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.
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 1/2 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.