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As a seasoned shopper (if I do say so myself), gifting for tween girls is a mission I don’t take lightly. I mean, remember those years? One day something’s totally “it,” and the next, it’s “seriously, cringe.” But worry not! The Motherchic team has done some top-tier sleuthing to uncover gifts that’ll actually stick around longer than a trend cycle. From stylish finds, baking essentials, sporty must-haves, and more – we’ve got all bases covered. Get ready for some serious smiles this season, even from the toughest-to-please tweens! Floor Lounger // For the tween girl who likes to lounge in style. Choose from over 2 dozen colors and prints of this lounge cover and just add some cushy pillows so the girls can chill in style! Perfect for movie nights, sleepovers, or TikTok scrolling marathons. Personalized Friendship Bracelet // An update on a classic. The girls will love one for themselves and then one for their BFF! Personalized Neon Sign // For the tween girl who appreciates cool room aesthetic. Who wouldn’t want to see their name in lights! Jellycat Cow // Yes the girls still love a cute Squishmallow but there is just something about the Jellycat stuffed animals […]
Charlottesville, Virginia
This flavorful and refreshing Fennel, Pickled Onion and Apple salad is quick and easy to prepare and so delicious. With fresh fennel, homemade pickled red onion, and apple, this fennel salad recipe is crunchy, sweet, and sour in every bite. This is a spin on a salad I had at a dinner party once and […]
The post Fennel, Pickled Onion & Apple Salad appeared first on Every Last Bite.
Charlottesville, Virginia
Let’s be real—teen girls are practically pros at knowing exactly what they want. Odds are, they’ve already texted you their holiday wish list (complete with links, of course). Easy, right? But where’s the fun in just checking off boxes? The holidays are all about that “OMG, I didn’t see this coming!” moment. You know, the kind that makes them squeal with excitement. That’s what this guide is for—those “I can’t believe it! I’m obsessed!” gifts. So go ahead, dive into our teen girl gift guide—pre-approved by the coolest teens we know! HydroFlask Tumbler // Perfect for keeping her strawberry acai refresher cold or hot chocolate warm—ideal for that teen who’s always on the go or glued to her desk. Tortoise Aviator Sunglasses // Elevate her selfie and TikTok game and keep the sun at bay with these chic sunnies. Rhode Lip Balm // The girls love a gloss and this one is a treatment that offers both a pop of color and hydration. Gold Hoop Heart Earrings // For the girl who loves a little bling! A dainty and classic style for all the days! Beachwaver Curling Iron // Give her beachy waves without the hassle. This curling iron is […]
Charlottesville, Virginia
Read in just 30 minutes, this gluten free lasagna soup recipe is simple to prepare and reminiscent of classic lasagna flavors we love!
Charlottesville, Virginia
This winter squash lasagna is the perfect vegetarian entrée for the holidays. It can be assembled ahead of time and refrigerated or frozen until ready to bake and serve. It’s made in layers with roasted butternut squash, a sage béchamel sauce, sautéed chard and melted Gruyère cheese.
Made without Bolognese or tomato sauce, this seasonal fall-inspired lasagna recipe is inspired by butternut squash filled ravioli (Ravioli di Zucca) typically served with brown butter and sage sauce. While the elements to make lasagna can take a lot of prep work, this recipe is made easier using “no cook” lasagna noodles. This way you don’t have to par-boil the noodles – which can get stuck together) ahead of time and it cuts down on one step (though I also include instructions if you prefer using traditional lasagna noodles below). The recipe uses extra béchamel sauce so the lasagna does not dry out with the no-boil noodles.
Butternut Squash Lasagna
Table of contents
Key Ingredients in This Recipe
- Butternut squash – The butternut squash is peeled and chopped before it’s roasted until it’s tender. I purée the squash so it can easily be layered in the lasagna.
- Sage – The sage leaves are first fried in butter to infuse the béchamel sauce with herb flavor then set aside to garnish the top of the lasagna before serving.
