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
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
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 use Beluga 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 can be used instead.
I use no boil lasagna or 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.
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.
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.
MORE OF OUR FAVORITE LASAGNE RECIPES:
- Vegetable Lasagna with White Sauce – I could eat this every week.
- Low Carb Zucchini Lasagna – no need for noodles here, just grilled zucchini slices, sauce and cheese.
- Yogurt Lasagna – classic lasagna bolognese made lighter, but just as delicious as the original.
- Lasagna with Leftover Turkey – perfect for the holiday season.
Butternut squash sauce:
Serve as suggested above.
Assemble the lasagna:
Nutrition Information:Yield: 6
Serving Size: 1/6 of the lasagna
Amount Per Serving:Calories: 589 Total Fat: 35g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 92mg Sodium: 1082mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 9g Sugar: 16g Sugar Alcohols: 0g Protein: 18g