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 and 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 and 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. Butternut Squash Filling- 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.
2. Spinach Filling- Combine spinach, Ricotta cheese, mozzarella,
garlic, salt and pepper. Mix, taste, and add more salt and pepper, if
needed.
3. Lasagna assembly- 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). Spread half
of spinach filling over the noodles. Top lightly with Mozzarella
cheese. Top with cooked noodles. Repeat layer a couple more times.
4. Preheat oven to 375 F. Cover the baking dish with foil and bake
for 30 min. Remove foil and bake additional 10 minutes.
Originally Submitted
1/28/2015
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