Lasagna With Squash, Ricotta, And Spinach

Lasagna with Squash, Ricotta, and Spinach

Serves 6

Ingredients

3 cups roasted and puréed squash (butternut squash is the best. Can be replaced with pumpkin purée)

16 oz fresh whole milk Ricotta

salt

pepper

olive oil

2 garlic cloves, minced

10 oz fresh baby spinach

lasagna pasta sheets (1/2 pack, about 12 sheets)

1 cup marinara sauce

8 oz mozzarella

Method

Preheat oven to 350 degrees F.

In a large bowl mix squash purée and ricotta. Season with salt and pepper. Reserve.

Drizzle olive oil in a sauté pan. Over medium heat sauté garlic until brown and add spinach. Cook for about 3 minutes and season with salt & pepper.

In a large rectangular dish, pour 1/3 of the squash/Ricotta mixture. Cover with lasagna sheets. Add another 1/3 of squash & ricotta mixture, cover with spinach (save a few leaves for decoration), then with lasagna pasta. Pour the rest of the squash/ricotta mixture, add tomato sauce. Add remaining spinach and cover with mozzarella. Bake for 30 minutes. Enjoy!