This Butternut Squash & Spinach Lasagna is a hearty and flavorful dish that combines creamy ricotta, savory Grand Cru cheese, and wholesome vegetables for a delicious twist on a classic favorite.
Ingredients
- 2 cups butternut squash, roasted & pureed or canned puree
- 1 cup ricotta cheese
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cinnamon
- ½ cup onion, diced
- 3 cloves garlic, minced
- 8 oz baby spinach, chopped
- 1 cup ricotta cheese
- 1 cup Roth Grand Cru cheese, shredded
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- 12 lasagna noodles, oven-ready or cooked according to package instructions (additional ingredients)
- 2 ½ cups Roth Grand Cru cheese, shredded (additional ingredients)
Method
- In a food processor, combine the butternut squash puree, ricotta cheese, milk, salt, nutmeg, and cinnamon. Mix well until smooth.
- In a skillet, sauté the diced onion in 1 tablespoon of olive oil over low/medium heat until soft. Season with a little salt and pepper.
- Add the minced garlic and stir. Then add the chopped spinach and cook for another minute.
- Transfer the mixture to a bowl and add the ricotta cheese and Grand Cru cheese. Stir to combine.
- Spray the bottom of a 9×13 baking dish with cooking spray or olive oil. Spoon in enough butternut squash puree to coat the bottom of the dish.
- Lay 3 noodles side by side (overlapping if necessary; cut noodles if they are too long).
- Drop spoonfuls of the butternut squash puree onto the noodles and spread using the back of a spoon.
- Drop spoonfuls of the spinach mixture on top of the squash and spread it out.
- Top with some Grand Cru cheese.
- Repeat this layering process 3 more times, resulting in 4 layers.
- On the last layer, top with Grand Cru cheese.
- Cover the dish with foil and bake in a preheated 375°F oven for 30 minutes or until heated through.
- Remove the foil and set the pan under the broiler for a few minutes to create a golden brown top, if desired.