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Butternut Squash Lasagna with Parmesan Spinach Sauce Chopped Parsley
Butternut Squash Lasagna with Parmesan Spinach Sauce Chopped Parsley
- Recipe Submitted by Rosemary on 11/22/2014
Category: Sauces, Squash
Ingredients List
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 roasted red pepper, diced
- 4 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- salt and fresh black pepper
- butter, for greasing the pan
- 3 cups firm cooked butternut squash, diced small or lightly mashed
- 15 ounces ricotta cheese
- 2 eggs, lightly beaten
- 1 tablespoon fresh chopped parsley
- 1/8 teaspoon of fresh grated nutmeg or ground cinnamon
- 1 pound mozzarella cheese, shredded, divided
- 12 ounces fresh lasagna noodles (or 9-10 ounce oven ready - no cook noodles)
- Sauce:
- 1 can (14 ounces) reduced sodium chicken broth
- 3 cups fresh, uncooked baby spinach leaves
- 1/2 cup sour cream
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup fresh grated Parmesan cheese, plus more for serving
Directions
1. In a medium skillet or saute pan heat the oil over medium low heat and cook the onion, pepper, garlic and Italian seasoning until soft, seasoning well with salt and pepper and stirring often. Allow to cool.
Preheat the oven to 375 degrees F. and butter a 9x13 lasagna or casserole pan with deep sides.
Meanwhile, make the sauce:
Add the broth, spinach, sour cream and red pepper flakes to the bowl of a food processor or blender. Pulse until smooth with some flecks of spinach. Stir in the Parmesan cheese. Season with salt and pepper to taste.
In a medium bowl mix the squash, eggs, ricotta, parsley, nutmeg, the sauteed onion mixture, and a 1/2 cup of the mozzarella together with a couple dashes of salt and pepper.
Cover the bottom of the pan with a thin layer of the sauce then cover with noodles. Spoon half the squash mixture over the noodles and spread out evenly with the back of the spoon. Cover generously with a layer of sauce. Sprinkle with a third of the mozzarella.
Repeat the layering - start with a layer of noodles, the remaining squash mixture, more sauce and another third of the cheese.
To finish top with another layer of noodles, a generous layer of sauce and the remaining mozzarella. You may have a little sauce left, you can simmer that in a small saucepan for five minutes to serve with the lasagna.
Cover with aluminum foil and bake 50 - 60 minutes until piping hot in the center. Remove the foil 20-25 minutes into the cooking time so the top can brown. Allow to set for 10 minutes before cutting. Slice into squares and serve with a ladle of sauce if you have any leftover and fresh grated Parmesan cheese.
Preheat the oven to 375 degrees F. and butter a 9x13 lasagna or casserole pan with deep sides.
Meanwhile, make the sauce:
Add the broth, spinach, sour cream and red pepper flakes to the bowl of a food processor or blender. Pulse until smooth with some flecks of spinach. Stir in the Parmesan cheese. Season with salt and pepper to taste.
In a medium bowl mix the squash, eggs, ricotta, parsley, nutmeg, the sauteed onion mixture, and a 1/2 cup of the mozzarella together with a couple dashes of salt and pepper.
Cover the bottom of the pan with a thin layer of the sauce then cover with noodles. Spoon half the squash mixture over the noodles and spread out evenly with the back of the spoon. Cover generously with a layer of sauce. Sprinkle with a third of the mozzarella.
Repeat the layering - start with a layer of noodles, the remaining squash mixture, more sauce and another third of the cheese.
To finish top with another layer of noodles, a generous layer of sauce and the remaining mozzarella. You may have a little sauce left, you can simmer that in a small saucepan for five minutes to serve with the lasagna.
Cover with aluminum foil and bake 50 - 60 minutes until piping hot in the center. Remove the foil 20-25 minutes into the cooking time so the top can brown. Allow to set for 10 minutes before cutting. Slice into squares and serve with a ladle of sauce if you have any leftover and fresh grated Parmesan cheese.
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