Butternut Squash & Sweet Potato Lasagna

I am going to keep it simple. This recipe is fantastic. It is rich and complex, layered with flavor: sweet potatoes and butternut squash; a creamy chickpea ricotta to hold everything together; and a banging chaat masala spiced roasted red pepper sauce. It is a new take on a recipe I posted a few years back. The arguments I made back then, couldn’t be more relevant to this recipe. I might not eat pasta, but I am still in love with Italian approach to cooking, and in my mind, this is a perfect example of how a technique gets adapted to make something completely different, yet tasty and beautiful to eat. 

Butternut Squash & Sweet Potato Lasagna

 

Getting Started

Foil paper

1 baking sheet

1 food processor

1 mandoline

1 cast iron skillet

preheat oven to 350 degrees Fahrenheit

 

Ingredients

  • 3 red bell peppers
  • 1 tsp. chaat masala
  • 1 pinch of salt
  • 1 can chickpeas
  • 2 tbsp. miso pasta
  • juice of ½ lemon
  • 1 tbsp. tahini
  • 1 tbsp. water
  • 1 sweet potato
  • ½ butternut squash
  • olive oil, to taste
  • 1 handful fresh parsley or cilantro to garnish

 

Let’s Cook

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Wash and pat dry each red bell pepper. Wrap each bell pepper in foil and place them in a baking sheet. Roast for 60 minutes.
  3. Remove from the oven. Peel off the foil paper, and let the peppers cool completely.
  4. Using a sharp knife, remove the stem and the seeds from each pepper, then transfer the flesh into the bowl of a food processor with the chaat masala and a pinch of salt. Pulse until smooth.
  5. Transfer out of the food processor and into a bowl. Set aside until ready to use.
  6. To make the chickpea ricotta, place the chickpeas, miso paste, juice from ½ lemon, tahini and water in a food processor. Pulse until smooth.
  7. Cut one half of a butternut squash. Remove any inner seeds, then peel off the skin. Set aside.
  8. Using a mandoline, or a very sharp knife thinly slice both the sweet potato and the butternut squash into rounds. Set the slices asides until ready to use.
  9. To assemble the lasagna, drizzle a tablespoon of olive oil onto the bottom of the cast iron pan.
  10. Lay down the sweet potato slices around the edge until you have completely covered the bottom of the pan. Repeat with the butternut squash slices.
  11. Add a layer of the chickpea ricotta onto the butternut squash slices, then a quarter cup or so of the red pepper sauce.
  12. Repeat these steps 10 and 11 once more.
  13. To finish, add a final layer of the sweet potato and the butternut squash slices and a quarter cup of the red pepper sauce. Cover the pan with foil paper and place in the over. Bake for 50-60 minutes.
  14. Remove from the oven, garnish with the fresh herbs and serve immediately. 

 

Cook time: 2 hours

Serves 4