Butternut Squash and Spinach Lasagna
A silky, creamy, butter-nutty lasagna, beautifully seasoned and cheesy all in one. Layers of yum!
BUTTERNUT SQUASH & SPINACH LASAGNA
10 oz lasagna noodles
2 cups mozzarella cheese
8 ounces sliced provolone cheese
1 medium-sized butternut squash
1/4 cup olive oil
pinch of Italian seasoning
pinch of dried basil
salt and pepper to taste
-Preheat oven to 390 degrees. Peel and slice 3/4 of a medium butternut squash. Slice into 1/3 inch slices. Drizzle olive oil generously in the bottom of a baking dish. Add squash slices then sprinkle with salt and pepper to taste and a pinch each of Italian Seasoning and dried basil. Toss to coat squash slices with oil. Bake until fork tender, turning at least once during baking, about 30 minutes. Remove from oven and set aside.
SPINACH FILLING:
1 cup sliced mushrooms
2 tablespoons butter
1 finely diced medium shallot
1/2 large red pepper, chopped
8 cups fresh spinach leaves, roughly chopped
pinch of cayenne pepper
-Saute chopped red pepper and shallots in melted butter 2 - 3 minutes, until softened. Add mushrooms and saute, stirring occasionally for another 3 minutes. Add spinach, cover saute pan and simmer until spinach is wilted 5 - 8 minutes. Stir to combine then season with salt and pepper. Add a pinch of cayenne pepper.
ALFREDO SAUCE:
6 tablespoons butter 1/3 cup flour 3 garlic cloves, peeled and finely minced 2 cups whole milk 1 cup heavy cream 1 1/3 cups shredded parmesan cheese 1/4 teaspoon ground nutmeg or freshly grated salt and freshly ground black pepper to taste 1/3 cup fresh minced parsley (optional)
-Melt butter in medium-sized saucepan. Add garlic and stir over medium heat for 2 minutes. Sprinkle in flour and stir with a whisk until flour is absorbed by butter. Continue stirring over heat for another minute.
-Pour in milk and cream and mix with whisk over medium heat until mixture thickens and begins to bubble - about 5 minutes. Continue stirring for another 1 - 2 minutes. Remove from heat. Stir in nutmeg, salt and pepper. Add 1 1/3 cup of Parmesan cheese and return to heat. Continuing stirring until cheese is melted. Set aside but keep warm.
TO ASSEMBLE:
-Preheat oven to 375 degrees.
-Bring a very large pot of salted water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain.
-Lightly spray a casserole dish approximately 10 inches x 8.5 inches x 3 inches deep. with olive oil spray.
-Layer lasagna noodles to cover bottom of casserole just barely overlapping edges.
-Spread half of spinach mixture over first layer of noodles, then top with half of the slices of butternut squash. Spread 1 1/2 cups of the Alfredo sauce over the squash layer.
-Cover with half of the provolone slices, then 1/2 of the shredded mozzarella cheese.
-Repeat the layers one more time beginning with the lasagna noodles and ending with the mozzarella cheese.
-Cover the baking dish with foil and bake for 30 min. Remove foil and bake an additional 10 minutes. Remove from oven and cool for at least 10 minutes. Makes 8 servings.
Saute shallots, peppers, mushrooms and spinach in butter until spinach is wilted.
Prepare cheesy, garlicky Alfredo sauce then set aside.
Layer lasagna noodles in casserole dish, followed by a layer of spinach mixture. Then layer the squash slices and top with creamy Alfredo sauce.
Top it all off with oodles of cheese! Repeat the layers one more time.
Lovely Layers!
Oozing with creamy Alfredo and melted cheeses!
When only veggies and cheese will do!
PERSNICKETY NOTES:
*When you need a little help with shortcuts, use quality bottled Alfredo sauce and pre-peeled and cubed butternut squash.
*A delilcious vegetarian alternative to the beloved lasagna.
*If you want to add meat for an even heartier version, thinly sliced ham or cooked and crumbled Italian sausage go well with the butternut squash.
