Butternut Squash and Spinach Lasagna

• portionen: 8 servings
• aktive zeit: 30 minutes
• gesamtzeit: 1 hour 10 minutes

Zutaten

2 cups butternut squash puree (about half of squash)

1 cup ricotta cheese

1/2 cup milk (or more, if needed)

1/4 teaspoon salt (plus 1/8 teaspoon more)

1/4 teaspoon nutmeg

8 oz spinach (1 cup cooked spinach)

1 cup ricotta cheese

1 cup mozzarella cheese

2 garlic cloves (minced)

1/4 teaspoon salt

pepper (to taste)

10 oz lasagna noodles (cooked, for gluten free, use Tinkyada brown rice lasagna noodles)

1 1/2 cups mozzarella cheese (or more)

1/2 cup Parmesan cheese (on top)

1/4 teaspoon Italian seasoning

1/4 teaspoon Paprika

1/4 teaspoon Basil

Anweisungen

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.

Spinach Filling:

Combine cooked spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Note: The recipe I provide for how to cook spinach uses lemon juice and lemon zest which pairs nicely with butternut squash but you don't have to use lemon juice and/or lemon zest if you don't like it.

Cooking lasagna noodles:

Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

How to assemble vegetarian lasagna:

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 1/3 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 (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.

Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.

Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.

Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Nährwertangaben

• Kalorien: 401 kcal
• Gesamtfett: 18 g
• Gesättigtes Fett: 11 g
• Cholesterin: 64 mg
• Natrium: 549 mg
• Gesamtkohlenhydrate: 35 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 3 g
• Eiweiß: 23 g