Butternut Squash Lasagna
Directions
- 1First steam the butternut squash until soft (about 8-10 minutes) then gently add the squash to a large bowl and mash with oil, salt and garlic powder so it is “puree” form
- 2Preheat oven to 375 degrees F and take out an 9×13 baking dish
- 3Next make the ricotta filling by adding 1 tablespoon chopped sage, lemon zest, nutmeg, ricotta cheese, salt and pepper and milk to a medium bowl and mix
- 4In your baking dish, spread ½ cup ricotta sauce on the bottom of the pan and then top with 1 layer of noodles, ½ of the cooked squash, mushrooms kale, scant 2/3 cup cheese sauce, 1 cup mozzarella and ⅓ cup parmesan cheese
- 5Then repeat again and finally, top with noodles then the remaining ricotta sauce spread with a spatula
- 6Sprinkle the entire top with the remaining cheese and sage
- 7Next cover the pan with aluminum foil and bake for 40 minutes
- 8Carefully remove the foil and bake another 20 minutes, until the top is browned Let stand for 5 to 10 minutes before serving
Ingredients
- 1.5 lbs butternut squash, cubed
- 9-12 lasagna noodles
- 1/4 tsp garlic poweder
- 1/2 cup plus 2 Tbps milk
- 2 cups whole milk ricotta cheese
- 1 cup shredded parmesan cheese, divided
- 2.5 cups shredded mozzarella cheese, divided
- 8 ounces mushrooms, sliced
- 2 cups tuscan kale, shredded
- 1/8 tsp nutmeg
- 1 1/2 tbps chopped fresh sage