.
SERVES:
8 - 10
INGREDIENTS:
one box no-boil lasagna sheets (16 sheets - see hints below)
1 small butternut squash (see procedure) 4 cups diced total
water as needed for steaming squash (see procedure)
For the cheese filling:
1 box frozen chopped spinach, defrosted and squeezed dry
1 15-ounce tub ricotta cheese
1/2 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
1 large egg
pinch ground nutmeg (optional - see hints)
canned crushed tomatoes as needed (or marinara sauce) approx. 1 1/2 cups
2 ounces shredded mozzarella cheese for topping
2 tablespoons grated Parmesan cheese for topping
PROCEDURE:
Preheat the oven to 350 degrees.
Cut one small butternut squash in half lengthwise, scoop out the seeds and use a peeler to peel the skin off.
Then, carefully cut it into half-inch cubes. You're looking for about four cups total. Then, add that to a large pan with about 1/2 to 3/4 inch water, and steam it on high heat with a lid.
You also need to plan ahead and defrost one box of frozen chopped spinach. Squeeze as much water out of it as you can, and add it a large mixing bowl with one 15-ounce tub of ricotta cheese, 1/2 cup grated Parmesan cheese, 6 ounces of shredded mozzarella cheese, one large egg and an optional sprinkling of ground nutmeg.
Keep your eye on the squash. You want it to be cooked through and soft, but not too soft. Then, you'll want to drain it really well, let it cool down a bit and add it to the bowl with the three cheese mixture and gently toss everything to combine.
Next, add a layer of canned crushed tomatoes to a 9x13-inch baking dish, and top that with four no-boil lasagna pasta sheets. Top that with 1/3 of the cheese mixture. Add a little more sauce and repeat that two more times, finishing with final layer of the pasta sheets, more sauce and a sprinkling of shredded mozzarella and grated Parmesan. Top that with aluminum foil, and place it into the preheated oven.
It'll take just about 40 minutes to bake, and you can remove the aluminum foil for the last five to 10 minutes.
HINTS:
Use regular lasagna noodles cooked according to directions instead.
The nutmeg gives this a different flavor. You may want to leave it out, especially if you have finicky eaters.
SERVES:
8 - 10
INGREDIENTS:
one box no-boil lasagna sheets (16 sheets - see hints below)
1 small butternut squash (see procedure) 4 cups diced total
water as needed for steaming squash (see procedure)
For the cheese filling:
1 box frozen chopped spinach, defrosted and squeezed dry
1 15-ounce tub ricotta cheese
1/2 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
1 large egg
pinch ground nutmeg (optional - see hints)
canned crushed tomatoes as needed (or marinara sauce) approx. 1 1/2 cups
2 ounces shredded mozzarella cheese for topping
2 tablespoons grated Parmesan cheese for topping
PROCEDURE:
Preheat the oven to 350 degrees.
Cut one small butternut squash in half lengthwise, scoop out the seeds and use a peeler to peel the skin off.
Then, carefully cut it into half-inch cubes. You're looking for about four cups total. Then, add that to a large pan with about 1/2 to 3/4 inch water, and steam it on high heat with a lid.
You also need to plan ahead and defrost one box of frozen chopped spinach. Squeeze as much water out of it as you can, and add it a large mixing bowl with one 15-ounce tub of ricotta cheese, 1/2 cup grated Parmesan cheese, 6 ounces of shredded mozzarella cheese, one large egg and an optional sprinkling of ground nutmeg.
Keep your eye on the squash. You want it to be cooked through and soft, but not too soft. Then, you'll want to drain it really well, let it cool down a bit and add it to the bowl with the three cheese mixture and gently toss everything to combine.
Next, add a layer of canned crushed tomatoes to a 9x13-inch baking dish, and top that with four no-boil lasagna pasta sheets. Top that with 1/3 of the cheese mixture. Add a little more sauce and repeat that two more times, finishing with final layer of the pasta sheets, more sauce and a sprinkling of shredded mozzarella and grated Parmesan. Top that with aluminum foil, and place it into the preheated oven.
It'll take just about 40 minutes to bake, and you can remove the aluminum foil for the last five to 10 minutes.
HINTS:
Use regular lasagna noodles cooked according to directions instead.
The nutmeg gives this a different flavor. You may want to leave it out, especially if you have finicky eaters.
Butternut squash three cheese lasagna
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