(excited music)
- Hi, I'm Jerry James Stone and today
I'm gonna show you how to make this delicious
butternut squash lasagna.
What's wonderful about it is I actually used
the butternut squash instead of ricotta so this lasagna,
let me show you right here,
is super amazing, is actually vegan.
This was a recipe I did for Whole Foods
and I think you'll really like it so, let's get to making it.
So the first thing that we're gonna do with this recipe
is roast the butternut squash but before I get into that,
here's a little fun fact.
If you love pumpkin pie, you might be surprised
to learn that there's actually not any pumpkin in it.
Well, maybe some pumpkin pies have pumpkin in it,
but most canned pumpkin that's sold in the United States
is actually made from a squash that's a relative
of the butternut squash and not actual pumpkins
so if you've purchased those sugar pie pumpkins
in the grocery store, which is a really misleading name,
because those are worst tasting pumpkins ever
to make a pie with then they're wondering
why it doesn't taste like real pumpkin pie,
well that's why, because it's not really,
it's just a butternut squash.
There's a little fun fact for you.
So the first thing I'm gonna do here
is I'm gonna trim off these ends.
Let's go ahead and using a vegetable peeler,
remove the outer part of this butternut squash.
The reason I'm doing this is because I want to use
roasted butternut squash in the lasagna
and I want it to be the most robust
butternut squash flavor I can get so by removing the peel
more of the moisture is gonna be pulled out
when it's roasting, making the flavor much more intense.
Then after we peel this we're gonna
just scoop out the seeds, cut it up into slices and roast it.
So now that you've sliced up the butternut squash,
we're just gonna line it here on a baking sheet
and we're going to roast it
at 425 until it's nice and delicious.
(quaint playful music)
So we're just gonna saute some mushrooms.
I just added in a little bit of olive oil
that I heated up here.
Get these nice and brown.
(sizzling)
We're using vegetables in lasagna.
It's always good to kind of saute them first
because you want to remove as much of the water
that's in the vegetable as possible.
If you don't, it's gonna dilute the flavor of the lasagna.
So you don't want to reduce the sauce
that you're adding to it so these are almost cooked down
and now I'm gonna add in our kale and just saute that too.
(sizzling)
(quaint playful music)
So this recipe, I'm just gonna use
a store bought tomato sauce
which I'm gonna add it in some chopped garlic
and a bunch of fresh basil.
So now we're gonna take the doing butternut squash
and we're going to mash it.
(quaint playful music)
Now that we have the butternut squash ready,
we're just going to take it
and just kind of smear it on top
of our cooked lasagna noodles.
By the way, if you want to know how to cook
the perfect pasta, and this applies to lasagna noodles,
I have a great video on that for you.
Now we're gonna add in our sauteed kale and mushrooms.
Just a little bit to get as many veggies
as we possibly can in the lasagna
and now we're just gonna roll it up.
Don't use too much pressure, you don't want to squeeze
the stuffing out of the noodle.
Seriously, how great do these look.
So add the roles to a nine inch square baking dish.
Put a little bit of sauce in the bottom for them.
About a quarter cup and go ahead
and squeeze in the last roll.
They fit in pretty tightly but that's okay.
And now we're gonna top each one with a little bit of sauce.
Just pour it over the top,
they don't have to be completely covered.
This is regular marinara sauce
that I just hacked with some basil and some fresh garlic.
You're just gonna top off some vegan mozzarella shreds here
because you can never have too much of that on your lasagna.
So now we're just gonna throw this in the oven
baking it at 425 for about 30 to 40 minutes
until it's nice and bubbly and cheese is melted and all browned.
Now that that's baked, look how delicious this looks.
So when you're ready to serve it,
just sprinkle a little chopped up parsley.
Just for a pop in color, little bit of flavor
and you're good to go.
This video's brought to you by whole foods market.
(exotic music)