Butternut Squash Lasagna - WFSB 3 Connecticut

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Butternut Squash Lasagna

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ROCKY HILL, CT (WFSB) -

Cindy Barbieri of Cindy's Table is back in the Better Connecticut studio! 

And while it may be pasta Wednesday, Cindy is giving us a fall pasta substitute with this butternut squash lasagna recipe.

Cindy also has a brand new cookbook coming out, "Paleo Italian Cooking" on October 6th.

Butternut Squash Lasagna:

1 large butternut squash

1-2 tablespoons olive oil, divided

1 teaspoon unsalted butter

3-4 cloves garlic, chopped

1/2 yellow onion, diced (1/2 cup)

1 cup coconut milk, can full fat

1 (15 ounce) can petite diced tomatoes

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried sage

1 teaspoon sea salt

1 teaspoon freshly ground pepper

2 bags baby spinach

Method:

Preheat oven to 350 degrees.

To prepare your butternut squash.  Cut the squash in half then use a vegetable peeler to remove the skin.  (This way you are only removing the skin).

If you have a mandolin that will work to create your “lasagna sheets” or you can use a sharp chefs knife into thin strips.

Heat your large sauté pan over medium heat.  Add in 1 tablespoon olive oil and butter.  Add in onions, 1 teaspoon sea salt and let cook for 1 minute then add in garlic and cook for 30 seconds.

Next add coconut milk, petite diced tomatoes, parsley, basil, and sage.  Bring to a high simmer let cover and remove from heat.

For the spinach, Mine was microwavable in the bag. If you have a bag that does not have that listed then put into a microwave dish with 3 tablespoons of water and set on high for 3 minutes. Squeeze the liquid and set aside. Easy..

To make your lasagna. Take a ladle full of the cream sauce and add to the bottom of your pan. (Just enough to cover the bottom. Add a layer of butternut squash then top with an even layer of spinach and add 2 ladles of the cream sauce to cover the spinach. Top with

Let sit for 5 minutes then enjoy family style!