- Béchamel – Béchamel sauce is made from a roux base. Flour is cooked in butter to reduce the flavor of the flour in the sauce. It’s then simmered with whole milk to make a thick, creamy sauce. The addition of eggs makes the sauce richer.
- Gruyère cheese – Gruyère is a hard cheese from Switzerland with a nutty, sweet flavor. The fact that it melts well (due to a high water to oil ratio) mixed with its distinct flavor makes it the perfect addition to the lasagna. If you can’t find Gruyère, I recommend substituting with another Swiss cheese like Emmental.
- Chard – Remove the thick stems in each leaf of the chard before chopping it. They can be very tough and take away from the texture in the dish.
- Lasagna noodles – Since there are so many parts to this recipe, using store-bought “no-cook” noodles saves on both time and cleanup. I’ve provided instructions for using regular lasagna noodles below as well.
How to Make Butternut Squash Lasagna
Step 1: Roast squash.
Preheat the oven to 400ºF (200ºC). Toss the butternut squash in the olive oil and spread on a baking sheet. Season with salt and pepper and roast until the squash is very tender, about 20 minutes.
Step 2: Mix squash
Add the squash to a food processor fitted with a blade attachment or add to the bowl of a kitchen mixer and mix until puréed and smooth. Set aside.
Step 3: Fry sage.
Heat a medium sauté pan over medium heat, add the butter and allow to melt. Add the sage leaves and fry until the leaves are fragrant, about 3 minutes. Add the garlic and cook until just fragrant, about 30 seconds. When the sage is crispy, remove it to a plate and set aside.
Step 4: Make roux.
Stir in the flour and cook until the roux turns a pale golden brown, about 1 minute. Add the milk, whisking to incorporate.
Step 5: Make bechamel.
Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens, about 2 to 3 minutes. Season with nutmeg, salt and pepper. Crumble in half of the crispy sage (set the rest aside for garnishing). Set aside.
Step 6: Cook chard.
Bring a large pot of salted water to a boil over medium-high heat. Add the chard and cook until wilted, about 2 minutes. Remove to a bowl and let cool, then squeeze as much water from the chard as possible and set aside.
Step 7: Layer lasagna.
Spoon a layer of the sage béchamel sauce into the bottom of a 9” x 12” (23cm x 30cm) lasagna pan. Cover with a layer of noodles. Spread ⅓ of the butternut squash mixture over the noodles, then add ⅓ of the chard, a generous ladle of the béchamel and 1 cup of the Gruyère cheese.
Step 8: Continue to layer lasagna.
Repeat for 2 more layers. Top with a layer of noodles, and cover with the remaining béchamel sauce. Sprinkle the remaining cheese evenly over the top.
Step 9: Bake lasagna.
Heat oven to 400ºF (200ºC). Cover with aluminum foil and bake the lasagna for 45 minutes. Remove the foil and continue to bake until the top is golden brown, about an additional 15 minutes. Let the lasagna sit for 15 minutes to cool before serving. Cut into 9 equal slices and serve.
Tips and Tricks for This Recipe
Swaps and Substitutions
- The Swiss chard can be swapped for another leafy dark green like kale or collard greens.
- The roasted butternut squash can be swapped with 4 (15-ounce/ 439g) cans of pumpkin purée or roasted sweet potatoes.
Tips for Layering Lasagna
- Begin layering with the béchamel sauce so that it ensures the noodles will not stick to the bottom of the pan when the lasagna is baked.
If using regular lasagna noodles
Working in batches, cook the pasta noodles in a large pot of boiling water until softened but still al dente, about 5 minutes. Remove the noodles carefully and transfer to a large bowl of ice water. Drain the noodles and set aside in a single-layer on an oiled baking sheet.
