Butternut Squash Lasagna
Beautiful creamy dish. And the squash puts a little sweetness to it. If you really want everything to be made from scratch, you can make your sauce ahead of time and your ricotta ahead of time. I used shortcuts with this one and used grass fed ricotta from the store as well as sauce from the jar. Simple sauce with no sugar (I used Aldi Organic Marinara).
Servings Prep Time
12 to 16 1hour
Cook Time
1hour
Servings Prep Time
12 to 16 1hour
Cook Time
1hour
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Start by cutting the squash in half lengthwise…the crosswise, cutting the seeded section from the neck. Using a good manoline, slice the squash in 1/8″ slices. Place the slices on a couple of cookie sheets as close to single layer as possible. top with kosher sea salt and a little olive oil and rub and turn until well covered. roast for about 20 minutes until tender but still holding it’s shape.
  2. Meantime in a large saute pan, cook onions until tender…add mushrooms a cook for a moment…add garlic and thyme, red pepper flakes and cook until mushrooms are tender. Remove to a bowl and set aside.
  3. In the same saute pan add spinach and bone broth and cook until just tender. Place in colander and drain…(Drink that good juice).
  4. ASSEMBLY: Reduce oven heat to 350. Place a little sauce at the bottom of a large 3 quart casserole dish. Place a layer of squash over the sauce. By the tablespoon, add ricotta cheese and smooth it with a spoon to cover squash. Add a layer of mushrooms, and then spinach. Cover with mozzarella and a parmesean. Cover with sauce and spread with a spoon. Repeat until all ingredients are used ending wih a layer of squash. Cover with sauce, mozzarella and parm. Cover with foil and bake for 45 minutes. Remove foil and bake for another 10 minutes.
  5. Allow to cool for 15 to 20 minutes before cutting and serving.