|Butternut Squash Lasagna|
Long time member Jamie of Mom's Cooking Club started this months potluck menu with Candied Walnut, Pear and Leafy Green Salad. This is a refreshing choice Jamie with fall flavours a highlight in every bite.
Shelby of The Life and Loves of Grumpy's Honeybunch was unable to make it this month since she has been in the throws of moving and beginning a new chapter in the lives of Grumpy and Honeybunch. We missed you Shelby.
Patsy of Family, Friends and Food wowed us with her choice of Fusilli with Roasted Tomato Sauce . Oven-roasting tomatoes with garlic and herbs boosts the flavour in this meatless sauce and brings it into fall.
Sandi of The Whistestop Cafe brought the finale of a fall-inspired Carrot Cake. Carrot cake has always been a favourite here at More Than Burnt Toast! Save me two pieces Sandi!
I brought along a twist on an old favourite. We have been experiencing a warmer than usual Indian summer in the past few weeks so summer is still lingering. That doesn't prevent me from enjoying all the fresh produce from our local farmers markets and fruit stands. Butternut squash is a favourite around here so it was inevitable that it would make its way into a potluck dish. The sweet squash contrasts beautifully with Smoky Marinara in this Butternut Squash Lasagna. You can make the marinara in advance, and store it in the refrigerator for up to 2 days. I twisted the recipe a little by omitting the onions in the spinach mixture, squeezing the spinach dry, chopping it and adding it to the ricotta mixture.
**Butternut Squash Lasagna**
3 cups chopped onion
10 cup fresh spinach
3/4 cup (3 ounces) shredded sharp provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 (15-ounce) carton part-skim ricotta cheese
1 (15-ounce) carton fat-free ricotta cheese
3 cups diced peeled butternut squash
6 cups Smoky Marinara
12 oven-ready lasagna noodles (such as Barilla)
1 cup (4 ounces) grated fresh Parmesan cheese
Preheat oven to 375°.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion (if using); sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. (rinse under cold water and squeeze dry; chop finely) Combine provolone, parsley, salt, pepper, eggs, (chopped spinach) and ricotta cheeses in a large bowl.
Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.(Cook in a pot for 10 -15 minutes until tender)
Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.
Makes 2 lasagnas, 6 servings per pan
Look for fire-roasted tomatoes in the organic section or with the canned tomatoes in your supermarket.
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained
Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.
6 cups (serving size: 1/2 cup)