Butternut Squash Lasagna (Gluten Free)
I used Ethiopian Berberé for this recipe, but you can use any Teeny Tiny Spice blend and it will be fabulous. If you don’t have a mandolin, you can slice the butternut squash thinly with a knife. You will have extra squash that you can chunk up and roast (with spices) or make into a soup.
1 Butternut squash
4 Lg Onions, thinly sliced
2 C Ricotta cheese
1 Lb Mozzarella cheese, grated
1 ½ Lb Ground beef (optional)
15 oz Crushed tomatoes
Salt and pepper to taste
1. Cut off the round bottom of the butternut squash so that you have just the long narrow part of the body. Cut off the other end and use a peeler or knife to take off the outer skin.
2. You will now have a long cylinder of peeled squash. Cut this into quarters lengthwise.
3. Using a mandolin or sharp knife, slice long, flat noodle-like pieces of squash that resemble the shape of lasagna noodles.
4. Sauté the onions in oil or butter until translucent, about 5 minutes. If using, add the ground beef and cook until browned.
5. Mix 2 Tbs of Teeny Tiny Spice blend into the ricotta cheese and add the other 1 Tbs to the onion/beef mixture.
6. Spread a thin layer of crushed tomatoes on the bottom of a 9”x13” baking pan (or a lasagna pan).
7. Lay the butternut squash “noodles” across the bottom of the pan. Spread ½ of the onion/ground beef mixture on the noodles, another thin layer of crushed tomatoes, ½ of the ricotta cheese over that, then sprinkle 1/3 of the mozzarella over top. Repeat this layering one more time.
8. Lay one more layer of squash over the top and cover with remaining mozzarella cheese. Cover with aluminum foil and bake at 350°F for 1 ½ hours until squash is soft when pierced with a fork.