Butternut Squash Lasagna
- 4 oz package of lasagna noodles
In a large pot, cook up lasagna noodles as directed on box. Strain noodles and allow to cool.
Preheat oven to 350 degrees F.
- ¼ tbsp minced garlic
- ¾ tbsp butter
In a medium saucepan, heat butter and minced garlic.
- ¼ small bunch of fresh basil
- ¼ bunch of fresh spinach
- ¼ bag frozen, diced butternut squash (equivalent to 2 cups)
Add basil, spinach, and butternut squash to saucepan and cook for 5 minutes. Transfer to a food processor.
- ¼ cup ricotta cheese (skim)
- ¼ cup cottage cheese (2%)
- ⅛ cup milk
- ⅛ tsp nutmeg
Add the ricotta cheese, cottage cheese, milk and nutmug to the food processor. Puree on low for 10-15 seconds and set aside.
- 4 oz can of San Marzano tomatoes (or diced tomatoes)
- ¼ tsp thyme
- 1 tsp oregano
- ⅛ tsp dried sage
- ½ tsp dried parsley
- ⅛ tsp black pepper
In a small pot, stir together tomatoes, thyme, oregano, dried parsley, dried sage, and black pepper. Heat on medium-low for 3-5 minutes.
Now it's time to layer the lasagna. Spread half your tomato sauce on the bottom of a 13 x 8 inch glass baking dish. Add a layer of noodles.
- 2 oz shredded mozzarella cheese
Spread 1/3rd butternut spinach puree over the noodles and sprinkle 1/4th of the mozzarella cheese on top.
Repeat those steps again two more times for a total of three layers of noodles: 1) layer noodles, 2) spread 1/3rd butternut spinach puree over noodles, 3) add 1/4th mozzarella cheese (~2 oz)
Add last layer of noodles. Top with remaining half of tomato sauce. Add the remaining amount of mozzarella cheese and sprinkle Parmesan cheese on top as desired.
Cover with foil, bake for 20 minutes. Remove foil and continue cooking for another 20 minutes.
Enjoy your meal!