Butternut squash. I like it. I love it’s soft sweetness and its texture. It’s a great source of Vitamin A and C (good for vision, skin, immune system, and heart health), potassium (heart health), and fiber. I also dig the fact that it’s common and relatively easy to prepare.
So when I discovered a recipe that merged my love of lasagna with my new squash obsession, I bit. This is probably one of the most satisfying recipes I’ve yet made. It was simple to prep and cook, and the end result was a wonderful mixture of sweet and savory.
2 cups butternut squash puree
2 cup ricotta cheese
1/2 cup milk
2 cups fresh baby spinach (8 oz)
2.5 cups mozzarella cheese
2 garlic cloves, minced
10 oz lasagna noodles, cooked
cup Parmesan cheese
First, you will need to make your butternut squash into a puree. Cut your squash in half length-wise. Scoop out and discard the seeds. Place both halves on a tray and bake for 30 minutes at 400. Remove from the oven and let it cool a bit so you can handle it. Then scoop out the squash and discard the skin/rind. Put the squash in a blender/food processor until it is creamy. Once you have the puree, add a cup of ricotta to it along with the milk, half a teaspoon of salt, and nutmeg. Blend it up. Put the mixture into a bowl and set aside.
In a pan, saute the garlic and cook down your spinach until it is wilty. Remove from heat and combine with the rest of the ricotta and a cup of mozzarella. Set aside.
Now you’ll need to cook the lasagna noodles. Bring a pot of water to a boil, add your noodles, add some salt, and cook until soft (but not mushy or easily broken). Drain the water and set the noodles aside.
In a baking or casserole dish, spread out a layer of the butternut squash mixture.
Then place some of the lasagna noodles over it. Atop the noodles spread the spinach mixture. The next layer of noodles, then squash mixture, then spinach. Repeat until you have the layers that you prefer. I love cheese so over each spinach layer I added more of the remaining cheese but make sure you have enough cheese left over to coat the top.
With your oven set to 375, bake the dish for 30 minutes or until the top layer is nicely brown.