Butternut Squash and Spinach Lasagna

Fall is here…and what exemplifies fall as well as butternut squash does?! Butternut squash is one of my favorite veggies to eat. It tastes delicious and I’m soon figuring out there are so many ways to make it. I decided to try out a recipe for butternut squash and spinach lasagna. I got the recipe via Pinterest…I have a quick picture and instruction area but feel free to scroll down for just the recipe and full directions!

First, I will go over how to make the butternut squash puree. I actually couldn’t find butternut squash at Safeway except for the pre-cut into cubes ones so I ended up buying those. You will want to use half of a regular butternut squash for this recipe.

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Put the butternut squash on a foil-lined pan in a 400° oven for about 30 minutes. This will make the butternut squash soft and roasted so that it will make a great puree.

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It should look relatively the same roasted, but will be softer.

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Put the butternut squash into a food processor or blender (I used my Vitamix) to blend it until it’s in a smooth puree.

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Mix the butternut squash puree with ricotta cheese, nutmeg, salt and milk. This will be your butternut squash filling for the layers in the lasagna

Next…it’s time for the spinach filling

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Cook the spinach in a pan. I did with a little oil just until it withered.

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Mix the cooked spinach, minced garlic, ricotta cheese, mozzarella and salt and pepper. Mix everything together and that is the spinach layer.

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Now you have your two layers!

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Now it’s time to cook the lasagna noodles, following the directions in the box and after they cook drain them and run it through cold water.

Now it’s the fun part, time to build your lasagna!

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Basically, you grease the dish and then put in 1/3 of the butternut squash filling, sprinkle some mozzarella cheese then put noodles on top. After put the spinach mixture, some mozzarella then another noodle layer.

You will divide the butternut squash filling into 3 layers and the spinach into 2! Read below to get the step-by-step directions.

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Cover with foil and cook in a 375°oven for 30 minutes. Then, take off the foil and cook it for an additional 10 minutes.

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TA-DA!!

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Enjoy!

Ingredients

Butternut Squash Filling:
    • 2 cups butternut squash puree (about half of squash)
    • 1 cup ricotta cheese
    • 1/2 cup milk (or more, if needed)
    • 1/4 + 1/8 teaspoon salt
    • 1/4 teaspoon nutmeg
Spinach Filling:
    • 1 cup cooked spinach (8 oz uncooked)
    • 1 cup ricotta cheese
    • 1 cup mozzarella cheese
    • 2 garlic cloves, minced
    • 1/4 teaspoon salt
    • pepper, to taste
Other Ingredients:
  • 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
  • 1 and 1/2 cups mozzarella cheese (or more)
  • 1/2 cup Parmesan cheese (on top)
  • Italian seasoning
  • Paprika
  • Basil

Instructions

    1. Preheat oven to 375 F.
Butternut Squash Filling:
    1. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
Spinach Filling:
    1. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
    1. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
Lasagna assembly:
  1. Prepare a baking dish – I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
  2. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
  3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  4. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
  6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Ingredients

Butternut Squash Filling:
    • 2 cups butternut squash puree (about half of squash)
    • 1 cup ricotta cheese
    • 1/2 cup milk (or more, if needed)
    • 1/4 + 1/8 teaspoon salt
    • 1/4 teaspoon nutmeg
Spinach Filling:
    • 1 cup cooked spinach (8 oz uncooked)
    • 1 cup ricotta cheese
    • 1 cup mozzarella cheese
    • 2 garlic cloves, minced
    • 1/4 teaspoon salt
    • pepper, to taste
Other Ingredients:
  • 10 oz lasagna noodles, cooked
  • 1 and 1/2 cups mozzarella cheese (or more)
  • 1/2 cup Parmesan cheese (on top)
  • Italian seasoning
  • Paprika
  • Basil

Instructions

    1. Preheat oven to 375 F.
Butternut Squash Filling:
    1. For this filling, you will need to have pre-cooked butternut squash puree. 20151010_164241 Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
Spinach Filling:
    1. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
    1. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
Lasagna assembly:
  1. Prepare a baking dish – I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
  2. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
  3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  4. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
  6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
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