Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, brenda's butternut squash lasagna. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Brenda's Butternut Squash Lasagna is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Brenda's Butternut Squash Lasagna is something that I’ve loved my entire life.
I also tested this butternut squash and spinach lasagna with gluten free noodles, and it works great! I used Tinkyada gluten free brown rice lasagna Cook the lasagna noodles according to the package instructions, rinse with cold water and drain. Top the first layer of butternut squash mixture with.
To begin with this particular recipe, we must prepare a few ingredients. You can cook brenda's butternut squash lasagna using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Brenda's Butternut Squash Lasagna:
- Get 1 large butternut squash
- Get 4 tbsp olive oil
- Prepare 1 small sweet onion
- Prepare 3 clove garlic, sliced
- Prepare 4 cup spinach
- Make ready 15 oz skim ricotta
- Take 2 tbsp fresh sage, chopped
- Get 1/4 tsp nutmeg (or ginger)
- Prepare 1 kosher salt
- Take 1 fresh ground pepper
- Get 1/3 cup skim mozzarella, grated
Butternut Squash Lasagna Rolls are filled with cheese and spinach, topped with a creamy butternut-parmesan cheese sauce and of course, more The sauce comes out so cream and velvety without all the butter and cream. To make it gluten-free, you can swap gluten-free noodles in it's place. Butternut squash lasagna recipe is the perfect winter food. It's warm, cheesy, and comforting.awesome for curling up on the couch in front of the TV with your dinner.
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.
THIS butternut squash lasagna recipe features ingredients that are in season in the fall and wintertime. Recipe courtesy of Giada De Laurentiis. Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring.
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