If you couldn’t resist stocking up on winter squash as the farmers’ market season comes to a close, this is the recipe you need to use it all up. Seasoned with sage, coconut milk and white wine, it’s a satisfying winter meal that’s fit to feed a crowd! This recipe comes to us from Lauren of The Salty Tomato.
For the sauce:
2 cups pureed orange pumpkin/squash or 2 cups chopped orange hard squash like butternut, kobocha or spaghetti
1 sprig fresh sage (3-4 leaves)
8 ounces coconut milk
1-3 cups water
1/4 cup white wine
1 tablespoon concentrated vegetable stock or 1 bullion cube
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For the lasagna:
12 whole wheat lasagna sheets (whole wheat is really tasty in this recipe)
11 ounces fresh goat cheese or dairy-free feta cheese, crumbled
8 ounces (1 large ball) mozzarella or dairy-free mozzarella, sliced
1 sprig sage (optional garnish)
Combine all sauce ingredients in a pot. Add enough water to cover all ingredients. Bring to a boil and then reduce heat to simmer for 30-45 minutes. If using raw squash simmer until squash is fork tender.
Remove sage sprig. Blend sauce with an immersion blender or in a stand blender until smooth.
Preheat oven to 375 degrees. Grease a 9 x 13 inch dish with olive oil.
Bring a large pot of well salted water to a boil with a splash of olive oil.
Cook lasagna in 3 batches. Add 4 lasagna sheets to boiling water and cook for 4 minutes. (See notes)
Coat bottom on dish with sauce. Top with ¼ of the crumbled goat cheese. I use a fork to scrape goat cheese from package.
Place lasagna sheets on top of sauce in line with the short side of dish.
Coat lasagna sheets with sauce. Layer with half of the mozzarella. Top with ¼ of crumbled goat cheese.