This is an awesome Meatless Monday dish! And I honestly like it way better than meaty lasagna. True, it's not completely "plant-based," but it's a great little cheat. I actually doubled the recipe so we could have loooots of leftovers. Thanks, Julia! (juliasalbum.com)
Ingredients:
Butternut Squash Filling:
Butternut Squash Filling:
- 2 cups butternut squash puree (about half of squash)
- 1 cup ricotta cheese
- 1/2 cup milk (or more, if needed)
- 1/4 + 1/8 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup cooked spinach (8 oz uncooked)
- 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 and 1/2 cups mozzarella cheese (or more)
- 1/2 cup Parmesan cheese (on top)
- Italian seasoning
- Paprika
- Basil
Spinach Filling:
Other Ingredients:
1. For Squash Filling: Prepare the butternut squash puree. Half the squash, drizzle with olive oil, and bake face-down for thirty minutes at 400 F. Turn upright to cool
2. For Spinach Filling: While the squash is baking, sauté your garlic in a pain with olive oil then add a bag of spinach and a little water. Cook on medium heat. You need two cups of cooked spinach. Afterward, mix in ricotta and spices.
4. Get your ravioli noodles cooking. Don't forget to add a little olive oil so they don't stick together.
5. Layer as such (from the bottom): squash, noodles, spinach and mozzarella, noodles, squash, noodles, spinach and mozzarella, noodles, and (top) squash, spices & cheese!
7. Cover with foil and bake at 375 F for thirty minutes covered then ten minutes uncovered. Serve with warm bread. Enjoy!
Recipe from http://juliasalbum.com/2014/11/butternut-squash-and-spinach-lasagna/
