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Butternut Squash & Spinach Lasagna

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Course: Healthy
Cuisine: American
Keyword: Lasagna
Prep Time: 1 day 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes
Author: Meggen

Ingredients

For the Squash puree

  • 1 unit butternut squash about one small squash- 2 cups cooked
  • 1 cup ricotta cheese
  • 1 cup whole milk
  • ½ tsp salt
  • 4 unit sage leaves
  • ½ tsp nutmeg

For the spinach

  • 12 oz fresh spinach about 2 cups cooked
  • 1 cup ricotta cheese
  • 8 oz. mozzarella cheese shredded
  • 2 unit garlic cloves minced
  • ½ tsp salt
  • ¼ tsp fresh ground pepper
  • 2 TBSp olive oil

Remaining ingredients

  • 10 oz lasagna noodles cooked al dente
  • 1 ½ cup parmesan cheese grated
  • 7 oz fresh Bocconcini buffalo mozzarella sliced into 1/2″ circles
  • 2 tsp Italian Seasonings divided
  • 8 oz. shredded mozzerella cheese

Instructions

  • Pre heat oven to 400 degrees. Cut squash in half- lengthwise. Rub squash flesh with 1 TBSP of olive oil and salt. Place cut side down on a baking sheet lined with parchment papper. Bake for 45 minutes or until fork tender at 400 degrees. Let cool. Remove skin from squash. Cut into large cubes.
  • Reduce heat in oven to 375 degrees.
  • Place cubed baked squash into the bowl of a food processor. Add in ricotta, milk, salt, sage and nutmeg. Pulse four to five times until mixture is smooth. If you do not have a food processor, you can use a high power blnder like a Ninja or a potato masher. You will need to chop the sage finely if blending by hand.
  • Check for taste and add more salt if needed. Mixture should be creamy and not at all stiff. Add more milk if not creamy. Set aside.
  • Boil pasta in salted water until al dente. Rinse with cool water. Set aside. Trim pasta, if needed, to fit in your casserole dish.
  • In a medium pan, sauté spinach with garlic, salt and pepper and 2 TBSP of olive oil . Cool completely. Add to spinach, 1 cup ricotta , mozzerlaa cheese. Set aside.
  • To Assemble:
  • Pre heat oven to 375 degrees.
  • Grease a deep lasagna dish - (I use a 10" x 15") with olive oil.
  • Spread 1/3 of the squash puree on the bottom of the dish.
  • Add a layer of the sliced bocconcini cheese. You can spread the cheese out-
  • Top with a layer of pasta.
  • Spread half of the spinach filing over the pasta layer.
  • Top with another layer of sliced bocconcini cheese.
  • Top with another layer of pasta.
  • Spread another third of the butternut squash on top of the pasta.
  • Top with final layer of bocconcini. You can also substitute regular mozzarella if desired.
  • Spread remaining spinach over the cheese.
  • Top the last layer of spinach with the 1 cup of shredded mozzarella. Top spinach and cheese layer with final layer of cooked pasta and then with remaining butternut squash and parmesan cheese.
  • You can sprinkle the parmesan with more Italian Seasonings if desired.
  • Place lasagna dish on a sheet pan lined with parchment.
  • Cover the lasagna dish with parchment and then a layer of foil. Bake at 375 degrees for 30 minutes.
  • Remove the foil and parchment and bake for an additional 10-15 minutes until the top is golden brown.
  • Let rest, covered, for 15 minutes before serving.