Lasagna Two Ways Remix: Tomato Mozzarella and Butternut Squash

Lasagna is perfect to make over the weekend and freeze into portions. I have really enjoyed experimenting with different types of lasagnas. My two favorites are butternut squash and mozzarella (slices, not shredded). The butternut squash version is healthy, hearty and filling. The tomato mozzarella has a thicker mozzarella crust which gives a nice bite and texture.

Tomato and Mozzarella Lasagna

Butternut Squash Lasagna

Adapted from Cooking Light

  • 1 tablespoon olive oil
  • 3  cups  chopped onion
  • 1  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 2  large eggs
  • 2  (15-ounce) carton part-skim ricotta cheese
  • 3  cups  diced peeled butternut squash
  • 6  cups marinara
  • 12  oven-ready lasagna noodles (such as Barilla)
  • 1  cup  (4 ounces) grated fresh Parmesan cheese
  • 1 lb or one bag of mozzarella or cheddar cheese

Preheat oven to 375°. Heat a large pan coated with olive oil and add onion; saute until tender.  Combine salt, pepper, eggs, cheddar cheese and ricotta cheeses in a large bowl.

Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender. Coat the bottom and sides of 2 baking dishes with cooking spray. Spread 1/2 cup marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.

Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over cheese. Arrange 2 noodles over sauce; spread 1 cup marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.

Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly.

Tomato and Mozzarella Lasagna

Adapted from Gourmet

  • 3 onions, chopped
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 6 garlic cloves, minced
  • 3 (28- to 32-oz) cans crushed tomatoes
  • 18 dry no-boil lasagna (1 lb)
  • 2 1/2 lb fresh mozzarella sliced (can purchase in log form)
  • 1 cup freshly grated parmesan

Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes. Remove from heat and salt and pepper to taste.

Preheat oven to 375°F and butter baking dish. Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary. Layer mozzarella slices and 1/4 cup parmesan evenly in each dish. Top with 3 pasta sheets per dish, overlapping if necessary. Repeat layering with mozzarella slices, 1/4 cup parmesan, 1 cups sauce, and 3 pasta sheets in each dish. Finish assembling lasagna by topping each with 1 cups sauce.

Bake lasagna, covered with foil, in middle of oven 30 minutes. Remove foil and sprinkle evenly with remaining mozzarella slices. Bake until bubbling and cheese is melted, about 10 minutes more.

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