No-Noodle Butternut Squash Lasagna Recipe

A Healthy Twist on a Classic Dish

Introduction

Are you craving the comforting flavors of lasagna but looking for a healthier alternative to traditional pasta? Look no further! Our No-Noodle Butternut Squash Lasagna recipe is the answer. By substituting lasagna noodles with layers of thinly sliced butternut squash, this dish offers a low-carb, nutrient-packed twist on the classic Italian favorite. Let’s embark on a culinary journey to create a delicious, guilt-free lasagna.

Ingredients

Before we dive into the preparation, gather the following ingredients:

For the Butternut Squash Layers:

1. 1 large butternut squash, peeled, seeded, and thinly sliced
2. 1 tablespoon of olive oil
3. Salt and black pepper to taste

For the Ricotta Filling:

1. 1 ½ cups of ricotta cheese
2. 1 egg
3. 1/2 cup of grated Parmesan cheese
4. 1 teaspoon of dried basil
5. 1 teaspoon of dried oregano
6. Salt and black pepper to taste

For the Tomato Sauce:

1. 2 cups of marinara sauce
2. 1 cup of diced tomatoes
3. 1 teaspoon of garlic powder
4. 1 teaspoon of onion powder
5. 1/2 teaspoon of red pepper flakes (adjust to taste)
6. Salt and black pepper to taste

For Layering:

1. 2 cups of shredded mozzarella cheese
2. 1/2 cup of grated Parmesan cheese

The Art of Cooking

Now, let’s follow the step-by-step guide to create this wholesome No-Noodle Butternut Squash Lasagna:

1. Preheat the Oven

Begin by preheating your oven to 375°F (190°C).

2. Prepare the Butternut Squash

Peel and seed the butternut squash, then carefully slice it into thin, noodle-like strips. Toss the slices with olive oil, salt, and black pepper, and set them aside.

3. Create the Ricotta Filling

In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan, dried basil, dried oregano, salt, and black pepper. Mix thoroughly until you have a creamy, well-combined filling.

4. Make the Tomato Sauce

In a separate bowl, mix the marinara sauce, diced tomatoes, garlic powder, onion powder, red pepper flakes, salt, and black pepper. This will be your flavorful tomato sauce.

5. Assemble the Layers

In a greased baking dish, begin the layering process. Start with a layer of butternut squash slices, followed by a portion of the ricotta filling and a drizzle of tomato sauce. Sprinkle mozzarella cheese over this layer. Repeat this process until you’ve used up all your ingredients, finishing with a generous layer of mozzarella cheese on top.

6. Bake to Perfection

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. Then, remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden and bubbly.

7. Let It Rest

Allow the lasagna to rest for about 10 minutes before slicing and serving.

8. Garnish and Serve

Before serving, sprinkle the lasagna with grated Parmesan cheese and some fresh basil leaves for an extra burst of flavor.

Conclusion

This No-Noodle Butternut Squash Lasagna offers a delightful, healthy twist on the classic dish. With the rich taste of roasted butternut squash, the creaminess of ricotta, and the zesty tomato sauce, it’s a flavorful and satisfying option for those seeking a low-carb alternative. Enjoy a taste of Italy while embracing a nutritious and delicious meal.

FAQs

1. Can I use pre-sliced butternut squash?

Yes, you can save time by using pre-sliced butternut squash available in many grocery stores.

2. What can I serve alongside this lasagna?

A simple green salad with a lemon vinaigrette or steamed vegetables make excellent side dishes to complement the flavors of the lasagna.

3. Can I make this lasagna in advance?

Absolutely! You can prepare the lasagna in advance and refrigerate it until you’re ready to bake. Just adjust the cooking time to ensure it’s heated through.

4. Is this dish suitable for vegetarians?

You can make a vegetarian version of this lasagna by using a meatless marinara sauce and skipping the red pepper flakes.

5. Can I freeze leftovers?

Yes, you can freeze individual portions of the lasagna for convenient, future meals. Be sure to wrap them securely to maintain freshness.

Now that you have the recipe, savor the delicious and healthy No-Noodle Butternut Squash Lasagna with friends and family.

