The first time I tried it, the family declared it to be worthy of making again, so it went into my recipe file. We have enjoyed it several times now.
This vegetarian recipe can easily be adapted to vegan, which is the way I prepare it. Instead of heavy cream, I substitute coconut creamer. Since the coconut creamer does not thicken quite the way dairy cream does, I mix up some flour in a little bit of water and gradually add it to thicken it the same way you would thicken a stew. For the Parmesan cheese, I use Follow Your Heart brand "Dairy Free Parmesan Style Shredded Cheese Alternative."
Here is the recipe as it appeared in the Winn Dixie Flavors magazine:
Butternut Squash Skillet Lasagna
Preparation time: 15 min.
Cooking time: 40 min.
Serves Four
VEGETARIAN INGREDIENTS:
- 1 small butternut squash (about 1 lb.), peeled, seeded, and cut into ½" pieces
- 2 Tbsp. olive oil
- 1 shallot, finely chopped
- 2 Tbsp. chopped fresh sage
- 2 garlic cloves, finely chopped
- Salt and pepper
- 3 cups vegetable broth
- 1 cup heavy cream
- 10 curly-edged lasagna noodles, broken crosswise into 2"-long pieces
- ½ cup grated Parmesan cheese
- ½ cup walnuts, toasted and chopped coarse
SAUTÉ squash in oil in a large nonstick skillet over medium high until golden brown, 8 to 10 minutes. Stir in shallot, 1 Tbsp. sage, garlic, and ¾ tsp. salt and cook for 30 more seconds.
STIR broth and cream into skillet, bring to a simmer, and cook until slightly thickened, about 5 minutes. Scatter pasta over squash, but do not stir. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, about 25 minutes.
SPRINKLE with cheese, walnuts, and remaining 1 Tbsp. sage and serve.
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