Butternut Squash and Spinach Lasagna
INGREDIENTS
Butternut Squash Filling
- 1 butternut squash
- 16 oz ricotta cheese
- 1/2 cup milk
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Spinach Filling
- 10 oz fresh spinach
- 2 cups mozzarella cheese
- 1/2 cup parmesan cheese
- 2 cloves garlic, minced
- salt
- pepper
Other Ingredients
- 12 lasagna noodles, cooked
- 2 cups mozzarella cheese
- 1/2 cup parmesan cheese
- Italian seasoning
DIRECTIONS
Butternut Squash Filling
1. Peel butternut squash. Cut ends off. Cut in half lengthwise and remove seeds. Cut into 1 inch cubes.
2. In instant pot, pour 1 cup water into bottom. Add wire trivet. Add cubed butternut squash. Set to pressure cook for 7 minutes. Quick release steam when done. Drain water off.
3. Add cooked butternut squash to blender. Add 1/2 cup milk and puree until smooth. Turn out into large bowl.
4. Add to puree ricotta cheese, nutmeg and salt. Set Butternut Squash Filling aside.
Spinach Filling
1. In a large pot, cook down spinach over medium heat. Add ricotta cheese, mozzarella cheese, parmesan cheese, minced garlic, and salt and pepper to taste. Set aside.
Assemble Lasagna
1. Spray 9x13 pan with vegetable oil.
2. Layer as follows :
- Butternut Squash Filling
- Cooked lasagna noodles
- Spinach Filling
- Sprinkle Mozzarella cheese
- Butternut Squash Filling
- Cooked lasagna noodles
ETC...
3. Top with mozzarella and parmesan cheese. Sprinkle with Italian seasoning.
Cover with foil.
BAKE in oven at 375 degrees for 30 minutes. Remove foil. Bake additional 10 minutes.
Butternut Squash Filling
- 1 butternut squash
- 16 oz ricotta cheese
- 1/2 cup milk
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Spinach Filling
- 10 oz fresh spinach
- 2 cups mozzarella cheese
- 1/2 cup parmesan cheese
- 2 cloves garlic, minced
- salt
- pepper
Other Ingredients
- 12 lasagna noodles, cooked
- 2 cups mozzarella cheese
- 1/2 cup parmesan cheese
- Italian seasoning
DIRECTIONS
Butternut Squash Filling
1. Peel butternut squash. Cut ends off. Cut in half lengthwise and remove seeds. Cut into 1 inch cubes.
2. In instant pot, pour 1 cup water into bottom. Add wire trivet. Add cubed butternut squash. Set to pressure cook for 7 minutes. Quick release steam when done. Drain water off.
3. Add cooked butternut squash to blender. Add 1/2 cup milk and puree until smooth. Turn out into large bowl.
4. Add to puree ricotta cheese, nutmeg and salt. Set Butternut Squash Filling aside.
Spinach Filling
1. In a large pot, cook down spinach over medium heat. Add ricotta cheese, mozzarella cheese, parmesan cheese, minced garlic, and salt and pepper to taste. Set aside.
Assemble Lasagna
1. Spray 9x13 pan with vegetable oil.
2. Layer as follows :
- Butternut Squash Filling
- Cooked lasagna noodles
- Spinach Filling
- Sprinkle Mozzarella cheese
- Butternut Squash Filling
- Cooked lasagna noodles
ETC...
3. Top with mozzarella and parmesan cheese. Sprinkle with Italian seasoning.
Cover with foil.
BAKE in oven at 375 degrees for 30 minutes. Remove foil. Bake additional 10 minutes.
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