vegetable broth
dried thyme
dried sage
32 ounces ricotta cheese
2 cups grated mozzarella cheese
2 cups grated mixed Parmesan and Romano cheeses
salt and pepper
3 large eggs
Preparation Instructions
Peel and slice the onion into 1/4 inch rings. Melt the butter with the olive oil in a large skillet over medium heat. Stir in the sugar and onions and saute for 20 minutes, or until the onions are soft and beginning to turn golden. Remove from heat.
Peel, seed and cut the squash up into chunks. Put the squash in a large pot with 1 tsp both thyme and sage and the vegetable broth. Cover and simmer over medium heat until tender.
Uncover and cook until very tender. Drain squash reserving liquid. Using an immersion blender, puree the squash until smooth. If necessary add a little of the reserved liquid to get the desired consistency.
Cook pasta until al dente; drain and rinse with cold water to prevent sticking. Using a large biscuit cutter, cut the pasta into large circles.
In a large bowl stir together the ricotta, mozzarella, 1 1/2 cups of the parmesan and romano, 1/2 t of each: sage and thyme, salt and pepper. Add eggs and mix well.
Prepare 2 muffin pans by greasing well. Layer the ingredients in each muffin cup in the following manner: cover bottom with squash puree, a noodle, squash, cheese, onions. Repeat. Place another noodle on top, a bit of the cheese mixture and onions. Sprinkle with reserved Parmesan and Romano Cheese.
Cover pans with oiled aluminum foil. Bake 15-20 minutes in preheated 350 degree oven.