It’s that time of year again! Last night I made our first Butternut squash recipe for the season!
Andy tested + for the Rona yesterday morning and was feeling kinda crappy so I figured some comfort food was in order
It turned out really good- will for sure be making this again
INGREDIENTS
For the Butternut Parmesan Sauce:
- 1 lb butternut squash, peeled and diced
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh grated parmesan cheese
- salt and ground black pepper, to taste
For the Lasagna:
- 9 lasagna noodles, cooked
- 10 oz package fresh chopped spinach
- 15 oz ricotta cheese
- 1/2 cup fresh grated Parmesan cheese
- 1 large egg
- salt and pepper
- 3 oz shredded Italian Blend Cheese
INSTRUCTIONS
- Bring a large pot to a boil.
- Add butternut squash and cook until soft.
- Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with a blender or food processor, adding 1/4 cup of the reserved liquid to thin out.
- Meanwhile, in a large deep non-stick skillet, add the oil, sauté garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash and a handful of the chopped spinach, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.
- Preheat oven to 350°F.
- Put 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
- Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
- Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend.
- Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Remove foil and bake uncovered 5-10 more minutes
