This is a great time of year for comfort food and you’ve got to agree that a good healthy lasagna is as good as it gets. I love pasta but along with everything else in life, all things in moderation. Typically lasagna is filled with heavy meats and cheese thrusting you into a food coma but this recipe is lighter since I cut the typical amount of cheese in half and used fresh veg. Combining seasonal squash with mushrooms is the business and it works brilliantly here with the earthy fresh herb flavours.
I had two different types of squash I had picked up at the Farmers’ Market, butternut and what I think was a Carnival or Kabocha squash, so I used half of each. You don’t have to mix the squash, you could use all butternut if you wish, but I really liked adding in something different.
2 1/2 cups white onions – chopped
8 oz “baby bella” mushrooms – sliced (baby portobellas)
1/2 a butternut squash – peeled, seeded and cut into 1/4″ slices
1/2 a Carnival or Kabocha squash – peeled, seeded and cut into 1/4″ slices
2 cups veggie broth
3 tbsp fresh thyme – chopped
4 tbsp fresh sage – chopped
1 lemon – zested
1 x 15 oz container fat-free ricotta cheese
1 x 8 oz container fresh buffalo mozzarella
1/4 cup grated parmesan cheese (optional for topping)
2 tbsp Olive oil
2 cups organic marinara sauce
12 no-boil lasagna sheets
Preheat large saute pan for 30 seconds. Add 2 tbsp olive oil and saute onions for 4-5 minutes, stirring occasionally. Don’t brown. Add sliced mushrooms and continue sauteing for another 4 minutes until mushrooms soften. Season with S&P to taste and remove to a plate.
Return same pan to heat and add sliced squash, broth and herbs. (Leave some herbs for sprinkling on top once the lasagna is fully assembled.) Bring to a boil and once boiling reduce heat to a simmer. Cover and cook until squash is almost tender, 5 minutes approx. Uncover pan after allotted time so some of the broth can evaporate and when squash is fully cooked, remove pan from heat. Set aside.
Meanwhile mix the ricotta with the lemon zest, S&P to taste.
I used a 13 x 9 x 2-inch glass Lasagna dish.
Begin by brushing the baking dish with oil (to prevent sticking) and spread a thin layer of the ricotta mix on the bottom of the baking dish. Also spread a thin layer on one side of all the lasagne sheets.
Ricotta side up, lay down 4 lasagna noodles. Using a slotted spoon gently drain the squash and place on top of the lasagna in a thin layer. You’ll be making two layers of the squash so just use half now. Next spoon half the mushroom mixture on top of the squash and finally tear the mozzarella in small pieces and sprinkle around.
Repeat as above ie, ricotta-side-up lasagna noodles, drained squash, mushrooms and dollops of mozzarella.
Top with the final 4 lasagna sheets this time ricotta side down. Spread marinara sauce on top evenly so you coat the entire lasagna. To finish sprinkle with parmesan cheese (optional) and remaining fresh herbs.
Pop in oven for 1 hour or until knife pierces through.
After a serving of this bad boy you actually won’t get that ‘I can’t walk’ feeling!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.