May 6, 2009

Mom's Butternut Lasagna

This recipe is a creation of my mom, Marian Burns. Butternut lasagna has a wonderful, fresh combination of flavors. This dish is perfect to serve with guests - it's pretty, filling, and so delicious. Growing up, my mom always made amazing dinners - we were so spoiled. We still are. My sisters and I aren't making it easy for her in the kitchen lately. This dish is inspired to meet the needs of my sister who is severely allergic to wheat, my being a vegetarian, and my dad who just wants good hearty food that doesn't taste like it's been modified for dietary requirements. With this dish, we're all happy. Mom - you're the best.

This dish serves 6-8 people and can be refrigerated as leftovers for a few days.
  • 1 medium butternut Squash (the longer the neck, the better) peeled and sliced into 1/4'' rounds
  • 3 cups of your favorite spaghetti sauce
  • 1 med sweet onion diced and sautéed, add to spaghetti sauce
  • 4 ribs of celery diced and sautéed, add to spaghetti sauce
  • 1 tsp fresh minced garlic, sauté and add to sauce
  • 3 Tbs fresh chopped basil, saute and add to sauce
  • 2 cups nonfat cottage cheese
  • 1 cup fresh mozzarella cheese diced
  • 1 cup shredded mozzarella cheese
  • 4 cups fresh baby spinach
  • Salt and pepper
  • 2 Tbs olive oil
  1. Preheat oven to 400 degrees and prepare the squash. Toss with olive oil and place onto cookie sheet in a single layer, sprinkle with salt and pepper. Bake for 20 min and let cool.
  2. Reduce oven temp to 350 degrees.
  3. Grease a deep casserole dish - approximately 8x10 inches.
  4. Cover bottom of dish with 1 ½ cups of sauce, add a layer of squash, add ½ of the raw spinach, layer all the cottage cheese and fresh mozzarella, pepper and add the rest of the spinach. On goes another layer of squash and the rest of the sauce.
  5. Cover the top with 1 cup shredded mozzarella cheese and sprinkle with pepper.
  6. Cover, bake for 30-40 min. You want it to be golden brown and bubbling around the sides.
  7. Remove from oven and let rest for 20 min before cutting. This is important because it allows the lasagna to set.
  8. Serve with your favorite green salad and Parmesan cheese. You can add any variation of veggies to this dish. Serves 6-8 people.

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