Butternut Squash Lasagna with Ragu (Pork or Veggie)
This was adapted from an Anne Burrell recipe. It is fit for any dinner…and can be made either vegetarian or with pork. It is time consuming but amazing and super low carb. Butternut has only 16 grams per cup. Of course I used all organic and grass fed. The pork was pastured heritage from our farm.
Servings Prep Time
16 to 20 2 hours
Cook Time
2 hours
Servings Prep Time
16 to 20 2 hours
Cook Time
2 hours
Ingredients
For the Ragu
For the Lasagna
Instructions
For the ragu: (Pork or vegetarian can TOTALLY be done ahead!)
  1. Place the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.
  2. Coat a large, wide pot with olive oil and toss in the pureed veg. Bring the pan to a medium-high heat and season generously with salt and a sprinkey dink of crushed red pepper. Cook the veg until they start to get brown and form a crust on the bottom of the pan; be patient…this will take a little time. Scrape the crud off the bottom of the pan and let it re-form. Stay with it and DO NOT let it burn.
  3. If adding pork do that now and sprinkle with salt and brown This takes patience…accept it and move on. THIS is where BIG flavors are formed. (If not using pork…skip to the next step)
  4. Add in the tomato paste, stir to combine and cook, stirring frequently, for 3 to 4 minutes. Stir in the white wine and let it cook for 2 to 3 minutes.
  5. Toss in the pureed tomatoes, bay, cinnamon stick and 2 cups water. Taste and season with salt if needed. Bring to a boil and reduce to a simmer. Simmer until the liquid has reduced by half, add more water and reduce again. Taste and adjust the seasonings if needed. Turn off the heat and use immediately or set aside to cool or for future use.
For the Lasagna
  1. Cutting the squash noodles is a time consuming job. They should be like the noodles.
  2. Preheat the oven to 350 degrees F. Toss the butternut squash slices with olive oil and salt. Lay the squash slices on sheet trays and bake until the squash is tender but still holds its shape, about 20 minutes. Repeat until all the squash is roasted.
  3. Coat a large saute pan with olive oil, toss in the mushrooms, minced garlic cloves, thyme and a pinch of crushed red pepper and bring the pan to a medium-high heat. Cook until mushrooms are soft and wilted.
  4. In a large bowl combine the ricotta and parsley.
Assembly
  1. Preheat the oven to 375 degrees F. Place a ladleful of the ragu in the bottom of a large lasagna baking dish and spread it around to LIGHTLY cover the bottom of the dish.
  2. Arrange an even layer of the roasted squash on top of the ragu; be sure the squash completely covers the surface of the baking dish–this acts as the “pasta”. Cover the squash layer generously with more ragu. Spoon 1-tablespoon scoops of the ricotta mixture over the ragu. Arrange an even layer of spinach and mushrooms over the ricotta. Sprinkle with the grated Parmesan. Lay another layer of squash over the Parmesan and repeat the process until the baking dish is full, ending with a top layer of squash topped with a little ragu and Parmesan.
  3. Cover the baking dish with foil, place on a sheet tray and bake for 45 minutes. Remove the foil, add the mozzarella and bake for 10 minutes more until melted and bubbly. Remove from the oven and let rest for 15 to 20 minutes before serving.