- 2 cups butternut squash puree (about half of squash)
- 1 cup ricotta cheese
- 1/2 cup milk (or more, if needed)
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup cooked spinach (8 oz uncooked)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- pepper, to taste
- 1 Egg
- 12 lasagna noodles, cooked(this will make 4 layers) (for gluten free, use Tinkyada brown rice lasagna noodles)
- 1 and 1/2 cups mozzarella cheese (or more)
- 1/2 cup Parmesan cheese (on top)
- Italian seasoning
- Preheat oven to 375 F.
- For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, or better yet, an immersion blender, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
- Immersion blend spinach, Ricotta cheese, garlic, salt and pepper, egg then stir in cheese. Mix, taste, and add more salt and pepper, if needed.
- Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
- Prepare a baking dish – I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
- Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
- Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
- Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
- Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
- Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour, 40 minutes
Yield: 10-12 servings
This has been adapted from http://juliasalbum.com/2014/11/butternut-squash-and-spinach-lasagna/
Now for the cake…
Butternut Squash Sheet Cake with Brown Sugar Cream Cheese Frosting
this was adapted from http://kitchentrialanderror.blogspot.com/2011/11/pumpkin-sheet-cake-with-brown-sugar.html
1 cup vegetable oil
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups butternut squash puree (about 1/2 butternut, slice in 1/2 cook face down in 350 degree oven for 45 min- 1hr until soft, scoop out with a spoon)
for the frosting:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup light brown sugar
1 to 1 1/2 cups powdered sugar
- preheat your oven to 350F. grease a half sheet pan & set aside.
- in a large bowl, whisk the oil, sugar, and eggs until smooth. whisk in the flour, baking powder, baking soda, salt, and cinnamon until smooth. whisk in the squash puree until smooth.
- pour the cake batter into your greased pan. bake for about 20-25 minutes, or until a toothpick comes out clean.
- while the cake bakes, make the frosting. beat the butter and cream cheese until combined. add the brown sugar and mix completely. taste the frosting & add powdered sugar, about 1/4 cup at a time, if you’d like the frosting sweeter.
- wait for the cake to cool completely before frosting. store frosted cake in the refrigerator.