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butternut squash lasagna
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Last Updated on 26/03/2020 by Adina

 

Butternut squash lasagna with black lentils and lots of cheese, a delicious vegetarian lasagna perfect in autumn or winter.

 

A wonderful butternut squash lasagna with Beluga lentils and cheese to keep you warm during these cold days.

This squash lasagna seems like a lot of work, but it isn’t actually. You can shred the squash in a food processor and after that there is not a lot of trouble left. The result will be a wonderfully aromatic and comforting meal, just the thing for a cold Saturday evening.

 

butternut squash lasagna recipe

 

BUTTERNUT SQUASH LASAGNA RECIPE

Or just a thing to serve a couple of vegetarian friends, a special dish, sure to impress. You will leave everybody with the impression that you really spent a lot of time in the kitchen making something really special.

The butternut squash lasagna can also be part of your Thanksgiving or even Christmas dinner, something that will make your vegetarian family members or friends completely happy, something including squash that is always such a great fit at this kind of dinners, something special and perfectly delicious.

INGREDIENTS FOR THE SQUASH LASAGNA

Butternut squash:

I am talking here about a butternut squash, but this squash lasagna can be also made with pumpkin or another sort of squash. Just make sure you choose a squash or pumpkin sort that is at least as flavorful as the butternut squash.

My favorite substitute would be the Hokkaido pumpkin, also called red kuri squash. Actually the butternut squash and the Hokkaido pumpkin are the only two sorts of squash I ever buy, except for a spaghetti squash when I happen to find one.

All the other squash/pumpkin sorts I have tried over the years were disappointing compared to these two sorts. Not enough taste, watery and flabby consistency when cooked. So, I would rather go safe and only use butternut squash and Hokkaido pumpkin, they are sweet, delicious and have a perfect consistency.

I love using pumpkin or squash for making lasagna, this curried chicken lasagna with pumpkin is another favorite. Or you could try this amazing creamy pumpkin pasta sauce, I love it!

Beluga lentils:

I use Beluga lentils, Butternut Squash Lasagna with Lentils to make this squash lasagna. They are small, black lentils, which resemble Beluga caviar, hence the name.

Black lentils “get their deep, dark hue from high concentrations of anthocyanins, the very same antioxidants found in blue-purple fruits like blueberries, plums, and cherries. Anthocyanins are potent compounds that are currently being investigated for their memory-boosting and cancer-fighting properties”.

They are an excellent source of protein and are high in fiber. ½ cup of black lentil contains 12 grams of protein and 9 grams of fiber. Beluga lentils are also a very good source of folate, manganese, riboflavin, niacin, pantothenic acid, magnesium, zinc, copper and selenium.

Unlike other types of lentils, Beluga lentils are firm and retain their shape when cooked, which makes them perfect to use in salads or in a lentil lasagna recipe.

If you cannot find Beluga lentils, Puy lentils, Butternut Squash Lasagna with Lentils can be used instead.

Lasagna sheets:

I use no boil lasagna , Butternut Squash Lasagna with Lentilsor oven ready lasagna sheets, they are the only lasagna sheets I ever use. They are practical, I always have them in my pantry and I can skip the step of boiling water and pre-cooking the lasagna sheets.

Cheese:

I almost always use Gouda cheese for lasagna or other cheesy casseroles. Gouda is very easily available in Germany, but in case it isn’t in your part of the world, you can use another kind of cheese, like Cheddar for instance.

I always buy a whole piece of cheese, which I grate myself, it only takes a minute to do it, but it tastes much better than already grated cheese, it has no added things in it that your body doesn’t need and it is much cheaper. Only advantages, which totally make up for the minute I spend grating the cheese.

 

butternut squash lasagna on a plate

 

HOW TO MAKE BUTTERNUT SQUASH LASAGNA

  • Prepare the vegetables: finely chop the leek, carrot, celery, shallots and garlic.
  • Heat 1 tablespoon olive oil and braise the vegetables lightly.
  • Wash the lentils in a sieve and add them to the pot together with the tomato paste.
  • Stir well and add the vegetable stock, salt, pepper and thyme.
  • Simmer for about 20 – 30 minutes or until the lentils are cooked but not mushy, regard the lentils’ packing instructions as well.
  • Grate the potato and add it to the pot. Let cook for 5 more minutes or until the grated potato is soft and the sauce creamy. Adjust the taste with salt and pepper.
  • While the lentils are cooking, peel and grate the butternut squash.
  • Chop the shallots and garlic.
  • Heat 1 tablespoon olive oil. Lightly braise the shallots and the garlic, than add about ¾ of the grated squash and braise it for a few minutes.
  • Add the honey, 2 tablespoons white balsamic vinegar, salt, pepper and the rest of the squash. Add the cream and let cook until everything turns creamy. Add a splash of milk if the sauce seems too thick. Adjust the taste with salt, pepper and more balsamic vinegar, if necessary. Stir in the parsley.
  • Heat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Assemble the lentil lasagna in a rectangular casserole dish (about 32 x 22 cm/ ca 12 x 9 inch):
  • 1/3 of the squash mixture – lasagna sheets – ½ of the lentil mixture – lasagna sheets again – 1/3 of the squash mixture – lasagna sheets – ½ of the lentil mixture – lasagna sheets – 1/3 of the squash mixture as the last layer.
  • Sprinkle with the grated cheese and some butter flakes. Bake for about 30-40 minutes or until the lasagna sheets are cooked through. Check by poking the noodles with a fork.

