Hi, I’m Jane. Today, I will show you a way to make brenda’s butternut squash lasagna recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Brenda’s Butternut Squash Lasagna Recipe
Brenda’s Butternut Squash Lasagna is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Brenda’s Butternut Squash Lasagna is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook brenda’s butternut squash lasagna using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Brenda’s Butternut Squash Lasagna:
- Make ready 1 large butternut squash
- Get 4 tbsp olive oil
- Take 1 small sweet onion
- Take 3 clove garlic, sliced
- Take 4 cup spinach
- Prepare 15 oz skim ricotta
- Get 2 tbsp fresh sage, chopped
- Make ready 1/4 tsp nutmeg (or ginger)
- Get 1 kosher salt
- Get 1 fresh ground pepper
- Make ready 1/3 cup skim mozzarella, grated
Steps to make Brenda’s Butternut Squash Lasagna:
- Preheat oven to 350°. Lightly grease casserole dish with non stick spray.
- Prepare squash noodles: Peel, halve and seed the squash. Cut off the lower third of the squash (the part where the seeds have been removed) and reserve for another use. Slice the neck of the squash into long strips that resemble wide lasagna noodles, about 1/8 inch thick. It is helpful to use a mandoline, but a long slicing knife will also work. (I cut mine into small slices to make it easier to handle, they tend to break apart if boiled too long)
- Bring a large pot of salted water to a boil. Cook the squash noodles until they are slightly tender, 4-5 minutes, then gently remove the noodles with a slotted spoon.
- Prepare the spinach: Heat 1 tablespoon of the olive oil in a large saute pan. Add onions and cook till translucent, 4-5 minutes. (I used season blend, which is a bag of chopped onions, red bell peppers & celery already chopped.) Add garlic and cook till fragrant, 1 minute more. Add the spinach in batches, allowing it to cook down before adding more. Cook until all spinach is wilted, 5-6 minutes. (I only used about 3 cups of spinach)
- In a medium bowl, mix ricotta with nutmeg and sage. (I didn’t have nutmeg so I used 1/4 tsp ginger instead)
- Cover the bottom of the prepared dish with a layer of squash. Top with a third of the ricotta any gently spread it evenly.
- Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Top with half the spinach mixture.
- Continue layering, and finish with a layer of squash, ricotta and a final drizzle of olive oil. Top with the mozzarella cheese.
- Bake until filling is bubbly and the mozzarella is golden brown, 35-40 minutes Let cool slightly before serving to let the layers set.
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