Practical Way to Cooking Extraordinary Brenda's Butternut Squash Lasagna

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We hope you got insight from reading it, now let's go back to brenda's butternut squash lasagna recipe. To cook brenda's butternut squash lasagna you only need 11 ingredients and 9 steps. Here is how you achieve that.

To make an extraordinary Brenda's Butternut Squash Lasagna, below are the materials required:

1. Provide 1 large of butternut squash.
2. Use 4 tbsp of olive oil.
3. You need 1 small of sweet onion.
4. Prepare 3 clove of garlic, sliced.
5. Prepare 4 cup of spinach.
6. Get 15 oz of skim ricotta.
7. Get 2 tbsp of fresh sage, chopped.
8. Provide 1/4 tsp of nutmeg (or ginger).
9. Provide 1 of kosher salt.
10. Provide 1 of fresh ground pepper.
11. Provide 1/3 cup of skim mozzarella, grated.

After preparing the components, next you are good to prepare your 5-star Brenda's Butternut Squash Lasagna by following the instructions below:

1. Preheat oven to 350°. Lightly grease casserole dish with non stick spray..
2. 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).
3. 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..
4. 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).
5. In a medium bowl, mix ricotta with nutmeg and sage. (I didn't have nutmeg so I used 1/4 tsp ginger instead).
6. Cover the bottom of the prepared dish with a layer of squash. Top with a third of the ricotta any gently spread it evenly..
7. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Top with half the spinach mixture..
8. Continue layering, and finish with a layer of squash, ricotta and a final drizzle of olive oil. Top with the mozzarella cheese..
9. Bake until filling is bubbly and the mozzarella is golden brown, 35-40 minutes Let cool slightly before serving to let the layers set..

This vegetarian lasagna recipe is one of our favorites with ricotta, mozzarella and Parmesan cheeses. In this roasted butternut squash lasagna the traditional tomato and meat sauce in a classic lasagna recipe is replaced with a layer of creamy. I grew up eating Stouffer's on occasion, mainly at pot-lucks and family gatherings. Then, while working my first restaurant job, I was When switching to the Paleo Diet, I basically saw lasagna as a thing of the past. I cannot even remember the last time I had a proper piece with traditional pasta.

Recipe : Brenda's Butternut Squash Lasagna

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