Thursday, December 31, 2015

Butternut Squash and Spinach Lasagna

Happy New Year's Eve! What a year it has been for us - moving to a new state, starting a new career, starting new schools, making new friends, and finding a new community. It has not been easy, but it has been fun. We look forward to many new memories in 2016! I hope you have a wonderful year!

I hope to find more time to update my blog this year and hope to share a link to purchase my sweet husband's Christmas gift to me - my blog as a published cookbook! I was so surprised and touched he compiled a majority of the recipes on my blog and made a pretty cool cookbook out of it. I'm a book!

I'm a book!

This is a hearty meal that tastes delicious. If you want to add meat, I would recommend some ground turkey or chicken, but it still tastes great without meat! My kids even enjoyed this lasagna. But we did have regular meat and red sauce lasagna a few days later and they seemed to enjoy that a tad bit more - kids!

Butternut Squash and Spinach Lasagna


Butternut Squash Filling:
- 2 cups butternut squash, boiled in a pot of water for 14 minutes or until soft
- 1 cup ricotta cheese
- 1/2 cup milk
- 1/4 tsp. salt
- 1/4 tsp. nutmeg

Spinach Filling
- 8 oz. steamed spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- 1/4 tsp. salt
- pepper to taste

- 9 lasagna noodles, cooked
- 1 1/2 cup mozzarella cheese
- 1/2 cup parmesan cheese
- Italian seasoning
- Paprika
- Basil

1. Preheat oven to 375 degrees. Spray your 8" x 11.5" baking dish with non-stick spray.
2. Mix your soft butternut squash, ricotta cheese, milk, salt and nutmeg in your blender to make a puree. Set aside.
3. In a medium bowl, mix your spinach, mozzarella cheese, ricotta cheese, garlic, salt and pepper together and set aside.
4. Bring a pot of water to boil and cook your lasagna noodles according to directions on package.
5. To assemble the lasagna spread 1/3 of the butternut squash filling on the bottom of your dish, sprinkle lightly with mozzarella cheese, place 3 x noodles on top and half of the spinach filling on top of the noodles. Top lightly with more mozzarella cheese and 3 x more noodles.
6. Spread 1/3 of the butternut squash filling on top of the noodles, sprinkle some mozzarella cheese and spread the rest of the spinach filling on top. Sprinkle it with some mozzarella cheese.
7. Top with 3 x more noodles and spread the remaining butternut squash filling on top.
8. Sprinkle lasagna with Italian seasoning, paprika, basil and parmesan cheese.
9. Cover lasagna with foil and bake for 35 minutes.

 Spinach Filling

 Butternut Squash filling  before pureed

 Pureed Butternut Squash Filling

 1/3 butternut squash filling on bottom of dish sprinkled with mozzarella cheese

 Noodles and spinach filling on top

 Completed Lasagna prior to being baked

Butternut Squash and Spinach Lasagna


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