Creato con AI
Butternut Squash and Spinach Lasagna
90 min Avanzato
Ingredienti
4 Porzioni
- butternut squash1 whole
- lasagna noodles9 pieces
- ricotta cheese1 cup
- fresh spinach2 cups
- shredded mozzarella cheese2 cups
- garlic, minced2 cloves
- dried sage1/2 teaspoon
- saltto taste
- pepperto taste
- bechamel sauce2 cups
Istruzioni
- 1
Preheat your oven to 375 degrees F (190 degrees C).
- 2
Peel the butternut squash, remove the seeds, and cut it into small cubes.
- 3
Place the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for about 25 minutes or until tender.
- 4
While the squash is roasting, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente, then drain and set aside.
- 5
In a mixing bowl, combine the ricotta cheese, minced garlic, dried sage, salt, and pepper. Mix well.
- 6
In a separate pan, sauté the fresh spinach until it wilts, then remove from heat.
- 7
To assemble the lasagna, spread a thin layer of bechamel sauce on the bottom of a baking dish.
- 8
Place three lasagna noodles over the bechamel sauce, then spread a layer of the ricotta mixture, followed by a layer of roasted butternut squash, and a layer of wilted spinach.
