Best Butternut Squash Matzo Lasagna Recipes
BUTTERNUT SQUASH MATZO LASAGNA
Replacing lasagna noodles with matzo yields the best, easiest lasagna you will want to make all year round.
Provided by My Food and Family
Categories Lasagna Recipes
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF.
- Cut the squash into small cubes. Place the squash, onions, garlic and olive oil on a baking sheet and toss to coat the ingredients evenly. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender. Remove the pan from the oven and let the vegetables cool.
- Reduce the oven temperature to 350ºF. Place the roasted vegetables (or strained frozen purée), cream cheese, stock, and pepper in a food processor and process the ingredients for 2-3 minutes or until smooth and thoroughly blended.
- Generously grease a large (9x13-inch) baking dish. Spoon 1/3 of the squash mixture onto the bottom. Cover with matzo (break up the pieces, if necessary, to fit the dish). Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers another two times. Sprinkle the top with the Parmesan cheese.
- Cover the dish with aluminum foil, slightly tented. Bake for 40 minutes. Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly. Let rest for 5-6 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUTTERNUT SQUASH MATZO LASAGNA RECIPE - (4.3/5)
Provided by lisaS
Number Of Ingredients 11
Steps:
- preheat the oven to 400 degrees. Cut the squash into small cubes. Place the squash, onions, garlic, olive oil, and salt on a baking sheet and toss to coat the ingredients evenly. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender. Remove the pan from the oven and let the vegetables cool. Reduce the oven temperature to 350 degrees. Place the roasted vegetables (or strained frozen puree), cream cheese, stock, and pepper in a food processor and process the ingredients for 2-3 minutes, or until smooth and thoroughly blended. Generously grease a large (9-inch x 13-inch) baking dish. Spoon 1/3 of the squash mixture on the bottom. Cover with matzo (break up the pieces, if necessary, to fit the pan). Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers another two times. Sprinkle the top with the Parmesan cheese. Cover the dish with aluminum foil, slightly tented. Bake for 40 minutes. Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly. Let rest for 5-6 minutes before serving. Tip: you may use 4 cups thawed, pureed butternut squash instead of fresh. If you use frozen squash, let it thaw, then place in a strainer for about 15 minutes to drain excess liquid.
BUTTERNUT SQUASH MATZO LASAGNA
Steps:
- preheat oven to 400 cube squash, place squash,onions,garlic,olive oil,and salt on baking sheet toss to coat evenly roast 30 minutes, tossing vegetables twice, until fork tender remove from oven, cool reduce oven to 350 blend squash mix,cream cheese,stock,pepper until smooth grease 9 x 13 baking dish spoon 1/3 squash mix on bottom, spread evenly cover with matzo, sprinkle 1/3 mozzarella cheese repeat layers another 2 times sprinkle top with parmesan cover dish with foil, slightly tented bake 40 minutes, remove foil, bake another 12-15 minutes until top is golden and bubbly let rest 5-6 minutes serve
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