1/2 medium butternut squash, peeled and cubed (about 2 cups cubed)
2 medium sweet potatoes, peeled and cubed (about 1 1/2 cups cubed)
12 ounces mascarpone cheese, at room temperature
3 tablespoons unsalted butter
1 shallot, thinly sliced
3 cloves of garlic, minced or pressed
1 1/2 cups freshly grated parmesan cheese
1/2 cup freshly grated mozzarella cheese
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon nutmeg
a bunch of sage leaves
olive oil for drizzling
Instructions
Preheat oven to 350 degrees.
For squash & potatoes- Lay cubed squash and potatoes on a
baking sheet, and drizzle with a bit of olive oil (only about 1-2
teaspoons). Use your hands to coat the squash and potatoes
with olive oil, then sprinkle with nutmeg and 1/2 teaspoon
each of salt and pepper. Roast for 50 minutes, tossing every
15 minutes or so.
Remove from oven and let cool.
Once cool, mash with a potato masher or fork. The consistency
is up to you. Just make sure it is spreadable.
For mascarpone filling- Heat a skillet over medium heat and
add butter. Add in shallots and garlic, and whisk every 30
seconds or so for 2-3 minutes. The butter should brown and
the shallots and garlic should be fragrant. You don’t want the
butter to burn – if it seems to hot, reduce the heat. If it does
burn, start over. Remove from heat and let cool for 10
minutes.
In a bowl, combine mascarpone, 3/4 cup parmesan cheese,
remaining salt and pepper, and the shallots, butter and garlic.
Mix until somewhat smooth and spreadable.
Layer lasagna- Spray an 8×8 pan with non-stick spray, then lay
2-3 (depending on size/brand) noodles down. Spread half of
the squash mixture evenly over top, then spread/crumble half
of the mascarpone on top of that. Sprinkle half of the
mozzarella and remaining parmesan on next, then repeat with
one more set of noodles, squash, mascarpone, and cheese.
Top the dish over with a bunch of sage leaves that will crisp up in
the oven. Bake for 45 minutes, or until cheese on top is golden
and bubbly.
This dish will serve 2-4 as an entree, and 4-6 as a side dish.
Originally Submitted
4/17/2013
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