Butternut Squash Lasagna
Step 1/ 11
- 4 oz package of lasagna noodles
In a large pot, cook up lasagna noodles as directed on box. Strain noodles and allow to cool.
Step 2/ 11
Preheat oven to 350 degrees F.
Step 3/ 11
- ¼ tbsp minced garlic
- ¾ tbsp butter
In a medium saucepan, heat butter and minced garlic.
Step 4/ 11
- 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.
Step 5/ 11
- 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.
Step 6/ 11
- 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.
Step 7/ 11
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.
Step 8/ 11
- 2 oz shredded mozzarella cheese
Spread 1/3rd butternut spinach puree over the noodles and sprinkle 1/4th of the mozzarella cheese on top.
Step 9/ 11
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)
Step 10/ 11
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.
Step 11/ 11
Cover with foil, bake for 20 minutes. Remove foil and continue cooking for another 20 minutes.
Enjoy your meal!