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Squash and Sweet Potato Lasagna




Source of Recipe


e-cookbooks


List of Ingredients




12 ounces lasagna noodles, dry
1 1/2 pounds butternut squash, peeled and cut into 1" cubes
3 medium sweet potatoes, cut into very thin slices
1 cup water
2 cloves garlic, peeled
Salt and freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
1 pound shredded mozzarella cheese
3/4 cup grated Parmesan cheese


Recipe



Preheat oven to 375F. Prepare noodles according to package directions, then drain and rinse with cold water. Spread the noodles flat on kitchen towels and set aside.

Bring 1 inch of water to a boil in the bottom half of a steamer.
Place the squash in the steamer basket, cover and cook until tender, about 10-12 minutes. Transfer the squash to a blender or food processor. Keep the water in the steamer boiling. Steam the sweet potato slices for 5 minutes, or until just tender. Set aside. Add the water, garlic, salt and pepper to the squash and puree until very smooth.

Lightly coat a 9x13-inch baking dish with the olive oil. Spread about 4 tablespoons of squash puree over the bottom of the baking dish, then place a layer of noodles over that. Spread another 4 tablespoons of squash puree over the noodles.

Arrange a single layer of sweet potato slices over the squash puree and sprinkle 3 oz. of mozzarella and 2 tablespoons of Parmesan over them. Cap with a layer of noodles. Add four more layers of squash puree, sweet potato slices, cheese and noodles, in that order. Top
the final cap of noodles with remaining cheese, but no squash puree.

Cover the lasagna with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes. Remove from the oven and let stand for
5 minutes before serving.