Butternut Squash Lasagna
- Equipment: Mandolin and anti-cut glove or sharp knife.
- 1 large butternut squash preferably a wide one with straighter sides
- 12 slices mild provolone or Swiss cheese or mix either of these with mozzarella for a milder taste
- 400 g Spinach any long stems trimmed
- 1 large garlic clove very finely minced (or sliced and later remove from the pan)
- 200 g prosciutto
- Hot red pepper flakes
- Olive oil and/or olive oil spray such as Bertolli
- 1 cup all-purpose flour for dredging
- Note: You can sauté the spinach and slice the squash a few days in advance. Store slices, in a stack, tightly wrapped in saran wrap in the fridge until ready to use.
- Preheat oven to 400F.
- In a large non-stick pan, heat and add a good glug of olive oil and add garlic. Cook until just golden. Add hot pepper flakes if desired. Add spinach a bunch at a time until fully wilted. Add salt to taste. Set aside in a bowl.
- Wipe out the pan and reserve.
- Peel squash with a vegetable peeler.
- Lay the squash down on its side and hold firmly at one end. Trim off the end with the stem. Place the pointed part of your knife down through the center of the squash and cut down one side of the squash (lengthwise). Turn the squash around and hold the other end. Cut down the other side. (Refer to reel on Instagram)
- Lay the squash halves, flat side down and cut off the part with the seeds. Set aside. Trim the sides of the squash so that they are straighter and fit within the mandolin.
- Set your mandolin to approximately 3mm thickness. Using your protective glove, carefully slice the squash. You should get about 12-14 slices. (If using a knife, cut the squash in half crosswise and slice as evenly as possible. (it’s easier to cut even slices if you have smaller pieces)
- Place flour in a shallow bowl and dredge each slice in flour, shaking off the excess.
- Place slices on a large baking sheet which has been covered with parchment.
- Lightly drizzle (or spray) each slice with olive oil and brush on. It’s ok if there are still floury spots.
- Season with salt and pepper. Flip them and repeat on the other side.
- Roast slices in the oven for 10-15 minutes. They’re done when you can stick a fork in with little resistance.
- Meanwhile, heat a large non-stick pan about a tsp of olive oil and fry the prosciutto until crisp (no flabby, fatty spots). Set aside.
- Prep your casserole by brushing it with olive oil.
- When slices are cooked, layer 3 slices side by side in your casserole. Add sliced cheese, then spinach, then prosciutto. Repeat with the second layer and top with 3 to 4 slices.
- Drizzle the top lightly with olive oil.
- Bake uncovered for 20 minutes or until cheese is melted and bubbly. I like to set it on broil for about 3 minutes.
- Serve and enjoy!
Notes: 1- The squash trimmings can be chopped and reserved for another use. They also can be frozen. 2- You can sauté the spinach and slice the squash a few days in advance. Store slices, in a stack, tightly wrapped in saran wrap in the fridge until ready to use. 3- Use whatever cheese you think you’d enjoy best with the other flavours. Provolone can taste funky to some so don’t be afraid to switch it up! Watch my recipe video on Instagram! Please don’t forget to give it a like 🙂