Butternut Squash & Spinach Lasagna

Wednesday, February 03, 2016

Since the beginning of my pregnancy, vegetables have been a nightmare for me to eat.
I have been searching for ways to sneak them into my food.

 I present to you - Butternut Squash and Spinach Lasagna!
This turned out to be absolutely delicious.
It's not meaty and heavy like traditional lasagna
(which I also love)


- 1 box of lasagna noodles
- 1/2 butternut squash (about 3 cups mashed)
- 1 head of spinach rinsed & chopped
-  about 4 cups of ricotta
- 2 cups shredded mozzarella
- 1/3 cup olive oil
- 2 cloves garlic (whole)
- 1 tbsp Italian seasoning
- 1 tbsp Pumpkin pie seasoning


- Preheat oven to 350 F
- Place 9 uncooked lasagna noodles in 9x13 baking dish
and fill with HOT water. This allows the noodles to soften up just a little bit
Let them sit for about 15 minutes then drain water and pat dry.
- Prepare squash by peeling, removing the pulp, and cutting into cubes
- Steam the squash until soft
- Place squash in a bowl, add the pumpkin pie seasoning
and mash it together until fully mixed and there are no chunks
- Rinse and chop the spinach, set aside
- In a small sauce pot, simmer the olive oil, Italian seasoning, and whole garlic cloves
for about 5-10 minutes
- Grab your 9x13 baking dish... 
- Use a marinading brush or spoon to coat the bottom of the dish with your olive oil mixture
- Spread about half of the mashed butternut squash on the bottom then lay 3 noodles on top
so they cover most of the dish
- Next layer : spread a spoonful of ricotta over each noodle and lay a good amount
spinach over the top - it will cook down so put in more than you
would think you need. Then 3 noodles as before.
- Final layer : spread on the remainder of the butternut squash and ricotta.
Lay down the last 3 noodles
- On top of the final layer of noodles, brush on more of the olive oil mixture
Then cover the top with the mozzarella.
- Loosely cover dish with foil and bake for 45 minutes
- Uncover and bake for an additional 10-15 minutes