Caramelized Onion & Butternut Squash Lasagna Pie

Believe me when I say it’s not as strange as it sounds. This Caramelized Onion & Butternut Squash Lasagna Pie is actually pretty straight-forward. It’s exactly what you’d expect from a caramelized onion & butternut squash lasagna, except it’s baked in a pie pan rather than a behemoth casserole dish. Consequently, there is only a singular layer of lasagna noodles that compose the crust, as opposed to the multiple layers you’d find in traditional lasagna. So that makes this better for you, right?

Cradled within that pasta crust is a hearty, creamy, cheesy filling that’s so comforting it will warm you from the inside out like an edible snuggie. It’s got sweet butternut squash, tender beans, and what I like to call edible gold, aka caramelized onions. I then built a thick & creamy sauce using that sweet and flavorful juice leftover after caramelizing the onions. I made a roux, added dynamic and savory vegetable stock, then finished with melty fontina cheese. The whole pie is blanketed by golden crispy panko and, of course, more gooey cheese!

The best way to describe this pie is to tell you that it literally tastes like Fall. As I was eating it (in between my fits of “mygodthisisgood”), I kept thinking that it reminded me of something. And then it hit me: it tastes like the best fall comfort foods wrapped into one. It’s rich and comforting, warm and delicious. You will go crazy for this dish, I guarantee. One thing I must warn you is not to expect a pretty slice when you cut it up. This is down-home sloppy and good, with that rich sauce oozing the second it hits the place.

Man, the things I’d do for another slice right now…

A Few Tips before You Get Cooking:

1. Don’t like butternut squash? Sweet potatoes would be INCREDIBLE instead. B-squash & S-taters are like food cousins anyway!
2. You could opt for a sharp cheddar instead of the fontina.
3. Try some fresh herbs like sage to really amp this up.
4. Love butternut squash? Then you’ll adore my all-time favorite Butternut Squash Mac & Cheese. It’s a fall must-make.
5. Prepare ahead of time; bake when you’re ready to eat.
6. Black beans would also work in place of the kidney beans.

Caramelized Onion & Butternut Squash Lasagna Pie
By The Smart Cookie Cook

Ingredients:

• 6 lasagna noodles
• 2 onions, sliced
• 4 tbsp. butter
• 3 tbsp. flour
• 1 ½ cups veggie stock
• 2 1/2 cups grated Fontina cheese
• 1 butternut squash, cubed
• 1 15-oz. can kidney beans, drained & rinsed
• Salt, to taste
• Pepper, to taste
• 1 cup panko breadcrumbs

Directions:

1. In a large pot of boiling, salted water over high heat, cook the noodles just until al dente. Remember, you don’t want to cook them all the way since they’ll cook more when you bake them. Remove from heat, drain, and rinse with cold water to stop the cooking process.
2. While the noodles boil, caramelize the onions. Melt the butter in a medium skillet over medium heat. Add the sliced onion and cook, stirring occasionally under tender, golden brown, and sweet, about 30 minutes give or take. Depending on your preference, you may prefer your onions more or less dark.
3. Once the onions are caramelized, whisk in the flour until completely free of lumps. Let cook, continuing to whisk, for 2 minutes more. Whisk in the veggie stock then cover and let simmer until thickened, about 10 minutes.
4. Meanwhile, put the cubed squash in a microwave-safe dish filled with 1/2-inch of water. Cover and cook on high in microwave for 5-10 minutes, or until fork-tender. Drain excess water.
5. Once the “veggie gravy” has thickened, whisk in 2 cups fontina cheese, reserving the remaining 1/2 cup for topping later. Continue to whisk until completely melted. Turn off the heat and fold in the squash, beans, salt, and pepper to taste.
6. Spray an 8-inch pie pan liberally with nonstick cooking spray. Lay the noodles down in a single layer so that the entire pie pan is completely covered. Pour the filling on top of the noodle crust. Sprinkle with remaining cheese and panko breadcrumbs. Bake for 30-45 minutes, or until hot, bubbly, & golden brown. You may need to cover the noodle edges with foil to keep them from browning.
7. Let pie sit for 5 minutes before serving. Enjoy!