ROASTED BUTTERNUT SQUASH & SPINACH LASAGNA
A vegetarian lasagna make with a creamy mixture of butternut squash puree topped with a spinach, garlic and ricotta cheese mixture and topped with mozzarella cheese.
INGREDIENTS
PREPWORK:
Peel and cut a butternut squash into 1″ cubes. Click here for instructions on how to cut up a butternut squash. Place on a baking sheet and drizzle with olive oil, salt and pepper and bake in a preheated oven at 375° F for 25-30 minutes or until fork tender.
BUTTERNUT SQUASH FILLING:
- 2 Cups Butternut Squash, pureed in food blender (usually takes 1 full squash)
- 1 cup ricotta cheese
- 1/2 cup milk
- 1/4 teaspoon salt and freshly ground pepper
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cinnamon
SPINACH FILLING:
- 1/2 Cup Organic Onion, diced
- 3 Cloves Organic Garlic, minced
- 8 oz Organic Baby Spinach, cut up
- 1 Cup Organic Ricotta Cheese
- 1 cup Organic Mozzarella Cheese, shredded or cut into small cubes
- 1/4 teaspoon salt & freshly ground pepper
OTHER INGREDIENTS:
- 12 Lasagna Noodles
- 2 Cups Organic Mozzarella Cheese, shredded or cubed
- 1/2 Cup Parmesan Cheese, freshly grated
INSTRUCTIONS
BUTTERNUT SQUASH FILLING:
Combine 2 cups of butternut squash puree with ricotta cheese, milk, salt, nutmeg and cinnamon in a food processor. Mix well, taste and add more salt/pepper or milk if necessary to create a creamy consistency.
SPINACH FILLING:
Saute the onions in 1 Tablespoon olive oil over low/medium heat approx. 3 min or until soft. Season with a little salt and pepper. Add the garlic, stir and add the spinach. Cook another minute. Take off heat and add to a bowl. When cool, add the ricotta cheese and mozzarella cheese. Stir to combine.
LASAGNA NOODLES:
Cook the noodles in a large stockpot in boiling water until tender. Drain and rinse in cold water.
TO ASSEMBLE:
- Spray the bottom of a 9×9 baking dish with cooking spray or olive oil.
- Lay 3 noodles side by side (overlapping if necessary and cut noodles if they are too long)
- Drop spoonfuls of the pureed butternut squash onto the noodles and spread using the back of a spoon.
- Drop spoonfuls of the spinach mixture on top of the squash and repeat with the back of a spoon.
- Top with with mozzarella cheese and parmesan cheese.
- Repeat this process 3 more times, resulting in 4 layers.
- On the last layer, top with mozzarella cheese and parmesan cheese.
- Cover and bake for 30 minutes in a preheated 375°F oven or until hot all the way through. Uncover and set under broiler for a few minutes to create a golden brown top if desired.
