BUTTERNUT SQUASH, ZUCCHINI AND SPINACH LASAGNA

Prep Time: 1 hour / Cook Time: 45 minutes / Total Time: 1 hour 45 minutes Servings: 8

INGREDIENTS

Butternut Squash Filling 3 cups butternut squash puree, from one roasted butternut squash or 1.5 cans 1.5 cups ricotta cheese 1/2 cups milk (more if needed) 1/4 teaspoon salt (or more to taste) 1/4 teaspoon nutmeg

Spinach Ricotta Filling 2 16 ounce bags frozen spinach, thawed and squeezed of all extra water 1.5 cups ricotta cheese 1 cup mozzarella cheese 2 cloves garlic, minced (fresh is best!) 1/4 teaspoon salt Pepper

Other 3 medium zucchini sliced 1/8" thick 10 sheets Trader Joe's no-boil lasagna noodles (or lasagna noodles of choice) 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese (for the top) Italian Seasoning Paprika Fresh and dry basil

METHOD

1. Preheat oven to 375 degrees F

Butternut Squash Filling: 2. You will need precooked butternut squash filling. You can roast and puree your own (see how to here) or buy it canned from the market. If neither are available to you, pureed pumpkin is also an option. Using a food processor, add the butternut squash, ricotta, milk, salt and nutmeg. Puree until completely smooth. Add more milk if needed- you want the butternut squash filling to be thick and creamy, but not runny. Taste and add more seasoning if needed.

Spinach Ricotta Filling: 3. Make sure spinach is completely thawed. Remove spinach from bag and squeeze out as much water as possible. You can also put it in a mesh strainer and squeeze water out that way. Once most of the water is removed, place in a large mixing bowl with the ricotta cheese, mozzarella, garlic, salt and pepper. Mix until fully combined. Taste and add more salt if needed.

Assembly: 4. Prepare your baking dish (I used a large, deep casserole dish, 12.38"L x 9.25"W x 2"H). Spray dish with non-stick cooking spray of choice. 5. Make your first layer! Spread 1/3 of the butternut squash filling on the bottom of the dish. Sprinkle with a thin layer of mozzarella cheese and cover with a single, non-overlapping layer of no-boil lasagna noodles (approx. 5). 6. Carefully spread half the spinach mixture over the noodles. Sprinkle with a light later of mozzarella cheese. This time, top with a layer of sliced zucchini. 7. Spread 1/3 of the butternut squash mixture over the sliced zucchini layer. Sprinkle with a light layer of mozzarella cheese and top with a single, non-overlapping layer of no-boil lasagna noodles (approx. 5). 8. Spread the second half of the spinach mixture on top of the lasagna noodles. Lightly top with mozzarella cheese and top with a layer of sliced zucchini. 9. Spread the remaining 1/3 of the butternut squash filling over the zucchini and sprinkle with grated Parmesan and mozzarella cheese. Sprinkle the cheese with italian seasoning, paprika and dried basil. 10. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes. Top with fresh basil. 11. Allow 5 minutes to cool before serving. Enjoy!

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