Pan-Fried Butternut Squash Lasagna
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 648, total fat 28 G., saturated fats 15 G., proteins 44 G., carbohydrates 58 G., fiber 5 G., cholesterol 85 mg, sodium 1382 mg, sugar - G.
Calories 648, total fat 28 G., saturated fats 15 G., proteins 44 G., carbohydrates 58 G., fiber 5 G., cholesterol 85 mg, sodium 1382 mg, sugar - G.
This lasagna is completely meatless, but it's loaded with gooey cheese and healthy pumpkin, and it cooks in just half an hour in just one pan on the stovetop. The sweet flavor of the butternut squash melds harmoniously with the other ingredients without overwhelming the dish. It's made with no-boil lasagna noodles, which soften quickly and easily after simmering in tomato marinara sauce. The pumpkin is mixed with ricotta, and then all the lasagna ingredients are layered in the pan on a bed of tomato sauce. The top layers are mozzarella and Parmesan, which form a delicious cheesy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 oz (340 g) frozen sliced butternut or winter squash, thawed
- 1 cup ricotta
- 1 tbsp. grated Parmesan and/or Pecorino Romano (about 60 g)
- 1 teaspoon chopped fresh rosemary
- A pinch of freshly grated nutmeg
- 2 tbsp. store-bought marinara sauce
- 0.5 cup chopped fresh basil
- 6 no-boil lasagna sheets
- 2 tbsp. grated mozzarella (about 220 gr.)
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Cooking the dish according to the recipe:
- In a medium bowl, combine the pumpkin, ricotta, 3/4 cup Parmesan, rosemary, and nutmeg. In another bowl, combine the marinara sauce and basil.
- Spread 1/2 cup marinara over the bottom of a large nonstick skillet. Top with two lasagna sheets. Spread half the ricotta mixture over the lasagna, then sprinkle with one-third of the mozzarella. Add another layer of lasagna, the remaining ricotta mixture, 1 cup marinara sauce, and half the remaining mozzarella. Top with the remaining 2 lasagna sheets, then the remaining marinara sauce and mozzarella. Sprinkle with the remaining 1/4 cup Parmesan.
- Cover and simmer over medium-low heat until the lasagna is tender and the cheese is melted, about 20 minutes. Check halfway through; if the edges seem dry, add up to 1/2 cup of water. Let rest for 5 minutes and serve.
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