Not the most photogenic dish, but it was surprisingly good. I wasn't sure at first: butternut squash and spinach? Together? With ricotta?? But I had an excess of all three ingredients that I decided to toss everything together and be done with it. Lasagna was the answer, and it was an easy peasy way to use them up in one go.
I should also get a decent set of flatware. The lasagna looks naked.
Butternut Squash and Spinach Lasagna
inspired by this recipe on epicurious
serves 4
2 tablespoons olive oil
1/2 cup chopped onions3 cloves garlic, finely minced1 pound spinach
2 cups butternut squash, roasted and mashed
1/2 cup vegetable broth3 tablespoons fresh sage, minced
2 tablespoons fresh thyme, stems discarded
1 15-oz container ricotta cheese
2 cups fresh mozzarella, divided
1 cup pecorino, divided
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, stems discarded2 eggs
1 package whole wheat no-boil lasagna noodles
1/4 cup pine nuts
Heat oil in skillet over medium heat. Add the onions and cook until soft, about 5 minutes. Toss in garlic and stir for a few seconds. Mix in spinach and cook, stirring, until wilted, about 4-5 minutes. Transfer to bowl and set aside.
Add sage and thyme to skillet and saute for about 30 seconds. Mix in squash and broth and cook for about two minutes. Remove from heat.
In a large bowl, mix ricotta, 1 cup mozzarella, 3/4 cup pecorino, eggs, thyme and sage. Add salt and pepper to taste.
Preheat oven to 350°F.
Brush 8x8-inch glass pan with oil. Spread a thin layer of ricotta mixture on the bottom, then arrange 2 noodles on top. Spread another layer of ricotta on top, then add a layer of squash and spinach. Sprinkle 1/2 cup of mozzarella on top and add 2 more noodles. Repeat with another layer of ricotta, squash, spinach, the remaining mozzarella and 2 more noodles. Pour the rest of the ricotta mixture on top, sprinkle with 1/4 cup pecorino and pine nuts.
Cover pan with foil and bake lasagna for 30 minutes. Uncover pan and bake for an additional 25 minutes.
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