Butternut Squash, Spinach and Ricotta Lasagna

13 10 2011

Yes, another butternut squash post. ANDTHEREWILLBEMORE. Muaaahhhhaha. *sighs* October.  Honestly, everything about autumn, October and Halloween fills me with this creative, motivational energy. It’s a really magical time. And this is a magical lasagna. Because it only uses a handful of ingredients and is very simply seasoned, the flavors of the vegetables and cheeses are forefront. Tis awesome.

On the topic of the magical and cheesy, check out my band, Cheri Love Affair. We are damned adorable, is my general consensus.

Butternut Squash, Spinach and Ricotta Lasagna
Adapted from Vegetarian Cooking: A Commonsense Guide

1/4 cup olive oil
1 medium butternut squash, about 3 lbs, peeled and diced into 1/2 inch. pieces
1 lb. spinach
2 cups ricotta
2 tbs. heavy cream
1/4 cup Parmesan cheese, grated
Lasagna noodles
Pinch of nutmeg
Salt and pepper, to taste

Heat the olive oil in a large skillet. Add the squash and toss over medium heat. Cook, stirring occasionally, for about 20 minutes, or until tender. Don’t worry if some of the squash gets slightly mashed. Season with sea salt and freshly ground black pepper and keep warm.

Blanch the spinach in a large saucepan of boiling water for 30 seconds, or until wilted. Using a slotted spoon, transfer to a bowl of cold water. Drain well, squeezing out as much excess water as possible, then finely chop.

Add the lasagna to the pot of boiling water and cook, stirring occasionally, until al dente. Drain.

Put the ricotta, cream, Parmesan, spinach and nutmeg in a small saucepan. Stir over low heat for 2-3 minutes, or until warmed through.

Arrange 4 noodles in a lasagna baking dish. Top with half of the pumpkin, then more lasagna strips. Top with half the ricotta mixture, then the final lasagna strips. Arrange the remaining pumpkin and ricotta mixture over the top. Sprinkle with sea salt and black pepper. Serve!

Advertisements