Butternut Squash and Spinach Lasagna
Butternut Squash Filling:
- 2 cups butternut squash puree (about half a squash)
- 1 cup ricotta cheese
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
Spinach filling:
- 1 cup cooked spinach (8 oz uncooked)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- pepper, to taste
Other ingredients:
- 10 oz lasagna noodles, cooked
- 1 cup mozzarella cheese
- 1/2 cup Parmesan cheese (on top)
- Italian seasoning
- paprika
- fresh or dried basil
– Preheat oven to 375F.
– Butternut squash filling: Puree your cooked butternut squash using food processor. To the squash puree add the ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make sure the butternut squash is cream). Mix well.
– Spinach filling: Combine spinach, ricotta cheese, mozzarella, garlic, salt and pepper. Mix well.
– Cook your lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
– To assemble the lasagna: grease the lasagna dish lightly with olive oil. Spread 1/3 of butternut squash filling on bottom of dish. Sprinkle lightly with mozzarella. Top with cooked lasagna noodles without overlapping too much. Spread half of spinach filling over the noodles. Top with cooked noodles. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with mozzarella cheese. Top with cooked noodles. Spread the remaining half of spinach filling over the noodles. Top with final layer of cooked noodles. Spread the rest of butternut squash filling over final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese. Generously sprinkle the cheese with Italian seasoning, paprika and basil.
– Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes until golden and bubbly delicious!