No Noodle Lasagna

January 7, 2018 By

Here is a way to lower carbs, add in vegetables and create a gluten free lasagna  – take the noodles out and exchange for sliced butternut squash.  This recipe came about when I purchased butternut squash instead of spaghetti squash.  Once again I put into practice thinking outside of a recipe idea and utilized what I had on hand.  In the end I was happy with the results;  Jeff said he would eat it again and so it made the cut for the site.

No Noodle Lasagna
Lowering the carbs by removing the noodles and replacing with sliced butternut squash
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Ingredients
  1. 2 medium cooked butternut squash, cut in slices
  2. 1 lb ground turkey
  3. 1 jar Spaghetti or Marinara Sauce
  4. 1/2 tsp cinnamon
  5. 1 tsp ground oregano
  6. 2 cups of shredded mozarella cheese
  7. 1/3 cup of parmesan shredded cheese
Instructions
  1. Using the oven, Instant Pot or crock pot cook squash (See cooking instructions below.) Let cool. Peel. Use the long end and slice in 1/4" slices. (Save the hollow end for another recipe). Place in layers on paper towel to absorb moisture)
  2. Brown ground turkey. Add in sauce, cinnamon and oregano and combine. I know the cinnamon seems odd but it tastes good.
  3. Preheat over to 375 degrees.
  4. Spray small casserole with olive oil spray (if using a 9X12 pan - this recipe should be doubled). Also spray a piece of aluminum foil that will cover your pan. This will help the cheese not stick during baking.
  5. Putting lasagna together - Use all ingredients except parmesan cheese. There are three different layers: the saucy meat, the squash slices and the mozarella cheese.
  6. Place a layer of the saucy meat, then the squash, then half of the mozarella cheese. Repeat.
  7. Cover with foil and place in oven for 30 minutes.
  8. Change oven to broil.
  9. Uncover the lasagna and sprinkle parmasan cheese on top. Place under the broiler. Watch carefully as the top of the lasagna browns - this usually takes less than 5 minutes.
  10. Now the hard part: Take out of the oven and let sit for 10-15 minutes before cutting.
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I used to make my own sauce all the time but there are some good pasta sauces out there that can save on effort and time.  Costco carries a good organic sauce.  The one pictured above is from Sprouts and is very good but not organic.

Regarding the butternut squash – here are some resources on how to cook ahead of time.  You could try slicing and putting in the lasagna without cooking but I would be concerned about the moisture from the vegetable making the casserole soggy.  Packaged and in the refrigerator for another dinner later in the week – an egg roll stuffing mixture.   

Cooking butternut squash in Oven – Preheat oven to 400 degrees F.   Cut squash in half lengthwise,  Using a spoon scrap out seeds.  Place butternut squash halves on a large baking sheet flesh side up. Brush the flesh side of each squash with a little olive oil.  Roast 50 to 60 minutes, until flesh is fork-tender. 

Cooking butternut squash in Crock Pot

Cooking butternut squash in Instant Pot

Dinner is Served

Please let me know if you have any questions or I need to provide more clarification.

 

 

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Butternut Squash and Carrot Soup

January 28, 2013 By

I created this soup on a rainy day in Arizona (Yes –  we truly do have a few of these) and it is now one of my favorite things to eat.  This soup will take several hours to prepare because the vegetables are roasted so they caramelize which is so worth the time. 

Butternut & Carrot Soup 4x6

Butternut Squash and Carrot Soup
Serves 8
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Ingredients
  1. 1 1/2 lb Butternut Squash
  2. 3 Carrots, Cut in 2" pieces
  3. 1 Onion, cut in chunks
  4. 1 cup Leeks, chopped (mainly white part)
  5. 1 tsp Cumin
  6. 1 tsp Coriander
  7. 1 1/4 cup Split Peas, rinsed
  8. 8 cups Vegetable Broth
  9. Olive Oil
  10. Sea Salt
  11. 1/2 cup Sour Cream or Vegan Sour Cream
Instructions
  1. Heat oven to 400 degrees. Prepare a baking sheet by lining with parchment pan and brushing olive oil on top of paper.
  2. Cut butternut squash in half lengthwise. Use a large knife and insert knife deeply into squash. I place a cutting board on my counter and lift the squash with the knife inserted and bang it against the counter. Do not seed the halves now. It will be much easier once the squash is roasted. Place squash face down on the oiled parchment paper.
  3. In a bowl place the carrots and onions and 1-2 Tbsps of olive oil together. This will help these vegetables not dry out. Place them on the parchment paper next to the squash. Sprinkle with salt.
  4. The following directions below have pictures below to help guide the process.
  5. Place the baking pan into the oven for 50-60 minutes. Watch the carrots and onions carefully and remove earlier than the squash if they start turning dark.
  6. The squash will be done when a sharp knife can be easily inserted. Remove from oven and place baking sheet on cooling sheet for 30 minutes allowing the squash to cool a bit making it a little easier to work with.
  7. Seed the squash and then remove the softened flesh. Set the squash, onion and carrot aside.
  8. Heat 2 Tbsps of olive oil in a dutch oven and saute the leeks over low-medium heat until they are softened. Add the cumin and coriander into leeks and mix well. Add in the 8 cups of vegetable broth and stir to combine. Add in the roasted veggies (squash, onions and carrots) and split peas. Bring to a boil and then simmer covered for a minimum of 2 hours.
  9. Let the soup cool for 30-45 minutes. Now it's time to blend into a lovely smoothness - This can be done by carefully placing small portions into a blender. Overfilling can cause a huge mess and possible burns. I use an immersion blender for this. For more information on immersion blenders....
  10. If soup needs to be thinned - add a couple of cups of water.
  11. Return soup into blender to reheat.
For the optional topping
  1. 1/2 cup of sour cream - Tofutti Sour Cream can be used for a vegan option
  2. 1 Tbsp of olive oil
  3. 1 tsp coriander
  4. Mix together.
  5. Ladle soup in a bowl. Add a spoonful of the topping on top of the soup. Swirl with spoon.
Notes
  1. Tip - Vegetables can be roasted a day or two ahead to cut down on the time to prepare.
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Butternut Squash & Carrot Soup - Oven 4x6
Place the baking pan into the oven for 50-60 minutes.  Watch the carrots and onions carefully and remove earlier than the squash if they start turning dark.

Butternut Squash - Done 4x6

The squash will be done when a sharp knife can be easily inserted.  Remove from oven and place baking sheet on cooling sheet for 30 minutes allowing the squash to cool a bit making it a little easier to work with.

Butternut Squash and Carrot Soup - Scoop 4x6

Seed the squash and then remove the softened flesh.  Set the squash, onion and carrot aside.

Butternut Squash and Carrot Soup - Roast 4x6

 Heat 2 Tbsps of olive oil in a dutch oven and saute the leeks over low-medium heat until they are softened.  Add the cumin and coriander into leeks and mix well.  Add in the 8 cups of vegetable broth and stir to combine.  Add in the roasted veggies (squash, onions and carrots) and split peas.  Bring to a boil and then simmer covered for a minimum of 2 hours.

 I hope you enjoy this soup as much as I do.
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