When cooking the noodles, be sure to undercook them since they will essentially be cooked twice when the assembled lasagna is baked. After par-boiling the noodles, don’t dump them into a colander as you would with other pasta – they will clump together. They will need to be set aside on baking sheets or platters.
How to Prep Lasagna in Advance
To save on time, the lasagna can be assembled a day ahead of time. Cover and refrigerate the lasagna for up to 2 days in advance. Bring the prepared lasagna to room temperature for 1 hour before baking, then proceed with the cooking instructions below. It can also be assembled and frozen for up to 3 months. Thaw the lasagna at room temperature before cooking it, or add additional cooking time until it’s warmed throughout if baking from frozen.
Other Recipes to Try
If you enjoy this winter squash lasagna, give these a try:
Butternut Squash Lasagna
This winter squash lasagna is the perfect vegetarian entrée for the holidays. It can be assembled ahead of time and refrigerated or frozen until ready to bake and serve.
Servings 6
Calories 1131kcal
Ingredients
For the butternut squash:
- 4 pounds cubed butternut squash, cut into ½” cubes
- ¼ cup extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the sage béchamel:
- 8 tablespoons unsalted butter
- 20 sage leaves
- 2 cloves garlic, chopped
- ½ cup all-purpose flour
- 4 cups whole milk
- ¼ ground nutmeg
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For assembly and serving:
- 2 bunches Swiss chard, stems removed and chopped
- 16 sheets no-cook lasagna noodles
- 4 cups shredded Gruyère cheese
Instructions
For the butternut squash:
- Preheat the oven to 400ºF (200ºC). Toss the butternut squash in the olive oil and spread on a baking sheet. Season with salt and pepper and roast until the squash is very tender, about 20 minutes.
- Add the squash to a food processor fitted with a blade attachment or add to the bowl of a kitchen mixer and mix until puréed and smooth. Set aside.
For the sage béchamel:
- Heat a medium sauté pan over medium heat, add the butter and allow to melt. Add the sage leaves and fry until the leaves are fragrant, about 3 minutes. Add the garlic and cook until just fragrant, about 30 seconds. When the sage is crispy, remove it to a plate and set aside.
- Stir in the flour and cook until the roux turns a pale golden brown, about 1 minute. Add the milk, whisking to incorporate.
- Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens, about 2 to 3 minutes. Season with nutmeg, salt and pepper. Crumble in half of the crispy sage (set the rest aside for garnishing). Set aside.
For assembly and serving:
- Bring a large pot of salted water to a boil over medium-high heat. Add the chard and cook until wilted, about 2 minutes. Remove to a bowl and let cool, then squeeze as much water from the chard as possible and set aside.
- Spoon a layer of the sage béchamel sauce into the bottom of a 9” x 12” (23cm x 30cm) lasagna pan. Cover with a layer of noodles. Spread ⅓ of the butternut squash mixture over the noodles, then add ⅓ of the chard, a generous ladle of the béchamel and 1 cup of the Gruyère cheese.
- Repeat for 2 more layers. Top with a layer of noodles, and cover with the remaining béchamel sauce. Sprinkle the remaining cheese evenly over the top.
- Heat oven to 400ºF (200ºC). Cover with aluminum foil and bake the lasagna for 45 minutes. Remove the foil and continue to bake until the top is golden brown, about an additional 15 minutes. Let the lasagna sit for 15 minutes to cool before serving. Cut into 9 equal slices and serve.
Nutrition
Calories: 1131kcal | Carbohydrates: 108g | Protein: 46g | Fat: 59g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 743mg | Potassium: 1627mg | Fiber: 9g | Sugar: 17g | Vitamin A: 34688IU | Vitamin C: 69mg | Calcium: 1267mg | Iron: 4mg
The post Butternut Squash Lasagna appeared first on Cooking with Cocktail Rings.
Charlottesville, Virginia
Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!
This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened.
Cozy Curry Noodle Soup (Thai-Inspired) from Minimalist Baker →
Charlottesville, Virginia
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