Cook Time: 40-45 minutes
Total Time: 1 hour 10 minutes
Ingredients:(Servings: 6-8 people)
2 cups butternut squash puree (about half of squash)
1 cup ricotta cheese
½ cup milk or more, if needed
¼ teaspoon salt plus ⅛ teaspoon more
¼ teaspoon nutmeg
Spinach Filling:
8 oz spinach (1 cup cooked spinach)
1 cup ricotta cheese
1 cup mozzarella cheese
2 garlic cloves minced
¼ teaspoon salt
pepper to taste
Other Ingredients:
10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
1 ½ cups mozzarella cheese or more
½ cup Parmesan cheese on top
¼ teaspoon Italian seasoning
¼ teaspoon Paprika
¼ teaspoon Basil
Instructions:
Preheat oven to 375 F.
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.
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 ⅓ 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.
Spread another layer (⅓) of butternut.
Tips:
1. Roast the butternut squash: Roasting brings out the natural sweetness and depth of flavor in the squash.
2. Use fresh spinach: Fresh spinach has a milder flavor and texture than frozen spinach.
3. Don’t overcook the spinach: Quickly sauté the spinach to preserve its nutrients and texture.
4. Use a combination of cheeses: The blend of Ricotta, Parmesan, and Mozzarella cheese creates a rich and creamy sauce.
5. Assemble the lasagna just before baking: This ensures the cheese stays creamy and the pasta stays al dente.
Nutritional Information (per serving):
Calories: 350-400
Protein: 20-25g
Fat: 15-20g
Saturated Fat: 8-10g
Cholesterol: 40-50mg
Carbohydrates: 30-35g
Fiber: 4-5g
Sugar: 5-7g
Sodium: 350-400mg