Serve the lentil lasagna with butternut squash with a green salad with vinaigrette. A glass of wine would be perfect as well.

 

butternut squash lasagna

 

MORE OF OUR FAVORITE LASAGNE RECIPES:

 

butternut squash lasagna

Butternut Squash and Lentil Lasagna

Yield: 6
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes

Butternut squash lasagna with black lentils and lots of cheese, a delicious vegetarian lasagna perfect in autumn or winter.

Ingredients

  • Lentil sauce:
  • 1 medium leek
  • 1 medium carrot
  • 80 g/ 3 oz root celery or 3-4 small celery stalks
  • 3 shallots
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 200 g/ 7 oz/ 1 cup Beluga lentils (or Puy lentils)
  • 1 tablespoon tomato paste
  • 600 ml/ 1.2 pints/ 2 ½ cups vegetable stock
  • 1 teaspoon dried thyme
  • 1 small potato
  • fine sea salt and freshly ground pepper
  • Butternut squash sauce:
  • 500 g/ 1.1 lbs butternut squash (See note 1)
  • 2 shallots
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 2 tablespoons clear honey
  • 2-3 tablespoons white balsamic vinegar, to taste
  • 300 ml/ 10 fl.oz/ 1 1/3 cups heavy cream
  • 2 tablespoons chopped parsley
  • fine sea salt and pepper
  • Butternut squash lasagna:
  • about 250 g/ ca 9 oz no cook lasagna sheets (See note 2)
  • 200 g/ 7 oz/ 1 ¾ cups grated cheese (Gouda, Cheddar)
  • a few flakes of butter

Instructions

Lentil sauce:

  1. Finely chop the leek, carrot, celery, shallots and garlic.
  2. Heat 1 tablespoon olive oil and braise the vegetables lightly.
  3. Add the washed lentils and tomato paste. Stir well and add the vegetable stock, salt, pepper and thyme.
  4. Simmer for about 20 – 30 minutes or until the lentils are cooked but not mushy. Read the lentils' packing instructions regarding the cooking times and check to see that the lentils are properly cooked.
  5. Grate the potato and add it to the pot. Let cook for 5 more minutes or until the grated potato is soft and the sauce creamy. Adjust the taste with salt, pepper and balsamic vinegar.

Butternut squash sauce:

  1. In the meantime, peel and grate the butternut squash (use a food processor, if you wish).
  2. Chop the remaining shallots and garlic.
  3. Heat 1 tablespoon olive oil. Lightly braise the shallots and the garlic, add about ¾ of the grated squash and braise it for a few minutes.
  4. Add honey, 2 tablespoons of the white balsamic vinegar, salt, pepper and the rest of the squash.
  5. Add the heavy cream and let cook until everything turns creamy. Add a splash of milk if the sauce seems too thick.
  6. Adjust the taste with salt, pepper and more balsamic vinegar, if necessary. Stir in the parsley.
    Serve as suggested above.

Assemble the lasagna:

    1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
    2. Assemble the butternut squash lasagna with lentils in a rectangular casserole dish (about 32 x 22 cm/ ca 12.5 x 8.6 inch): 1/3 of the squash mixture - lasagna sheets – ½ of the lentil mixture - lasagna sheets again – 1/3 of the squash mixture – lasagna sheets – ½ of the lentil mixture – lasagna sheets – 1/3 of the squash mixture as the last layer.
    3. Sprinkle with the grated cheese and some butter flakes. Bake for about 30-40 minutes or until the lasagna sheets are cooked through. Check by poking the noodles with a fork.



Notes

  1. Hokkaido/ red kuri squash can be used instead. This kind of squash doesn't have to be peeled.
  2. Use as much as you need to have 4 layers of noodles, in my case about 14 sheets.
Nutrition Information:
Yield: 6 Serving Size: 1/6 of the lasagna
Amount Per Serving: Calories: 589Total Fat: 35gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 92mgSodium: 1082mgCarbohydrates: 54gFiber: 9gSugar: 16gProtein: 18g

Nutrition information isn’t always accurate.

 

 

 

4 comments
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4 comments

Sheridan Nice 12/01/2019 - 13:20

Love your site, especially the vegetarian recipes!

Reply
Adina 12/01/2019 - 14:42

Thank you! 🙂 🙂

Reply
Denise 22/07/2019 - 13:49

How many calories per portion?

Reply
Adina 24/07/2019 - 09:24

Hi Denise. I’ve just updated the recipe and added the nutrition information.

Reply

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