Butternut Squash Lasagna

Shout out to Kristin and her blog Iowa Girl Eats for this recipe!  It is fabulous! I made it when Arielle & Emily were home (for the hurricane) and the word “delicious” was heard several times during dinner.  I make a several different vegetarian lasagnas, but had never made one with butternut squash before.  The flavor and texture of the squash combined with that of the spinach was perfect. This will definitely become a regular dish in our house.

I love how recipes morph in the blogosphere – this is adapted from Kristin’s which was adapted from Cooking Light!  We each have our own preferences for flavor or technique, so you should always be able to find an approach that works for you.  This recipe looks complicated, but it is actually very simple and easy – and sooooo worth it!

(slightly adapted from IowaGirlEats.Com)

1 1/2 cups butternut squash, peeled and diced (from the garden)

1 Tbsp water

6 no-boil lasagna sheets

1/2 cup grated parmesan cheese

Spinach filling

1 Tbsp extra virgin olive oil

1 medium onion, minced

5 cups  baby spinach, roughly chopped

Cheese filling

1/4 cup shredded mozzarella cheese

4 tsp dried parsley (from the garden)

1/2 tsp Kosher salt

1/4 tsp pepper

1 egg (from Farmer Kim)

15 ounces part-skim ricotta cheese

Marinara Sauce (I used my basic tomato sauce)

2 tsp extra virgin olive oil

1 garlic clove, minced

1/4 cup chopped fresh basil

1 tsp dried parsley

1 tsp dried oregano

1 tsp balsamic vinegar

Kosher salt and pepper

14.5 ounce can crushed fire-roasted tomatoes

14.5 ounce can tomatoes, crushed

Butternut Squash Filling

Place the butternut squash in a microwave-safe bowl, add 1 Tbsp water and microwave for 5-7 minutes, or until tender.  Mash and set aside.


3 Comments Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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