Butternut Squash Lasagna

Autumn, people. It’s happening.

There’s a tree across the street from our house that is blazing gold. I put an extra blanket on the beds. There are pumpkin cookies on the brain.

What does autumn mean to you? Maple donuts? Bulky sweaters? Good food?

Oh yeah, baby. Always good food.

I got lazy. Rather than cutting and cooking whole butternut squash, I purchased the precut cubes from Whole Foods. I think Sunflower Farmers Market carries this brand, too, just in case you’re near the fabulousness that is Sunflower.

And gracious, if this isn’t the finest way to eat butternut squash. No messy anything. Just open, cook, be loved.

Topped with golden cheese, duh.

And arugula.

And little autumn unicorns.

Dinner makes life is so nice.

Butternut Squash Lasagna

This hearty, satisfying lasagna is absolutely simple and delicious. Try serving it with the final slices of garden tomatoes fall off your crop this autumn, and a bit of fresh arugula tossed in a sweet vinaigrette and toasted pine nuts on top if you're feeling frisky.

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Course Breakfast

Cuisine American

Ingredients

  

• 9 lasagna noodles cooked
• 1 tub ricotta cheese
• 5 ounces fresh spinach finely chopped
• 2 tablespoons fresh sage finely chopped
• 2 tablespoons minced garlic
• salt & pepper to taste
• 3 bags frozen butternut squash
• 2 tablespoons olive oil
• 8 cups italian cheese mix

For the aruglua topping:

• 3 cups arugula
• 2 tablespoons olive oil
• 1 ½ tablespoons white vinegar or white cooking wine
• 1 tablespoon honey
• salt and pepper to taste

Instructions

 

• In a large bowl, stir together the ricotta, spinach, sage, and garlic. In a second large bowl, stir together butternut squash, olive oil, and 6 cups of italian cheese with a generous amount of salt and fresh-cracked pepper.
• Spray a 9x13 pan with nonstick cooking spray. Lay three lasagna noodles on the bottom of the pan. Spread half of the spinach mixture on top of the noodles. Sprinkle half of the butternut & cheese mixture on top. Layer three more noodles, then the remaining spinach and butternut squash mixtures. Top with noodles, then sprinkle the remaining 2 cups of cheese on top.
• Bake in an oven preheated to 400 degrees for 20-25 minutes, or until the cheese on top is golden brown and the filling is bubbling around the edges.
• In a small bowl, toss tgoether the arugula, vinegar, honey & salt and pepper. Serve on top of your lasagna, if desired.

Keyword BUTTERNUT SQUASH LASAGNA