Butternut Squash Lasagna with Caramelized Onions & Walnuts
Photo: Jodi Pudge
By Joanne Lusted
- 1 medium butternut squash (about 2 lb)
- 2 tsp olive oil, divided
- 3 medium Spanish onions, thinly sliced
- 1 cup ricotta cheese
- ⅛ tsp ground nutmeg
- 4 large egg whites
- ¼ cup grated Parmesan cheese
- 10 sage leaves, finely chopped
- ⅛ tsp sea salt
- Fresh ground black pepper, to taste
- 2 cups shredded mozzarella cheese
- 2½ cups
- Everyday Marinara Sauce
- ½ lb oven-ready whole-wheat lasagna noodles, about 12 noodles (TRY: DeLallo Organic Whole Wheat No-Boil Lasagna)
- ⅓ cup coarsely chopped walnuts, toasted
- Preheat oven to 375°F.
- Cut squash in half lengthwise and scoop out seeds. Lightly brush cut sides with 1 tsp oil and place, cut sides down, onto a parchment-lined baking tray. Bake in oven for 25 minutes, until squash is tender when pierced with a fork. Remove from oven and let cool to room temperature.
- Meanwhile, heat remaining 1 tsp oil in a large sauté pan on medium-high. Add onions, stir and sauté for 2 to 3 minutes, until onions begin to soften. Reduce heat to medium-low and continue to cook for about 40 minutes, stirring frequently, until onions are very soft and golden brown. Remove from heat and set aside until cooled to room temperature.
- Scoop out flesh of squash into the bowl of a food processor. Add ricotta, nutmeg, egg whites and Parmesan and process until smooth. Add sage and season with salt and pepper. Transfer mixture to a large mixing bowl and gently fold in caramelized onions.
- Reserve ½ cup mozzarella, cover and refrigerate until needed. Assemble lasagna: Cover bottom of 9 x 13-inch casserole dish with about ½ cup Everyday Marinara Sauce. Top with a single layer of lasagna noodles, overlapping slightly, then 1 cup butternut squash mixture and ½ cup mozzarella. Repeat layers once, starting with ½ cup Everyday Marinara Sauce. Sprinkle walnuts evenly over mozzarella. Repeat layers once again. Finish with ½ cup Everyday Marinara Sauce, a layer of noodles, remaining butternut squash (about ⅓ cup, depending on size of squash) and remaining ½ cup Everyday Marinara Sauce. Cover dish with foil, place onto a baking tray and bake in oven for 45 minutes at 375°F. Remove foil, top lasagna with reserved ½ cup mozzarella and bake for an additional 15 minutes.
- Remove lasagna from oven and allow to rest and set for 15 to 20 minutes before cutting into 12 servings. Enjoy! Lasagna can be kept frozen for up to 3 months, refrigerated for 2 to 3 days.
Video: Cooking with Onions
Love butternut squash? Try this recipe, too!