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Butternut Squash Skillet Lasagna

Name: Butternut Squash Skillet Lasagna
Prep time: 15 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 3 tablespoons vegetable oil; 1/2 cup chopped onion; 2 chopped garlic cloves; 2 lb butternut squash, diced; 1 medium-sized white potato, peeled and finely diced; 1 cup vegetable broth; Salt and pepper, to taste; 1/2 cup peas; 5 lasagna noodles; 1 tablespoon butter; 1 tablespoon flour; 2 cups milk; 1/4 teaspoon ground nutmeg; 1/2 cup ricotta cheese; 1//2 cup shredded parmesan cheese; 1 cup shredded mozzarella cheese; Parsley, for garnish

Prep 15 min
Total 1 hr 20 min
Ingredients 17
Servings 6

I have to confess that this idea was totally new for me: when I first thought about this butternut squash lasagna prepared in a skillet, I was inspired by traditional Peruvian locro. This recipe doesn’t contain queso fresco (fresh cheese) or corn, but it’s creamy, flavorful and colorful. This lasagna is perfect for any day of the week. You can make it ahead of time and it’s easy to reheat. You can also prepare and freeze it, before baking, so it’s ready in a pinch. All you have to do is bake and serve on the busiest nights! This vegetarian dish always hits the spot. Serve with garlic bread and a green salad for a complete meal. Try it today!

Ingredients

3 tablespoons vegetable oil
1/2 cup chopped onion
2 chopped garlic cloves
2 lb butternut squash, diced
1 medium-sized white potato, peeled and finely diced
1 cup vegetable broth
Salt and pepper, to taste
1/2 cup peas
5 lasagna noodles
1 tablespoon butter
1 tablespoon flour
2 cups milk
1/4 teaspoon ground nutmeg
1/2 cup ricotta cheese
1//2 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
Parsley, for garnish

Directions

1

Preheat the oven to 375 °F.
2

Heat the vegetable oil in an oven-safe skillet. Add the onion and garlic and let cook until soft but not golden. Add the squash and potatoes, stirring occasionally. Pour in the vegetable broth and season with salt and pepper, to taste. Cover and reduce heat. Cook for approximately 15 minutes, stirring from time to time.
3

Incorporate the peas and continue cooking until the squash has softened and is falling apart. The broth should evaporate. Transfer to a container and set aside.
4

Break the lasagna noodles into large pieces and cook in salted, boiling water until al dente. Drain and set aside.
5

Melt the butter in the same pan you used to cook the butternut squash. Add the flour, stirring thoroughly. Add the milk, quickly beating to prevent lumps from forming. Let cook over low heat, stirring until slightly thick in consistency. Season with salt, pepper and ground nutmeg. Incorporate the ricotta cheese and half the parmesan cheese. Incorporate the squash mix.
6

Cover with the lasagna noodles and the remaining mozzarella and parmesan cheese.
7

Bake for about 20 minutes or until the lasagna is bubbling and golden.
8

Remove from the oven. Let rest for 10 minutes, garnish with parsley and serve immediately.

Add protein to this dish by incorporating peeled shrimp to the mix before baking.

No nutrition information available for this recipe

I have to confess that this idea was totally new for me: when I first thought about this butternut squash lasagna prepared in a skillet, I was inspired by traditional Peruvian locro. This recipe doesn’t contain queso fresco (fresh cheese) or corn, but it’s creamy, flavorful and colorful. This lasagna is perfect for any day of the week. You can make it ahead of time and it’s easy to reheat. You can also prepare and freeze it, before baking, so it’s ready in a pinch. All you have to do is bake and serve on the busiest nights! This vegetarian dish always hits the spot. Serve with garlic bread and a green salad for a complete meal. Try it today!