Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, brenda's butternut squash lasagna. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Brenda's Butternut Squash Lasagna is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Brenda's Butternut Squash Lasagna is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook brenda's butternut squash lasagna using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Brenda's Butternut Squash Lasagna:
- Prepare 1 large butternut squash
- Make ready 4 tbsp olive oil
- Make ready 1 small sweet onion
- Make ready 3 clove garlic, sliced
- Prepare 4 cup spinach
- Prepare 15 oz skim ricotta
- Take 2 tbsp fresh sage, chopped
- Make ready 1/4 tsp nutmeg (or ginger)
- Make ready 1 kosher salt
- Get 1 fresh ground pepper
- Prepare 1/3 cup skim mozzarella, grated
Steps to make Brenda's Butternut Squash Lasagna:
- Preheat oven to 350°. Lightly grease casserole dish with non stick spray.
- Prepare squash noodles: Peel, halve and seed the squash. Cut off the lower third of the squash (the part where the seeds have been removed) and reserve for another use. Slice the neck of the squash into long strips that resemble wide lasagna noodles, about 1/8 inch thick. It is helpful to use a mandoline, but a long slicing knife will also work. (I cut mine into small slices to make it easier to handle, they tend to break apart if boiled too long)
- Bring a large pot of salted water to a boil. Cook the squash noodles until they are slightly tender, 4-5 minutes, then gently remove the noodles with a slotted spoon.
- Prepare the spinach: Heat 1 tablespoon of the olive oil in a large saute pan. Add onions and cook till translucent, 4-5 minutes. (I used season blend, which is a bag of chopped onions, red bell peppers & celery already chopped.) Add garlic and cook till fragrant, 1 minute more. Add the spinach in batches, allowing it to cook down before adding more. Cook until all spinach is wilted, 5-6 minutes. (I only used about 3 cups of spinach)
- In a medium bowl, mix ricotta with nutmeg and sage. (I didn't have nutmeg so I used 1/4 tsp ginger instead)
- Cover the bottom of the prepared dish with a layer of squash. Top with a third of the ricotta any gently spread it evenly.
- Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Top with half the spinach mixture.
- Continue layering, and finish with a layer of squash, ricotta and a final drizzle of olive oil. Top with the mozzarella cheese.
- Bake until filling is bubbly and the mozzarella is golden brown, 35-40 minutes Let cool slightly before serving to let the layers set.
So that’s going to wrap it up with this exceptional food brenda's butternut squash lasagna recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
