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Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brenda's butternut squash lasagna. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
I also tested this butternut squash and spinach lasagna with gluten free noodles, and it works great! I used Tinkyada gluten free brown rice lasagna Cook the lasagna noodles according to the package instructions, rinse with cold water and drain. Top the first layer of butternut squash mixture with.
Brenda's Butternut Squash Lasagna is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Brenda's Butternut Squash Lasagna is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have brenda's butternut squash lasagna using 11 ingredients and 9 steps. Here is how you can achieve it.
Active ingredients of Brenda's Butternut Squash Lasagna:
- Get 1 large butternut squash
- Prepare 4 tbsp olive oil
- Prepare 1 small sweet onion
- Get 3 clove garlic, sliced
- Get 4 cup spinach
- Prepare 15 oz skim ricotta
- Prepare 2 tbsp fresh sage, chopped
- Prepare 1/4 tsp nutmeg (or ginger)
- Take 1 kosher salt
- Prepare 1 fresh ground pepper
- Make ready 1/3 cup skim mozzarella, grated
The extra cost pays off in reduced prep time. Butternut Squash Lasagna Rolls are filled with cheese and spinach, topped with a creamy butternut-parmesan cheese sauce and of course, more The sauce comes out so cream and velvety without all the butter and cream. To make it gluten-free, you can swap gluten-free noodles in it's place. I will never forget the day my mom came home from the grocery store and promptly announced that she would never, ever cook lasagna again.
How 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 ginger 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.
In her hands she triumphantly held a frozen foil box that would end her kitchen drudgery forever. This Butternut Squash Lasagna may very well go down as my all-time favorite recipe. It's rich, it's creamy, it's loaded with awesome flavor, and it's completely vegetarian. Made with beautiful layers of butternut squash, creamy ricotta cheese, spinach, regular noodles, zucchini noodles, and loads of. Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
Do not fail to remember to practice the dishes above, to eat with family in your home. Try to compare it with the recipe you have. Is it much better or less. Please mix it to make it taste much better.
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