Butternut Squash and Spinach Lasagna

 I suppose we should get reacquainted. I’ve been terrible at blogging the past few months, but I’ve got some good excuses and I’m sure you’ll agree. Well, first there’s the new baby. He’s all of 12 weeks and we’re absolutely smitten. We’ve been too busy eating him up with loads of kisses. I’m amazed anew at the miracle of life and the magic of motherhood and I’ve been trying to be as present and mindful as I can with this little one. Also, I’ve been easing back into my new reality. Other projects’ deadlines became a priority and the real reason I got back into the kitchen to get creative. The good news is that I have so many recipes to share in the coming weeks.

 Let’s start with this superb Butternut Squash and Spinach Lasagna. Well, more like “lasagna”. The noodles are actually strips of zucchini. Somehow zucchini has become a pseudo-pasta noodle in the foodie world and I’m a supporter. It’s a great low carb alternative to wheat noodles, it’s healthier and more nutritious. And though you won’t be fooling anyone with the swap, I assure you you won’t be disappointing them either. The obscenely cheesy layers of squash and spinach lend the perfect backdrop to the soft yet firm zucchini noodles. The butternut squash also contributes sweet undertones to the more earthy spinach. All come together for a hearty, yet light dish that makes a perfect cozy January dinner. 

Butternut Squash and Spinach Lasagna

INGREDIENTS

8 italian zucchinis

butternut squash filling:
1 butternut squash
1.5 cup Natural and Kosher ricotta cheese
1/2 cup milk
1 teaspoon salt

spinach filling:
1 tablespoon olive oil
2 cloves of garlic, peeled and sliced
2 cups frozen spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cups Natural and Kosher muenster cheese
1/2 cup Natural and Kosher ricotta cheese

Other:
1 cup Natural and Kosher shredded mozzarella cheese
1 cup Natural and Kosher shredded muenster cheese
6-7 small strips of Natural and Kosher parmesan cheese
a pinch of thyme or herbes de provence
Basil leaves

DIRECTIONS

Preheat oven to 425F. With a knife, prick the butternut squash all over, cover with foil and bake for 40-45 minutes or until a fork easily pierces through.

Slice the zucchinis into long 1/8th inch strips. Salt them generously and place in a colander to drain some of the moisture. Set aside for at least 10-15 minutes.

Once the butternut squash is cooked through, cut in half and discard the seeds. Scoop out the flesh into a medium bowl and let cool. Using an immersion blender or fork, mix in the ricotta, milk and salt until creamy.

In a large skillet, heat the olive oil over medium heat. Lightly sauté the garlic until fragrant, about 1 minute. Add the spinach, salt, and pepper. Let it cool slightly in the pan and mix in the ricotta and muenster cheese.

Preheat oven to 375F.
Prepare a 16 x 10 oval dish (as pictured) or a 9 x 13 rectangle one. Spray with cooking spray.
Spread 1/3 of the butternut filling. Top with mozzarella cheese.
Layer the zucchini noodles, without overlapping. As you place each strip, absorb excess moisture by squeezing each zucchini between two paper towels. 
Spread 1/2 the spinach filling and top with mozzarella.
Layer more zucchini noodles.
Spread the second 1/3 of the butternut squash and top with muenster.
Layer with zucchini noodles.
Spread the remaining spinach filling and top with mozzarella.
Layer with zucchini noodles.
Spread the remaining butternut filling and top with the remaining muenster, parmesan, basil and a pinch of dried thyme or herbes de provence.
Cover with foil and bake for 45 minutes, remove foil and bake an additional 10 minutes, or until cheese is bubbling. Serve hot.


*alternatively, you can use 15oz lasagna noodles, cooked, drained and rinsed in lieu of the zucchini
** pleased don't skip draining the zucchini of moisture, otherwise you'll end up with a pool of water amidst the bubbly cheese

Thank you Natural and Kosher for sponsoring this post.