Butternut Squash and Spinach Lasagna

Ingredients

• Squash

  Winter, butternut, raw

  2 cup, cubes or 280g

• Ricotta cheese

  Whole milk

  1 cup or 248g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Salt

  Table

  ⅜ tsp or 2g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Spinach

  Cooked, boiled, drained, without salt

  8 oz or 227g

• Ricotta cheese

  Whole milk

  1 cup or 248g

• Mozzarella cheese

  Whole milk

  1 cup, shredded or 112g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crispy brown rice

  Cereal ready-to-eat

  10 oz or 284g

• Mozzarella cheese

  Whole milk

  1 ½ cup, shredded or 168g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

• Italian Seasoning

  Shoppers Value

  ¼ tsp or 1g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Basil

  Spices, dried

  ¼ tsp, leaves or 0.2g

Directions

1. Preheat oven to 375 F.
2. Butternut Squash Filling:
3. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
4. Spinach Filling:
5. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
6. Cooking lasagna noodles:
7. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
8. How to assemble vegetarian lasagna:
9. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
10. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
11. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
12. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
13. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
14. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
15. Recipe by: Julia (source: https://juliasalbum.com/butternut-squash-and-spinach-lasagna/?fbclid=IwAR0qPj1VZ9utCTePWHAhZPKmUmyKF68Y4YeSC3Vr7PczP5tKS5n1cT1Li8o)

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