I have something kind of ridiculous to tell you. It’s not something I’m proud of and not something I want to admit. But, I feel like fair is fair. I need to be honest with you.
I’ve never made lasagna before.
Okay, so it might not seem ground breaking to many of you, but as someone who proudly calls themselves an Italian, I’ve never, not even once, tried to make this cheesy, melty, saucey, deliciousness. Never once.
And yes, the deliciousness I’m referring to, is lasagna.
So let’s talk about lasagna. It’s amazing, isn’t it? I mean it’s oozing with cheese, dripping with sweet tomato sauce, and stuffed with greens. That’s the classic recipe, but I didn’t really feel like the classic. I like to switch things up. It’s hard to be a classic girl when you have food allergies. And plus, it’s more fun to break the rules, right?
We opted for a Butternut Squash & Goat Cheese Lasagna. How heavenly does that sound?
We started with butternut squash, added some creamy Vermont chevre, sauteed some rainbow chard, caramelized some onions, shredded some raw goat’s milk cheddar and sprinkled it (along with a nice helping of quinoa) on top. Baked to perfection, with a crispy brown top, singed from the hot oven.
This lasagna was one of the best Italian meals I’ve ever made.
- 1 package brown rice lasagna noodles
- 2 cups mashed butternut squash
- 1 bunch rainbow chard, thinly sliced (about 3 cups)
- ½ medium white onion, diced
- 3 garlic cloves, minced
- 5 ounces creamy chevre
- ? cup plain almond yogurt
- 2 tablespoons almond milk
- 2.5 cups jarred tomato sauce
- 1 cup cooked quinoa
- 1 cup shredded goat cheese
- Freshly grated Romano cheese
- Preheat the oven to 375 degrees F.
- Cook lasagna noodles according to the packaging.
- While the pasta is cooking, saute the rainbow chard, onions and garlic in a small saute pan. Sprinkle with salt and pepper until the vegetables are soft and the onions are translucent. About 3 – 5 minutes.
- Meanwhile, beat the chevre, yogurt and almond milk in a small bowl until you have a thin, spreadable mixture.
- Once the noodles have finished cooking, line the bottom of a 11? x 17? with a thin layer of tomato sauce. Add a layer of noodles, spread with ? of the butternut squash, then a layer of the rainbow chard mixture. Add some drops of the goat cheese mixture and spread it evenly across the surface. Drizzle with tomato sauce.
- Repeat step 5 for another two layers.
- Top with a final layer of noodles, spread with sauce and sprinkle with the cooked quinoa and then top with the shredded cheese.
- Bake in the center of the oven for about 20 – 30 minutes, until the cheese is melted and browned and the lasagna is fully cooked and heated through.
- Cool for about 10 minutes, then slice and serve immediately.
- Garnish with freshly grated Romano cheese.