Butternut Squash Lasagna with Caramelized Onions & Walnuts
Photo: Jodi Pudge
By Joanne Lusted
Hands-on time: 30 minutes
Total time: 2 hours
- 1 medium butternut squash (about 2 lb)
- 2 tsp olive oil, divided
- 3 medium Spanish onions, thinly sliced
- 1 cup low-fat ricotta cheese
- 1/8 tsp ground nutmeg
- 4 large egg whites
- 1/4 cup grated Parmesan cheese
- 10 sage leaves, finely chopped
- 1/8 tsp sea salt
- Fresh ground black pepper, to taste
- 2 cups shredded part-skim mozzarella cheese
- 2 1/2 cups Everyday Marinara Sauce
- 1/2 lb oven-ready whole-wheat lasagna noodles, about 12 noodles (TRY: DeLallo Organic Whole Wheat No-Boil Lasagna)
- 1/3 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 1/2 cup mozzarella, cover and refrigerate until needed. Assemble lasagna: Cover bottom of 9 x 13-inch casserole dish with about 1/2 cup Everyday Marinara Sauce. Top with a single layer of lasagna noodles, overlapping slightly, then 1 cup butternut squash mixture and 1/2 cup mozzarella. Repeat layers once, starting with 1/2 cup Everyday Marinara Sauce. Sprinkle walnuts evenly over mozzarella. Repeat layers once again. Finish with 1/2 cup Everyday Marinara Sauce, a layer of noodles, remaining butternut squash (about 1/3 cup, depending on size of squash) and remaining 1/2 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 1/2 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.
Nutrients per 1½-cup serving: Calories: 260, Total Fat: 9 g, Sat. Fat: 3 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 2 g, Carbs: 34 g, Fiber: 7 g, Sugars: 8 g, Protein: 14 g, Sodium: 250 mg, Cholesterol: 20 mg
Try roasting the squash the evening before you put this lasagna together. The caramelized onions may also be prepared ahead of time. Prepare both in large batches and refrigerate in 1-cup servings. To use, simply drain any excess water and use as desired. By using these time-saving tips, you can whip up our veggie lasagna in about 1 hour!