Creamy Butternut Squash Lasagna
Enjoy all the flavors of fall with this creamy, dreamy lasagna.
Equipment
- Food processor
Ingredients
- 1 medium butternut squash, peeled and cut into chunks
- 2 sprigs fresh rosemary, optional
- 3 tbsp olive oil
- 2 cups ricotta cheese
- ½ cup milk
- ¼ tsp nutmeg
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 12 oz baby spinach
- 1 lrg egg
- 3 cups mozarella cheese, grated
- 9 lasagna noodles, cooked al dente
- ½ cup parmesan cheese, grated
- salt & pepper, to taste
Instructions
Prepare Squash:
- Preheat oven to 375°.
- Place butternut chunks on a baking sheet and toss with with olive oil to coat. Season with salt and pepper and bake until soft, about 30 minutes.
- Once squash has cooled, place in a food processor and puree until smooth.
- Add 1 cup ricotta cheese, ¼ tsp nutmeg, ½ cup milk, and season with salt and pepper. Process until the mixture is smooth and creamy. Set aside.
Prepare Spinach:
- Heat olive oil in a large skillet. Sauté onion until soft and translucent, about 3-4 minutes. Add the minced garlic and cook 1 minute more until fragrant.
- Add spinach a handful at a time and cook until wilted.
- Season with salt and pepper.
- Continue to cook until most of the liquid has cooked off.
- Remove from heat and transfer to a large bowl. Using a paper towel, blot up any excess liquid.
- Add 1 cup ricotta cheese, 1 1/2 cups mozzarella cheese, and egg. Stir well until combined. Set aside.
Assemble Lasagna:
- Generously grease a 7" X 11" oven safe casserole dish.
- Spoon some of the squash mixture in the bottom of prepared baking dish. Spread out evenly.
- Top with 3 cooked lasagna noodles.
- Top with 1/2 the spinach mixture, and spread out as evenly as possible.
- Top spinach layer with a generous layer of the squash mixture.
- Repeat layers ending with a layer of lasagna noodles.
- Top noodles with remaining 1½ cups shredded mozzarella cheese and ½ cup grated parmesan cheese.
Bake Lasagna:
- Cover casserole dish with foil. Spray foil with non-stick cooking spray to prevent cheese from sticking to it.
- Bake lasagna at 375° covered for 50-60 minutes, or until completely heated through.
- Remove foil and turn on broiler. Broil for 3-4 minutes until cheese is bubbly and lightly browned along the edges. Keep a close eye on it so it doesn't burn.
- Cut lasagna into generous sized squares to serve.
Notes
For the meat lovers in the family, place Italian sausages on a foil lined cookie sheet and bake alongside the lasagna in the oven. Slice and serve as a side with the lasagna.