Butternut Squash Lasagna
INGREDIENTS
Butternut Squash Filling
·
1
large butternut squash (peeled, seeded and cubed (see notes))
·
1
tbsp olive oil
·
1.5
cups ricotta cheese
·
5
cloves garlic (minced)
·
1/2
cups milk (more if needed)
·
1/2
teaspoon salt (or more to taste)
·
1/4
teaspoon nutmeg
Spinach Ricotta Filling
·
48
ounce frozen spinach (thawed and squeezed of all extra water)
·
1.5
cups ricotta cheese
·
1
cup mozzarella cheese
·
1/4
cup chopped basil
·
1/4
teaspoon salt
·
Pepper
Other
·
3
zucchini (sliced into 1/8" thick noodles)
·
10+
sheets no-boil lasagna noodles (or lasagna noodle of choice)
·
2
cups shredded mozzarella cheese
·
1/2
cup grated Parmesan cheese (for the top)
·
Fresh
basil or fresh sage leaves (for topping)
INSTRUCTIONS
For the Butternut Squash Filling
1. Preheat oven to 375
degrees F. and line a large rimmed baking sheet with parchment paper (skip this
step if you're using canned pureed butternut squash).
2. Cut, peel, and chop your
butternut squash into small, 1-inch cubes. Transfer to your prepared baking
sheet and toss with 1 tablespoon of olive oil. Roast in the oven for
approximately 25-35 minutes, or until fork-tender. Remove from the oven and set
aside to cool completely.
3. Place the cooked (or
canned) butternut squash, ricotta cheese, garlic, milk, salt + pepper, and
nutmeg in the bowl of a large food processor. Puree until completely
smooth. Add more milk if needed- you
want the butternut squash filling to be thick and creamy, but too liquidy or
runny. Season with salt, pepper, and additional nutmeg, to taste.
For the Spinach Ricotta Mix
1. Remove excess water from
the thawed spinach; you can do this using a mesh wire strainer, cheesecloth, or
tea cloth. Transfer the spinach to a medium bowl with the ricotta cheese,
mozzarella, fresh chopped basil, salt and pepper. Mix until fully combined.
Build your Lasagna
2. Prepare your baking dish
(I usually use a large, deep casserole dish, 12.38"L x 9.25"W x
2"H, but the one shown in the images is slightly larger). Spray dish with
non-stick cooking spray of choice.
3. First layer - Spread 1/3
of the butternut squash puree on the bottom of the dish. Sprinkle with a thin layer of mozzarella
cheese and cover with a single, non-overlapping layer of no-boil lasagna
noodles (approximately 5 lasagna sheets). Gently spread half the spinach
ricotta mixture over the noodles and sprinkle with mozzarella cheese. Top with
a layer of sliced zucchini (see notes).
4. Repeat layering (second
layer) - Spread 1/3 of the butternut squash mixture over the sliced zucchini
layer. Sprinkle with a light layer of
mozzarella cheese and top with a single, non-overlapping layer of no-boil
lasagna noodles (approximately 5 lasagna sheets). Spread the second half of the
spinach ricotta mixture on top of the lasagna noodles. Top with mozzarella cheese and top with a
layer of sliced zucchini.
5. Final layer - Spread the
remaining 1/3 of the butternut squash filling over the zucchini and sprinkle
with grated Parmesan and mozzarella cheese. Sprinkle fresh basil leaves on top
of the cheese.
6. Cover the baking dish
with a large foil "tent" and bake for approximately 20-30 minutes.
Remove foil and continue to cook for an additional 15-20 minutes, or until the
cheese is bubbly and golden.
7. Top with additional fresh
basil or sage leaves, if desired.
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