Sunday, March 29, 2015

Butternut Squash Lasagna

Y'all. Seriously, this was so good. I tweaked a recipe that I found a bit and made it our own, and absolutely loved it. This recipe is absolutely a keeper and one that we will be having again in the Cason house! Lasagna is such a comfort food, so I love finding ways to clean it up and add some more nutrients in any way that I can. This recipe is dynamite!

Butternut Squash Lasagna

Half of a butternut squash, cubed and COOKED
2 cups ricotta cheese, divided
1/2 cup of milk
1/2 tsp salt, divided into two 1/4 tsp
1/4 tsp nutmeg
10 oz uncooked spinach
2 cups shredded mozzarella cheese, divided
4 garlic cloves, minced
1 tsp cooking oil
10 oz whole wheat lasagna noodles
4 slices of provolone cheese
1 tsp Italian seasoning
2 tsp onion powder
2 tsp basil


1. Preheat oven to 375 F

2. Prepare your lasagna noodles! Bring a large pot of water to a rolling boil and cook noodles until just tender. Drain and run cool water over them, set aside.

3. Prepare your butternut squash filling! Combine your butternut squash, 1 cup ricotta cheese, 1/2 cup of milk, 1/4 tsp salt and 1/4 tsp nutmeg in a food processor, and process until creamy. Set aside.

4. Prepare the spinach filling. Heat cooking oil a medium skillet over medium high, add minced garlic and cook about one minute. Add spinach to skillet and cook until wilted. Remove from heat and add to bowl. Combine with 1 cup of ricotta cheese and 1 cup mozzarella cheese. Add 1/4 tsp salt, 2 tsp onion powder, 1 tsp Italian seasoning, and 2 tsp basil. Mix together and set aside.

5. Grease a 9x13 baking dish lightly. Divide your  butternut squash filling into thirds. Put 1/3 of the mixture on the bottom of the baking dish. Cover with lasagna noodles.

6. Add 1/2 of your spinach mixture on top of the noodles, and follow with another layer of noodles. Add another layer of butternut squash, followed by noodles and then the rest of the spinach filling and noodles.

7. Finish with the last 1/3 of the butternut squash mixture, top with 1 cup of mozzarella. Cut each piece of provolone in half, and layer across the top.

8. Cover with foil, bake for 30 minutes, uncover and cook for another 10 minutes.

9. Serve and enjoy!! 

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