Baking

Butternut Lasagna

The Culinistas x Lodge Cast Iron / November 5, 2018

This vegetarian lasagna works all year, balancing the freshness of basil pesto and hearty butternut squash. The key is to cut the squash thin; we recommend ¼-inch slices. Use a mandoline for easy, paper-thin slices.

Prep Time

25 minutes

Cook Time

55 minutes

Servings

6 to 8

Ingredients

  • 1 pound of flat pasta sheets
  • 4 cups whole milk ricotta
  • 2¼ cups parmesan, grated, divided
  • 3 tablespoons lemon zest, divided
  • 1 teaspoon onion powder, divided
  • ½ teaspoon allspice, ground
  • 6 tablespoons olive oil, divided
  • 1 cup fresh basil, packed
  • 2 tablespoons lemon juice
  • 1 small butternut squash, peeled, seeds removed, thinly sliced
  • Salt and freshly ground black pepper to taste

Preparation

  1. Preheat oven to 350 degrees F.
  2. Cook pasta sheets in boiling water to al dente, 7 to 8 minutes. Strain and shock with cold water. Set aside. 
  3. Separately combine ricotta, 1½ cups parmesan, 2 tablespoons lemon zest, ½ teaspoon onion powder, allspice, and 2 tablespoons olive oil. Set aside. 
  4. Add ½ cup parmesan, remaining lemon zest, remaining onion powder, basil, and lemon juice to small food processor. While the motor is running, add remaining oil. Season with salt and pepper.
  5. Assemble the lasagna in a greased 9x13 inch baking dish. Spread a thin layer of pesto, topped with pasta sheets, ricotta, pasta sheets, and butternut squash. Repeat the layers until the baking dish is full and the majority of components are used. Top the lasagna with ricotta and pesto. Garnish with remaining parmesan cheese.
  6. Bake 45 minutes to 1 hour, until squash is soft and lasagna is golden brown. Cut into squares and serve.
The Culinistas x Lodge Cast Iron

Contributed By

The Culinistas x Lodge Cast Iron

Recipe courtesy of our friends The Culinistas. The Culinistas provide in-home private chef services for weekly cooking and special occasions. They develop recipes and work with a selective group of chefs to make vibrant, balanced meals for the entire household. Their services fulfill culinary needs for weekday lunches, dinners & snacks as well as occasions of any kind. 

Butternut Lasagna

By The Culinistas x Lodge Cast Iron

Prep Time: 25 minutes

Cook Time: 55 minutes

Servings: 6 to 8

Ingredients

  • 1 pound of flat pasta sheets
  • 4 cups whole milk ricotta
  • 2¼ cups parmesan, grated, divided
  • 3 tablespoons lemon zest, divided
  • 1 teaspoon onion powder, divided
  • ½ teaspoon allspice, ground
  • 6 tablespoons olive oil, divided
  • 1 cup fresh basil, packed
  • 2 tablespoons lemon juice
  • 1 small butternut squash, peeled, seeds removed, thinly sliced
  • Salt and freshly ground black pepper to taste

Butternut Lasagna

Preparation

  1. Preheat oven to 350 degrees F.
  2. Cook pasta sheets in boiling water to al dente, 7 to 8 minutes. Strain and shock with cold water. Set aside. 
  3. Separately combine ricotta, 1½ cups parmesan, 2 tablespoons lemon zest, ½ teaspoon onion powder, allspice, and 2 tablespoons olive oil. Set aside. 
  4. Add ½ cup parmesan, remaining lemon zest, remaining onion powder, basil, and lemon juice to small food processor. While the motor is running, add remaining oil. Season with salt and pepper.
  5. Assemble the lasagna in a greased 9x13 inch baking dish. Spread a thin layer of pesto, topped with pasta sheets, ricotta, pasta sheets, and butternut squash. Repeat the layers until the baking dish is full and the majority of components are used. Top the lasagna with ricotta and pesto. Garnish with remaining parmesan cheese.
  6. Bake 45 minutes to 1 hour, until squash is soft and lasagna is golden brown. Cut into squares and serve.

Recipe by The Culinistas x Lodge Cast Iron for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/butternut-lasagna