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Winter Squash Lasagna

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Calories: 435
Fat: 17 g
Protein: 28 g
Carb: 40 g
Fiber: 4 g

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Ingredients

  • 1 15 oz container part skim ricotta
  • 4 oz part skim mozzarella, coarsely grated
  • 1/8 tsp freshy grated or ground nutmeg
  • 1/4 cup plus 2 Tbsp grated parmesan cheese
  • kosher salt and ground black pepper
  • 1 bunch spinach, thick stems discarded, leaves chopped
  • 1 12 oz pkg frozen winter squash puree, thawed
  • 6 lasagna noodles

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. Heat oven to 425 F. In a large bowl, combine the ricotta, mozzarella, nutmeg, 1/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper; fold in spinach.
2. Spread 1/2 cup squash on bottom of an 8 inch square baking dish. Top with 2 noodles and spread a third (about 1/4 cup) of remaining squash over top. Spread with a third (about 1 cup) of ricotta mixture; repeat. Place remaining 2 noodles on top; spread with remaining squash and sprinkle remaining ricotta mixture.
3. Sprinkle with remaining 2 Tbsp Parmesan, cover tightly with aluminum foil and bake for 15 mins. Uncover and bake until noodles are tender and top is golden brown, 8 to 10 mins.

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