One-Pan Cheesy Butternut Squash and Swiss Chard Lasagna
By America's Test KitchenPublished on September 11, 2020
Time
1¾ hours
Yield
Serves 4
Ingredients
Before You Begin
We prefer the flavor of whole-milk cottage cheese here, but low-fat cottage cheese can be substituted; do not use nonfat cottage cheese.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Whisk cottage cheese, Parmesan, cream, sage, cornstarch, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl.
- Combine squash, chard, oil, garlic, lemon zest, nutmeg, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl, cover, and microwave until chard is wilted and butternut squash is just tender, about 7 minutes. Transfer mixture to colander and let drain for 5 minutes.
- Grease 8-inch square baking dish. Spread 1 cup cheese sauce into prepared dish and lay 2 noodles on top (noodles may overlap slightly). Top with half of squash mixture and half of cheese sauce. Repeat layering with 2 noodles, remaining squash mixture, and ½ cup cheese sauce. Lay remaining 2 noodles on top, cover with remaining cheese sauce, and sprinkle with mozzarella. (Assembled lasagna can be refrigerated for up to 24 hours; increase covered baking time in step 4 to 45 minutes.)
- Cover dish tightly with greased aluminum foil and bake until bubbling around edges, about 30 minutes. Remove foil and continue to bake until cheese is spotty brown, 10 to 15 minutes, rotating dish halfway through cooking.
- Remove dish from oven and let cool for 15 minutes before serving.
Time
1¾ hoursYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
To create the ideal vegetarian lasagna—with a crisp, browned crust, tender noodles, and perfectly cooked vegetables bathed in a rich sauce—we started from the bottom up. We began with a creamy no-cook sauce (creamier than ricotta, way less effort than béchamel) by combining cottage cheese, Parmesan, cream, and cornstarch, plus fresh sage for its savory notes. To keep this a one-pot meal, we chose no-boil noodles. For our vegetables, butternut squash and Swiss chard paired well, and adding lemon zest, garlic, and nutmeg gave the veggies a refined flavor profile. To avoid a waterlogged lasagna, we microwaved the vegetables to help them release excess liquid. For a dish this rich, we went with our smaller 8-inch square casserole dish, which would satisfy four people. To assemble, we layered the sauce, noodles, and vegetables, topping it off with shredded mozzarella. After 30 minutes of baking under an aluminum foil cover, we finished it off uncovered for a bubbly browned top.
Before You Begin
We prefer the flavor of whole-milk cottage cheese here, but low-fat cottage cheese can be substituted; do not use nonfat cottage cheese.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Whisk cottage cheese, Parmesan, cream, sage, cornstarch, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl.
- Combine squash, chard, oil, garlic, lemon zest, nutmeg, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl, cover, and microwave until chard is wilted and butternut squash is just tender, about 7 minutes. Transfer mixture to colander and let drain for 5 minutes.
- Grease 8-inch square baking dish. Spread 1 cup cheese sauce into prepared dish and lay 2 noodles on top (noodles may overlap slightly). Top with half of squash mixture and half of cheese sauce. Repeat layering with 2 noodles, remaining squash mixture, and ½ cup cheese sauce. Lay remaining 2 noodles on top, cover with remaining cheese sauce, and sprinkle with mozzarella. (Assembled lasagna can be refrigerated for up to 24 hours; increase covered baking time in step 4 to 45 minutes.)
- Cover dish tightly with greased aluminum foil and bake until bubbling around edges, about 30 minutes. Remove foil and continue to bake until cheese is spotty brown, 10 to 15 minutes, rotating dish halfway through cooking.
- Remove dish from oven and let cool for 15 minutes before serving.
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