Butternut Squash, Eggplant & Zucchini Lasagna

I bought this specialty cheese and some gorgeous butternut squash at Oake’s Farm Market in Naples and decided to use them together to create this vegetable lasagna…the cheese made a huge difference in the flavor and was absolutely wonderful…

Butternut Squash, Eggplant & Zucchini Lasagna
1.25 lbs cut butternut squash
1 large zucchini
1 medium eggplant
3 garlic cloves, sliced
extra virgin olive oil
salt & fresh ground pepper
15 oz ricotta
2 eggs
1 cup shredded fresh mozzarella cheese
1 cup shredded fresh parmesan cheese
1 cup shredded fresh Sartori Asiago Rosemary & Olive Oil Cheese
3 cups Classico Tomato & Basil Sauce

Heat oven to 400°F. Place butternut squash in a large bowl and toss with some extra virgin olive oil; season with salt & pepper. Place butternut squash on a large baking sheet. Roast 15 minutes. Remove from oven; set aside. Cut zucchini into thick slices lengthwise (~6 slices each). Brush both sides with extra virgin olive oil and sprinkle with salt & pepper. Pour a tablespoon or two of extra virgin olive oil into a skillet. Cook zucchini slices in a hot skillet a few minutes on each side until lightly browned; remove to a platter. Cut eggplant into large discs (~6-8 slices). If needed, add a little more extra virgin olive oil and cook in same hot skillet a few minutes on each side until lightly browned; remove to platter. Add just a tad more olive and cook the sliced garlic for a minute; remove to platter.

Lower oven temperature to 350°F. In a medium bowl, combine the roasted butternut squash and ricotta. Using an electric mixer beat until smooth, add in the eggs; season with salt & pepper to taste. Stir in the cooked garlic slices. Spread 1 cup of Tomato & Basil sauce on the bottom of a baking dish. Layer with 6 zucchini slices. Spread a third of the butternut squash mixture on top of the zucchini slices. Sprinkle a third of all the cheeses on top of the butternut squash mixture. Spread a half a cup of tomato & basil sauce over cheese. Layer the cooked eggplant. Spread a second third of the butternut squash mixture on top of the zucchini slices. Spread a second third of the remaining cheese on top of the butternut squash mixture. Spread half a cup of sauce on top of the cheese. Layer the remaining cooked zucchini slices. Finish with remaining butternut squash mixture, mozzarella, parmesan and asiago cheeses. Place the lasagna on a baking sheet that has been covered with aluminum foil (for easy clean up). Bake in the oven for one hour or until cheese has melted and is lightly browned & bubbling. Remove from heat and allow to sit for at least ten minutes to settle the juices. Enjoy a delicious, hearty meal!

Enjoy!

Linda~

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