Butternut Squash & Spinach Lasagna

July 9, 2015

This was an inspiration for me.

I was watching my favorite Food Network show, "Diners, Drive Ins and Dives" on the episode "Family Time" and came across "Nonna's Lasagna" 

I LOVED the idea of butternut squash in lasagna and it just look TOO GOOD to not try.

And I totally nailed it.

This is a great recipe for my vegetarians out there.

This was my first time working with butternut squash - such a beautiful veggie for the fall time, that's for sure.

I kept thinking about all the pumpkin-flavored things I would make. Butternut is basically the same idea (I even saved half to make some raviolis!)

 

To save time - this took me two days - because they're arent enough hours in the day! -I roasted the butternut, cooled it, pureed it and let it sit in the fridge overnight. You could totally do this a few days in advance.

This is a super rustic lasagna, even as Guy said in the episode.

The Spinach is a great addition to this.

I also highly recommend making my Quick Marinara sauce! 

Such the difference instead of jarred - but I understand how time crunches call for the jar.

Its just too perfect guys.

You'll love this recipe.

So glad I saw this episode! And to share this with you!

 

 

Ingredients:

  • 1 c Butternut Squash Puree*

  • 2 c Marinara Sauce (Quick homemade* or jarred)

  • 1 ½ c whole milk ricotta cheese

  • 5 large garlic cloves minced

  • 1 large shallot minced

  • ½ tsp salt

  • ¼ tsp pepper

  • ¼ tsp red pepper flakes

  • ¼ c grated parmesan cheese

  • 4 c fresh spinach (2 large handfuls)

  • 15 lasagna pasta noodles

  • 1 c mozzarella

  • Parsley and Basil for garnish

 

* For Butternut Squash Puree – cut the squash in half lengthwise place flesh side down on a baking sheet and roast for 45 minutes at 425 degrees. Let cool slightly, peel the skin and blend in a food processor until smooth.

 

* For Quick Homemade Marinara – In a medium saucepan over medium heat melt 1 Tbs butter, 1 Tbs olive oil, 4 large minced garlic cloves and 5 leaves of fresh minced basil. Heat through until fragrent, reduce heat to medium low and add in crushed san marzano tomatoes. Add seasonings to taste.

 

Directions:

  1. Bring a large pot of water to a boil – dropping 3-4 lasagna noodles in at a time, cook until the pasta can fold and place on parchment sheet, you don’t want to cook these through as they will finish cooking in the oven.

  2. While noodles are cooking combine the ricotta mixture – Ricotta, garlic, shallots, salt, pepper, red pepper and parmesan – set aside.

  3. When all noodles are cooked you are ready to assemble – preheat oven to 400 degrees.

  4. In a baking dish ladle in 1 c of marinara then layer over 3 lasagna noodles – overlapping eachother.

  5. Next scoop out ½ c ricotta mixture and spread over noodles. Spread over a little mozzarella then cover with 1 handful of fresh spinach.

  6. Next add three more lasagna noodles and cover with another ½ c ricotta mixture.

  7. Add another three lasagna noodles and cover with 1 c butternut puree.

  8. Now add three more lasagna noodles, ricotta mixture, mozzarella and spinach.

  9. End with the final 3 lasagna noodles and cover with remaining marinara and mozzarella.

  10. Cover the baking dish with parchment paper and then foil and seal tightly – this helps lock moisture in and even cooking.

  11. Bake for 40 minutes then uncover and broil for 2 minutes to get a slight browning on top.

  12. Let Lasagna sit for at least 15 minutes to hold shape.

  13. Garnish with chopped basil and parsley, cut and serve.

  14. ENJOY!

 

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