Butternut Squash Lasagna

Butternut Squash Lasagna

Based on 0 ratings

"Vegetarian lasagna dish layered with tasty butternut spinach puree, cheese, and covered in homemade tomato sauce. "

Difficulty

Easy 👌

Preparation

25 min

Baking

40 min

Resting

5 min

Ingredients

2Servings
4 oz
package of lasagna noodles
2 oz
shredded mozzarella cheese
¼ cup
ricotta cheese (skim)
¼ cup
cottage cheese (2%)
cup
milk
4 oz
can of San Marzano tomatoes (or diced tomatoes)
¼ bag
frozen, diced butternut squash (equivalent to 2 cups)
¼
small bunch of fresh basil
¼
bunch of fresh spinach
¼ tsp
thyme
tsp
dried sage
1 tsp
oregano
½ tsp
dried parsley
tsp
black pepper
¼ tbsp
minced garlic
tsp
nutmeg
¾ tbsp
butter
Parmesan cheese as desired
  • 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%)
    • cup milk
    • 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
    • tsp dried sage
    • ½ tsp dried parsley
    • 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!

    Butternut Squash Lasagna

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