Hi, I am Kate. Today, we’re going to prepare brenda’s butternut squash lasagna recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brenda’s Butternut Squash Lasagna Recipe
Brenda’s Butternut Squash Lasagna is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Brenda’s Butternut Squash Lasagna is something which I’ve loved my entire life.
To bewith this particular recipe, we have to prepare a few ingredients. You can cook brenda’s butternut squash lasagna using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Brenda’s Butternut Squash Lasagna:
- Get 1 large butternut squash
- Take 4 tbsp olive oil
- Take 1 small sweet onion
- Take 3 clove garlic, sliced
- Prepare 4 cup spinach
- Make ready 15 oz skim ricotta
- Prepare 2 tbsp fresh sage, chopped
- Make ready 1/4 tsp nutmeg (or ger)
- Prepare 1 kosher salt
- Make ready 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 ger 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 is going to wrap it up for this distinctive dish brenda’s butternut squash lasagna recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