Source: inquiringchef.com

Yield: 6-8

Tender Braised Beef Pappardelle with Creamy Burrata

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Indulge in a dish that embodies comfort and sophistication: Tender Braised Beef Pappardelle with Creamy Burrata. This recipe brings together the rich, deep flavors of slow-braised beef with the luxurious creaminess of fresh burrata cheese, all atop wide ribbons of pappardelle pasta. It's a meal that feels both rustic and refined, perfect for special occasions or a cozy night in.

Prep Time 30 minutes

Cook Time 4 hours

Ingredients

• 3 lbs bone-in beef short ribs
• 1 Tbsp Kosher salt
• ½ tsp freshly ground black pepper
• 2 Tbsp neutral oil such as grapeseed, canola, or vegetable oil
• 1 large sweet onion, diced, about ~1 cup
• ½ lb carrots, diced, about ~1 cup
• 3 cloves garlic, minced, about 2 Tbsp
• 1 (28oz) can whole tomatoes
• 2 Tbsp tomato paste
• 2 cups dry red wine
• 1-2 cups low-sodium beef broth or chicken stock
• ¼ cup low-sodium soy sauce
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 lb pappardelle, or other long, thin pasta
• 2 balls burrata room temperature, sliced in half
• fresh parsley finely chopped, for serving
• Pecorino or Parmigiano Reggiano, grated, for serving

Instructions

Season the ribs. Season the beef ribs generously on all sides with 1 Tbsp Kosher salt and ½ tsp freshly ground black pepper. Preheat oven to 350F.

Sear the ribs. Preheat a large dutch oven over high heat, then add a few tablespoons of a light, neutral oil (such as canola oil, vegetable oil, or grapeseed oil). When very hot, add the ribs. Sear until browned on all sides. Transfer seared ribs to a plate, then reduce heat to medium-high.

Sauté the vegetables. At this point you can drain all but 2 Tbsp of fat from the pan if you'd like (but nothing bad will happen if you don't!). Add onion, carrots, and garlic, then cook, stirring occasionally, until translucent – about 3 minutes.

Stir in tomatoes. Add whole tomatoes either by crushing them with your hands directly into the pot or by pouring them in and breaking up with the back of a wooden spoon. Stir in 2 Tbsp tomato paste, then stir until dissolved into sauce.

Add remaining liquid. Pour in 2 cups red wine, 1-2 cups beef or chicken stock, and ¼ cup soy sauce, then bring to a boil.

Cook the ribs. Using kitchen twine, tie together thyme and rosemary, then place in the pot with the bay leaves. Return the seared ribs to the pot, then cover with a lid and transfer to preheated oven. Cook until tender and falling off the bone, about 2 ½ – 3 hours.

Shred the beef. Use tongs to carefully remove the beef ribs and place in a large bowl. Cool until you're able to handle the beef with your hands. Discard beef bones, then using your hands or two forks, shred the beef.

Drain the braising liquid. Drain the braising liquid into a serving bowl, discarding the vegetables and herbs. Return the shredded beef to the braising liquid.

Cook the pasta, then serve immediately. When ready to serve, cook pasta until al dente according to package directions, then drain (but reserve about 1 cup of the pasta water!). In a large pan, combine the braised beef and sauce with the cooked pasta, then gently toss over medium heat to thoroughly mix. Feel free to add a splash of reserved pasta water to help thicken, if wanted. Serve immediately with burrata, chopped parsley, and freshly grated Parmesan cheese.

Notes

• If you prefer not to eat the cartilage on the beef ribs, simply throw away when pulling the meat. 
• Leftovers should be stored in an airtight container in the fridge and will keep for up to 4 days.
• Braised beef short ribs can be made ahead, and in fact taste better the longer they sit! Make today and serve tomorrow.
• To freeze: Allow pulled meat to cool completely. Store in a freezer-safe container with sauce for up to 3 months. To defrost, let sit in refrigerator for 1-2 days OR place in a large pot and cook slowly over medium heat until defrosted. 

Nutrition Information:

Amount Per Serving: Calories: 735