- 15 mins
- 35 mins
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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
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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