Martha has a recipe for Roasted Vegetable Lasagna in December Everyday Food. In keeping with my new approach to Martha (see the About page, year 2), I used the recipe as a starting point, but made it to my tastes. Martha wants you to roast tomatoes then stick them in the blender to make a tomato sauce. Sorry Martha. Jarred tomato sauce worked perfectly. I did roast my butternut squash. I used some frozen spinach (Martha calls for fresh) and I substituted broccoli for half of it (still trying to keep my oxalates low). I did use some ricotta cheese, but I substituted sour cream for some of it. And I added some sliced, sauteed mushrooms to beef up the dish a little. And I put cheese in every layer, not just on top.
I loved this. LOVED it. Mr. MarthaAndMe did not. He said he doesn’t like some of the “earthy” things I like. I didn’t find it earthy. It was just delicious. So now I’ve got several containers of one-serving lasagna in the freezer to eat this winter on nights he works late or if I want a big lunch.
Here is my adapted take on Martha’s recipe
half a jar of tomato sauce
3 garlic cloves, chopped
salt and pepper
1 medium butternut squash, peeled, seeded and sliced into 2 inch chunks
1/4 of a square frozen block of chopped spinach, thawed and drained
3/4 cup chopped cooked broccoli (frozen is fine if you thaw it)
half a package of white button or Baby Bella mushrooms, sliced
1/2 container ricotta cheese
1/2 cup sour cream
1/2 cup grated Parmesan
1/4 tsp ground nutmeg
12 lasagna noodles, cooked till al dente
1/2 lb grated mozzarella
Preheat oven to 400 degrees. Place squash on rimmed baking sheet and toss with 2 tbsp olive oil. Roast until tender, about 40 minutes.
Saute mushrooms and garlic until soft. Mix mushrooms, garlic, spinach, broccoli, ricotta, salt, pepper, sour cream, and nutmeg.
Lightly cover the bottom of a square baking pan with tomato sauce. Top with 3 noodles, then 1/2 spinach mix, 1/2 of squash, 1/3 of remaining tomato sauce, 1/3 of Parmesan and 1/3 of mozzarella. Repeat. Top that with noodles and remaining cheese. Bake for 30 to 35 minutes until golden brown.