BUTTERNUT SQUASH AND SPINACH
Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach) and three cheeses (Ricotta, Mozzarella and Parmesan)! Perfect as an everyday vegetarian main dish. Healthier version of lasagna. Also, a great holiday recipe for Thanksgiving or Christmas!
Ingredients
For the butternut squash sauce:
- 1/2 teaspoon of nutmeg
- 1 cup of ricotta cheese
- kosher salt - to taste
- 2 tablespoons of olive oil
- 6 cups cubed butternut squash - from about one medium squash
- 1/2 cup milk - or more if needed to dilute the sauce
For the spinach and cheese layer:
- 2 garlic cloves, minced
- 1 large egg - beaten
- 4 cups of spinach leaves - wrapped
- 1 cup of ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan
- 1 tablespoon of olive oil
- kosher salt and freshly ground pepper - to taste
Other ingredients:
- 1/2 cup grated Parmesan
- 1 cup grated mozzarella cheese
- 9 lasagna noodles - cooked al dente
Instructions
For the butternut squash sauce:
First, preheat the oven to 400 degrees. Prepare a large baking sheet with parchment paper.
Then, peel the butternut squash with a potato peeler. Next, chop the squash into bite-sized pieces, removing the seeds. Place the squash on the baking sheet and drizzle with olive oil, salt and pepper. Bake for 30 minutes or until cooked through. Remove from the oven and let cool slightly.
Pour the cooked squash into a food processor. Add the ricotta, salt, pepper, nutmeg and milk. Blend until smooth. Add additional milk if necessary to further thin the sauce.
For the spinach and cheese layer:
While the squash is cooking, prepare a layer of spinach and cheese. Over medium heat, sauté spinach and garlic in olive oil until spinach is wilted, about 3-4 minutes. Add salt and pepper to taste. (Reserve a little wilted spinach for the top of the lasagna, if you wish.)
Combine the cooked spinach, ricotta cheese, mozzarelly cheese, Parmesan and egg. Mix well.
The remaining process:
Cook the lasagna noodles in a large pot of broth with well-salted water. When the noodles are cooked al dente, remove them from the heat and strain. Let the noodles dry and cool.
To assemble, place a little squash sauce in the bottom of an 8 × 8 dish. Place the lasagna noodles on top, then the spinach and cheese mixture, followed by an additional bag of squash. Repeat until all ingredients are used - three layers. Then garnish with the remaining mozzarella cheese and Parmesan cheese. Add a few reserved wilted spinach, if desired.
Bake for about 30 minutes at 350 degrees, or until cooked through and piping hot. Happy Cooking Time.
