Love everything Autumn this time of year. This is a super cozy, satisfying, and delicious. You can totally use pumpkin or acorn squash in place of the butternut squash. Add shredded rotisserie chicken to this if you want extra protein, I didn't have any so I left it out, but I know it would be just as good.
Let's get started.
Butternut Squash Lasagna
1 Large Butternut Squash, peeled and cubed
1 Head of Garlic
1 Onion, quartered
4 Roma Tomatoes, halved
1 Tbsp. Italian Seasoning
1/2 Tbsp. Kosher Salt
1 Tsp. Freshly Ground Black Pepper
1/2 Tsp. Red Pepper Flakes
1 Tbsp. Olive Oil
1 Cups Mozzarella Cheese, shredded + more for topping
1 Cup Parmesan Cheese, grated
32 Oz. Ricotta Cheese
4 oz. Cream Cheese
1/2 Cup Heavy Cream
1 Egg
8 oz. Spinach, roughly chopped
Ready Bake Noodles
Pre-heat your oven to 375 degrees Fahrenheit.
On a large baking sheet place the butternut squash, whole garlic cloves, onion, tomatoes, olive oil, Italian seasoning, salt, and pepper, toss to coat. Roast for 35-45 minutes.
Place squash mixture into a blender along with cream cheese, heavy cream, and blend until really smooth. Taste and adjust seasoning if needed.
In a bowl, add the ricotta cheese, parmesan cheese, red pepper flakes, spinach, egg, mozzarella, a pinch of salt, and pepper. Mix until well combined.
Using a 9x13-inch baking pan. Add a thin layer of butternut squash, add the noodles, ricotta mixture.
Keep layering following that same patter, squash, noodles, ricotta, until you reach the top. Add some mozzarella over the top, cover with aluminum foil and bake for 40 minutes.
Remove foil then bake for an additional 5-10 minutes or until the top is bubbling and golden brown.
Remove from oven and allow to cool for 20 minutes.
Serve and enjoy.
Follow me on Instagram @quirkyeating
Note: Make a roast chicken alongside with this and you'll have a fabulous meal perfect for a friendsgiving.
Comments
Post a Comment