Veggie Lasagna

I suppose the original name is because it's like eggplant parmesan or chicken parmesan except with butternut squash.  Except that it's not.  I'd call it a vegetarian lasagna.  It's butternut squash layered with tomato sauce and cheese.



I ended up with more sauce than I needed so I tossed the extra in the freezer for future use.  It's great to have tomato sauce on hand.  Especially homemade tomato sauce.

Also, I have it labelled as vegetarian.  Don't put the anchovies in if you want it to be vegetarian.

6 Tbsp. grapeseed oil, divided
3 oil-packed anchovies, finely chopped
3 garlic cloves, smashed
1 tsp. crushed red pepper flakes
1 28-oz. can whole peeled tomatoes
1 small butternut squash (about 2½ lb.)
2 tsp. kosher salt, divided, plus more
8 oz. fresh mozzarella, shredded
2 oz. finely grated Parmesan (about ¾ cup)
¼ cup sour cream
Freshly ground black pepper
¾ cup panko (Japanese breadcrumbs)

Preheat oven to 425°. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook anchovies,
garlic, and red pepper flakes, stirring often with a wooden spoon, until sizzling, 30–60
seconds. Add tomatoes and gently break apart with spoon. Reduce heat to low and bring
sauce to a low simmer. Cook, stirring occasionally, until sauce is slightly thickened and
flavors have melded, about 15 minutes.

Meanwhile, peel and slice the squash into 1/4 inch slices and 1/4 inch strips around the seed part.  They don't have to look pretty, but they do have to be small enough to cook through.
Transfer squash to a large bowl. Add 2 Tbsp. oil and 1½ tsp. salt and toss to coat.

Mix mozzarella, Parmesan, and sour cream in a small bowl; season with salt and black pepper.
Using an immersion blender directly in pot or transferring tomato sauce to a food processor,
purée until mostly smooth. Taste and season with salt and black pepper.
Drizzle 1 Tbsp. oil in an 8x8" glass or metal baking dish. Spread with ½ cup sauce. Arrange
5–6 squash pieces in a mostly even layer over sauce (it’s okay if some pieces overlap).
Sprinkle with ½ cup cheese mixture, then spread with ½ cup sauce. Layer again with squash,
followed by ½ cup cheese mixture and ½ cup sauce. Repeat with a final layer of squash and
remaining cheese mixture and sauce.

Cover pan with foil and bake 50 minutes. Uncover and continue to bake until cheese is
browned and sauce is bubbling, 15–20 minutes.
Meanwhile, toss panko and remaining 2 Tbsp. oil and ½ tsp. salt in a small bowl with your
hands until well coated.
Top squash Parmesan with breadcrumb mixture and continue to bake until golden brown,
about 10 minutes. Tear basil leaves over. Let cool 10 minutes before serving.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill. Unbaked squash Parmesan
(without panko) can be assembled 8 hours ahead. Cover and chill.