Sunday, March 15, 2015

Butternut Squash & Spinach Lasagna


My sister called me the other day raving about a new recipe she had tried for dinner that night.  I was all ears.  It was perfect timing too because I was doing my weekly grocery shopping the next day so I'd be able to get the ingredients and make it right away.  I hate waiting to make a new recipe that I'm already drooling about.  When I took that first bite, I was glad I didn't have to wait any longer!  This stuff is amazing and a great meatless alternative to the traditional lasagna.  The squash mixed with the ricotta is so creamy!  And then you get the spinach layer mixed with more cheese and the perfect blend of spices.  I'm telling you, amazing!  My two picky eaters that don't even like traditional lasagna didn't go for it, but everyone else loved it!  Anyway I can find to get more veggies in my kids is definitely a winner!

Ingredients
Butternut Squash Filling:
1 butternut squash
1 cup ricotta cheese
1/2 cup milk (or more, if needed)
1/4 tsp salt
1/4 tsp nutmeg
Spinach Filling:
1 cup cooked spinach (8 oz uncooked)
1 cup ricotta cheese
1 cup mozzarella cheese
2 garlic cloves, minced
1/4 tsp salt
pepper, to taste
Other Ingredients:
9 lasagna noodles, cooked
1 1/2 cups mozzarella cheese
1/2 cup Parmesan cheese
Italian seasoning
Paprika
Basil

Instructions
Butternut Squash Filling:
Preheat oven to 400.  Cut squash in half, lengthwise.  Scoop out the seeds and fiber in each half.  Place each half with the cut side down, on a greased cookie sheet.  I like to cover the cookie sheet in tinfoil first for easier clean up.  Bake for 30 minutes.  Reduce oven temp to 375.  Let squash cool.  Flip the cut sides up to speed up the cooling.  Once it is cool, the flesh will easily scoop out of the skin.  Place cooked squash (no skins!) in blender.  Add ricotta cheese, milk, salt and nutmeg.  Blend until well mixed and creamy.  Add more milk if needed, to make filling nice and creamy, but be careful to not make it too thin.
Spinach Filling:
Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Lasagna Assembly:
Start with a greased 9X13 baking dish.  Spread 1/4 of the butternut squash filling along the bottom of the pan.  Sprinkle lightly with mozzarella cheese.  Lay three cooked lasagna noodles on top of the cheese.  Spread 1/4 of the butternut squash filling on the noodles, then 1/2 of the spinach mixture.  Top with mozzarella cheese.  Repeat this layer again with noodles, squash, spinach and cheese.  Top with a third layer of noodles and remaining squash mixture.  Sprinkle with mozzarella and parmesan cheese and seasonings.  Cover with foil and bake at 375 for 30 minutes.  Remove foil and bake for an additional 10 minutes, until cheese is bubbly and slightly brown.

Source:  Jennifer Caggiano via Julia's Album

2 comments:

Jamie Young said...

You know I'm not a huge meat eater, so this looks like it would be right up my ally!

Janessa said...

Yes, I think you would love it!

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