Roasted Pepper Squash, Spinach, & Smoked Mozzarella Lasagna

The beauty of fall is upon us, bringing changing leaves, cozy sweaters, warm spices and comfort food. This farm-to-table lasagna features in season flavors of peppery squash, roasted garlic, and fresh sage with a slight smoky cheese flavor – perfect for an elegant fall evening dinner.

Ingredients

1 large pepper squash
1 whole garlic
4 tbsp olive oil
2 tbsp maple syrup
1 medium cooking onion, small diced
796 mL (28 fl oz) can San Marzano pureed tomatoes
1 tsp kosher salt
1/2 tsp fresh ground pepper
2 tbsp fresh sage, thinly sliced
350 g smoked mozzarella, grated
1/4 cup parmigiano reggiano, extra for garnish
10 fresh lasagna noodles
Dried chillies

Preparation

Servings: 8-10 | Prep & Cook time: 2 Hours

  1. Preheat oven to 400 F. Line a baking sheet with parchment.
  2. Slice squash lengthwise and clean out seeds. Place on baking sheet. Drizzle with 1 tbsp olive oil and maple syrup.
  3. Cut top of garlic just enough to expose tops.
  4. Drizzle the expose cloves with 1 tbsp of olive oil.
  5. Wrap with foil and place on baking sheet with squash.
  6. Roast in oven until squash and garlic have softened, about 30–35 minutes. Remove and let cool.
  7. Reduce oven to 375 F.
  8. In a large sauce pan, heat remaining 2 tbsp of olive oil and add onion. Sauté until soft and translucent, about 2-3 minutes.
  9. Remove garlic from skin and place in the pan with onions.
  10. Scoop out the squash from the skin and add to onions and garlic.
  11. Sauté for 1-2 minutes while breaking down the squash with a wooden spoon.
  12. Add tomatoes and season with salt and pepper. Simmer for 6 minutes, stir in fresh sage and remove from heat.
  13. Line the bottom of a 81/2 x 11 pan with sauce to avoid noodles from sticking.
  14. Cover bottom of pan with fresh noodle sheets.
  15. Cover with sauce and top with grated mozzarella.
  16. Repeat for remaining layers ensuring you end with sauce on top. Sprinkle with mozzarella and grated parmigiano cheese.
  17. Cover with aluminum foil and bake in preheated oven for 35 minutes. Remove foil and bake for an additional 10 minutes or until top is slightly golden.
  18. Remove from oven, cover and let rest for 6-7 minutes for lasagna to set.
  19. Serve with extra parmigiano cheese and dried chilies.