I made this recipe for a friend that was looking for a veggie lasagna. Hope you like it!
Ingredients:
1 lb butternut squash
¾ cup vegetable stock
2 Tbsp Extra-Virgin Olive Oil
1 eggplant, chopped into 1 inch chunks
2 cups shredded carrots (about 5 carrots)
2 cloves garlic, grated
1 large onion, chopped
1 (14.5oz) can diced tomatoes
1 (8oz) can tomato sauce
1 Tbsp basil
salt & pepper
1 ½ cups Parmesan cheese
1 cup Monterey Jack cheese
1 box no boil lasagna noodles
Preheat oven to 400°F.
Cut the butternut squash in half and scoop out the seeds. A grapefruit spoon works well for this. Place cut side down in a baking dish and roast until the squash is soft, about 45 minutes. Scoop the flesh out of the squash and place in a food processor. Add the vegetable stock to the food processor and puree until smooth. Season with salt and pepper.
While the squash is roasting, prepare the eggplant filling. Heat the olive oil in a large skillet over medium-high heat. Add eggplant, carrots, garlic and onion. Cook until softened, about 7 minutes. Add diced tomatoes, tomato sauce, basil and season with salt and pepper.
Layer the lasagna in a 9×13 inch dish in this order:
1 cup of the eggplant filling
4 sheets lasagna noodles
1/2 of the remaining eggplant filling
1/2 cup Parmesan cheese
4 sheets lasagna noodles
1/2 squash puree
remaining eggplant filling
1/2 cup Parmesan cheese
4 sheets lasagna noodles
remaining squash puree
last 4 sheets lasagna noodles
1 cup Monterey Jack cheese
1/2 cup Parmesan cheese
Cover with foil and bake for 30 minutes. Remove foil and bake for 15 more minutes. The filling should be bubbly and the top browned. Let sit for a few minutes before slicing.
