Replacing lasagna noodles with matzo yields the best, easiest lasagna you will want to make all year round. Make it faster by using frozen pureed butternut squash.
Butternut Squash Matzo Lasagna
Servings
8 Servings
Ingredients
- 3 pounds butternut squash peeled, seeds discarded
- 2 small yellow onions chopped
- 6 medium cloves garlic chopped
- 3 tablespoons olive oil
- 8 ounces 1 package PHILADELPHIA Cream Cheese, cut into 1 inch chunks
- 1 cup vegetable stock
- freshly ground black pepper to taste
- cooking spray
- 5 sheets matzo
- 2 cups 8-ounces shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees. Cut the squash into small cubes. Place the squash, onions, garlic, olive oil, and salt on a baking sheet and toss to coat the ingredients evenly. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender. Remove the pan from the oven and let the vegetables cool.
- Reduce the oven temperature to 350 degrees. Place the roasted vegetables (or strained frozen puree), cream cheese, stock, and pepper in a food processor and process the ingredients for 2-3 minutes, or until smooth and thoroughly blended.
- Generously grease a large (9-inch x 13-inch) baking dish. Spoon 1/3 of the squash mixture on the bottom. Cover with matzo (break up the pieces, if necessary, to fit the pan). Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers another two times. Sprinkle the top with the Parmesan cheese.
- Cover the dish with aluminum foil, slightly tented. Bake for 40 minutes. Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly. Let rest for 5-6 minutes before serving.
- Tip: you may use 4 cups thawed, pureed butternut squash instead of fresh. If you use frozen squash, let it thaw, then place in a strainer for about 15 minutes to drain excess liquid.
Salt not listed in ingredient list but included in the directions. How much salt?
Just a sprinkling to cover the squash.
Thank you!
My daughter wondered if canned pumpkin could be used in place of squash as a timesaver.
Yes, that will work, they also sell frozen butternut squash puree which can work too.
I would use G’vina instead
also note that Philadelphia Cream Cheese is avail in Ramat Beit Shemesh at Best Market in Modiin at Ramy Levy and in Jlem too!
I’m subbing goat cheese for cream.
This looks delicious. For those of us living in ISrael, what would you substitute the Philadelphia cream cheese with?
so happy you like Ellin!
Arlene I think I love you!!!!!!!! Thank you so so so so so much and most importantly I am so happy everyone is enJOYing the food!!!!
Great recipe
Love Jamie Geller – she is gorgeous, she is fun and a great cook. As a youthful Bubbie, I have tried her recipes and were a hit with my family and friends. Keep your shows coming. A faithful fan,