Roasted Butternut Squash, mushroom, sage lasagna

Dinner last night – oh YEA! This is so wonderful to smell as it cooks. Before you decide to make this, though, you need to make almond cheese (see recipe on this blog). Don’t stop reading now… it’s really easy. You need only do the 24 hour soak of almonds and then blending them with lemon juice, water, salt and garlic. It is then ready to use for this recipe – really simple… I promise. So, just remember to soak those almonds (double the recipe – so soak 2 cups of almonds so that you have enough, plus a little extra). 🙂

Butternut Squash Sage and mushroom lasagna

2 med. Sized butternut squash, or one large

4-6 lg. cloves garlic, minced

1 lb. mushrooms, sliced thinly

2 cups almond cheese (homemade)

2 lg. shallots, sliced

1 oz. fresh sage, minced

1 tsp. dried thyme

Salt/pepper, to taste

Cooked lasagna noodles (9)

Preheat oven to 400. Cut both squash in half, lengthwise. Coat cookie sheet (or use parchment paper). Remove seeds from squash and place it cut-side down on a cookie sheet. Roast until very soft, about 35-40 minutes. Remove from oven and let cool. While these are roasting, you can boil your lasagna noodles so they are ready to go. Decrease oven temp to 350.

Saute garlic and shallots in small amt. of olive oil. Add mushrooms, sage and thyme and about ¼ tsp. salt. Increase temp and cook, stirring often for about 6 min. Remove from heat.

Scrape butternut squash into a bowl and mash slightly. Add 2 cups of almond cheese and stir. Taste and add salt as needed. Feel free to add a bit of pepper as well. You do not need to use all of this – there is plenty for the lasagna plus some to throw in the fridge and spread on bread or crackers tomorrow.

For more color and some greens, you can also wilt fresh spinach (10-16 oz) and either mix that in with the squash or use it as another layer of the lasagna.

Time to build the lasagna. In a 9×13 pan (sprayed with olive oil), lay 3 lasagna noodles. Top with the squash/almond cheese mixture. Top this with the mushroom/shallot mixture and then the spinach (if using). Repeat layers starting with the pasta. Then top the whole thing with one more layer of pasta. Cover with foil and bake at 350 for 20-30 minutes. Or, if you like a little bit of a crispy noodle, just bake uncovered (that’s how I like it) for the same amount of time. One final option is to bake covered 20 minutes and then remove foil for the last 10 minutes.



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2 Responses to Roasted Butternut Squash, mushroom, sage lasagna

  1. Jan Quist says:

    Hi Marie,
    Thanks for all your great recipes! I intend to try this one this weekend and I have a question. Is the almond cheese added to the squash before or after baking the cheese?

  2. Marie says:

    I hope I’m not too late – you can really do either, but I like it mixed in with the squash. Then, if there is extra, it makes a delightful dip.

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