Simple Butternut Squash Lasagna

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I have been so wrapped up in planning the my Thanksgiving menu, that each evening I find myself scrambling to throw something healthy, tasty, and quick together for dinner — hopefully without a trip to the store. 
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On these cold, dark November evenings — the wind sweeping the bamboo outside the kitchen window — any meal that requires a hot oven is very appealing. This simple weeknight lasagna recipe hit just the right spot last night — and it baked just long enough to warm the whole house, from the kitchen out. 

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I often think of lasagna as a time intensive, multi-step process, and therefore don't cook it very often. But, with the right ingredients on hand, lasagna can be extremely simple — and the payoff can extend well beyond a warming dinner. A large pan can easily yield two meals, or use two smaller pans and freeze one for later — lasagna freezes exceptionally well before baking. Another thought is to make lasagnas in individual ramekins and freeze. 
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If you're anything like me, when life gets busy it is such freezer to table meals that help me eat well throughout the week — a nice alternative to eating out or ordering in.  

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Feel free to substitute or add what vegetables you have on hand — adjust the layers as you see fit. Sauteed mushrooms are delicious in lasagna, or use fresh bell pepper instead of roasted for a bit more crunch. Kale or other greens could be substituted for the spinach, although they would require additional cooking to make them tender.

Recipe

Like I said above, for this type of recipe it pays off to have certain ingredients on hand. I used frozen homemade marinara sauce, which tastes fantastic, but if you don't have that already made a jarred, high quality pre-made pasta sauce is a reasonable substitution. I used no-cook noodles here to save time — which worked well — but fresh noodles are always an improvement. I used a 9x11 ceramic baking dish, adjust proportions based on the size of your pan. 
            1 small butternut squash, or 1/2 of a large one, peeled and sliced               into 1/4 inch pieces   
             2 tablespoons olive oil 
             1 - 2 cloves garlic, peeled and minced 
             2 cups (or more) marinara sauce
             8 oz no-cook lasagna noodles (or 8oz cooked lasagna noodles)
             2-3 generous handfuls spinach, washed and any tough stems                     removed
             1/2 cup roasted bell pepper, julienned 
             1/3 cup  goat cheese  
             1 teaspoon fresh thyme leaves - optional 
             1/2 cup freshly grated mozzarella 
             salt and pepper

Preheat oven to 400°F. Toss sliced butternut squash with olive oil, garlic, salt and pepper. Spread in a single layer on a baking sheet and roast for about 15 minutes, until golden around the edges and soft.

While waiting for the squash, prep the vegetables and assemble all ingredients . Place spinach in a microwave proof bowl, sprinkle with a little water, cover and microwave on high for 1 minute.

Turn oven down to 375°F. Gather the pans you're using — if it's more than one, complete a single layer in each pan before moving on.

Spread about 1/4 cup of sauce on the bottom of pan. Arrange 3 noodles on the bottom of the pan — if you're using no-cook noodles, don't hesitate to break them to make them fit. Spread another healthy layer of sauce, and layer roughly half of the roasted butternut squash. Sprinkle half of the goat cheese and the thyme leaves, if using. Arrange another layer of noodles, then the spinach, and the roasted bell pepper. Repeat another layer with sauce, remaining squash and goat cheese. Finally, arrange the last layer of noodles, top with the rest of the sauce and the grated mozzarella.

Bake, covered, for 25 minutes or until the noodles are soft and it is heated through. Uncover and bake for 10 more minutes, or until cheese on top is nicely browned.

If making a pan to freeze, do so before baking. To reheat, thaw in the refrigerator for a few hours, and then bake — increase baking time to 40 minutes, or until baked through.

Serves 4-6 — or two with ample leftovers

Basic Tomato Sauce

A big, simmering pot of tomato sauce on the stove — exuding a luscious, bright aroma — is where it all started for me. This recipe is adapted loosely — and vegetarianized — from my mother's tomato sauce; a sauce which made me fall in love with cooking and all its potential. I have fond memories of sitting on the counter, dipping saltine crackers straight into the pot — the absolute best after school snack imaginable.  

This tomato sauce is delicious, simple to prepare, and can easily be tweaked to accommodate seasonal offerings. Try doubling or even tripling the recipe to have on hand for pastas, pizzas, or as a base for soups  — I even use it as a base for enchilada sauce. 

It freezes beautifully — I try to keep a couple canning jars full in the freezer for quick weeknight meals.

Recipe

While I typically think of this recipe as a fall into winter sauce  — it calls for canned tomatoes rather than fresh, root vegetables, dried spices, etc. —  it can readily be adapted to use seasonal ingredients. I could see a version with fresh tomatoes, fresh spices, a dry white wine and seasonal vegetables. 

            

             2 (35oz) cans whole plum tomatoes with juice

1/4 cup olive oil  

1 yellow onion, diced

1 carrot, grated 

1 cup crimini mushrooms, sliced 

4 cloves garlic, finely chopped

1/3 cup dry red wine 

2 tablespoons tomato paste  

1 bay leaf — fresh or dry  

1 teaspoon oregano — fresh or dry 

2 teaspoons dried basil 

2 teaspoons fresh thyme leaves 

1/2 teaspoon nutmeg — fresh or dry 

pinch of red pepper flakes — optional 

1 tablespoon fresh lemon zest — optional

1 bullion cube — optional

1/2 teaspoon black pepper

salt to taste 

Heat olive oil in a large, heavy bottom pot over medium heat. Add onion, carrot, garlic, and mushrooms. Saute, stirring occasionally, until onions are translucent, about 1o minutes.
Add the tomatoes, crush with a spatula. 
Add the remaining ingredients, cover, and cook over medium heat for 15 minutes. 
Simmer uncovered for 40 minutes, stirring occasionally

Makes about 6 cups