Make Ahead

Fall Harvest Lasagna

by:
September  1, 2019
0
0 Ratings
  • Prep time 3 hours
  • Cook time 2 hours
  • Makes 12 x 16 baking pan
Author Notes

This is a lasagna that uses butternut squash puree as the base for the sauce. It can be adapted for your own taste and diet. It is great to make ahead and serve to a large crowd. —Daniela Aquino

What You'll Need
Ingredients
  • Butternut Squash Puree
  • 4 Large butternut squash
  • 4 tablespoons olive oil
  • 1 tablespoon salt
  • half tablespoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon pumpkin pie spice
  • half teaspoon ground nutmeg
  • half teaspoon ground ginger
  • 1-2 cups filtered water
  • Sauce and Lasagna Assembly
  • 2 quarts Butternut squash puree
  • 5 packets Barilla Oven Ready Lasagna Sheets
  • half pound cremini mushrooms sliced
  • 1 pound ham sliced thin
  • 1 pound mild provolone sliced thin
  • 4 tablespoons olive oil
  • 1 large yellow onion chopped
  • 3-4 packets fresh baby spinach
  • 3-4 whole dried or fresh sage leaves
  • 1 splash good white wine
Directions
  1. Butternut Squash Puree
  2. Preheat Oven to 425ª
  3. Whisk all seasonings together in a small bowl and set aside
  4. Cut the tops and bottoms off of the squash to give a flat surface and slice the squash into halves. Then scoop out the seeds.
  5. Season the flesh of all the squash halves with the spice mixture. (About tsp for each), and drizzle with olive oil.
  6. Place squash halves onto baking sheets cut side down and roast for a half hour.
  7. After 30 mins turn the squash over to cut side up and roast for another 30-40 mins until very tender.
  8. Take out the squash and let cool completely
  9. Once cooled, scoop all the flesh from the squash into a large bowl and discard the peel scraps.
  10. Puree the squash in a blender or food processor a little at a time. Add a ¼ cup of the filtered water at time to smooth out the puree as needed. (It should be a thick consistency, do not add too much water)
  11. Keep the puree in a large storage container in the fridge for up to 3 days ahead.
  1. Sauce and Lasagna Assembly
  2. In large pot, add 2 tbsp of olive oil over medium heat.
  3. Sauteè onions until translucent with a pinch of salt.
  4. Add sage leaves and stir
  5. Add minced garlic, sliced mushrooms and remaining olive oil. Cook mushrooms down till soft. (Can add a large glug of your favorite pinot grigio or sauv. blanc and boil down for more flavor.)
  6. Add butternut squash puree (can add water or milk to thin out puree) Should be saucy and thick but not chunky.
  7. Bring sauce up to a simmer for about 20-30 mins. Season with salt, pepper and spices as you taste, and remember to stir.
  8. Turn off heat and let sauce cool slightly
  9. In a large baking pan, ladle a layer of sauce on the bottom and add first layer of lasagna sheets. (The pasta sheets can be broken to fit the pan)
  10. Remove sage leaves from the sauce as you find them. Do not put them into the lasagna.
  11. Layer ham, spinach, provolone and ladle more sauce. (The pasta sheets need to be saturated in sauce to cook evenly.)
  12. Repeat for the next layers crosshatching the lasagna sheets as you go.
  13. On final layer, cover pasta with remaining sauce and cheese slices. (Can rest overnight in the refrigerator for better settling)
  14. Bake in a preheated oven set to 375° for 1- 1 ½ hours and let rest for at least 15 mins before cutting.
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