Roasted Butternut Squash & Spinach Lasagna

A feeder lasagna create with a creamy mixture of butternut squash puree screw-topped with a spinach, garlic and cheese cheese mixture and screw-topped with cheese cheese.

If you're searching for a good, no OFF-THE-HOOK, feeder lasagna then friends you have got found yourself a winner! bookmarker this formula.  Print it.  Forward it.  Mail it to friends and family.

Roasted Butternut Squash & Spinach Lasagna

This lasagna could be a delicious different to ancient meat and cheese lasagna. there's an area for that too however i used to be searching for one thing completely different.  It’s been quite whereas since I’ve created one thing that actually created my heart sing.

Yes there square measure short cuts to the current formula. one in all that is shopping for canned butternut squash.  I in person have not done this therefore I can’t create any guarantees on however it might prove.  The second would be to shop for precut cubed squash. i do know Costco sells a large package of organic squash pretty moderately.

INGREDIENTS:

PREPWORK:

• Peel and cut a butternut squash into 1″ cubes.   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:

1. 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:

1. 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:

1. Cook the noodles in a large stockpot in boiling water until tender.  Drain and rinse in cold water.

TO ASSEMBLE:

1. Spray the bottom of a 9×9 baking dish with cooking spray or olive oil.
2. Lay 3 noodles side by side (overlapping if necessary and cut noodles if they are too long)
3. Drop spoonfuls of the pureed butternut squash onto the noodles and spread using the back of a spoon.
4. Drop spoonfuls of the spinach mixture on top of the squash and repeat with the back of a spoon.
5. Top with with mozzarella cheese and parmesan cheese.
6. Repeat this process 3 more times, resulting in 4 layers.
7. On the last layer, top with mozzarella cheese and parmesan cheese.
8. 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.

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