this vegetarian version on one of our favorite dishes. It was delicious with a light hint of cheese and herbs. And once all the ingredients are prepped (which many can be done ahead of time), the lasagna isn't that hard to put together. I used one butternut squash and one acorn squash, doubling the recipe to put a pan in the freezer for later.
2 cups marinara sauce, homemade or purchased
9 lasagna noodles, cooked
1/2 teaspoon salt
1/4 teaspoon fresh pepper
2 cups roasted winter squash
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 cup grated Parmesan
2 cups shredded mozzarella, divided
Preheat the oven to 350F.
In the bottom of an 8×10 (I used 8x8) casserole, spread 1/2 cup of marinara sauce and top with three lasagna
In a medium bowl, whisk the egg, salt and pepper together until foamy. Add the roasted squash and beat it into the egg until combined. Don’t worry if there are a few lumps.
Sprinkle the thyme and the Parmesan into the squash mixture and mix well. Spread the mixture over the lasagna noodles in the pan. Sprinkle with 1 cup of mozzarella cheese.
Layer another 3 noodles in the casserole and top with 1 cup of marinara sauce. Place the remaining 3 noodles in the dish and spread the last 1/2 cup of sauce over the top of them.
Finish the lasagna with 1 cup of grated mozzarella cheese and a few sprigs of fresh thyme. Top with 5-7 roasted tomatoes, if you wish.
Place in the middle rack of the oven and bake for about 45 minutes or until the cheese is golden and the sides of the lasagna are bubbling.
Remove from the oven and let stand for 10 minutes, then slice and serve.