Tuesday, November 8, 2011

Butternut Squash and Swiss Chard Lasagna

Our best couple friends here in New York just had a baby. Wasn't it kind of them to get going on all this just months before we do so we can inundate them with questions at every turn?  I think so!!!  A few weekends ago, I had grand plans to bring over dinner to visit with the baby and catch up with the new parents.... then an icky cold struck me down.

Instead, I ended up baking a meal and dropping it off for the new parents to enjoy.  It included Coconut & Lime's butternut squash and swiss chard lasagna. They confirmed its goodness so I've shared the recipe here. I must admit to being *slightly* chard out with my CSA, so I loved using up a big bunch in such a tasty way.  I've added in a tomato-based top layer, unlike Coconut & Lime's version, simply because I like that kick of acidity.

P.S. You will notice there are no pictures of the final product -- I had them bake it to serve warm.

Butternut Squash & Swiss Chard Lasagna
Courtesy of Coconut & Lime
  • 1 large butternut squash, sliced in half lengthwise and seeds removed
  • 1/4 cup Parmesan
  • 1 lb no-cook lasagna noodles
  • 1 large bunch Swiss chard, rinsed and chopped into ribbons
  • 1 medium onion, diced
  • 15 oz ricotta cheese
  • 1 tablespoon olive oil
  • 1 teaspoon chopped or dried sage
  • 1 teaspoon paprika
  • 1/8 teaspoon nutmeg
  • 3 cups milk
  • 3 tablespoons grated Parmesan 
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cloves garlic, minced
  • salt & pepper
  • 1 cup of tomato sauce
  • Preheat oven to 400F. 
  • Brush the butternut squash with a little olive oil. Place on a parchment lined baking sheet. Bake for 30-40 minutes or until fork tender. Allow to cool slightly. Scoop out the insides and mash.  Turn the oven down to 375F. 

  • Filling: Heat oil in a large skillet. Saute the onion until fragrant, then add the chard and sage. Saute until the chard is soft, about 3 minutes. Turn off the burner and allow to cool slightly before combining with the ricotta, nutmeg, salt, pepper and paprika.
  • Sauce: Melt the butter in a sauce pan.  Whisk in the flour, garlic and a few cranks of salt and pepper. Add the milk and whisk together until slightly thickened. Stir in Parmesan.
  • Assembly: Spread a thin layer of white sauce on the bottom of a 9x13 inch pan. Top with noodles then layer with a layer of squash then the chard-ricotta mixture and drizzle with sauce. Repeat, until out of noodles. 
  • Top with 1 cup of tomato sauce & sprinkled Parmesan cheese.  Bake covered for 30-35 minutes . Allow to sit about 5 minutes before slicing and serving.


  1. Yum! I love butternut squash in lasagna! I often make a free-form lasagna with the noodles torn into big squares.

  2. Almost tempted to have another baby... just to get my hands on a Lauren Lasagna

  3. It was DELISH! I was also the lucky recipient of this wonderful, hearty vegetarian meal. No question - we all went back for seconds.


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